Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Make the butter cake mix as on the box.
After you take the cake out of the oven, take a wooden spoon, punch holes in the hot cake.
Then pour the condensed milk and cream of coconut over the hot cake.
Be sure to mix the milk and cream of coconut together first before pouring over the hot cake.
When the cake is completely cold, cream the Cool Whip over the cake and then sprinkle the coconut over the Cool Whip.
Put in refrigerator. Ready to eat.
Bake golden butter cake according to directions. Let cool completely and split layers to make 4 layers instead of 2. While cake is baking, pour sour cream, sugar and 2 packages of frozen coconut into bowl. Stir mixture every now and then. Thaw remaining package of frozen coconut, reserving this for the top and sides. Frost and stack layers with the coconut, sour cream and sugar mixture. Cover the top and sides with dessert topping and sprinkle coconut on top and sides.
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
5 to 60 minutes.
Cake is done when toothpick inserted
Preheat oven to 375\u00b0F. Grease a deep 8 inch square cake pan and line base and sides with parchment paper.
For the batter, beat butter, vanilla and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in flours and milk, in 2 batches. Add to pan and smooth the top. Bake 1 hour, or until a skewer comes out clean. Cool in pan 5 mins, then turn out onto a wire rack to cool completely. Cut into squares and dust with powdered sugar to serve.
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.
Mix cake according to directions and add eggs and pecans. Bake in 9 x 13-inch pan.
Boil sugar and water.
Punch holes in cake.
Pour sugar water over.
Cover with more pecans.
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.
Preheat oven to 350\u00b0.
Grease a 9-inch baking dish.
In a bowl combine/whisk oil, egg, vanilla and milk until well combined.
In another bowl mix the flour, sugar, baking powder and salt; add to the cream mixture and mix until just combined.
In a large bowl mix/combine all ingredients for the topping.
Transfer the cake batter to prepared baking dish.
Sprinkle the blueberries over the cake batter.
Sprinkle with the topping mixture.
Bake for about 30-35 minutes.
hile making the peanut butter filling.
PEANUT BUTTER FILLING:
In
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
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.
Preheat oven to 350f degrees.
Mix cake as per box directions and bake in two 8\" or 9\" rounds.
Let cool.
Place 1 layer, round side down, on plate. Spread with pie filling. Top with second cake layer; round side up.
Frost side and top of cake with frosting. Store loosely covered at room temperature.
*I've made this and it kept well for 3 days.
I also made with Cream Cheese Frosting (our personal taste).
side. Cream 1 cup of butter, gradually add 2 cups sugar
Mix cake mix with cocoa.
Add vanilla, buttermilk, cake coloring, margarine and eggs.
Blend until moistened.
Add soda and vinegar; mix into cake mixture.
Beat for 4 minutes at medium speed.
Pour into 2 round pans and bake 25 to 30 minutes at 375\u00b0.
Beat together dry cake mix, butter and 2 eggs.
Spread into greased 9 x 13 inch baking pan.
Beat together cream cheese, powdered sugar (reserve some for top of cake), vanilla and 2 eggs. Pour evenly over batter.
Bake at 350 degrees for 30 - 35 minutes.
While cake is still warm, sprinkle with reserved sugar.
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
Mix cake mix according to directions on box.
Add the box of pudding and margarine.
Bake according to cake box directions. Cool.
Mix sour cream, coconut and sugar.
Spread on cake.