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.
ine two 8 inch round cake tins.
Measure out the
Save egg yolks for icing.
Mix dry ingredients in smaller bowl.
Add shortening, sugars, egg whites, and whole egg and add to oatmeal mixture.
Add dry ingredients.
Add vanilla and mix thoroughly.
Pour into 9 x 13-inch pan.
Bake 30 minutes at 350\u00b0. Top with Oatmeal Cake Icing (recipe follows).
Cream
butter
and sugar; add egg yolks, spices, chocolate and
hot
potatoes.
Sift dry ingredients together; save enough to dredge nuts and raisins.
Beginning with flour; add flour
and milk
alternately.
Fold
in
egg whites, nuts and raisins.
Bake at
325\u00b0
to 350\u00b0 in 2 square layer pans.
Use caramel
icing between
layers
and over cake.
Store in air-proof tin.
Tastes better when aged a while.
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.
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.
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.
Cake:
Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
Add flour, cinnamon, salt, baking soda and baking powder.
Add pecans and coconut.
Combine dry mix with creamed mix.
Pour into lightly greased 13\" x 9\" pan.
Bake the cake at 325 degrees for 40-60 minutes.
Cake icing:
Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
Decorate as desired.
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.
Mix
pudding and milk; add Cool Whip
and
sour
cream. Mix together.
Put layer of graham crackers, layer
of pudding mixture, layer of graham crackers, layer
of
pudding
mixture and layer of graham crackers.
Then top
with
chocolate
cake icing. Chill for 2 hours, then serve.
Mix pudding, powdered sugar and Cool Whip.
Layer in 9 x 13-inch pan, 1 layer graham cracker crumbs, 1 layer pudding mix, 1 layer graham cracker crumbs and 1 layer pudding mix.
Top with milk chocolate cake icing.
Let get cold before serving.
0 ingredients for the cake.
Sift cake flour, baking powder, and
nd flour four 9 inch cake pans.
Sift together 3
ghtly coat two 9-inch cake pans with softened butter or
emperature, grease two 9\" round cake pans with 1 tbsp. unsalted
Cut each cube in half, and spread one surface with jam and cream. Sandwich together.
Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter.
Place icing over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (of coating consistency).
Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and leave to set. Store in an airtight container.
Soak raisins in pineapple overnight.
Sift dry ingredients; set aside.
In large bowl, cream butter.
Add eggs, one at a time, beating well after each.
Add jam and buttermilk; blend well.
Add dry ingredients; mix just until all ingredients are combined. Stir in raisins, pineapple and nuts.
Spread into two greased and floured 9-inch pans.
Bake at 350\u00b0 for 50 minutes, or until cake tests done.
Cool 10 minutes before removing from pan.
Cool completely and ice with Caramel Icing.
t 350\u00b0F.
When cake is baked, remove from pans
arge mixing bowl, mix all cake ingredients except nuts and coconut