ill give you a true white cake. Do this into a bowl
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.
epare the batter of the white cake mix, using 3 egg
Mix cake mix with 1/2 box strawberries and 4 egg yolks. Mix hot water with gelatin
and
add
to
cake mix.
Add salad oil, blend well.
Beat egg
whites
until
stiff and fold into batter. Bake at 350\u00b0 for 1 hour,
in
2 or 3 layer cake pans. Put 1 layer on cake
plate
and
put 3/4 box strawberries over layer, then add frosting.
Add second layer of cake and repeat with strawberries and frosting.
Add third layer if you used 3 pans and frost over sides
and top.
Use White Mountain Frosting recipe.
nd flour 3 (9 inch) cake pans.
In large bowl
Cake: Preheat oven to 350 degrees.
Cream sugar and butter.
Beat in one egg at a time.
Add flour and buttermilk.
Mix well.
In a separate small bowl, mix cocoa and red food coloring, making a paste.
Add vinegar to paste and mix well.
Add mixture to first batter, stirring until thoroughly blended.
Add salt and mix well.
Pour batter into greased cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Red Velvet Cake Frosting.
Preheat oven to 350\u00b0F.
Line the bottom of an ungreased 9x13- inch baking pan with enough chopped rhubarb to cover bottom.
Sprinkle sugar evenly over rhubarb.
Then sprinkle Jello powder and marshmallows.
Prepare a standard white cake mix according to package directions.
Pour the mix over ingredients in pan.
Bake about 45 minutes.
Let stand a few minutes and invert pan on serving sheet.
Bake white cake mix according to directions on box.
Punch cake full of holes while still hot.
Pour Eagle Brand milk over hot cake.
Then pour cream of coconut over Eagle Brand.
Cover and let cool completely.
Frost with Cool Whip and sprinkle with coconut.
Keep refrigerated.
Bake white cake mix according to directions in a 9 x 13-inch pan.
While cake bakes, bring to a boil the sugar, milk and coconut flavoring.
While cake is still hot, poke holes with a large fork.
Pour milk mixture over top.
Frost cake with Cool Whip.
Put coconut over all and press in.
Use lots of coconut. Keeps well in refrigerator or can be frozen.
Make the white cake according to directions on package.
Cool 10 minutes.
Poke holes with a fork.
Pour 1 can of cream of coconut over cake.
Cool.
Cover with Cool Whip and coconut.
ox of white cake mix and bake according to the recipe.
Cool
llow fondant.
Pre-colored white fondant.
Pre-colored black
CAKE.
Preheat oven to 350\
lour an 8 x 8 cake pan.
In a
Combine cake mix, pudding mix, water, oil
Bake cake according to directions.
Break into small pieces. Add fruit and nuts.
Make frosting mix according to directions on package.
Add to cake and fruit mixture.
Mix well with hands. Pack tightly into pans.
Use tube or loaf pans.
Line pans with foil before packing.
Chill in fridge for 24 hours before cutting. Makes 6 1/2 pound cake.
Preheat oven to 350\u00b0F.
Mix all ingredients and pour the batter into 2 8 or 9-inch round cake pans.
Time and bake cakes according to the cake mix directions.
Let cakes cool and icing layers with the cream cheese frosting then sprinkle the top with the crushed pecans or the walnuts.
Enjoy!
Note: If you use a yellow or white cake mix the red color of the cake is more intense, but I use chocolate for the flavor.
per. In medium bowl, beat white cake layer ingredients with electric mixer
Soak 1/2 cup poppy seed for 1 hour in 1 cup water.
Bake cake in layers as directed, except use poppy seed-water mixture in place of water.
Prepare 1/2 recipe Custard Sauce or 1/2 prepared vanilla pudding mix.
Spread between cooled layers.
Frost top and sides with White Mountain Frosting.