Mix and cook cake by the recipe on the box.
Use a 9 x 13-inch pan.
Cool and make holes all over the top.
Mix cream coconut and condensed milk; pour over cake that has the holes in it.
Put a large container of Cool Whip on top.
Sprinkle with coconut.
Keep refrigerated.
It also freezes well.
nch springform pan.
Prepare cake mix as directed on package
Set aside while preparing cheesecake.
For Cheesecake, beat cream cheese and
Thin Sponge Cake Layer for Cheesecake:
Preheat oven to 350
Cheesecake:
Combine 1st 3 ingredients;
Carrot Cake:
Soak carrots and raisins
f the dry cake mix to use in the cheesecake filling.
Cheesecake topping:
Beat cream cheese
*note: this chocolate cake recipe makes 10 servings based on
nsistency. Refrigerate til needed.
CHEESECAKE FILLING: Place chocolate chips
Preheat oven to 350 degrees.
Grease a bundt pan.
Cake:
Mix all ingredients (I use my Kitchen Aid 4 1/2 qt. mixer.)and beat for 4 minutes.
Put mixture into greased bundt pan and bake at 350 degrees for 50 minutes. Let cool for 10 minutes, then ice.
Icing:
Heat butter, sugar and milk to boiling or until sugar is completely dissolved. Add chocolate chips and stir until melted; pour over cake immediately.
nto a round 9-inch cake pan, turning around the perimeter
lour mixture til blended. Frost cake.
PS - some people like
Make cake, icing and praline.
Make a white Duncan Hines cake mix by recipe.
While it is hot use a knife and make slits on the top of it.
Mix a small package of strawberry jello by recipe on box.
Pour over cooked cake.
When it is cool, mix strawberries and Cool Whip and put on top.
It's better if it sits in refrigerator overnight.
Put fresh strawberries on top.
Mix cake mix as recipe.
Pour over coconut and nuts in 9 x 13 x 2-inch pan (Pam pan well first).
Melt stick of oleo.
Add cream cheese and sugar.
Drop by tablespoons over uncooked cake mix. Bake at 350\u00b0 for 50 minutes.
Will be gooey or bake for 1 hour for drier cake.
a skewer inserted into cake comes out clean. Immediately
5-40 minutes or until cake center springs back when pressed
not a huge rising cake, so fill your pans accordingly
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)