ag, seal and then roll with a rolling pin until crushed
In a medium size bowl, combine cake mix, oil, eggs, buttermilk, cocoa and food coloring.
Bake according to package instructions.
This quick version is rather like a pound cake.
pray, then dust with flour.
Place the cake mix, cream cheese, water
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
n large bowl, combine all cake ingredients, beat on low speed
Prepare cake as directed on box in 2 layers.
Cool.
Place 1 layer of cake on bottom of punch bowl.
Mix pudding as directed on box.
Pour 1/2 pudding over cake layer in bowl.
Make thin layer of fruit on top of pudding.
Tear remaining layer up and cover layer of fruit.
Cover with rest of fruit and 1/2 coconut and rest of pudding.
Cover with Cool Whip, coconut and nuts.
Make the cake mix as directed in a 13 x 9-inch pan. Cool. Punch holes all over the cake.
Mix the condensed milk and cream of coconut. Spread over slightly warm cake.
Refrigerate overnight. Frost with the Cool Whip. Sprinkle white or tinted coconut on top.
Mix cake mix, margarine, eggs and water.
Bake cake according to mix directions.\tMix 2 cups of milk and 1 cup of sugar to a slow boil.
Poke holes in cake and pour mixture over cake.
Refrigerate overnight.\tTop with Cool Whip and coconut.
One cup chopped nuts is optional.
Mix cake mix, 1/2 cup
sugar and Crisco oil together, beating well.
Add eggs, one at a time, beating well after each egg.
Then add sour cream.
Mix well, but do not beat hard after adding sour cream.
Spray or grease and flour Bundt pan.
Add 1/2 of the batter to the pan.
Mix together cinnamon and 1 tablespoon sugar.
Sprinkle over batter in pan, then add remaining batter.
Bake at 350\u00b0 for 50 minutes.
Let cool in pan for 10 minutes before turning out.
Bake cake according to directions in 9x13 pan. While cake is hot poke holes in top and pour eagle brand and cream of coconut over; let cool completely. Spread cool whip over top and sprinkle with coconut.
Mix ingredients well (about 2 minutes). Bake in greased and floured or greased and sugared Bundt pan about 1 hour at 350\u00b0. A glaze is nice on this cake. Put on after cake has cooled or just warm. Let cake cool about 10 minutes in pan before putting it on plate.
Bake a white cake mix as directed in a 9 x 13-inch pan.
While warm, prick entire cake with end of a wooden spoon.
Pour a can of Eagle Brand milk and a can of cream of coconut over cake.
Cool cake.
Top with 1/2 package of coconut, then a small container of Cool Whip, then the remaining coconut.
>cake pans with shortening, then dust with
ch bottomless ring mold with aluminum foil on
he 2 tablespoons of coconut.
5. Mix well, and pour the
Mix all ingredients (including frosting) with electric mixer. Bake in oven for 1 hour at 350\u00b0.
e bottom of the pan with a round of parchment
Preheat oven to 350\u00b0.
Grease and flour 2 (9-inch) cake pans. Separate eggs.
Place yolks in large mixing bowl.
Place whites in a small bowl and beat until stiff.
To egg yolks, add cake mix and butter.
Mix well.
Dissolve soda in buttermilk.
Add to mixture. Stir in vanilla.
Blend well.
Fold in beaten egg whites.
Gently stir in pecans and coconut.
Bake 25 minutes.
Cool in pan 10 minutes then remove to serving platter.
Cool completely before frosting.
Mix ingredients for 3 or 4 minutes. Fold in package of frozen coconut and bake at 350\u00b0 for 1 hour or until done.
Bake cake according to box.
Punch holes in hot cake.
Warm Eagle Brand milk and pour over cake.
Pour 1/2 can of cream of coconut over cake.
Sprinkle 1/2 can coconut over cake.
Freeze cake for one hour.
Cover with the Cool Whip and remaining coconut and refrigerate.