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.
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.
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.
FOR THE CAKE:
Preheat oven to 350\
bout 1/3 of the cake cubes over bottom.
In
nd floured 10 inch springform cake pan and bake for about
Bake cake mix according to directions on box.
While still warm, poke several holes in the cake with the end of a wooden spoon.
Pour whole can of sweetened condensed milk first and then caramel topping over cake.
Let both soak in and completely cool.
Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
Crumble 4 remaining mini butterfingers on top of cake.
br>Pour cake mixture into tin.
Then pour Caramel and Walnut
0 ingredients for the cake.
Sift cake flour, baking powder, and
Cake:
Cream butter and sugar,
Bake cake in long pan according to instructions.
While cake is baking, warm caramel sauce for easy pouring.
Remove cake from oven; while hot, poke holes in it and pour caramel sauce over the cake.
Let cool to room temperature.
Spread Cool Whip topping over cake and sprinkle crushed Heath bars on top.
Bake cake as directed on box in 9 x 13-inch pan.
Cool completely in pan.
Punch holes in cake with a small birthday candle.
Pour condensed milk evenly over cake (spread with spoon). Take lid off jar of caramel topping and warm topping in microwave, just a little (not hot).
Pour over condensed milk and spread evenly.
Place cake in refrigerator for 15 to 20 minutes. Spread Cool Whip over top of cake and sprinkle with chopped Hershey bar.
Mix all the ingredients well.
Spread in 13 x 9-inch pan. Works great in 1/2 bun pans (school).
Sprinkle entire cake with chopped walnuts before baking.
Bake at 350\u00b0 until done (do not overbake).
Serve warm or cool with a scoop of ice cream (vanilla) and top with caramel ice cream topping.
Heat caramel topping in microwave for a minute.
It makes it easy to spoon on the ice cream.
Bake cake as directed.
While still warm, poke holes in cake. Pour caramel topping and Eagle Brand over cake. Let cool. Top with Cool Whip and crushed Heath bars. Yields 15 servings.
Use a 9 x 13-inch cake pan, prepare and bake cake mix using package directions.
Pierce warm cake with a fork.
Spread sweetened milk then caramel topping over cake.
Spread Cool Whip over cooled cake.
Sprinkle with crushed candy.
Serves 12 to 16.
Bake cake according to the directions on the box.
When cake is still hot, pour the Eagle Brand milk on top of cake.
Poke with toothpicks so milk will seep through cake.
Layer caramel topping next.
Crumble up candy bars and drop on top of cake.
Preheat oven according to cake package directions.
In a medium-large bowl, mix all ingredients by hand. (A hand mixer tends to mush up the apple pieces.)
Grease a 9\" x 13\" pan, pour in batter, spreading evenly to corners.
OPTIONAL: Before baking, mix some brown sugar with a bit of melted butter and crumble across the top of the cake. Use as much or as little as you like.
Bake according to cake package directions. Test with a toothpick for doneness.
Best served warm with vanilla ice cream, or with coffee at breakfast!