Cake:
Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
Add flour, cinnamon, salt, baking soda and baking powder.
Add pecans and coconut.
Combine dry mix with creamed mix.
Pour into lightly greased 13\" x 9\" pan.
Bake the cake at 325 degrees for 40-60 minutes.
Cake icing:
Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
Decorate as desired.
Mix
pudding and milk; add Cool Whip
and
sour
cream. Mix together.
Put layer of graham crackers, layer
of pudding mixture, layer of graham crackers, layer
of
pudding
mixture and layer of graham crackers.
Then top
with
chocolate
cake icing. Chill for 2 hours, then serve.
Mix pudding, powdered sugar and Cool Whip.
Layer in 9 x 13-inch pan, 1 layer graham cracker crumbs, 1 layer pudding mix, 1 layer graham cracker crumbs and 1 layer pudding mix.
Top with milk chocolate cake icing.
Let get cold before serving.
ltons doll cake pan.
Mix cake mix, oranges and juice, eggs and oil in electric mixer until orange slices are broken up and batter is fluffy - about 3 minutes.
Divide among three greased and floured 9-inch layer cake pans and bake at 350\u00b0F, about 20 minutes or until cake tests done.
Cool on rack. When layers are cool, ice between layers, sides and top.
Icing directions:
Blend pineapple and juice, dessert topping and dry pudding mix until well mixed. Keep under refrigeration until used.
ater overnight.
Sift the icing sugar into a large bowl
Directions for the cake Add oats and butter to
Make cake, icing and praline.
Sieve icing sugar.
Keep aside.
Place water in a double boiler.
Sprinkle gelatin and keep stirring.
Add glycerin and liquid glucose to the gelatin.
Stir well.
Make a well in the icing sugar.
Pour the mixture in the centre.
Add egg white.
Knead to form a soft dough.
Store in an airtight container.
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
br>Butter three 9\" round cake pans and line them with
br>To make the cake: mix all cake ingredients together, pour into
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.
Bake cake mix as directed in 2 layers.
Turn out 1 layer and cover with 1/2 large can of crushed pineapple and juice.
Drizzle on Icing, then place second layer on top.
Spoon on remainder of pineapple and juice.
Top with icing and chill.
Mix cake according to directions. You can add the 4 egg yolks that will be left over from the Coconut Divinity Icing recipe listed below. Pour into 3 round pans and bake according to pkg. directions. Allow to cool before icing.
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
ool. Grease a 9 x13\" cake pan; line bottom with waxed
Grease and flour a 9 x 13-inch pan. Heat oven to 350\u00b0. Sift flour, sugar, soda, salt and cocoa together. Add coffee, oil, vinegar and vanilla to mixing bowl and beat until smooth using electric mixer. Bake 40 minutes or until toothpick comes clean. As soon as the cake is out of the oven, cover it with the icing. The warmth of the cake gives the icing a shiny glazed look.
Preheat oven to 350\u00b0.
Grease and lightly flour 3 cake pans (each 8-inches in diameter).
Mix together all ingredients, using electric mixer.
Divide batter among prepared cake pans.
Bake in preheated oven at 350\u00b0 for 20 minutes or until layers test done. When completely cool, frost cake with Pineapple Icing. Refrigerate.
Follow cake mix recipe.
Add the coffee.
Whip the cream for icing.
Brown shaved almonds in pan.
Sprinkle over whipped cream icing.