Mix all ingredients together in large bowl. Pour 3/4 of batter into greased and floured bundt pan or tube pan. Mix remaining 1/4 batter with 2 tbsp. white sugar, 1 tsp. cinnamon and 2 tsp. cocoa which has been thoroughly combined before adding to cake batter. Pour the mixture on top of the other batter in the pan. Bake at 350 degrees for 50 minutes. Remove from pan while warm. May dust with powdered sugar.
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Remove 2 c. batter; put rest in bundt pan. Spoon on cream cheese mixture. Top with 2 c. batter. Bake at 350 degrees for 55 minutes.
Mix first 7 ingredients at medium speed for 2 minutes. Pour in lightly greased 9-inch pie pan. Spread peaches on top. Mix cream cheese, sugar and peach juice. Spread over peaches 1/2 inch from edge of crust. Sprinkle cinnamon sugar on top. Bake at 350 degrees for 30 minutes.
Mix together oatmeal, brown sugar, flour, salt and butter, then press half of mixture into 9×13-in. pan. Top with 4 c. diced rhubarb. Boil sugar, water and cornstarch until thick. Add 1 tsp. almond flavoring. Spoon 1 can cherry pie filling over rhubarb and liquid layers. Add remaining half of crust mixture with 1/2 c. nuts. Bake 45 minutes at 350-degrees.