br>Combine and mix well cake mix, butter, eggs, water, oil
Spray two 10-inch round cake pans with baking spray; set
Bake 2 (12-inch) cakes (Duncan Hines white cake mix) as directed. Cool. Frost with can of cake frosting. Use whipping cream, then add coconut.
Follow directions on box for cake batter. Add honey to batter. Fold in chocolate chips. Bake following box directions. Allow to cool. Then frost with vanilla cake frosting.
Cream sugar and butter.
Beat in one egg at a time.
Add flour and buttermilk.
Mix well.
In a separate small bowl, mix cocoa and red food coloring, making a paste.
Add vinegar to paste and mix well.
Add mixture to first batter, stirring until thoroughly blended.
Add salt and mix well.
Pour batter into greased cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Red Velvet Cake Frosting.
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
Do not use a cake tester, toothpick, or skewer to
br>Spray two 8\" round cake pans with nonstick spray.
f egg whites into the cake batter, then fold in remaining
In a mixer bowl combine cake mix, oil, 1-1/4
For cake, preheat oven to 350 degrees
nd flour four 9-inch cake pans.
Prepare the batter
or 2 nine inch, round cake pans. Remove from pans, allow
Preheat oven to 350\u00b0.
Grease and flour two 9-inch round cake pans.
Prepare, bake and cool cake per package directions for original recipe.
Place 1 cake layer on serving plate.
Spread with frosting; top with 2nd cake layer and frost.
Frost outer layers.
Prepare cake as per directions on box.<
f cake frosting (your choice) in microwave.
I use butterscotch cake frosting.
Heat oven to 350 degrees. Grease bottom only of 9x13 pan. Beat cake mix, water, oil, eggs and sour cream in bowl with electric mixer on medium speed for one minute. Spread half of batter in pan. Mix brown sugar, pecans, chocolate chips and cinnamon, sprinkle over batter in pan. Drop remaining batter evenly over pecan mixture, carefully spread to cover. Bake for 55-60 minutes. Prick surface of warm cake several times with a fork. Spread frosting over warm cake. Frosting will be very thin. Cool completely.
blend cake mix, water, oil, eggs and bananas in a large bowl until moistened. beat with a mixer for 2 minutes.
bake 350 for 35-40 minutes.
cool cake completely.
for frosting: mix together cool whip and banana cream pudding mix. spread on cooled cake.
store in the frig.
for 30 minutes or until cake springs back when touched.
Blend sugar, 2 cups of the flour, salt and baking soda in a large mixing bowl. Set aside.
In a saucepan, mix peanut butter, water and butter and bring to a rapid boil. Pour this blend into the dry ingredients in the mixing bowl.
Mix well and add eggs and buttermilk.
When ingredients are mixed well (by hand), pour into a greased and floured sheet cake pan.
In a pre-heated oven, bake at 350-degrees F. for 20-25 minutes.
Frost cooled caked with your favorite frosting (I used canned frosting).