oothpick comes out clean.
German Cake Topping Directions:
Combine the
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.
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.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
dium bowl, stir together the cake mix, vanilla pudding mix, and
FOR THE CAKE: Place eggs in blender container
he cake mix box.
Prepare the German Chocolate Cake mix
Follow directions on cake box, substituting champagne in place
For the cake: mix together the eggs, sugar,
5 L) metal cake pan; set aside.
r finishing the cake.
Cake.
Line
Grease 2, 8\" cake pans with butter-flavored crisco
Bake cake following directions on cake mix box.
Remove baked cake and poke holes through cake and pour the can of condensed milk over cake.
Let cake cool, the pour jar of caramel topping over cake.
Spread Cool Whip on top.
Crush and sprinkle Butterfinger candy bars on top of Cool Whip.
Refrigerate cake. Best if cake is refrigerated overnight before served.
Preheat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.
Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat.
Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 inch or larger baking pan. A cake pan with higher sides would be best.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm. DELICIOUS!
Prepare cake mix per box instructions and bake in a 9 x 12-inch cake pan.
While cake is still warm, poke 12 to 15 holes with the end of a wooden spoon.
Pour sweetened condensed milk into holes. Spread caramel topping over cake.
Thaw Cool Whip and spread over cooled cake.
Sprinkle crushed candy bars over Cool Whip.
Chill overnight.
In a large bowl, combine cake mix, pudding mix, water and oil; blend well.
Add eggs one at a time, beating well after each addition.
Add remaining ingredients, blending well.
Pour batter into a well-greased Bundt or 10-inch tube pan.
Bake at 350\u00b0 for 50 to 55 minutes.
Follow cake recipe.
Pour 1/2 of the batter into a greased 13 x 9-inch pan.
Bake at 350\u00b0 for 15 minutes.
Meanwhile, melt caramels with evaporated milk.
While cake is hot, pour caramel mixture over cake.
Sprinkle with chocolate chips and 1 cup nuts. Pour remaining batter on top and cover with 1 cup nuts.
Bake at 350\u00b0 for 20 minutes.
Bake as directed on the box in a 9 x 13-inch pan.
Let cool slightly and poke holes in the top of the cake with a pencil or wooden spoon.
Mix caramel sauce and condensed milk
and dribble over cake.
Let stand for 1 hour.
Frost with Cool Whip and sprinkle with crushed candy bars.
Refrigerate.
Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly