ntil ready to use.
Swiss Roll:
Heat oven to 400
Grease\tpan
(9
x
13-inch).
Put coconut on bottom of pan. Mix Swiss chocolate cake mix by directions and pour over coconut. Mix cream cheese, margarine and powdered sugar.
Put this
mixture in globs on cake and swirl.
Bake at 350\u00b0 for 40 minutes.
Bake Swiss chocolate cake per directions.
After baked, pour Eagle Brand condensed milk over with inserted holes in cake. Refrigerate 24 hours.
Top with Cool Whip blended with Heath or Skor candy bars.
or about 8 minutes. Remove cake from the oven and carefully
For the cake, preheat oven to 375
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.
nside of bowl with sliced swiss rolls, allowing them to overlap
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.
o mix. Refrigerate.
CAKE:
Spray jelly roll pan (15x10x1 inch
Mix cake as directed.
Grease and flour 9 x 15 x 1/2-inch cookie sheet.
Pour 1/3 of cake mix in pan and bake 10 to 12 minutes, until done.
Cool in pan (10 minutes), then turn onto a dish towel, covered with powdered sugar.
Cover cake bottom with powdered sugar, then roll up with towel until completely cool.
Do the same with remaining 2 cakes.
Unroll and spread Cool Whip on cake and re-roll.
Place on serving pan and frost with icing. Freeze until ready to eat.
Slice and serve.
Mix Swiss chocolate cake mix as directed.
In bottom of large cake
pan,
sprinkle coconut and pecans.
Pour prepared cake mix on top of pecans and coconut.
Blend cream cheese and confectioners
sugar.
Dap
on
top of other mixture.
Bake at 325\u00b0 to 350\u00b0 for 35 to 40 minutes.
Mix cake mix, pudding, milk, oil and eggs.
Bake in three round cake pans for 20 minutes at 300\u00b0.
Cool.
Mix cake mix and pudding mix. Add milk, oil and eggs. Mix well. Pour into 3 cake pans. Bake 25 minutes at 350\u00b0 or until tests done.
0 by 1-inch jelly roll pan lined with waxed paper
Bake cake mix as directed on back of box.
Poke holes in cake as soon as it comes out of oven (with straw).
Pour Eagle Brand milk over cake.
Heat hot fudge sauce; pour over cake.
Cool completely.
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.
nch baking sheet.
Beat cake mix, water, vegetable oil, and
Mix all ingredients and bake in three 9-inch layer cake pans at 325\u00b0 for 20 to 25 minutes.
Mix all cake ingredients together and pour into three 9-inch pans.
Bake at 350\u00b0 for 25 minutes.
Cool.
or cake: Heat oven to 375\u00b0F
Line a jelly roll