Brown Sugar Layer Cake.
Preheat oven to 350
Follow directions for layer cake. Cool. Can use 8 or 9-inch pans.
Slice each layer in half to make four layers.
Mix powdered sugar, sour cream, coconut, vanilla and Cool Whip for filling. Spread between layers, on top and on sides of cake.
Put in airtight container.
Place in refrigerator for 4 days.
Do not peek.
***Cake Recipe***.
Adjust an oven rack
Chocolate Layer Cake In a large bowl beat
lour two 9-inch-diameter cake pans with 2-inch-high
aking an 8 or 9\" layer cake, adding the dry lemon pudding
Bake cake mix as directed in 2 cake pans.
Split each layer and make 4 layers.
Mix remaining ingredients together well and when cake is cool, spread on each layer, making a four layer cake. Cover and keep in refrigerator.
Mix cake mix, eggs and water all together and bake in four layer cake pans in 350\u00b0 oven for 30 to 40 minutes.
Mix together coconut and sour cream.
While cake is hot from the oven, prick each layer with a fork.
Pour and spread sour cream and coconut mixture over each layer, stacking layers as you go.
Grease four 8 inch round pans, and
- or 9-inch round cake pans.
Line with waxed
ine an 8 inch square cake pan with parchment paper.
our into 2 (9-inch) layer cake pans which have only the
Cream butter and sugar.
Add 5 well beaten eggs.
Sift spices, baking powder, cocoa and flour; add alternately with soda-buttermilk mixture to the other ingredients.
Add nuts, raisins, preserves and vanilla to batter.
Bake at 375\u00b0.
This makes either a four layer cake, or divide and make two cakes according to size of pans.
Make up cake as directed on box.
Bake as directed in 9 x 13-inch pan.
Break cake in small pieces.
Layer cake, pudding, Cool Whip, pineapple, cocktail, cherries, coconut, strawberries and nuts, then start again and again end with Cool Whip and coconut.
Make up and serve right away or no longer than 3 to 4 hours.
(May get soggy.)
Mix and bake cake mix as directed on package in 9 x 13-inch pan.
Combine and heat until smooth the pudding mix, milk and softened cream cheese.
Spread this mixture over cooled cake. Drain crushed pineapple and place over cream filling.
Place whipped topping over top and sprinkle with chopped pecans. Refrigerate 3 to 4 hours before serving.
Preheat oven to 350\u00b0.
Grease and flour two 8 or 9-inch round cake pans.
Pour 1 cup batter into each pan.
Bake at 350\u00b0 for 12 to 15 minutes or until cake tests done.
Repeat using remaining batter (you have have 4 layers).
Cool layers.
For the cake, mix all ingredients well using a hand held mixer. Mix until smooth consistency.
Bake in three 8 inch layer cake pans at 350 degrees for approximately 35 minutes or until toothpick inserted in middle comes out clean.
Let cake cool completely before trying to ice.
For cream cheese icing, cream butter and cheese together using a hand held mixer.
Add sugar, vanilla and nuts and mix well.
Spready evenly on cake.
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.
t over beat.).
Divide cake batter among the 5 or
to the bottom of both cake pans: SCORE parchment paper