Lunar Landing Cake Recipes

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package; pour into greased and floured 2-qt. ovenproof bowl. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in bowl 15 min. Loosen cake from side of bowl; invert onto wire rack. Remove bowl; cool cake completely. Cut cake horizontally in half. Place flat layer on plate.
• Crush 7 large vanilla creme-filled chocolate sandwich cookies to form coarse crumbs; mix with COOL WHIP. Spread 1 cup of the COOL WHIP mixture onto cake layer on plate; top with remaining cake layer. Frost with remaining COOL WHIP mixture.
• Decorate with remaining ingredients as shown in photo. Refrigerate leftovers.

Steps:

• Batter: Cream together butter and sugar until smooth and creamy.
• Add egg and vanilla.
• Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.
• Toss rhubarb with 1 tbsp flour and fold into batter.
• Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
• Topping: Blend together topping ingredients and sprinkle evenly over batter.
• Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean.

Steps:

• Beat eggs and oil till foamy.
• Add flour, soda, salt, and cinnamon.
• Fold in rest of the ingredients.
• Pour into greased 9 x 13 x 2 pan.
• Bake about 40 minutes at 350 º F.
• blend all ingredients until creamy (add few drops of milk if necessary).
• Spread on warm cake.