Prepare Duncan Hines angel food cake mix according to directions on box.
Let cool.
Break into bite size pieces.
Line 13 x 9-inch pan with pieces.
Prepare 1 package chocolate pudding mix according to directions.
As it begins to boil, stir in 1 package chocolate bits.
Cool slightly.
Fold in 1 carton Cool Whip.
Pour over angel food cake bits.
Ice with 1 carton Cool Whip.
Put pecan bits on top.
Bake angel food cake as directed; cool.
Slice 1-inch from top and make a well, not through bottom or sides.
Mix 1 package vanilla pudding with cold milk; let thicken.
Take peach pie filling and 1/2 vanilla pudding; mix well.
Fill well with this. Whip the cream and add other 1/2 vanilla pudding.
Replace top of cake.
Ice with cream and vanilla pudding; place in freezer.
Just before serving, remove from freezer about 20 minutes.
Can be kept in refrigerator.
Follow directions on box.
Take out about 1/3 to 1/2 of the batter and add peppermint and food coloring.
Mix.
Drop batter in tube pan, alternating red and white.
Dump both ingredients into a bowl and mix until smooth.
Pour into an angel food cake pan. Do not grease the pan!
Bake according to package directions for plain angel food cake.or until toothpick comes out clean and top is golden brown.
Cool and remove from pan by placing hole over a bottle upside down.
Make angel food cake according to directions on box.
Cut cake in three layers.
Put all other ingredients in bowl (except pineapple) and mix at medium speed until thickened.
Do not overbeat.
Spoon in pineapple evenly throughout mixture.
Spread each individual layer generously.
Bake angel food cake as directed on back
Mix cake mix and pineapple (not drained).
Bake in Bundt pan according to directions on cake mix box.
Do not add water; these are the only 2 ingredients.
Mix together and put into Bundt pan. Bake at 350\u00b0 for 25 minutes. Turn oven down to 325\u00b0 for 20 minutes. Turn upside down and let cool.
Bake cake mix according to directions.
Cool completely.
Cut off top of cake, about 1 to 1 1/2-inches.
Scoop out a cavity around cake, saving the pieces.
Dissolve jello with 1 cup hot water.
Add frozen strawberries and pieces of cake.
Set in refrigerator until slightly set.
Then spoon into cake cavity. Replace top.
Prepare, bake and cool cake following package directions.
Cut cake in half horizontally with serrated knife.
Place on serving plates with cut sides up.
Cut around cake 1 1/2-inches from outer edge, down 3/4-inch and through to center.
Gently pull out cut cake 1 1/2-inches wide rim.
Fill center hole with removed cake. Repeat for second half.
Make angel food cake as directed, except use a 9 x 13-inch cake pan. Cool, then slice cake longways to make 2 (13-inch) layers. Mix in large bowl until creamy the softened cream cheese and powdered sugar. Fold in Cool Whip. Put some of the mixture on bottom layer. Add top cake layer. Spread remaining mixture over top cake layer. Top with cherries and refrigerate overnight.
Preheat oven to 350\u00b0.
Line 2 (15 1/2 x 10 1/2 x 1-inch) jelly roll pans with aluminum foil.
Prepare cake following package directions.
Divide batter into lined pans; spread evenly.
Bake at 350\u00b0 for 15 minutes or until set.
Invert cake at once onto towels dusted with confectioners sugar.
Remove foil carefully.
Roll up each cake with towel jelly roll fashion.
Cool completely.
Unroll cake.
Spread 1 cup of blueberry pie filling on each cake.
Re-roll and place, seam side down, on serving plate.
Dust ...
Bake cake according to package directions.
Cool 2 hours or you can cool quickly with a fan.
Add egg whites to egg mixture and water called for on package.
Beat as directed.
Sift flour and sugar with package flour mixture and fold into eggs and water.
Add vanilla and almond extract.
Bake for 20 minutes at 350\u00b0, then reduce heat to 325\u00b0 for an additional 25 to 30 minutes.
Cut up the angel food cake into 1-inch size pieces.
In a trifle bowl, layer the bottom with half of the angel food cake pieces.
Spread half of the container of Cool Whip over the angel food cake layer.
Spread half of the strawberries over the Cool Whip layer.
Shave dark and white chocolate over the strawberries.
Repeat steps 2-5 one more time.
Mix and put the angel food cake into the bunt pan
he cake:
Cut up angel food cake into 1 in squares
oated pans.
Place the Duncan Hines mix in a container .
heese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for
Preheat oven to 350\u00b0F. Grease 3 - 9 inch round cake pans. Prepare angel food cake mix according to package directions, adding cocoa powder and cinnamon. Divide between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold cakes and let cool on wire racks.
Spread 1 cake layer with 1/2 of the pudding. Stack a second layer on top and spread with remaining pudding. Top with the third cake layer then coat top and sides with frosting.