Set aside.
Cut pound cake into small cubes.
Cut
an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
Cool cake after baking.
Pull cake apart into small chunks. Spread in a bottom layer of bowl.
Pour caramel sauce generously over cake.
Sprinkle crushed nuts over sauce.
Spread Cool Whip over that.
Repeat with chocolate cake, caramel, nuts and Cool Whip until it reaches the top of the bowl.
(Sometimes I add crushed Oreos or Heath Bar bits.)
Melt first 2 ingredients together over low heat.
In separate bowl, combine cake mix, butter, and evaporated milk. Do NOT mix the chocolate chips into mixture.
Put half of cake mixture in a greased & floured 9x13 pan. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips over cake mixture (DO NOT MIX INTO CAKE BATTER). Pour caramel mixture over chocolate chips. Pour remaining cake mix on top, dropping mix by spoonfuls.
Bake at 350 degrees for 18 minutes, cool 20 minutes, cut into bars.
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
Make brownies using cake like recipe and bake in 9 x 13-inch pan.
Let cool thoroughly.
Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl.
Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip.
Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
br>Butter three 9\" round cake pans and line them with
Prepare and cook cake mix according to package directions.<
o 350\u00b0F.
Sift cake mix into a medium mixing
Combine cake mix, oil and water.
ntil well mixed.
Pour cake into prepared pan. Place springform
Grease and flour 13 x 9-inch pan.
Sprinkle pecans and coconut in pan.
Mix cake per recipe on box.
Pour over nuts and coconut. Mix cream cheese, butter and sugar.
Spread over cake mix and bake at 350\u00b0 for 45 to 50 minutes.
Put caramels in top of double boiler with the 1/3 cup of milk.
Put cake mix in a bowl with margarine, milk and nuts. Combine into stuff dough.
Beat cake mix, pudding, oil, water, and eggs for 10 minutes. Grease and flour a 9 x 13 cake pan.
Pour 1/2 of batter into the pan.
Follow cake mix recipe.
Put aside.
Pour melted butter in 13 x 9-inch cake pan.
Add sugar, press all around with spoon.
Put pineapple slices all around, flat, usually 6 will work.
Add 1 cherry in middle of each pineapple.
Gently pour cake mix over top.
Put in oven at 350\u00b0 for approximately 35 to 40 minutes.
For cake;
Mix water and coca
Bake cake following recipe on box.
When cake is done, spread condensed milk over cake.
Let milk soak in.
Mix pineapple with dry pudding. (Chill while cake bakes.) Cool cake. Add Cool Whip to pineapple mixture. Frost between layers and frost cake. Keep refrigerated.
Cook cake like recipe on box.
Let it cool completely, then add your Eagle Brand milk.
Let it soak into the cake.
Then put your can of pineapple on top of cake.
Top with Cool Whip and coconut.