Eggless Cake: Put sugar in mixing bowl.
Add spices then buttermilk slowly mixing together.
Mix together flour, soda raisins and nuts and add to buttermilk mixture.
Blend thoroughly.
Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
Put between cake layers.
rge bowl to use as filling; chill until cold and
Cut cake into 1/4 inches slices; arrange half the slices on bottom of 13 x 9 inch baking dish.
In large bowl, combine sweetened condensed milk, water and extract; mix well. Add pudding mix; beat well.
Chill 5 minutes Fold in whipped cream. Spread half the cream mixture over cake slices; top evenly with one can pie filling. Top with remaining cake slices, cream mixture and pie filling.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.
minutes. Cool.
Pecan Filling:
Combine all ingredients in
Dump the filling, pineapple, cake mix and walnuts in a bowl and mix.
Pour into a 9 x 13-inch pan and dot top with the margarine.
Bake at 350\u00b0 for 1 hour.
Very moist; no need for icing.
Grease 9x13 cake pan.
Spread cherry pie filling on the bottom, add pineapple with juice.
Sprinkle with cake mix then butter, coconut and nuts.
Bake at 350\u00b0 for 45 minutes.
ven according to directions on cake mix. Grease and flour two
Stir above with spoon.
Pour into greased and floured 9 x 13-inch cake pan. Bake 25 to 30 minutes at 350\u00b0.
Frost if you prefer.
or 2 minutes). Tint cake batter orange. Pour batter into
tter two 8-inch round cake pans, and line them
Cake:
Mix cake mix, eggs, milk and
he form, so that the cake will rise evenly and not
Prepare Royal no bake cheese cake crumbs according to package directions, using Blue Bonnet margarine and sugar; set aside. Prepare cheese cake filling according to package directions, using milk.
Fold in whipped topping.
Spoon half of filling mixture into large bowl.
Cover with prepared crumbs and cherry pie filling.
Top with remaining filling mixture.
Pull metal spatula through mixture several times to marble; do not overmix.
Preheat oven 350 degrees & place liners in cupcake baking pans.
Mix graham crackers and 1 teaspoon sugar and butter. Place about 1/2 teaspoon of mixture in each liner. Pat down to smooth.
Mix or blend cream cheese, vanilla, 3/4 cup sugar and eggs, until very smooth then pour on top of graham cracker crumbs. Fill each about half full only.
Bake 20-25 minutes at 325 degrees or until lightly browned.
When cool, top with pie filling of your choice & a dallup of whipped cream.
Do not use a cake tester, toothpick, or skewer to
Prepare no bake cheese cake crumbs according to package directions,
freeze!).
Making the cake layers:
Preheat oven to
br>Then bake a yellow cake (brand name of your choice
Whip eggs. Mix cake filling into eggs and fold in pie filling. Pour mixture into greased and floured 9 x 13-inch pan or Bundt pan. Bake at 350\u00b0 following directions for baking on cake mix box. Test doneness about 35 minutes.
For cake, blend all ingredients with a mixer and pour into three 9-inch cake pans that have been well greased and floured. Cook at 350 degrees for 25-30 minutes.
For filling, pour the Hershey bars from the food processor into a small bowl and set aside. In a large bowl, beat the cream cheese and sugars. Blend until it's not quite so grainy, for about 2-3 minutes. Fold the Cool Whip into the cream cheese mixture.
Blend chopped Hershey bars into the cream cheese mixture. Frost the cake and decorate as desired.