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.
Mix cake mix with egg whites, oil, and
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
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.
Grease and flour bundt or angel food cake pan.
Pour nuts over bottom.
Mix all other ingredients together.
Mix well.
Pour batter over nuts.
Bake at 350\u00b0 for 55 minutes.
Cool.
Glaze with the following recipe.
rease 2 9-inch round cake pans.
Dust with flour
Mix cake as directed on package.
Add in 1/2 cup eagle brand milk.
Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*.
Let cool 5 minutes.
While cake is baking, melt caramels, butter and remainder of milk in double boiler.
Pour over cool cake and sprinkle with chips and nuts.
Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.
Mix cake mix, eggs, oil and sour cream together for 3 minutes. Pour 1/2 mixture in greased 9 x 13 pan. Mix 1 c. brown sugar and cinnamon. Pour over first half. Pour rest of cake mixture over top. Bake at 325\u00b0 for 45 to 60 minutes. Punch holes in cake while it is still hot. Mix powdered sugar, milk and vanilla. Pour over cake and enjoy!
Bake cake mix as box says too in a 9x13 pan.
Let cake cool down.
Mix puddings, milk, cream cheese, and rum.
Cool mixture in fridge for 1-2 hours.
Spread pudding mix on cake.
Add crushed pineapple on top.
Top with Cool Whip.
Cool in fridge for 1-2 hours before serving.
Mix eggs, cake mix and butter well.
Spread in a 9 x 13-inch ungreased pan.
Combine cream cheese and powdered sugar and spread over the top.
Bake 40 minutes at 350\u00b0 or until light brown.
Cut and serve when cool.
Mix sugar with cake mix.
Add oil, yogurt and eggs, one at a time.
After third egg, beat for 2 minutes, then add last egg. Pour into greased
Bundt pan.
Bake for 40 to 45 minutes at 350\u00b0. Cool completely, then sprinkle with powdered sugar.
Make 2 layers of cake.
In punch bowl, crumble one layer of cake.
Pour half of pudding mix over cake.
Crumble other layer of cake and add rest of pudding mix; spread evenly.
Add pineapple. Pour over pudding mix.
Pour cherry pie filling evenly.
Top with Cool Whip.
Sprinkle with nuts on top.
Keep refrigerated.
Buy your favorite cake mix and follow the directions.
Cook 8 minutes less than the recipe calls for.
As the cake cools (before icing it), the heat from the pans will finish cooking the cake. After the cake cools, use 1 1/2 cans of commercial icing (your favorite flavor).
Undercooking the mix and using more then the usual amount of icing will make this your favorite cake.
Blend milk with creme of coconut.
While cake is hot from the oven, poke holes with a toothpick over whole cake.
Slowly pour mixture over cake.
Let cool completely, then spread Cool Whip on cake top and sides.
Mix all ingredients, except sour cream.
Mix well and then mix in cream.
Pour in tube pan. Bake 45 to 55 minutes.
Take out of pan.
Spoon glaze on hot cake.
Let cream cheese set to room temperature.
Prepare cake mix as directed in 13 x 9-inch cake pan and bake.
When cake is done, punch holes in it and spread pineapple and juice over it.
Prepare pudding as directed; mix cream cheese in pudding.
Spread over cake.
Add Cool Whip on top.
Refrigerate until ready to eat.
Pour cake mix in mixing bowl.
Add lemon jello; mix.
Add oil, water and beat for 2 minutes.
Add unbeaten eggs and beat for 2 minutes.
Bake at package directions. while still warm, brush on lemon glaze.
Prepare cake mix as directed for layer cake. In saucepan, combine milk, sugar, marshmallows and coconut. Cook over low heat 5 minutes. Spread between layers and on top of cake. Melt chocolate chips and margarine. Spread over cake while warm.
Grease and flour Bundt pan.
Preheat oven to 325\u00b0.
Crumble nuts and put in bottom of pan.
Mix cake, pudding, rum, water, oil and eggs.
Mix 2 minutes.
Pour over pecans and bake 50 to 60 minutes.
Remove and immediately pour hot glaze over cake.
Mix together cake mix, oranges, oil and eggs.
Pour into greased cake pan. Bake 35 to 40 minutes at 375\u00b0.