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Ingredients:
All Purpose flour 
1 1/2 cup Baking soda 
1/4 tsp Baking powder 
1 1/2 tsp Sugar powder
1 cup Milk 
3/4 cup Oil
1/4 cup Coco powder
1 tsp Salt 
A pinch for cake, 
1 cup for baking in cooker

Method
Take a bowl & sifter. in sifter, add all purpose flour, baking soda, baking powder and salt and mix sift it all together.
And now time to prepare wet ingredients: In other bowl, add powder sugar, milk, oil & mix it well
Fold dry ingredient in 2 batches & whisk it well. This is to make sure that there is no lumps and now add vanilla essence and mix it well.
Divide batter in 2 equal parts- one will be plain vanilla & another we will make chocolate mixture.
In one part, add cocoa powder and mix it.
And now preheat cooker: add salt in cooker & place wired rack over it. Remove sealing ring, pressure regulator & close lid, keep it on medium- high flame for the 10 minute
(it you want to make this in oven you have to pre. heat oven at 250 degree for the 10 minute)
Grease baking tin with butter. Followed by dusting some flour and cover it allover.
Pour spoonful plain vanilla batter in the center of pan. and now followed by spoonful chocolate batter over it right on the middle. (you can see the picture)
Continue pouring alternate batter until you wish them
Final one, last tsp of chocolate batter. lets make a design with the help of toothpick.
Start with center & pull towards edge of tin. Take stick out, clear it & repeat same step towards another edge. and add in the last one drop of vanilla batter.
Care fully place it in preheated cooker and close it. bake it for 20 minute on low flame.
For oven : (place the cake tin in oven . and bake 180 degree for 12 minutes. After 12 minutes baking is completed. and now remove the tin form the oven.)
Open lid and check if is baked well by inserting stick till bottom which should come out clean
Take it out and let it cool down

Credit: khoobsuratworld

Ingredients: 
• 500ml (2 cups) flour 
• 375ml (1½ cups) White Sugar 
• 20ml (4 tsp) baking powder 
• 60ml (4 Tbsp) cocoa 
• 1ml salt 
• 4 eggs, separated 
• 275ml oil 
• 5ml (1 tsp) vanilla essence 
• 275ml boiling water 
• Black forest cherry filling (Victoria supermarket)
• 250ml Fresh cream
• vermicelli

Method: 
1. Preheat oven to 180ºC. Grease and line two 20cm cake tins with wax paper. 
2. Sift dry ingredients together. Separate eggs and beat together egg yolks, oil and vanilla essence. Add to dry ingredients with boiling water. Mix well. 
3. Beat egg whites until stiff with an electric beater and fold into mixture. 
4. Pour batter into prepared tins and bake for 25 – 30 minutes. 
5. Once cool, carefully cut each cake horizontally through the centre using string or nylon line
6. Optional: Drizzle each layer with a little black forest filling to moisten. 
7. Whip cream until stiff. Drain liquid from cherries. 
7. Spread each cake layer with whipped cream and black forest cherry filling 
8. Finally top with the remaining cream, cherries and decorate with dark chocolate shavings.

Credit: Slungile Maka Bhoyo Mbatha

Ingredients

Cake

• 2boxes Betty Crocker™ Super Moist™ devil’s food cake mix
• Water, oil and eggs called for on cake mix boxes

Salted Caramel Cheesecake Filling

• 3packages (8 oz each) cream cheese, softened
• 1 1/2cans (13.4 oz each) dulce de leche (caramelized sweetened condensed milk)
• 1/4teaspoon kosher salt

Salted Caramel Buttercream

• 1cup shortening
• 1cup butter, softened
• 8cups powdered sugar
• 1teaspoon vanilla
• 15caramels, unwrapped
• 3tablespoons milk
• 1/4teaspoon kosher salt

Garnish

• 3/4cup toasted chopped pecans
• 3/4cup crushed pretzels

Salted Caramel Glaze

• 3tablespoons caramel topping
• Additional kosher salt, if desired

• 1Heat oven to 350°F. Spray four 8- or 9-inch round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal.
• 2In large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.
• 3Meanwhile, in large bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined.
• 4Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.
• 5To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk, 1 tablespoon at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.
• 6In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

credit: bettycrocker

INGREDIENTS

• 1 3/4 cup (210g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (90g) unsweetened cocoa powder
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1 cup (240g) buttermilk, room temperature
• 2 extra-large eggs, at room temperature
• 2 tsp. McCormick pure vanilla extract
• 1/2 cup (112g) vegetable oil
• 2 tsp. baking soda
• 1 cup (237g) freshly brewed coffee

INSTRUCTIONS

1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
4. Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
5. Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

Credir by: iambaker