Bake chocolate cake mix in jelly roll pan for 20 to 25 minutes at 350\u00b0.
When cool, spread with cream mixture.
Beat mixture for 10 minutes.
Start on low or you will get splattered.
Prepare cake per directions. Allow to cool completely.
Cream butter, shortening, and sugar until smooth.
On low speed, mix in evaporated milk and vanilla, then beat on high speed until light and fluffy.
Spread cream mixture over cake.
Microwave frosting for 30 seconds or until melted, spread over cake and chill until set.
00b0F (or temperature specified on cake mix box); grease and flour
Mix cake as directed.
Bake in jelly roll pan for 20 to 25 minutes at 350\u00b0.
Cool. Cook together milk and flour into a thick sauce.
While sauce is cooling, cream shortening (not butter) with sugar to a smooth consistency.
Add cooled sauce to this mixture. Flavor with vanilla and beat until the mixture is double in bulk. Spread on cooled cake and refrigerator.
Frost with Ho Ho Chocolate Frosting.
Prepare and bake cake as directed on the package for a 9 x 13 inch pan. Cool completely.
Combine flour and milk in saucepan. Cook, stirring constantly, until thick. Cool completely. Cream 1 cup sugar, 1/2 cup margarine, and shortening. Add cooled milk mixture, and beat well. Spread over cake. Refrigerate.
In a small bowl, beat egg. Stir in vanilla, melted chocolate, hot water, confectioner's sugar, and 1/2 cup margarine. Pour over second layer. Refrigerate.
nd set aside.
Prepare cake mix as instructed on the
Mix chocolate cake mix according to directions.
Pour into greased 7 x 11-inch pan.
Bake 20 minutes.
Mix chocolate cake as package directions.
Bake in a large sheet cake pan 12-15 minutes.
Cool.
Beat together until smooth the vanilla, butter, Crisco, sugar, and evaporated milk.
Spread on cooled cake.
Heat one can chocolate frosting in microwave until melted.
Power over cake and filling.
Mix chocolate cake mix as directed and bake in jelly roll pan at 350\u00b0 for 12 to 15 minutes or until cake is done.
Set cake aside to cool.
Mix sugar, Crisco, salt, oleo, vanilla and milk with hand mixer for 10 to 15 minutes.
Mixture will look curdled but it will get fluffy; just keep mixing it.
Spread mixture over top of cooled cake.
Next, melt can of chocolate frosting over low heat and pour on top.
Serve chilled.
Prepare cake as directed on package for two round pans.
When cool, \"slice\" through cakes to make 4 \"thin\" cakes.
Beat sugar, shortening, vanilla, milk, salt and water for 7 minutes.
Add powdered sugar and beat for 5 minutes longer.
Lay one layer of cake on plate.
Spread Cream filling on top only, do not go all the way to the edge.
Lay another layer of cake on this.
Spread cream filling on this too.
Again layer and filling until you have all four layers on here.
Ice the whole cake with the chocolate icing.
Prepare
cake mix as directed.
When cooled, split each layer to
form 4 layers in all.
Prepare filling of margarine, sugar and Crisco
by
mixing
for
7 minutes.
Add 5 to 6 oz. milk and beat another 7 minutes.
Place filling between layers and use prepared frosting on top layer and sides.
The cake is easier to frost if it is refrigerated for awhile after filling is placed between layers.
Prepare chocolate cake mix according to package directions. Pour into an 11 x 17-inch pan or jelly roll pan.
Bake about 20 minutes.
Combine flour and milk; cook and cool.
Add 1 cup butter or margarine and sugar.
Beat until fluffy, 5 to 8 minutes.
Spread on cooled cake, keeping it about 1/2 inch from edge of pan.
Melt 1/2 cup butter or margarine and chocolate and cool.
Add egg, vanilla, hot water and powdered sugar.
Beat well and spread on top of cake, even with sides of pan.
Refrigerate and serve.
Prepare cake mix as directed and bake in a 9 x 13-inch pan. Cool.
Combine rest of ingredients and beat 10 to 15 minutes until light and fluffy.
Spread on cooled cake.
Microwave 1 can prepared chocolate frosting (opened) for approximately 1 minute on High.
Pour over filling and spread with knife.
Serves 12 at 586 calories per 1/12th piece.
Mix chocolate cake mix according to directions.
Bake.
Cook flour and milk, stirring constantly, until thick.
Let cool. Cream sugar, 1 stick of margarine and Crisco.
Add to cooled flour mixture.
Add 1 teaspoon of vanilla.
Beat together like whipped cream.
Spread on cake and refrigerate overnight.
Bake cake as directed in
jelly roll pan or cookie sheet at 350\u00b0 for 15 to 20 minutes.
Cool.
Mix flour and milk together. Cook until thick and cool completely.
Cream sugar, shortening, vanilla and softened margarine together until smooth.
Spread on cooled cake and refrigerate for 1 hour.
Prepare a chocolate cake mix as directed and bake in a double sheet cake pan or 2 (9 x 13-inch) pans at 350\u00b0 for 15 to 20 minutes.
Prepare and bake cake according to the directions on the box. Let cake cool completely.
Bake chocolate cake in jelly roll pan for 20 minutes at 350\u00b0. Cool.
Mix flour and milk in small pan.
Cook until thick, then set aside to cool.
In large bowl, mix sugar, Crisco, 1/2 cup oleo and 1 teaspoon vanilla.
Add cooked mixture and beat 10 minutes. Spread over cake and refrigerate.
Melt and cool 1/2 cup oleo. Beat the egg, chocolate and 1 teaspoon vanilla together.
Then add oleo and powdered sugar.
Mix well, then pour over cake and refrigerate.
Make the cake mix according to package and bake in a 12 x 18-inch greased pan.
Bake at 350\u00b0 for 15 minutes; cool.