00b0F (or temperature specified on cake mix box); grease and flour
Prepare and bake cake according to the directions on the box. Let cake cool completely.
Mix cake as directed.
Bake in jelly roll pan for 20 to 25 minutes at 350\u00b0.
Cool. Cook together milk and flour into a thick sauce.
While sauce is cooling, cream shortening (not butter) with sugar to a smooth consistency.
Add cooled sauce to this mixture. Flavor with vanilla and beat until the mixture is double in bulk. Spread on cooled cake and refrigerator.
Frost with Ho Ho Chocolate Frosting.
nd set aside.
Prepare cake mix as instructed on the
Prepare cake mix according to directions. Pour into 15 1/2 x 10 1/2 x 1 jelly roll pan. Bake according to directions until center of cake springs back when touched with finger.
Mix cake mix according to directions and bake.
Beat sugar, butter, Crisco, salt, vanilla and evaporated milk.
Beat 10 minutes.
Spread on cooled cake.
Prepare
cake mix as directed.
When cooled, split each layer to
form 4 layers in all.
Prepare filling of margarine, sugar and Crisco
by
mixing
for
7 minutes.
Add 5 to 6 oz. milk and beat another 7 minutes.
Place filling between layers and use prepared frosting on top layer and sides.
The cake is easier to frost if it is refrigerated for awhile after filling is placed between layers.
Open the cake mix and follow the package directions for the cake. Pour into a greased cookie sheet (the kind with sides) or a jelly roll pan. Bake for 20 minutes at 350\u00b0. Allow to cool.
Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.
Mix cake mix according to directions.
Bake in a 15 1/2 x 10 1/2 x 1-inch pan for 15 to 20 minutes.
Cook milk and cornstarch until thick.
Cover and cool.
Combine and cream sugar, oleo, shortening and vanilla.
Add milk mixture; beat until smooth and creamy.
Spread on cake.
Melt in saucepan 1 stick + 2 tablespoons oleo.
Add cocoa, hot water, powdered sugar, egg and vanilla. This must be beaten together very quickly until smooth and glossy, then pour over cake.
This sets up fast and cannot be spread.
Prepare cake per directions. Allow to cool completely.
Cream butter, shortening, and sugar until smooth.
On low speed, mix in evaporated milk and vanilla, then beat on high speed until light and fluffy.
Spread cream mixture over cake.
Microwave frosting for 30 seconds or until melted, spread over cake and chill until set.
Prepare cake as directed on package for two round pans.
When cool, \"slice\" through cakes to make 4 \"thin\" cakes.
Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
Add powdered sugar and beat for 5 minutes longer.
Lay one layer of cake on plate.
Spread Cream filling on top only, do not go all the way to the edge.
Lay another layer of cake on this.
Spread cream filling on this too.
Again layer and filling until you have all four layers on here.
Ice the whole cake with the chocolate icing.
Mix chocolate cake mix according to directions.
Pour into greased 7 x 11-inch pan.
Bake 20 minutes.
Prepare the cake mix according to package directions. Bake in a greased and floured 10 x 15-inch pan for 15 minutes at the temperature specified on the cake mix box.
Bake cake mix as directed on package
in
a 13 x 9-inch pan. Cool.
Mix cake mix as directed.
Divide mix into two 9 x 13-inch pans and bake approximately 15 minutes.
Cool for 5 minutes, then invert one layer onto cooling rack.
Cool cakes completely.
Combine the cake mix, flour and pudding.
Add the oil, eggs and milk.
Beat on medium speed about 2 minutes or until well mixed.
Pour into 4 greased cake pans.
Bake at 350\u00b0 for about 20 minutes or tested done. Cool.
Prepare cake mix as directed and bake in a 9 x 13-inch pan. Cool.
Combine rest of ingredients and beat 10 to 15 minutes until light and fluffy.
Spread on cooled cake.
Microwave 1 can prepared chocolate frosting (opened) for approximately 1 minute on High.
Pour over filling and spread with knife.
Serves 12 at 586 calories per 1/12th piece.
Bake cake as directed in
jelly roll pan or cookie sheet at 350\u00b0 for 15 to 20 minutes.
Cool.
Mix flour and milk together. Cook until thick and cool completely.
Cream sugar, shortening, vanilla and softened margarine together until smooth.
Spread on cooled cake and refrigerate for 1 hour.
Prepare devil's food cake mix as directed.
Spread on cookie sheet.
Bake at 350\u00b0 for 15 minutes; cool.
Cream for 15 minutes the margarine, shortening, sugar and flour.
To this add vanilla and milk.
Spread on cooled cake; refrigerate until firm, about 2 hours.