poke holes all over the surface of the cake.
Spread caramel topping
Cook cake.
Poke holes in cake.
Melt caramel squares in 1/2 cup Pet milk.
Pour on cake, then pour Eagle Brand milk on cake. Let cake cool.
Add Cool Whip for topping.
Put in refrigerator.
n a large pan, beat cake mix, pumpkin, water, oil, eggs
Prepare and bake cake as package directs in a
Bake the chocolate cake according to directions; cook in 13 x 9-inch pan.
Immediately after baking, make holes with a wooden spoon in cake.
Then, while still warm, pour milk and caramel over cake.
Let cool.
Spread Cool Whip very thick on top of cake.
d an 8 inch cake pan with parchment paper
Bake cake according to package directions. Cool completely.
Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.
Preheat oven to 350\u00b0.
Prepare cake mix by package directions. Pour 2 cups batter into greased 13 x 9-inch baking pan.
Bake for 15 minutes.
In heavy saucepan, over low heat, melt caramels and margarine.
Remove from heat.
Add sweetened condensed milk; mix well.
Spread caramel over cake; spread remaining cake batter over caramel.
Top with nuts (optional).
Bake for 30 minutes, or until cake springs back when lightly touched.
Cool.
Heat oven to 350\u00b0.
Prepare, bake and cool cake as directed on package for 2 (9-inch) round cake layers.
Place cake layers, top sides up, in clean, 9-inch, round cake pans.
Poke cake with large fork at 1/2-inch intervals.
Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls for 2 minutes or until dissolved.
Carefully pour red gelatin over 1 cake layer and the lime gelatin over second cake layer.
Refrigerate for 3 hours.
Prepare cake mix by package directions.
Pour 2 cups batter into a greased 13 x 9-inch pan; bake 15 minutes.
In a heavy saucepan, over low heat, melt caramels and margarine.
Remove from heat.
Add sweetened condensed milk.
Mix well.
Spread caramel over cake.
Spread remaining batter over caramel mixture.
Top with nuts.
Bake 30 minutes or until cake springs back when lightly touched.
Cool.
Preheat oven to 350.
Prepare cake mix as directed.
Pour 2 Cups of batter into greased 13 X 9 inch pan.
Bake 15 minutes.
In heavy saucepan over low heat, melt caramels and butter.
remove from heat.
Add sweetened condensed milk.
Mix well.
Spread caramel over cake.
Spread remaining batter over caramel.
top with nuts.
Bake 30 minutes or until cake springs back when lightly touched.
hortening or cooking spray. Make cake mix as directed on box
Prepare cake mix as directed on package, baking in 13 x 9-inch sheet cake pan at 350\u00b0 for 30 to 35 minutes.
(Spray pan with Pam before baking.)
Cool in pan 15 minutes.
Then poke cake with fork at 1/2-inch intervals.
Dissolve gelatin in boiling water; add cold water, and spoon over cake in pan.
Chill 3 to 4 hours. (Best when sets overnight.)
Top with Cool Whip when serving.
Preheat oven to 350\u00b0.
Prepare cake mix as directed.
Pour 2 cups of batter into a greased 9 x 13-inch pan; bake for 15 minutes.
In heavy saucepan, over low heat, melt caramels and butter.
Remove from heat; add milk.
Mix well.
Spread caramel over cake.
Spread remaining cake mix over caramel.
Top with nuts.
Bake for 30 minutes.
Bake cake as directed on box.
Cool in pan for 15 minutes. Then poke cake with a fork every 1/2 inch.
Dissolve gelatin in boiling water; add cold water.
Pour over cake in pan.
Chill for 3 to 4 hours.
Top with Cool Whip.
he prepared pan.
Combine cake mix, water, 3 eggs, and
Preheat oven according to cake package directions.
In a medium-large bowl, mix all ingredients by hand. (A hand mixer tends to mush up the apple pieces.)
Grease a 9\" x 13\" pan, pour in batter, spreading evenly to corners.
OPTIONAL: Before baking, mix some brown sugar with a bit of melted butter and crumble across the top of the cake. Use as much or as little as you like.
Bake according to cake package directions. Test with a toothpick for doneness.
Best served warm with vanilla ice cream, or with coffee at breakfast!
Using layered directions, bake and cool cake as directed on package, adding 1 cup chopped pecans to batter.
In a saucepan, heat brown sugar, butter and milk; boil and stir for 2 minutes. Cool 30 minutes.
Gradually add powdered sugar; mix until smooth. Add more powdered sugar to thicken or milk to thin, if needed. Spread between layers, on sides and on top of cake.
Sprinkle 1/4 cup chopped pecans over top of cake.
Line an 8-inch square cake pan with parchment paper.
ith cooking spray.
Beat cake mix, water, butter and eggs