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.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Grease a 10-inch Bundt pan.
Preheat oven to 350\u00b0.
*Grate chocolate bar.
Mix cake mix, pudding mix, eggs, sour cream and oil for 4 minutes.
Pour syrup into separate bowl and stir in 2 tablespoons batter.
In greased Bundt pan, layer with 1/3 batter, 1/2 of chocolate batter, 1/2 of grated chocolate two times, then top with remaining batter.
Bake approximately 1 hour.
Cool 15 minutes.
Remove carefully.
When cold, sprinkle with 10x sugar.
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch pan.
In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth.
Pour into pan.
Bake for 25 to 30 minutes, or until top springs back when touched.
Cool completely in pan.
Spread mint cream layer on cake (recipe follows).
Chill.
Pour chocolate topping over dessert (recipe follows).
Cover and chill.
Heat oven to 375\u00b0.
Mix up cake as directed on cake mix box. In separate bowl, mix pudding with milk.
Fold pudding mixture into cake mixture.
Pour into a greased and floured 9 x 13-inch cake pan.
Cook 25 to 30 minutes.
While still hot from oven, put unwrapped Hershey bars on top.
Let melt and spread.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Prepare cake as directed in 13x9 pan,
Cook cake mix in 3 layers.
Melt Hershey bars.
Let stand for 5 to 10 minutes to cool.
Mix Hershey bars and chocolate syrup.
Then mix with Cool Whip.
Cut angel food cake into 3 layers.
Frost cake and refrigerate.
*note: this chocolate cake recipe makes 10 servings based on
Cream margarine and sugar.
Add eggs, one at a time.
Blend well and add Hershey's syrup.
Mix together flour, soda and salt. Melt Hershey bars; alternately add buttermilk, Hershey bars and vanilla.
Bake in stem pan at 350\u00b0 for one hour.
Mix cake mix, eggs, milk and margarine together.
Bake 3 layers at 350\u00b0 until done.
Mix cream cheese, granulated sugar and powdered sugar until smooth and creamy.
Add 8 ounces Cool Whip. Grate frozen Hershey bars into frosting mixture.
Mix well and frost layers.
ake at 325\u00b0 (tube cake pan) one hour depending upon
Cream butter; gradually add eggs, one at a time, alternately with flour mixed with soda, salt and buttermilk.
Beat well.
Melt Hershey bars; add syrup.
Add to creamed mixture.
Bake at 325\u00b0 for 1 hour and 15 minutes or until cake tester comes out clean. Use a 10-inch tube pan or Bundt pan that has been greased and floured.
Melt
candy
bars.
Cream oleo with sugar; add eggs one at a time, and beat well.
Add melted candy to creamed mixture and mix well.
Add
buttermilk
alternately with sifted flour and soda. Add
Hershey syrup, vanilla, salt and pecans.
Bake at 350\u00b0 for 1 1/2
hours
or
until
done.
Can
be
baked in greased and floured Bundt pan.
atch any spillovers.
While cake is still warm, pour the
Grease and flour a Bundt pan.
Preheat oven to 325\u00b0.
Melt the Hershey bar in the Hershey's syrup and set aside to cool.
Cream the oleo and sugar until light. Add each egg separately, beating after each addition. Add the chocolate and vanilla to the egg mixture. To this, alternately add the flour, which has been mixed with the soda
and salt, and the buttermilk.
Bake for 1 hour and 15 minutes or longer, if needed.
(This cake is very moist and sweet and doesn't need to be iced.)
aking pan. I double this recipe and use a bundt pan