Crumble angel food cake into bite-size pieces and place in 13 x 9 x 2-inch baking dish.
Mix Jell-O as directed on box and pour over crumbled cake.
Put in refrigerator and let stand until Jell-O is jelled.
Spread Cool Whip over mixture and serve.
Dissolve gelatine in cold water.
In saucepan, put 1 cup orange juice, Sweet One and lemon juice.
Bring to a rolling boil. Add gelatine mixture and remove from heat, add remaining orange juice.
Chill until thickened like jelly.
Beat with mixer and add 3/4 container of Cool Whip.
Line bowl with waxed paper.
Break cake into small pieces.
Alternate layers with cake and gelatine mixture.
Chill until firm.
Unmold and frost with remaining Cool Whip.
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
rease 2 9-inch round cake pans with softened butter.
n the bottom of your cake pan.
Mix together the
ineapple and raisins into the cake batter.
Spoon the batter
2 minutes or until the cake springs back when lightly touched
For Cake:
Preheat oven to 300
chopstick.
While the cake is baking prepare the
Mix all ingredients and pour into spring form pan. Bake at 275\u00b0 for 45 minutes.
he directions to make the cake. (This mix will fit
fore using.
Prepare the cake. Bake the three layers
Spread Cool Whip til cake is fully covered.
Sprinkle crushed candies over the cake.
Serve immediately. You might not be able to save the cake for leftovers. I recommend for large group of people so the cake will be eaten within few hours.
CAKE:
Almond Cake, 1 1/2 recipes,
Pink, green, and yellow
ill yield a less red cake.
Mix cake mixes and drop by spoonfuls on cookie sheet.
Bake at 350\u00b0 until done and cool.
Mix diabetic frosting with peanut butter.
Fill cookies.
Cream Crisco, sugar and eggs together.
Beat on high speed for 5 minutes.
Then add milk and flour on low speed until mixed well.
Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
Frost with Butternut frosting if desired.
See my recipes for the frosting recipe!
May be baked in 3 layer pans also.
Place everything except the coconuts and pecans in a heavy 3-quart saucepan.
Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency.
Remove from heat and stir in coconut and pecans.
Will frost a 9x13 cake with a bit left over if you're frugal with the frosting.
NOTE: If you would like to make this with \"real\" sugar, sub in 2 cans \"commercial sweetened condensed milk and 1/2 cup \"regular\" brown sugar.
Pour pineapple with juice in 9-inch baking dish.
Crumble cake.
Mix over pineapple.
Put margarine over all.
Sprinkle nuts on top.
Bake 20 minutes until brown at 350\u00b0.
Use unsweetened fruit.
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove