Combine all ingredients for bars in large mixing bowl.
Beat until smooth.
Pour into greased 9\"x 13\" cookie sheet or large oblong pan.
Bake at 350 degrees for 30 minutes.
Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
Cut in squares and serve.
Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
12 x 4 inch loaf pan and sprinkle with breadcrumbs
s billed as the richest carrot cake recipe ever.
Lightly grease and
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.
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.
Combine
and
mix
well all ingredients except peas and white sauce.
Pack
into well-buttered ring mold.
Place mold in
larger pan of hot water.
Bake 1 hour in 350\u00b0 oven.
Stir peas
into white
sauce.
Cook over low heat about 5 minutes. Invert
carrot loaf onto serving plate.
Spoon creamed peas in center.
Serve remaining sauce on the side.
to the bottom of both cake pans: SCORE parchment paper
Combine cake mix, pudding mix, salt, cinnamon, eggs, water, and oil in a large bowl; beat at medium speed for 2 minutes, scraping side of bowl frequently.
Stir in carrots, raisins, and pecans.
Pour into 3 greased and floured 9-inch cake pans.
Bake at 350\u00b0F for 30 to 35 minutes or until layers test done.
cool in pan for 10 minutes; remove and cool the rest of the way on wire racks.
Frost with your favorite orange frosting and garnish with pecan halves.
Line bottom of 12 x 8-inch baking dish with 8 slices of loaf cake.
Top with strawberries, then Cool Whip.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
nd prepare a 9x5 inch loaf pan with butter (or cooking
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Heat water and butter; add vanilla and chocolate (melted).
Add sugar and beat to spread consistency.
Spread on loaf cake.
lime jello with the yellow cake, strawberry jello with the strawberry
n 8 x 4-inch loaf pan with parchment paper.
For the cake:.
Line 3 (9-inch)
Mix sugar, egg, vanilla, oil and baby food.
Blend well.
Add baking soda, baking powder, cinnamon, nutmeg and flour.
Mix thoroughly.
Fold in nuts and raisins.
Pour into well-greased 9 x 5-inch loaf pan.
Bake at 350\u00b0 for 60 to 70 minutes.
Cool cake in pan for 10 minutes.
Place on rack to cool.
Do not slice until next day, otherwise cake will crumble.
Keep refrigerated.
Better a few days old.
b>cake, line a 20cm cake tin, or for a loaf, line a large loaf
reheated 350\u00b0 oven until cake tester inserted into center comes