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.
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.
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
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.
Cream butter and margarine. Add powdered sugar and cream it for about two minutes.
Add eggs one at a time beating well after each egg. Add vanilla and lemon extract. Sift flour. Add salt to flour. Fold in the flour to the creamed mixture. Stir just enough to blend in the flour well.
Bake in a 10-inch tube pan at 325\u00b0 one hour and 5 minutes. Test to see if cake is done by inserting a toothpick in the center. If it comes out clean, the cake is done.
Mix cake mix according to directions.
Pour in sheet cake pan.
Mix together cream cheese, egg, sugar and 1/2 c. chocolate chips.
Drop on top of cake batter and cut through with knife. Top with rest of chocolate chips and pecan pieces.
Bake at 350\u00b0 for 25-30 minutes.
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.
Grease a 9 x 13-inch cake pan.
Cook pudding according to directions.
Stir in dry cake mix.
Pour into pan and top with nuts and chocolate chips.
Bake at 350\u00b0 for 25 minutes.
Do not overbake.
Blend the chocolate pudding with the milk and bring to a boil. You can do this on top of the stove or in the microwave.
Stir several times to keep mixture smooth.
Stir the cake mix into the hot pudding and beat until just smooth.
Pour into 9 x 12-inch baking pan and sprinkle the semi-sweet bits over top.
Bake in a 350\u00b0 oven for 40 to 50 minutes or until center is set.
Do not overcook.
Cake will be very moist.
Cool and cut into squares.
Place all cake ingredients in a mixing bowl.
Mix on slow speed with electric mixer for 1 minute, then on medium speed for 3 minutes or until well-mixed.
Pour into a greased and floured tube pan (or Bundt pan).
Bake at 325\u00b0F for 1 hour.
(Test to see if done with a toothpick.).
Boil dressing ingredients 2 to 3 minutes.
Pour over hot cake while still in pan.
Let cool completely in pan before turning out.
Cook cake in regular sized sheet cake pan.
When cake is done, punch holes in top with a fork.
(Leave cake in pan.)
Pour can of Eagle Brand milk over entire cake and let set for about 15 to 30 minutes.
Pour juice off of strawberries over cake and let set 15 to 30 minutes.
After liquids soak into cake, pour strawberries on top and spread evenly.
Then cover entirely with Cool Whip. Garnish with a few sliced strawberries.
Cover pan and refrigerate several hours before serving.
Spread oil
in\t13
x
9-inch
pan.
Mix cake mix, oil, water and eggs
with
fork in pan.
Bake at 350\u00b0.
While still warm, mix 1
cup sugar, 1 cup milk, 1 teaspoon coconut flavoring and heat together until sugar dissolves.
Take fork, punch holes in cake and pour mixture over cake.
Spread Cool Whip on cake and sprinkle coconut on top.
Refrigerate.
Bake cake according to directions on box in a 9 x 13-inch pan. While cake is baking, mix sugar, milk and margarine together, adding beaten egg last.
Cook on low heat until thickened.
Punch holes in cake with handle of a wooden spoon.
Pour juice from pineapple over cake and then spread pineapple over cake.
Pour sauce over pineapple and refrigerate.
Cake will keep for several days in refrigerator.
Mix box cake mix according to directions on