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.
Heat oven to 375 degrees.
Mix dry cake mix, pumpkin and chocolate chips together in mixing bowl.
Spoon batter in rounded drops onto baking sheet and bake 16-20 minutes The larger the spoonful, the longer it will take to cook. The cookies will be cake like.
This also makes a good bundt cake and since there is no oil or eggs like other cakes, it's lower in fat.
medium bowl put your cake mix,pumpkin pie mix, sugar
Place 1 cake layer on a cake plate and spread half the frosting over sides and top. Press half the coconut around sides and over top.
Beat cream in a large bowl with an electric mixer until soft peaks form. Add raspberries; fold until just combined. Spread raspberry cream over top of cake on plate.
Spread half the remaining frosting over sides of remaining cake. Place cake on top of cream. Spread top of cake with remaining frosting. Press remaining coconut around sides and over top of cake. Refrigerate for 30 mins.
ive you a true white cake. Do this into a bowl
Preheat oven to 350 degrees. Gease and flour a 9x13 baking dish.
Cake:
Combine cake mix with four eggs,2/3 cup oil, 2/3 cup milk and 1 tsp cinnamon. Pour into prepared cake pan. Bake for 25 minutes.
Crumb topping:
Sift 3 3/4 cups flour, white sugar and remaining tsp of cinnamon together. Add brown sugar, vanilla and 3 sticks of room temperature butter to flour mixture. Combined with pastry cutter or fork until coarse and crumbly. Top cake with this crumb mixture and continue to bake for 20 minutes.
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
Combine first 3 ingredients.
Let set overnight in refrigerator.
Mixture should be chilled.
Next day, prepare cake according to package directions for 2 (8-inch) layers.
Cut each 8-inch layer in two, making 4 (8-inch) layers.
Turn cut side up; slice off brown layer, leaving cake open so topping can sink in. Spread coconut between layers.
Let stand 3 days in refrigerator. Coconut mixture may need to be spooned on periodically while cake is chilling.
Super moist.
Super good.
wo 8 or 9 inch cake pans.
*Drain juice from
Make the cake in 2 layers and use a piece of string to slice these layers into 4 thinner layers.
Make the filling by mixing the cream cheese, sugar and Cool Whip.
Place the filling between and on top of the 4 layers.
Warm the icing in the microwave until it will slightly pour out of the container.
Put over the top and sides, if you desire.
I keep this in the fridge during warm weather.
You can even put nuts on the top, if desired.
deep 9-inch round cake pan.
Place dried fruit
Preheat oven to 350\u00b0.
Blend all ingredients at the same time with mixer.
Mixture will be thick.
Pour into a 9 x 13-inch pan. Bake for 30 to 35 minutes.
Dust with powdered sugar when cake is done or cream cheese frosting is also very good.
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
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.
Preheat oven to 350\u00b0F.
Grease 13x9 inch baking pan with shortening or oil spray.
Mix all ingredients together until well blended.
Spread evenly into greased baking pan.
Bake at 350\u00b0F for 25 - 30 minutes, or until knife/toothpick inserted in center comes out clean.
**For Apple Spice Cake:** add 3 apples (cored, peeled, and chopped in food processor) to batter.
Heat oven to 300'.
Grease and flour a bundt pan.
In large bowl mix bananas, cake mix, pudding mix, oil, eggs, and vanilla.
Beat with mixer until smooth.
In a small bowl mix remaining ingredients.
Pour half of the batter into pan, top with brown sugar mixture, and cover with remaining batter.
Lightly swirl with knife (don't over do it).
Bake for 55-60 minutes.
Cool in pan for 10 minutes, remove, and allow to cool on rack.
Lightly dust with powdered sugar, if desired.
Mix cake with pineapple. Use cake mix instructions and bake according to directions. Do not add water. Do not drain pineapple.
Mix cake according to package directions.
Add and mix in frosting.
Bake in tube or Bundt pan at 350\u00b0 for 1 hour.
(Also good, chocolate cake mix and cherry pie filling.)
Dump cherry pie filing into long flat baking dish.
Dump pineapple, juice and all.
Dump dry cake mix lightly over fruits. Do not mix.
Melt margarine and spread evenly over top. (Optional:
Sprinkle lightly with cinnamon.)
Bake 30 minutes at 350\u00b0 or until top is golden brown.
Serve hot or cold.
This is a dessert, not a cake.