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Prepare the Cake Batter. Preheat oven to 350°F and spray a 9×13 inch pan with nonstick spray. In a large bowl, mix together cake batter according to package instructions. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet).

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Prepare the chocolate cake layer: Preheat oven to 350℉ and spray a glass 9X13-inch pan with nonstick spray. In a large mixing bowl, combine the cake batter according to the package instructions. Pour the cake batter into the prepared baking pan. Spread to fill the dish evenly and set aside.

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Cream the butter and sugar. Fit a stand mixer with the paddle attachment or an electric hand mixer with the beaters. To a large bowl or a bowl of a stand mixer, add 8 tablespoons of softened butter and 1 cup of sugar. Beat on medium high until the mixture is pale, light and fluffy, about 5 minutes.

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Cover with plastic wrap and allow to soak overnight (at least) and preferably for 2 to 3 days, stirring daily. Preheat and line the pan. Preheat your oven to 275°F (135°C) and line a 9-inch round pan (springform or cake pan, with at least 2-inch high sides) with a double layer of parchment paper. Cream and mix.

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9 oz semi-sweet chocolate chips, 1 cup heavy cream. Remove the simmering cream from the heat and pour over the chocolate chips. Allow the cream to set for 1-2 minutes, then stir with a spatula until smooth. Set the ganache aside to thicken slightly. Wait about 20-30 minutes, then pour the ganache over your cake.

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To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the.

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Preheat the oven to 180C (350F), 160C (320F) for a fan oven or Gas Mark 4. Grease your cake tins and line them with baking paper. Place the cake ingredients into a large mixing bowl and stir for.

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To soak the fruit quickly, simmer the fruit and alcohol until the fruit is plump! Heat the blend of dried fruits with the port and rum in a saucepan over medium heat. Bring the mixture to a low boil, then reduce the heat and simmer for 15 minutes. Remove from heat and allow to cool before blending.

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Whisk well and make sure the batter is smooth. Pour the cake batter into the pan. Then carefully pour the ricotta mixture over the chocolate. Make sure to pour it all over the cake. Bake for 1 hour to 1 hour and 10 minutes or until the cake is fully baked all the way through.

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Grease and flour bottoms only of 2 (8x4-inch) loaf pans. 2. In large bowl, stir together cake mix, oil, eggs and bananas until well blended. Stir in nuts. Divide batter evenly between pans. 3. Bake 43 to 48 minutes or until a toothpick inserted in the center of the loaves comes out clean. Run metal spatula around the edges of loaves to loosen.

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Push gently on the cherries to firmly place them in the brown sugar. Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs.

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Spoon the ricotta mixture on top of the cake batter in the baking dish. Bake the cake for about 1 hour and then place it on a wire rack to cool completely. In a large bowl, pour the milk and gradually add the pudding mix while mixing it thoroughly. Add half of the whipped topping and mix it in well.

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