ill give you a true white cake. Do this into a bowl
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.
e directions to make the cake. (This mix will fit
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.
mes out clean.
Cool cake(s) for 10 minutes in
For the Cake: Set oven rack in middle
Prepare the white cake as per the package instructions
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.
br>Prepare the box of white cake mix and bake according to
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.
Bake cake by package direction.
Put Pet milk, sugar and margarine in pan, heat to melt sugar, but don't boil.
Add coconut flavoring.
Pour over baked cake while still hot.
Punch holes in cake with fork so it will soak up milk and sugar mixture.
Mix coconut into sour cream frosting and ice cake.
This cake is so easy you don't even need a recipe.
Bake white cake in a 9 x 13-inch pan according to package directions. Poke holes in top of cake as soon as you take it from the oven and pour sweetened condensed milk over all.
Cool completely.
Spread with Cool Whip and sprinkle all over with coconut.
wo 8 or 9 inch cake pans.
*Drain juice from
In glass pan, put cherry pie filling, then sprinkle white cake mix over it.
Put can of pineapple (undrained) on cake mix.
Put on brown sugar and bake until top is dark brown, 25 to 30 minutes.
Mix white cake mix, pudding, 1 1/3 cups water, eggs and oil on medium speed for 2 minutes.
Stir in the coconut and pecans by hand.
Bake in a 9-inch cake pan at 350\u00b0 for 25 to 30 minutes. Cool 15 minutes; turn out on rack.
Prepare cake according to directions on box. While cake is still hot, punch holes in cake. Mix milk and cream of coconut and pour over cake. Layer with coconut. When cooled, put Cool Whip on top of coconut. Garnish top with rest of coconut.