Cream sugar and butter.
Beat in one egg at a time.
Add flour and buttermilk.
Mix well.
In a separate small bowl, mix cocoa and red food coloring, making a paste.
Add vinegar to paste and mix well.
Add mixture to first batter, stirring until thoroughly blended.
Add salt and mix well.
Pour batter into greased cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Red Velvet Cake Frosting.
lour two 8 inch, round, cake pans.
Cream butter or
Preheat oven to 350 degrees. Grease and lightly flour three 9-inch cake pans. Combine the cake mix, eggs, oil, and jam.
Mix well. Stir in the raisins and pecans.
Pour into the prepared pans. Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted into center of the layers.
Remove from the pan and cool on a rack. Frost with Easy Caramel Frosting.
ours. Make Caramel Pecan frosting and pour immediately over cooled cake in pan
reheated 350\u00b0 oven until cake tester inserted into center comes
Mix cake according to package instructions.
Before baking, add the canned caramel pecan frosting, coconut and nuts.
Mix well. Bake in 350\u00b0 oven for 35 minutes.
oothpick inserted into cake comes out clean.
Caramel Nut Frosting: In a
Mix cake mix according to package directions.
Grease and flour 9 x 13-inch pan and pour half the batter into pan.
Bake 15 minutes at 350\u00b0.
Meanwhile, melt caramels, butter and milk in saucepan.
Pour hot caramel mixture over hot cake.\tSprinkle chips and pecans exactly over caramel mixture.
Pour remaining cake batter on top.
Bake 20 minutes.
Serve topped with caramel pecan frosting.
Combine cake mix, pudding mix, water, oil
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
blend cake mix, water, oil, eggs and bananas in a large bowl until moistened. beat with a mixer for 2 minutes.
bake 350 for 35-40 minutes.
cool cake completely.
for frosting: mix together cool whip and banana cream pudding mix. spread on cooled cake.
store in the frig.
Bake cake mix per directions on box in 13 x 9-inch pan.
Poke holes in cake with handle of wooden spoon while still hot. Pour jar of topping over hot cake.
Follow with can of sweetened, condensed milk.
Cover and refrigerate.
Next day, frost with Cool Whip.
Melt sugar and margarine over low heat.
Add milk.
Boil 3 minutes.
Add vanilla.
Beat until cool and thick.
Ice cake.
Prepare cake mix according to directions on box.
Combine first 6 ingredients and mix well.
Pour one half of the batter into greased & floured 13 X 9 X 2 baking dish.
Bake in preheated 350 degree oven for 20 - 25 minutes.
Melt and mix together the caramels and Eagle Brand milk.
Spread over the baked layer.
Sprinkle generously with chopped pecans.
Cover with remaining cake batter.
Bake 25 - 35 minutes longer.
Frost with Turtle Cake Frosting (recipe follows).
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
Heat water, cocoa, coke and marshmallows to boiling.
Set aside.
Sift flour in lg. bowl.
Add sugar and salt.
Pour boiling mixture over flour mixture.
Add buttermilk, soda, eggs and vanilla.
Mix well and bake in oblong cake pan for 35-40 minutes in 325 degree oven.
br>Combine and mix well cake mix, butter, eggs, water, oil
Spray two 10-inch round cake pans with baking spray; set
Mix pudding according to directions. Mix cake mix with egg and pudding mix. Pour into 13 x 9 cake pan. Pour butterscotch morsels over cake mixture. Bake 35 minutes at 350\u00b0.