he rack.
Place all custard ingredients in a food processor
n condensed milk and whipping cream. Use warm (see Notes
MAKE FILLING AND TOPPING:.
Place sugar,
Bake as
instructed
on box in 9 x 13 x 2-inch pan; set aside and
cool completely.
Spread cherry pie filling on top of
cake. Mix
together
thoroughly
cream cheese, Cool Whip, sugar and milk.
Pour
over the cherry pie filling.
Chill in refrigerator until ready to serve.
Bake cake as directed on box.
Pour the pineapple on top.
In blender, blend the cream cheese and vanilla instant pudding. Spread on top
of cake.
Spread Cool Whip on top of cake. Sprinkle coconut on top.
Combine first eight ingredients, adding sour cream alternately with dry.
Pour 1/2 mixture into a prepared Bundt pan.
Sprinkle combined brown sugar, cinnamon and nuts over cake filling.
Pour remaining filling over the brown sugar mixture.
Bake for 1 hour at 350\u00b0.
Mix together the sugar and butter until well combined.
Sift together the flour, baking soda and salt.
Set aside.
Beat in the eggs one at a time.
Beat in the flour mixture alternately with the sour cream.
Add the vanilla and lemon extracts and beat until combined.
Pour the batter into a greased and lightly floured tube pan.
Bake at 325 degrees for one and one half hours or until cake tests done.
Cool, then remove from pan.
Ice with Cream Cheese Frosting.
Recipe follows.
utter mixture alternately with sour cream, beginning and ending with flour
Blend sugar and flour.
Add pineapple juice.
Cook over low heat until thick. Add the margarine and lemon juice.
Beat egg yolk into mixture, a little at a time.
Fold in pineapple, nuts, cherries (cut up) and coconut. Spread between layers and on top of cake. Top cake with Cool Whip or whipped cream.
Eggless Cake: Put sugar in mixing bowl.
Add spices then buttermilk slowly mixing together.
Mix together flour, soda raisins and nuts and add to buttermilk mixture.
Blend thoroughly.
Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
Put between cake layers.
reamed mixture alternately with sour cream, beginning and ending with flour
ce cream bricks side by side; measure length and width. Trim cake
Make cake as directed and bake.
Once cake is done and while it is still hot, in saucepan heat pineapple with juice and 1 cup sugar and bring to a rolling boil.
Punch holes in cake with fork and pour pineapple liquid over cake.
Spoon marshmallow cream over cake like icing.
Take remaining pineapple and place over marshmallow cream.
Cream the butter and sugar.
Add eggs one at a time; beat well after each one.
Alternately add the flour and whipping cream. Grease cake pan with Crisco.
Place in cold oven and cook 1 1/2 hours at 325\u00b0.
Bake Betty Crocker's sour cream white cake mix in 9 x 13-inch pan.
Pour 1 cup boiling water on wild strawberry Jell-O.
While still hot, poke holes in cake.
Spoon Jell-O slowly over cake. Chill.
Mix pudding according to directions; pour over cooled cake. Cover with 1 quart Cool Whip.
Chill for several hours before serving.
For almond cream filling: Pour half and half into
Mix cake ingredients. Cream together filling ingredients by hand.
In a bundt pan; Pour in cake batter, spoon filling around pan, being careful not to let filling touch sides.
Bake 350 for 50 minutes.
MAKE THE CHOCOLATE SOUR CREAM CAKE:
Preheat oven to 350
ine 2 nine-inch round cake pans and grease the sides
see note at bottom of recipe) to form a thin, even