Bake white sheet cake; let cool.
Mix pineapple and sugar and boil for 10 minutes.
Punch holes in cake so pineapple mixture won't run to sides.
Pour over cake and let cool.
Mix pudding with milk; pour over cake and let set.
Top with Cool Whip. Sprinkle coconut over Cool Whip.
Top with nuts (optional).
Prepare cake as directed in 13x9 pan,
Sheet Cake:.
In a saucepan, bring
3-inch rimmed baking sheet.
For the cake:
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.
). Grease a rimmed baking sheet with 1 tablespoon butter.
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
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.
eat and stir in flour, white sugar, and salt.
Beat
Grease a large, rimmed baking sheet with butter.
Mix flour
Cream Crisco, butter and sugar until light and fluffy.
Add eggs one at a time, beating after each.
Sift flour together with baking powder, then add milk, vanilla, salt and food coloring. Bake at 325\u00b0 for 1 hour in sheet cake pan.
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!
oll pan.
For the cake; in a large bowl combine
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
Mix flour, sugar and soda.
Add pineapple and eggs.
Beat well and pour into greased sheet cake pan.
On top, add brown sugar and nuts.
Bake at 350\u00b0 for 30 minutes.
Pour icing over cake immediately.
owder, and salt onto a sheet of wax paper. Spoon in
Prepare cake according to instructions on box.
Take lid off marshmallow cream.
Heat for 20 seconds in microwave oven.
Punch holes in baked sheet cake with wooden spoon handle.
Heat milk, sugar, coconut and marshmallow cream to boiling point.
Pour over hot cake.
When cake cools, top with Cool Whip.
Keep in refrigerator.
Bake cake to directions in sheet cake pan.
After cake is cool, mix jello, water and soda pop together.
Poke holes all over top of cake with fork.
Pour jello over top of cake.
Chill.
Mix pudding and milk, then add Cool Whip.
Spread on top like icing.
Cream sugar and shortening.
Add vanilla and then salt.
Add egg whites one at a time, beating after each one.
Beat in 2 tablespoons flour.
Add 3/4 cup buttermilk with baking soda added. Add remaining flour and buttermilk alternately.
Bake at 350\u00b0 for 25 to 30 minutes in 10 x 15-inch sheet cake pan that has been greased and floured.
Cool and frost with buttercream frosting.
Grease and lightly flour 2 sheet cake pans.
Mix flour, salt