br>Cut the half sheet cake in half to make two-quarter sheet cake layers approximately
Divide cake in half.
Crumble half sheet cake in bottom of punch bowl.
Spread half of pudding (made by directions on box) over cake.
Add half of other ingredients in order given.
Repeat for second layer.
Garnish with cherries or any way you wish. Refrigerate.
Divide everything in half. Crumble half sheet cake in bottom of punch bowl. Spread half of pudding over cake. Add half of other ingredients in order given. Repeat for second layer. Garnish with cherries or any way you wish. Refrigerate.
Sheet Cake:.
In a saucepan, bring
t dry and fold into cake mixture.
Butter and
Divide everything in half.
Crumble half of sheet cake in bottom of punch bowl.
Spread half of pudding over cake crumbs. Add half of other ingredients in order given.
Repeat for second layer.
Garnish with nuts, cherries or strawberries.
Refrigerate.
20 to 22 minutes. Let cake cool completely.
Make frosting
Divide all ingredients in half.
Crumble on half of sheet cake into the bottom of a punch bowl.
Prepare pudding according to package directions and pour half (1 package) over cake.
Layer pie filling, pineapple, coconut and Cool Whip in that order.
Repeat layers, beginning with cake again and top with Cool Whip. Refrigerate until served.
Divide everything in half.
Crumble half of cake in bottom of punch bowl.
Spread half of the pudding over cake.
Spread half of cherry pie filling, pineapple and Cool Whip.
Repeat for second layer and then refrigerate.
Cake:Melt butter, cocoa, and water
Grease a large, rimmed baking sheet with butter.
Mix flour
3-inch rimmed baking sheet.
For the cake:
In a
For cake, sift together flour and sugar;
Make yellow cake per directions on box.
Bake in 1/4 sheet cake pan and cool.
Beat together sour cream and cream cheese. Beat 2 cups milk and vanilla pudding mixes until smooth.
Mix vanilla pudding mixture with cheese mixture and spread over cake. Fold strawberries into Cool Whip.
Spread over pudding/cheese mixture.
Sprinkle with walnuts and refrigerate.
Bake white sheet cake; let cool.
Mix pineapple and sugar and boil for 10 minutes.
Punch holes in cake so pineapple mixture won't run to sides.
Pour over cake and let cool.
Mix pudding with milk; pour over cake and let set.
Top with Cool Whip. Sprinkle coconut over Cool Whip.
Top with nuts (optional).
Bake cake to directions in sheet cake pan.
After cake is cool, mix jello, water and soda pop together.
Poke holes all over top of cake with fork.
Pour jello over top of cake.
Chill.
Mix pudding and milk, then add Cool Whip.
Spread on top like icing.
Prepare cake according to instructions on box.
Take lid off marshmallow cream.
Heat for 20 seconds in microwave oven.
Punch holes in baked sheet cake with wooden spoon handle.
Heat milk, sugar, coconut and marshmallow cream to boiling point.
Pour over hot cake.
When cake cools, top with Cool Whip.
Keep in refrigerator.
Mix cake mix as directed. Bake on greased and floured sheet cake pan or cookie sheet pan as directed.
br>Spray bottom of 9x13\" sheet cake pan with cooking spray.
Cream sugar and shortening.
Add vanilla and then salt.
Add egg whites one at a time, beating after each one.
Beat in 2 tablespoons flour.
Add 3/4 cup buttermilk with baking soda added. Add remaining flour and buttermilk alternately.
Bake at 350\u00b0 for 25 to 30 minutes in 10 x 15-inch sheet cake pan that has been greased and floured.
Cool and frost with buttercream frosting.