Use a Sara Lee ( or any other Brand) Frozen Loaf Pound Cake Thawed.
Whisk together Pudding Mix and Half & Half.
Let stand 5 minutes.
Split Cake into 3 horizontal layers.
Place Bottom Layer on Bottom of Serving Plate.
Top with Half of the Pudding.
Repeat Layers.
Top with third cake layer.
Combine Confectioner's Sugar, Cocoa and enough water to reach a spreading consistency.
Spread over top of Cake and let glaze drizzle down the side.
Cook Time is time to set up & Chill.
Prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. Remove one layer from pan and cool.
Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened.
Spread pudding between layers.
Spread with Chocolate Glaze. Cover and refrigerate.
Chocolate Glaze: Blend melted butter and cocoa.
Stir in powdered sugar and vanilla.
Stir in water, 1 tablespoons at a time, until glaze is desired consistency.
Beat until smooth and use immediately.
br>To make the sponge cake, beat egg yolks, sugar and
ans.
While cake is baking let the ice cream soften a
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
lace bottom layer on cake plate; spread Cream Filling evenly over layer
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
x13-inch pan.
Beat cake mix, water, eggs, and oil
Prepare cake batter according to package directions,
mount of ice cream necessary for this mountain cake. You will probably
Preheat oven to 325\u00b0.
In large bowl, combine flour, baking soda and cream of tartar.
Set aside.
In medium bowl, mix honey, orange juice concentrate, water, vanilla, orange extract, orange peel, 1 unbeaten egg white and apricot puree.
Stir into flour mixture until just blended.
Gently stir in 1 lightly beaten egg white.
Do not overmix.
Prepare cake mix as directed on box.
When cool, cut into small squares.
Mix pudding as directed on box.
Pour pudding over cake and garnish with nondairy topping.
If you like, add cherries.
Put one cake layer on serving plate. Spread with pudding to within 1/2-inch of outer edge. Top with second cake layer, pressing down firmly. Combine semi-sweet chocolate pieces and evaporated milk in small saucepan. Stir over medium heat until chocolate is melted and mixture is smooth. Spread chocolate mixture on top layer. Keep at room temperature until ready to serve.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
an to aid when releasing cake from pan). Cut a 1
Make the cake recipe as directed, add the rum to the mix.
Bake the cake in a rectangular glass dish preferably, you don't have to grease it.
Mix the evaporated milk, condensed milk and whole milk.
When the cake is still hot, poke it with a fork and pour the milk mix on the cake slowly until is all absorbed.
Put the cake in the refrigerator until is cold.
Spread the Cool whip on the cake and serve it in squares.
enter comes out clean. Cool cake in pan 15 minutes. Pierce
pread a layer of ice cream over the cookies.
Repeat
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.
). Grease a 9-inch cake pan.
Mix both amounts