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Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy.

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In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.

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Instructions. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed until smooth. Turn the speed to low and add the cake mix, powdered sugar, and cream, mixing until just combined. Turn the speed back up to medium and beat for an addition minute, until the frosting is smooth and creamy.

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Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes.

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Combine all ingredients in bowl, except for the frosting. Add 3/4ths of the frosting and mix until blended. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 55-60 minutes. Cool on wire rack for 15-20 minutes and then unmold. While baking, mix 2 tsp.milk with remaining frosting, and then drizzle over cooled cake or it is good.

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Beat the softened butter and powdered sugar together. Put the softened butter in a large bowl and start beating with an electric mixer. Gradually add 3 cups (600 g) of powdered sugar while mixing. Start at a low speed, then increase to a medium speed once the sugar is incorporated with the butter.

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Spread the cake mix on a baking pan and bake at 350 degrees for 3-5 minutes. Let cool completely before adding to frosting. Using a standing mixer or handheld mixer with a large bowl, beat softened butter for 3-5 minutes on medium high until it is very light and fluffy. Add the cake mix and powdered sugar.

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4 eggs. 1 cup water. 1⁄2 cup oil. 1 (18 1/4 ounce) box butter pecan cake mix. 1 (1 lb) container coconut pecan frosting. Mix all together with mixer. Bake in a well-greased bundt pan at 375 for 45-55 minutes. Cool 20 minutes before turning out on cake plate. How to Can Tomatoes.

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First, brush your baking pan with a little softened butter and then dust it with a little flour to lightly line the entire pan. Depending on the recipe, ground almonds or semolina may also be suitable. Place the pan in the refrigerator while you prepare the batter. This will help the cake to release from the mold later.

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Preheat oven to 350F (177C) and prepare two deep 8" round cake pans³ by lining the bottoms with parchment paper and lightly greasing the sides. Set aside. In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.

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Bake top 2 pans for 21 minutes, remove from oven. Move bottom pan up and bake for another 2 minutes then remove. 2 x 23 cm / 9″ cake pans - 27 minutes. 2 x 15.25cm / 6″ cake pans - 25 - 27 minutes, only make half a batch. Halve the recipe for a single round cake, 20 - 23cm / 8 - 9″.

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Beat the butter until smooth and creamy. Add the cake mix and beat until well incorporated. Add the powdered sugar one cup at a time, beating well between each addition. Mix in the pinch of salt. Beat in the heavy cream one tablespoon at a time using only as much as needed to reach your desired consistency.

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Blend/ process until the mixture is smooth. This can be done up to 48 hours in advance. Store the orange-infused olive oil in an airtight container at room temperature. Add the cake flour, baking powder, baking soda, cardamom, and salt to a medium size bow and stir with a wire whisk to combine.

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Spray and flour a 13x9" cake pan. In a large stand mixer, combine all of the ingredients. Start mixer on low (it will slosh about a bit until blended), then turn it up a little to mix until lumps are gone (1-2 minutes). Bake cake for 40 to 45 minutes until the top is a medium-dark caramel brown. Let cool on a rack.

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Spread the cake mix onto a baking sheet and bake for 5 minutes until the flour reaches a temperature of 160 degrees. Cool completely before adding to frosting. Cream the butter first until light and fluffy. Then add in the powdered sugar, with the mixer off 1/2 cup at a time. And the mix on low until combined.

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Then use a spoon or rubber spatula to stir the flour mixture into the batter. Mix just until the batter is smooth. In a small bowl, add the remaining ½ cup sugar and 1 ½ tablespoon ground cinnamon. Stir to combine. Spoon about ⅔ of the cake batter in the loaf pan and spread it out into an even layer.