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.
Preheat oven to 350\u00b0.
Grease and flour pan.
Prepare marble cake mix as directed and pour into pan.
In a mixing bowl, mix Ricotta, sugar, 4 eggs and vanilla.
Layer over marble cake batter.
Bake at 350\u00b0 for 45 to 60 minutes.
Allow cake to cool. Serve.
Prepare marble cake mix as directed.
In separate bowl, mix Ricotta cheese, eggs, sugar and vanilla.
Pour cake mix in 9 x 13-inch pan.
Pour cheese right on top of batter.
Bake at 350\u00b0 for 1 hour or until done.
Prepare and bake marble cake as directed on the box.
Poke holes in the cooled cake with a fork. Dissolve the strawberry gelatin in 1 cup boiling water. Pour the gelatin over the cake, and refrigerate for 2 1/2 hours.
Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. Frost the cake, and serve. Store any leftovers in the refrigerator.
o 16 oz cake recipes together in
o package directions for 2 layer cake.
For fillings, divide whipped
Bake a 2 layer chocolate cake.
Split each layer horizontally when completely cool.
Mix white cake by package instructions and cool completely. Cut each layer in half horizontally, making 4 layers. Make filling by combining sour cream, coconut and sugar. Mix well and pour filling between each layer. Frost cake completely with whipped topping. Reserve a little coconut to sprinkle on top for decoration. Place in a sealed container in refrigerator for several days before serving.
Place in punch bowl as follows:
one layer of cake, 1/2 pudding, 1/2 cherries, 1/2 fruit cocktail, 1/2 pineapple, coconut, nuts, 1 Cool Whip.
Repeat.
Prepare cake mix as directed for 2-layer cake.
nto the middle of the cake comes out clean, about 1
small bowl; whisk remaining 2 ounces chocolate into mixture in
ahrenheit.
Grease 2 9\" round cake pans.
Beat cake mix, pudding
Mix fudge marble cake as directed on package.
Pour into 13 x 9-inch pan.
In separate bowl, mix Ricotta cheese, sugar, eggs and vanilla well.
Spoon cheese mixture on top of unbaked cake.
Bake at 350\u00b0 for 1 hour.
Remove from oven and cool.
Frost with following recipe:
lour two 8-inch round cake pans. Set aside.
Beat
n large mixing bowl combine cake mix, pudding mix, milk, water
Blend all ingredients except chocolate syrup.
Beat at medium speed for 2 minutes.
Pour 1/3 of batter into separate bowl; stir in 1/4 cup chocolate syrup.
Spoon batter alternately into greased and floured 10-inch tube pan.
Zigzag spatula through batter to marble.
Bake at 350\u00b0 for 50 minutes or until center springs back. Cool 15 minutes before removing from pan.
Heat oven to 350\u00b0.
Grease and flour 10-inch Bundt pan. Combine cake mix, pudding mix, eggs, water, oil and extract in large mixer bowl.
Blend, then beat at medium speed of electric mixer for 2 minutes.
Measure 1 1/2 cups batter.
Stir in chocolate syrup.
Spoon batters alternately into prepared bundt or tube pan.
Zigzag spatula through batter to marble.
Bake for 50 minutes.
Cool 15 minutes.
Remove from pan.
Finish cooling on rack.
Sprinkle with confectioners sugar, if desired.
Prepare cake mix according to package directions,
Combine cake mix, 1/4 cup water,