Mix all ingredients together. Spoon into large, covered baking pot. Bake in 300 degree oven for 3 hours. After 2-1/2 hours take the cover off. Frosting: Next day. Combine icing sugar, almond flavoring, butter and milk. Mix well.

Make white cake mix per box instructions, using two 9 inch round cake pans. After baking, let cakes cool for 10 minutes - then pop out of pans, clean out cake pans and return cakes back to pans. Using a fork, poke holes into cakes at various points to receive jello. Make up the red jello with hot water only and pour evenly as possible over one of the cakes. Then make up the green jello with just hot water and pour over the other round cake. Put both cakes into the frig for several hours. Place the bottom of the cake pans in hot water to help in removing the cakes from their pans. Spread the top of one cake with CoolWhip. Place the other cake on top and spread the remaining CoolWhip on top and sides. Cover and refrigerate until ready to serve.

Rum Butter Cream Frosting: heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves. Wash down sides of pan with pastry brush dipped in ice water. Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees (softball stage). Remove syrup from heat and let cool slightly. In a large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters. Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition. Let yolk mixture cool. Add softened butter 1 Tablespoon at a time, beating well after each addition. Frosting should be thick and perfectly smooth. Use butter cream as soon as possible, or refrigerate up to three days. When ready to use, bring to room temperature and beat until smooth. Cake: preheat oven to 350 degrees. Prepare two 9 inch cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour. Mix together flour, cocoa, and salt; set aside. Bring eggs to room temperature. Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water. Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1 Tablespoon at a time, beating continuously. Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters. Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time. Remove 1 cups batter to separate bowl and whisk in clarified butter. Stir in chopped almonds. Return mixture to remaining batter, 1/4 cup at a time, folding in gently but thoroughly. Divide batter equally between prepared pans. Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pans sides. Let layers cool in pan on wire racks for 10 minutes, then run a knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling. When cool, wrap individually in plastic and freeze for 1 hour. Almond Chocolate Mouse: finely chop chocolate. Scald 1/2 cup heavy cream with sugar, stirring to dissolve. Pour hot cream over chopped chocolate and stir until chocolate is melted and mixture is smooth. Set aside to cool completely. When cool, whip 1 1/4 cups heavy cream with almond extract just until stiff; do not over beat. Fold whipped cream into chocolate mixture. Use as soon as possible. To assemble cake: split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake. Spread first layer with 3/4 cup frosting and then with 3/4 cup mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting. Use remaining mousse to cover top and sides of cake. Process vanilla wafers to fine crumbs; sprinkle some over top and sides of cake. Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations. Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving.

Make a custard of the following ingredients: sugar, egg yolks, lemon juice, and grated rind of lemons. The custard should be cooked over water until it coats a spoon. Dissolve gelatin in cold water. Add to custard the dissolved gelatin. In a bowl, beat 6 egg whites very stiff and add gradually 3/4 cup sugar. Pour the lemon custard into egg whites. Tear into bite size pieces one large angel food cake then fold into above mixture lightly with two forks. Grease 8 x 12" baking dish with salad oil and pour mixture into dish. Place in refrigerator and leave overnight. Before serving, ice with whipped cream. (Remove from refrigerator one hour before serving)

Cream together 1-1/2 sticks of butter (softened), 1-1/2 cups of sugar, cream cheese, and 1-1/2 teaspoons of almond extract (mix well). Add eggs one at a time and mix well. Add baking powder and flour, mixing well. Drain the cherries and chop the entire jar in half and set aside 8 halves to decorate the top of the cake. In a separate bowl mix a small amount of flour with the cherries and fold into the cake mixture being careful not to crush. Add the nuts and pour the entire mixture into a bundt pan and bake at 350 degrees for 45 minutes to 1 hour. Take the cake out of the oven and immediately turn upside down on a dish. After the cake has cooled, glaze the top with a mixture of confectioners sugar and water. Drizzle over the top of the cake allowing it to drip down the sides. Decorate with cherries and walnuts along the top.

Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Sift together the flour, sugar, baking soda and salt - set aside. In large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture and mix by hand. Equally pour batter into prepared pans and bake for 1 hour or until toothpick inserted in center comes out clean. Remove from oven and allow to cool on racks. Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on the top of one cake - then place other cake on top. Complete the cake by spreading the frosting on top and sides.

Grease tiny muffin tins very well. Preheat oven to 300 degrees. Place pan of boiling water in oven (bottom rack) when baking. Chop candied fruits and toss with the flour. Mix in the rest of the ingredients and fill the muffin tins 3/4 full. Bake 30 to 35 minutes. Remove from tins when done and put on a rack to cool. Spoon Grand Marnier over each fruitcake (repeat each day for three days). Store in an airtight container.

Heat oven to 350 degrees. Using 2 tablespoons shortening, generously grease a 10 inch tube pan. In small bowl, beat 2 egg whites until foamy. Gradually add brown sugar and beat until stiff peaks form, about 3 minutes. Fold in coconut and ground pecans. Spread meringue on bottom and sides of pan to within 1 inch of top of pan. In large bowl, blend cake mix, sour cream, amaretto, water, eggs and 2 yolks at low speed until moistened. Beat 2 minutes at highest speed. Pour batter evenly into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes. Loosen sides and invert onto serving plate. Cool completely. GLAZE: In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup and water until smooth. Spoon over top of cake, allowing some to run down sides of cake. Sprinkle with ground pecans. Garnish with cherries.

Crush biscuits and nuts finely in a blender. Thoroughly mix all ingredients, except chocolate, in a bowl. Separate into 2 or 3 equal parts. Roll into sausage shapes and place on a foil-lined baking tray. Melt chocolate over hot water and pour over the logs. Allow logs to set. Cut into pieces to serve.

1. Preheat oven to 350 degrees. Grease bottom of three 9" layer pans with wax paper. 2. In saucepan, melt chocolate over boiling water (in double boiler). Let cool. 3. In small bowl, mix flour, baking soda and salt. Set side. 4. In large bowl (with electric mixer), cream butter and sugar until light and fluffy. Beat egg yolks and vanilla. Stir in chocolate. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture, beating well. 5. In separate bowl, beat egg whites until stiff peaks form. Fold into batter gently and thoroughy. 6. Divide batter among the 3 pans- smoothing tops. Bake in pre-heated oven for 30 minutes or until cake springs back when touched in center. Cool cake pans on racks for 15 minutes. Remove cakes from pans and peel off wax paper. Cool cakes complety on racks before frosting.

Heat oven to 350 degrees. Prepare, bake and cool cake mix as directed on package for 2 - 9 inch round cake layers. Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2 inch intervals. STIR 1 cup of the boiling water into each flavor of gelatin in separate bowls for 2 minutes or until dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer, refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds. Unmold second cake layer. Carefully place on first layer. Frost top sides of cake with remaining frosting. REFRIGERATE 1 hour or until ready to serve. Decorate as desired.

1. Cream butter and sugar. 2. Beat eggs. 3. Add flour a little at a time. 4. Add milk and 4 Tablespoons of snow (coconut) 5. Turn into lined and greased loaf tin and top with more coconut. 6. Bake in 180 degree oven for 1 hour 7. Turn out and cool on wire rack.

Grease a 15x25cm loaf pan, line base and sides with parchment paper, then grease paper. Cream butter and sugar in a small bowl with electric mixer only until combined. Add eggs quickly, one at a time. Beat until combined. Transfer mixture into a large bowl. Stir in fruit, then half of the sifted flours with the combined milk and Sherry. Stir in remaining flour and milk mixture. Spread mixture into prepared pan. Bake in moderately slow oven for about 2 hours. Cover with foil, cool in pan

Blend dry cake mix, dry pudding mix, 1/2 cup water, 1/2 cup rum, oil and eggs for 2 minutes. Spray a bundt or tube pan with a non stick cooking spray. Bake in preheated 325 degree oven for an hour. Prepare hot sauce just before the cake is finished baking. In heavy frying pan heat 1 cup sugar, 1/4 cup water, 1/4 cup rum, oleo, and raisins. While stirring, boil mixture for 2 - 3 minutes. Remove cake from oven. While in pan, slowly pour hot sauce over cake and let the cake cool in the pan for 30 minutes before flipping onto cake plate.

Preheat oven to 350 degrees. Cream together margarine, sugar, and vanilla until smooth. Add eggs and beat well. Combine flour, baking powder, and baking soda before sifting into the creamed mixture. Stir until moistened. Add the vanilla yogurt and mix well. Topping: Combine chopped walnuts, sugar and cinnamon. Grease and flour 1 large loaf pan or 3 mini loaf pans. Half fill the pan(s) with batter. Sprinkle topping over batter. Fill pan(s) with remaining batter and then top with remaining topping. Bake at 350 degrees for 30 minutes. Test for doneness with a toothpick.