12 x 4 inch loaf pan and sprinkle with breadcrumbs
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.
Line bottom of 12 x 8-inch baking dish with 8 slices of loaf cake.
Top with strawberries, then Cool Whip.
nd prepare a 9x5 inch loaf pan with butter (or cooking
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
Preheat oven to 350\u00b0F. Grease an 8x5 inch loaf pan. Line base and long sides with parchment paper, extending paper 2 inches over sides.
Beat cake mix, eggs, milk and orange zest until combined. Beat for another 3 mins then stir in frozen raspberries. Transfer to prepared pan and bake for 55 mins, or until a skewer inserted in the center comes out clean. Let cake cool in pan for 10 mins then transfer to a wire rack to cool completely.
t end like angel food cake ).
beat after each.
Prepare pudding mix according to package directions. In a bowl, toss together peaches, preserves, mint and orange juice. Stir almond extract into whipped topping. Stir 1 cup whipped topping into pudding.
In the bottom of a 16-cup capacity trifle bowl, arrange 2 cups diced loaf cake. Top with 1/2 the peach mixture. Spread 2 cups pudding mixture over top. Repeat with cake, peaches and pudding mixture. Spread or pipe top with remaining whipped topping.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in eggs, oil and water. Mix well and pour into a 9x5 inch loaf pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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.
Combine cake mix with applesauce, eggs and flavoring.
Mix well.
In another pan, toss nuts and fruit with flour to coat. Stir fruit and nuts in cake mixture; mix well.
Put mixture in a Bundt cake pan or in two 9 x 5 x 3-inch loaf pans.
Bake at 250\u00b0 for about 1 3/4 hours or until cake test is done.
Take from oven and pour wine over cake and wrap immediately with plastic wrap.
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.
Bake cake according to directions.
Break into small pieces. Add fruit and nuts.
Make frosting mix according to directions on package.
Add to cake and fruit mixture.
Mix well with hands. Pack tightly into pans.
Use tube or loaf pans.
Line pans with foil before packing.
Chill in fridge for 24 hours before cutting. Makes 6 1/2 pound cake.
Combine cake mix with applesauce, eggs, orange and lemon extracts, mixing well.
Toss cherries, pineapple, dates and pecans with flour to coat.
Stir fruit and nuts into cake mixture, mixing well.
Turn mixture into two (9 x 5 x 3-inch) loaf pans, greased and lined with wax paper.
Bake at 275\u00b0 for 1 3/4 hours or until cake tests done.
Makes 2 loaves.
Combine first 5 ingredients.
Mix well.
Toss fruit and pecans with flour to coat.
Stir fruit and nuts into cake mix. Mix well.
Pour into two 9 x 5 x 3 inch loaf pans greased and lined with waxed paper.
Bake at 275\u00b0 for 1 and 3/4 hours or until cake tests done.
Makes 2 cakes.
Soak and baste with orange juice for a few days (2 to 3 days should be enough...too long soaking makes cake tear when cut).
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.
deep 9-inch round cake pan.
Place dried fruit