Sift
together
flour,
baking
powder and salt.
Cream together shortening and sugar until light and fluffy.
Beat in eggs, one
at
a time, beating well after each addition.
Beat in vanilla.
Add
dry
ingredients
alternately with milk and water, beating well after each addition.
Pour into greased 13 x 9 x 2-inch
cake
pan.
Bake in 350\u00b0 oven for 30 minutes or until cake tests
done.
Cool in pan on rack.
Makes 16 servings.
Prepare batter of a 2 layer yellow cake mix according to package directions.
Pour batter into greased 9 x 13-inch pan. Cover batter with the chopped rhubarb.
Sprinkle sugar on top. Pour whipping cream over ingredients in pan.
Bake at 350\u00b0 for 50 to 60 minutes.
The cream and rhubarb will sink to the bottom, forming a lush custard.
Store in refrigerator.
Serve warm or cold.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Beat White cake mix, egg whites, 1-1/3 c. buttermilk and vegetable oil until creamy. In a separate bowl, beat yellow cake mix,
1/2 c. buttermilk, whole egg, cocoa, soda, food coloring and vinegar until creamy.
Alternate spooning red and white batter into 3 greased and floured 9-inch cake pans.
Swirl batter gently with a knife - (do not scrape bottom of pan).
Bake 350\u00b0 for 25 minutes.
Mix yellow cake mix according to directions on box for Bundt recipe.
Bake in Bundt pan.
Remove from pan.
Heat oven to 350\u00b0 (moderate).
Oil lightly and dust with flour 2 (8 x 1 1/2-inch or 9 x 1 1/2-inch) layer cake pans or 1 (13 x 9 1/2 x 2-inch) oblong pan.
Beat egg whites until frothy.
Gradually beat in 1/2 cup sugar.
Beat until stiff and glossy.
Crust:
Mix
1 1/2 cups yellow cake mix, 1 egg and oil; press into oblong pan 9 x 13-inches.
Bake yellow cake as directed.
While hot, poke holes in the cake with a meat fork; pour can of crushed pineapple (with juice) onto cake.
Let cake cool.
Mix pineapple and cherry pie filling in a 9 x 13-inch pan. Sprinkle the yellow cake mix over the top.
Slice the margarine on top of the cake mix.
Sprinkle the nuts on top of the margarine. Bake at 350\u00b0 for 1 hour or until the cake feels done to the touch.
Preheat oven to 375\u00b0. Grease and flour pans (2 to 4). Sift into large bowl the flour, sugar, baking powder and salt. Add shortening. Pour in 1/2 cup milk and vanilla. Beat low to moisten flour mixture, then beat 2 minutes on medium speed, scraping bowl as necessary. Add eggs and 1/4 cup milk. Beat 1 1/2 minutes on medium speed. Divide batter evenly into pans. Bake until done (2 layers, bake 25 to 30 minutes; shorten time if thinner layers are used). Cool a little before removing from pans. Cool completely before icing.
Prepare yellow cake mix by directions on box or you can make your favorite yellow cake from scratch.
You will need 3 layers.
Mix yellow cake mix according to directions on package. Grease and flour 9 x 13-inch pan.
Punch holes in cake when done. Mix pineapple and sugar.
Pour over cake and cool.
Prepare pudding according to directions on package.
Top cake with pudding, Cool Whip, coconut and nuts.
Refrigerate.
Will keep for several days.
Bake yellow cake as usual.
Cool.
Blend milk, pudding and cream cheese with mixer.
Put this on cake.
Next, put pineapple on (well drained).
Top with Cool Whip, coconut and chopped walnuts.
Mix cherries and pineapple.
Pour in baking dish (13 x 9-inch).
Sprinkle with 1/2 box of yellow cake mix on top of fruit.
Cut stick of oleo on top of cake mix.
Spread pecans on top.
Preheat oven to 350\u00b0.
Bake 40 to 50 minutes or until cake mix is brown.
Spread pie filling in 8-inch square microwave-safe dish.
In small bowl, mix 1/2 box yellow cake mix, melted butter, nuts and cinnamon.
Spread evenly over pie filling.
Microwave on High for 11 to 13 minutes; turn 1/4 turn half way through.
Serve warm with vanilla ice cream.
Preheat oven to 350\u00b0.
Separate 2 eggs and beat egg whites until frothy.
Gradually beat in 1/2 cup sugar.
Continue beating until stiff and glossy.
Stir into bowl 1 cup sugar, cake flour, salt and baking powder.
Pour in Wesson oil, milk and vanilla. Beat 1 minute at medium speed.
Add another 1/2 cup milk and egg yolks.
Beat 1 minute.
Fold in meringue and mixture into batter. Pour into greased and floured pan.
Bake 40 to 45 minutes.
Mix sugar, sour cream and coconut together; let set for 10 minutes.
Place 2 sections of cake in pan or glass dish.
Cover with mixture.
Place remaining cake on top of bottom layer.
Mix whipped topping with remaining mixture and frost whole cake. Refrigerate several hours.
Great next day!
Prepare the yellow cake mix as directed for a
llo (lime jello with the yellow cake, strawberry jello with the strawberry
ll need:
Pre-colored yellow fondant.
Pre-colored white