BEST PANCAKE MIX: In large bowl,
Grease a deep 20cm (8\") cake tin and line base with
bout 6 dozen 2-inch tea cakes.
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!).
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
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.
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!
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.
Preheat oven to 350\u00b0F Grease bottom and sides of two 9-inch cake pans.
Mix all ingredients on low for 1 minute. Then on high for 2 minutes, scraping down sides of bowl. Pour batter between the two pans. Bake 30-35 minutes.
Cool for 10 minutes. Meanwhile, melt chocolate over simmering water until smooth. Let cool to room temperature. Whisk sour cream into melted chocolate. Frost and garnish.
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.
Beat 1 tablespoon of butter with the cup sugar, add well-beaten egg, cup milk, and a little vanilla essence. Stir in plain flour with the baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven. See Note *
Topping Directions: Mix the cinnamon, sugar and desiccated cocoanut.
When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.
Note: *Moderate oven: 180\u00b0C or 170\u00b0C fan-forced.
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.