Sheet Cake:.
In a saucepan, bring
Prepare cake as directed in 13x9 pan,
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.
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 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.
3-inch rimmed baking sheet.
For the cake:
In a
Grease a large, rimmed baking sheet with butter.
Mix flour
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.
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.
Cream Crisco, butter and sugar until light and fluffy.
Add eggs one at a time, beating after each.
Sift flour together with baking powder, then add milk, vanilla, salt and food coloring. Bake at 325\u00b0 for 1 hour in sheet cake pan.
Mix flour, sugar and soda.
Add pineapple and eggs.
Beat well and pour into greased sheet cake pan.
On top, add brown sugar and nuts.
Bake at 350\u00b0 for 30 minutes.
Pour icing over cake immediately.
Mix together in order given.
Pour into a well-greased 10 x 15-inch sheet cake pan or jelly roll pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Just before cake is finished baking, make following topping.
Bring milk, sugar and vanilla to a boil.
Pour over cake while hot.
Let cake cool, then spread with large container of Cool Whip and sprinkle with coconut.
Keep in refrigerator.
Bake sheet cake according to directions on package.
Combine cream of coconut and sweetened condensed milk.
Punch holes in cake with fork.
Pour mixture over hot cake.
Spread whipped topping over cooled cake and sprinkle with coconut.
Store in refrigerator.
Flavor improves after chilling for 24 hours.
Bake cake in sheet cake pan.
Mix jello and water.
Punch holes in cake.
Pour jello over cake while hot.
Chill.
Layer with berries.
Mix pudding by directions.
Spread over berries.
Top with Cool Whip.
Mix and pat in sheet pan.
Prepare long sheet cake as directed.
Leave in pan.
Boil sugar and milk.
Prick holes in cake.
Gradually pour sugar and milk solution all over cake.
Refrigerate 3 or more days.
When ready to serve, top with Cool Whip and coconut.
Mix margarine, cinnamon and sugars until crumbles.
Bake cake in foil pan (sheet cake style).
Ten minutes before done, sprinkle on crumb mixture.
Bake additional 10 to 15 minutes.
Cool and sprinkle with powdered sugar.
lightly.
Stir; spread over cake.
Yield: 24-30 servings
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.