Mix cake mix with jello.
Add oil, water and eggs; heat 2 or 3 minutes.
Drain frozen berries and keep juice for icing.
Add berries and beat.
Bake at 350\u00b0 for 35 or 40 minutes.
nd).
Grease and dust with flour your choice of pan
For the Cake: Set oven rack in middle
od processor, along with 1 tablespoon of the cake flour, and
Blend cake mix with jello in mixer or by hand until well blended. Then add Wesson oil and apricot nectar and blend well. Then add eggs, one at a time, blending well after each addition. Cook in a tube pan at 300\u00b0 for 1 hour. Grease and flour (and can put wax paper in the bottom of the pan).
Sift together cake mix and jello; then add water, eggs, oil and orange flavoring. Mix with electric mixer for 3 to 5 minutes, until smooth. Bake in greased and floured tube pan at 325\u00b0 for 1 hour.
n a large bowl prepare cake mix as directed and add
Mix cake mix with jello mix.
Add water and mix.
Add eggs, one at a time.
Beat; add oil and beat well for 2 minutes.
Bake at 350\u00b0 in a greased and floured pan.
Use time on box but don't allow to brown too fast as center takes more time.
Preheat oven to 350\u00b0F.
Grease a bundt pan.
Beat together cake ingredients with an electric mixer for about 4 minutes. Pour batter into prepared bundt pan.
Bake for 45 minutes or until toothpick tests clean.
While cake is baking mix lemon juice with powdered sugar for the glaze. It should have a thin consistency to sink into the cake.
When cake is done and still hot, poke holes all over it (still in the bundt pan) with long skewers and pour the glaze over it.
Allow cake to cool and then remove from the pan.
an with baking spray with flour.
In large bowl, place cake mix
50 degrees.
Mix the cake mix with the next five ingredients
>cake into quarters using a knife.
Line a baking sheet with
eeds in your cake.
Place the cake mix, raspberries and
CAKE:
Move oven rack to
Preheat oven to recommended temperature on cake mix package.
Spray sides and bottom of bundt pan with vegetable cooking spray, or grease with butter or margarine.
Combine dry cake mix with required oil, eggs and nutmeg.
OMIT THE REQUIRED WATER, adding the same amount of Egg Nog in its place.
Mix and bake according to package directions.
Cool.
Top with eggnog glaze.
For glaze: In medium bowl, combine ingredients, adding enough eggnog for desired consistency.
Mix cake mix,extract, eggs together, will
50*.
Line 13x9 pan with foil and lightly grease the
3x9-inch pan with shortening or cooking spray. Make cake mix as
In sheet cake pan, bake cake according to directions on box. After it is cool, punch holes all over cake with ice pick.
Mix creamed coconut and Eagle Brand milk together and pour onto cake, a little at a time and all the liquid is absorbed into the cake. Cover with Saran Wrap and refrigerate for 8 hours.
Frost with Cool Whip and sprinkle with coconut.
At Christmas, you can add red or green cherries to the top for color.
Make cake according to box directions in a 9 x 13 inch pan. While cake is cooking, put milk and sugar in a double boiler on low heat and cook until mixture is sticky.
Punch holes in cake and pour sugar mixture over cake.
Cool.
(I put in the freezer to cook for a few minutes.)
Sprinkle some coconut on top of cake. Top with Cool Whip and add more coconut on top.
Refrigerate.