INGREDIENTS

* 1 (18.25 ounce) package white cake mix
* 1 1/4 cups water
* 1/4 cup vegetable oil
* 3 egg whites
* 1/2 cup multicolored sprinkles (jimmies)
* 1 (8 ounce) container frozen whipped topping, thawed
* 2 cups mini candy-coated chocolate pieces

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

2. Combine cake mix, water, oil and egg whites and beat for 2 minutes until blended. Fold in sprinkles. Pour batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool in pans for 30 minutes.

3. Frost cake layers with whipped topping and assemble on platter. Cover top of the cake with as many chocolate candies as possible, and surround the bottom of the cake with remaining candies.

INGREDIENTS

* 1 (18.25 ounce) package yellow cake mix
* 1 (3.4 ounce) package instant lemon pudding mix
* 1 3/4 cups water
* 3 egg whites
* 3/4 cup nonfat milk
* 1/2 teaspoon lemon extract
* 1 (1 ounce) package instant sugar-free vanilla pudding mix
* 1 (8 ounce) container frozen light whipped topping, thawed

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.

2. In a large bowl, mix together cake mix and pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.

3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

4. In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

INGREDIENTS

• 1-1/2 cup Flour
• 1 cup Pineapple juice
• 1 cup White sugar
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1/2 tsp Salt
• 1/2 tsp Vanilla
• 1 tbsp White vinegar
• 5 tbsp Vegetable oil

For Icing

• 2-1/2 Cup flour
• 1/4 Cup crushed pineapple
• 1 Cup icing sugar
• 1/8 tsp Powdered ginger
• 1/2 Cup milk
• 1/4 Cup butter
• 1/2 Cup cream cheese
• 1/4 tsp Salt

DIRECTIONS

• Mix flour, baking powder, baking soda, salt and sugar in a bowl.
• Heat the pineapple juice in a saucepan to lukewarm temperature.
• Put a small quantity of crushed pineapple in pineapple juice.
• Add vegetable oil, vanilla and vinegar to the mixture of flour, baking powder, baking soda, salt and sugar.
• Pour lukewarm pineapple juice into the above mixture immediately.
• Now beat the whole mixture.
• Preheat the oven at 350 F for 10 minutes.
• Pour the whole batter into a pan.
• Heat it for 30 minutes at 350 F.
• For Icing, mix flour, powdered ginger and milk in a saucepan.
• Cook the mixture at medium heat, stirring it constantly.
• Heat the mixture until it converts into thick paste.
• Let the mixture cool to lukewarm.
• Mix butter, cream and crushed pineapple in a bowl.
• Put the lukewarm paste, salt and icing sugar in the mixture of butter, cream and crushed pineapple.
• Beat it until it becomes fluffy.
• Refrigerate it for an hour for firming up the icing.
• Keep the icing now on the cooled cake.
• Pineapple cake is ready.

Coconut Cupcake

INGREDIENTS

• 40g Desiccated coconut
• 200g All-purpose (plain) flour
• 175g Confectioners (icing) sugar
• 115g Melted butter
• 3 tbsp Ground almonds (or hazelnuts)
• 1 tsp Baking powder
• 5 Egg whites
• 12 Raspberries

DIRECTIONS

• Pre-heat oven to 190oC.
• Line a 12 cupcake pan with cupcake papers.
• In a bowl, mix coconut, flour, sugar, baking powder and almond.
• Add melted butter to the above and stir.
• Add egg whites and mix well.
• Divide the mixture equally among the cake cases.
• Top each cake with a raspberry.
• Now bake for 12 to 15 minutes.
• Leave to cool for a few minutes before finally transferring it to a wire rack.

This is similar to crazy cake and contains no eggs, butter or milk. Its very good with peanut butter frosting.

PREP TIME  00:30

COOK TIME  01:00

SERVINGS  12

INGREDIENTS

* 3 cups all-purpose flour
* 2 cups white sugar
* 2 teaspoons baking soda
* 6 tablespoons unsweetened cocoa
* 1 cup vegetable oil
* 2 tablespoons vinegar
* 2 cups water

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, sift together the flour, sugar, baking soda and cocoa. Measure and combine water, oil, vinegar and vanilla. Pour liquid ingredients into flour mixture and beat until smooth. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

INGREDIENTS

For Cake
18.25 ounces White Cake Mix
• 3 ounces Red Jell-O Powder (Strawberry, Raspberry, or Cherry flavor)
• 1 cup Milk
• 3 Eggs
• 2 tsp Vanilla Extract
• 1/2 cup Butter (melted)
• 3 cups Buttercream Frosting

For Buttercream Frosting
• 1/2 cup Butter (softened)
• 4 tbsp Milk
• 3 - 3/4 cup Confectioner\'s Sugar (sifted)
• 2 tsp Vanilla Extract
• Liquid Food Coloring (optional)

DIRECTIONS

For Buttercream Frosting
•    Take a big bowl and beat butter in it with an electric mixer for 30 seconds. Keep the speed low.
•    Combine sugar, milk, and vanilla with it and now beat for one minute on low speed.
•    Now raise the speed of the mixer to medium and keep beating for another one minute till frosting is fluffy.
•    Now add food color to it. Just put few drops at a time.
•    Keep beating till the desired shade is reached.
•    If frosting is thin, add more confectioners\' sugar and if it is thick, add milk.

For Cake
•    Preheat the oven to 350 degrees Fahrenheit.
•    Grease a 9 inches round cake pan and one 9 inches square cake pan properly. Dust uniformly with flour, keep it aside.
•    Take a big mixing bowl and add cake mix, Jell-O powder, milk, butter, eggs, and vanilla.
•    Now beat for one minute with an electric mixer, keeping the speed low.
•    Raise the speed of the mixer to medium and keep on beating for about two minutes, till the batter is soft and properly blended.
•    Now place the batter evenly in the two prepared pans.
•    Bake in the preheated oven for 25 to 30 minutes, till the light brown color is reached as well as a toothpick placed in the center of the cake comes out clean. Allow the cakes to cool on wire racks for about 10 minutes.
•    To make a heart shaped cake, rotate the square cake so that it seems to be a diamond.
•    Now make two semi-circles from the circle cake.
•    Set the semi-circles on the top two sides of the diamond to create a heart shape.
•    Use buttercream frosting and decorate the cake.

INGREDIENTS

* 2 cups all-purpose flour
* 1/3 cup white sugar
* 1/4 cup cocoa powder
* 1 tablespoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup butter
* 1 cup milk
* 2 pints strawberries, sliced
* 1/4 cup white sugar
* 1 (12 ounce) container frozen whipped topping, thawed
* 2 tablespoons chocolate syrup

DIRECTIONS

1. Preheat an oven to 400 degrees F (200 degrees C). Grease two 9 inch layer pans.
2. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans.
3. Bake at 400 degrees F (200 degrees C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.
4. In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes.
5. Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.