Place one cake layer or one-half of 9 x 13-inch cake in bottom of a 1 gallon or larger punch bowl.
(I use Tupperware cake box because I make 2 round layers.)
Cover with 1/2 of instant vanilla pudding, 1/2 can cherry pie filling, 1/2 can of fruit cocktail, 1/2 pineapple and coconut and 1/2 of the Cool Whip.
Sprinkle with 1/2 cup nuts.
Cook cake per box in 9 x 13 pan.
Take out of oven when done and poke holes in the cake.
Top with caramel sauce and sweetened condensed milk.
Then top with 1/2 bag Heath bar chips (while cake is still warm).
Cover when cool and put in refrigerator.
Before serving, top with Cool Whip.
Cream butter and sugar until fluffy.
Add egg yolks; mix well. Sift together flour, baking powder and salt.
Add alternately with milk, starting and ending with flour mixture.
Add cooled melted chocolate and vanilla. Fold in egg whites and chopped nuts. Pour into 2 greased 8-inch cake pans or one 9 x 13-inch pan. Bake at 350\u00b0 for 40 to 45 minutes or until cake tester comes out clean.
b>9\" X 13\" white or yellow cake from a mix or homemade.
After cake
Make cake according to package directions.
Bake 9 x 13-inch cake at 350\u00b0.
Make jello according to package directions.
While cake is hot, make holes in cake with a fork and pour hot jello over.
Make topping with whipping cream and fruit cocktail.
Put on after cake is cooled.
Refrigerate 3 to 4 hours before serving.
Make cake according to directions.
Pour into two 9 x 13-inch pans.
Bake 20 minutes at 350\u00b0.
Mix 1 cup evaporated milk and 1 cup sugar.
Bring to a boil and add marshmallows.
Stir over low heat until dissolved.
Add shredded coconut and pour over hot cake.
Then heat to boiling 1 1/2 cups sugar, 1/2 cup Carnation milk and oleo.
Remove from heat and add chocolate chips. Stir over low heat until melted and pour over cake.
Sprinkle with toasted almonds.
In lightly greased 9 x 13-inch cake pan, layer the ingredients in the order given.
Spread cake batter over the layered ingredients, making sure to completely cover ingredients.
Bake at 350\u00b0 for 50 to 55 minutes, until cake tests done.
Spray 9 x 13-inch pan with Pam.
Layer coconut then pecans. In bowl, mix cake as directed on box.
Pour over coconut and pecans.
In bowl, mix cream cheese, margarine and powdered sugar (will be thin).
Pour over top of cake batter.
Bake at 350\u00b0 for 45 to 60 minutes.
Mix together milk and pudding mix; add ice cream.
Pour into crust and top with Cool Whip.
Use 9 x 13-inch pan.
Freeze.
9\" x 13\" greased and floured pan or 2- 9\" round pans. Bake 9 x 13
egrees F.
Grease a 9 x 13 cake pan.
In mixer bowl
he batter into a buttered 9 X 13 cake pan. Sprinkle blackberries evenly on
For cake---------------.
Put raisins in a
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
o 350\u00b0F.
Sift cake mix into a medium mixing
Put entire can of beans in a blender and liquefy.
Add liquefied beans to dry brownie mix and blend well.
Pour into a 9 x 13 greased (or sprayed if watching fat content) pan.
Bake at 350\u00b0F for 30 minutes.
Sprinkle lightly with powdered sugar.
Make up cake as directed on box.
Bake as directed in 9 x 13-inch pan.
Break cake in small pieces.
Layer cake, pudding, Cool Whip, pineapple, cocktail, cherries, coconut, strawberries and nuts, then start again and again end with Cool Whip and coconut.
Make up and serve right away or no longer than 3 to 4 hours.
(May get soggy.)
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.
Beat cake mix, pudding, oil, water, and eggs for 10 minutes. Grease and flour a 9 x 13 cake pan.
Pour 1/2 of batter into the pan.
50 degrees F. Grease a 9 x 13 pan.
With an electric