Bake cake according to directions on box.
After cake cools, poke holes in cake.
Mix jello and Big Red.
Pour over cake.
Mix Cool Whip and pudding.
Spread over cake.
Mix cake as directed on box.
Bake in a 9 x 13-inch pan. After cake has cooled, punch holes with fork.
Heat 1 cup Big Red, add jello to dissolve. Pour over the cake and then pour 2 cups Big Red over the cake.
Put in refrigerator to cool.
Mix cake according to directions.
Bake and cool.
Punch holes in cake.
Mix Jell-O with hot water and Big Red.
Pour over cake. Prepare pudding according to directions.
Pour on top.
Add Cool Whip on top of pudding.
Bake cake as directed on cake box. Cool cake and set aside. In a medium bowl, mix jello with one cup cold water and instead of one cup boiling water use the Big Red Soda.
Mix until completely dissolved. After cake cools use a fork to polk holes in the cake, cover the whole cake with the punctures. Pour Jello mixture over the cake and allow the cake to soak up all the mixture. Frost the cake with whip cream and refrigerate for an hour. Now its ready to eat.
loured 9\"X13\" cake pan.
Remove cake from oven and poke
Preheat your oven to 350\u00b0.
Blend your cake mix, Big Red soda pop, egg, egg whites and oil until well moistened.
Beat as directed on the cake mix package, then pour the batter into a greased and lightly floured 13 x 9 x 2-inch pan.
Bake for 20 minutes.
Let cool and then frost with your favorite frosting.
Sift together salt and flour.
Make a paste of of coloring and cocoa.
Cream sugar and shortening, add eggs and then add paste.
Add buttermilk and flour alternately.
Blend baking soda and vinegar in cup until it foams.
Add to the vanilla batter.
Bake in 3 layer pans, greased and floured.
Bake at 350 F for 30 minutes.
Frost with Big Red Cake Frosting!
Make cake using directions on box.
Bake in a 13 x 9-inch sheet pan.
Cool 30 minutes.
Punch holes in cake.
Blend a little Big Red with both cans of Eagle Brand milk using a mixer.
Pour mixture in freezer containers, then pour remaining Big Red.
It's ready to freeze.
Put Eagle Brand milk in ice cream freezer, then fill remainder to the fill line with Big Red.
Put lid on.
Surround with ice and rock salt.
Crank until firm.
Delicious!
Beat eggs well.
Add
sugar,
flour
and ice cream mix. Gradually add canned milk.\tMix
well.
Add Big Red soda water to fill 1 gallon freezer.
In large mixing bowl beat eggs until foamy.
Gradually add sugar; beat until thickened.
Add cream, vanilla and salt; mix thoroughly.
Pour into freezer can.
Add Big Red to fill line on can and stir well.
Freeze as directed.
Makes approximately 4 quarts.
Mix cake and bake as usual.
While cake is baking, mix jello and soda together in a bowl and set aside.
Prepare instant pudding and refrigerate.
When cake is done, cool for 20 to 30 minutes. Stab cake with fork (big holes), pour the soda and jello mixture over cake.
Set aside.
Mix pudding and Cool Whip together.
Pour and spread over cake.
Refrigerate or freeze.
Serve chilled.
aper. In large bowl, beat red cake layer ingredients with electric mixer
8-inch) cake pans. Make a paste of red cake coloring and cocoa
Cream Crisco and sugar.
Add eggs and beat 1 minute.
Add cocoa and vanilla.
Put red cake coloring in buttermilk.
Add slowly with flour.
Put vinegar in soda and add last.
Make 3 layers and bake at 350\u00b0 for 25 to 30 minutes.
Mix cocoa, red color, water and vanilla.
Set aside.
Cream shortening and sugar.
Add eggs and cocoa mix. Blend.
Next add alternately the buttermilk and flour.
Last, mix soda and vinegar. Fold into batter lightly.
Bake in two 9-inch cake pans at 350\u00b0 for 30 to 35 minutes.
ake 1 cup white vinegar, red cake coloring, alum and enough water
Mix together vinegar and soda; set aside.
Beat together butter and sugar for 5 minutes.
Add eggs one at a time.
Add the remaining ingredients.
Grease and flour 3 round cake pans.
Bake at 350\u00b0 for about 20 to 25 minutes.
Mix Miracle Whip and warm water; beat well.
Add next 5 ingredients.
Add red cake coloring and flavoring.
Bake at 350\u00b0 for 30 to 35 minutes.