BEST PANCAKE MIX: In large bowl,
he gift tag should read: Gingerbread Cake. Then list the ingredients under
Prepare Gingerbread Cake: Preheat oven to 350 degrees
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
nch springform pan.
Prepare cake mix according to package instructions
lour bundt or angel food cake pan. Sprinkle layer of pecans
archment to line pans (this cake is very gooey and you
(Please do not overcook your cake as it will dry out!).
Preheat oven to 400\u00b0.
Lightly grease and flour a 10 x 15-inch pan.
Put flour and sugar in a large mixing bowl.
Set aside.
Cook margarine, cocoa and water, just until mixture comes to a boil. Cool 1 minute.
Pour mixture over flour and sugar while beating with electric mixer.
Add buttermilk, eggs, soda, salt and vanilla. Beat 1 minute more.
Pour batter into prepared pan and bake for 20 minutes.
Frost while hot with Best-Ever Chocolate Icing.
190 degrees C).
Combine gingerbread cake mix, water, and eggs in
Prepare gingerbread cake mix and bake according to
Bake cake mix as directed on box. Use 13 x 9 x 2-inch pan. Remove cake from oven. Punch holes in it. Simmer pineapple and sugar. Pour pineapple mixture over cake. Put in refrigerator to cool. Mix pudding. Add coconut to pudding. Spread coconut/pudding mixture over pineapple. Cover with topping of Cool Whip and sprinkle with nuts.
nd flour two 8-inch cake pans.
Mix pureed strawberries
Combine all cake ingredients until well blended.
Bake in a greased and floured pans at 350 F (for round layers, approx 40 minutes; for 10x14 sheet cake or bundt pan, approx 60 min).
Test with toothpick for doneness - this is a very moist cake!
Cool.
Combine frosting ingredients in large bowl until very creamy.
Frost cake when it is completely cooled (putting cake in freezer for 15 minutes once cooled sometimes makes icing easier).
Enjoy! This cake freezes very well!
Mix cake mix with pumpkin and water. Bake at 350\u00b0 for 30 to 40 minutes. Let cake cool and ice with fat-free Cool Whip. Absolutely moist and delicious!
b>gingerbread according to package directions using two greased 9 inch round cake
Toss chocolate and chopped nuts with 2 tablespoons of dry cake mix; set aside.
Beat remaining ingredients together for 3 minutes at medium speed.
Fold in chocolate chips and nuts.
Preheat oven to 350\u00b0.
Spread pie filling in bottom of a greased 13 x 9 x 2-inch baking pan.
Arrange pineapple chunks over cherries.
Sprinkle with the cake mix.
Cover with melted margarine and top with coconut and pecans or walnuts.
Bake 1 hour or until done.
Serve warm with ice cream or may be served cold.
Bake chocolate cake mix according to directions.
When you take out of oven, poke holes all over the top.
Pour Eagle Brand milk over the top and spread.
Pour caramel topping over top and spread.
Pour chocolate topping over top and spread.
Crush Heath bars and sprinkle over the top.
Pour pineapple in bottom of baking dish.
Pour cherries over. Top with dry cake mix.
Pour melted butter over.
Bake at 350\u00b0 for 55 minutes.