Sheet Cake:.
In a saucepan, bring
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.
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.
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.
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.
Cake:Melt butter, cocoa, and water
3-inch rimmed baking sheet.
For the cake:
In a
For cake, sift together flour and sugar;
Make yellow cake per directions on box.
Bake in 1/4 sheet cake pan and cool.
Beat together sour cream and cream cheese. Beat 2 cups milk and vanilla pudding mixes until smooth.
Mix vanilla pudding mixture with cheese mixture and spread over cake. Fold strawberries into Cool Whip.
Spread over pudding/cheese mixture.
Sprinkle with walnuts and refrigerate.
Divide cake in half.
Crumble half sheet cake in bottom of punch bowl.
Spread half of pudding (made by directions on box) over cake.
Add half of other ingredients in order given.
Repeat for second layer.
Garnish with cherries or any way you wish. Refrigerate.
20 to 22 minutes. Let cake cool completely.
Make frosting
Bake white sheet cake; let cool.
Mix pineapple and sugar and boil for 10 minutes.
Punch holes in cake so pineapple mixture won't run to sides.
Pour over cake and let cool.
Mix pudding with milk; pour over cake and let set.
Top with Cool Whip. Sprinkle coconut over Cool Whip.
Top with nuts (optional).
Bake cake to directions in sheet cake pan.
After cake is cool, mix jello, water and soda pop together.
Poke holes all over top of cake with fork.
Pour jello over top of cake.
Chill.
Mix pudding and milk, then add Cool Whip.
Spread on top like icing.
Prepare cake according to instructions on box.
Take lid off marshmallow cream.
Heat for 20 seconds in microwave oven.
Punch holes in baked sheet cake with wooden spoon handle.
Heat milk, sugar, coconut and marshmallow cream to boiling point.
Pour over hot cake.
When cake cools, top with Cool Whip.
Keep in refrigerator.