ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
*Use the different jellos for special holidays, i.e., green for St.
Patrick's Day, yellow for Easter, orange for Halloween and red for Christmas.
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
o 16 oz cake recipes together in a Wiltons doll cake pan.
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
mes out clean.
Cool cake(s) for 10 minutes in
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
Make cake according to directions on cake mix.
Allow cake to cool thoroughly.
Poke each cake layer with fork in several places.
Mix each box of Jell-O separately with 1 cup boiling water and pour one kind of Jell-O over one layer and the other Jell-O over the other layer.
Allow to cool in refrigerator.
For the Cake: Set oven rack in middle
Preheat your oven to 350\u00b0.
In a large bowl, place the cake mix and add eggs, mayonnaise and Irish cream; mix thoroughly.
Fold in nuts, marshmallows and chocolate bits.
Pour into greased 12-cup fluted tube or Bundt pan and bake at 350\u00b0 for 45 to 50 minutes. Dust with powdered sugar before serving.
Have shortening at room temperature and stir just to soften. Sift in dry ingredients.
Add 3/4 cup milk and mix until all flour is dampened.
Beat 2 minutes with mixer at low speed, or 300 strokes by hand.
Add two flavorings and mix.
Add meringue and the remaining milk and beat 150 strokes by hand or 1 minute by mixer at a low speed.
Turn batter into 2 round 9-inch layer cake pans that are 1 1/2 inches deep and have had the bottoms lined with waxed paper and have been greased.
Bake 30 minutes or until done. Cool.
Frost.
Drain fruits, reserving syrup.
Add water to syrup to make 2 cups.
Heat in a saucepan.
Add jellos; stir to dissolve.
Blend in cream cheese in blender on low speed.
Add fruits and nuts. Add cake mix; stir all together.
Pour in pan and chill.
Freezes well.
Follow directions on box for cake.
Blend together the butter, cream cheese, sour cream and sugar.
Add pineapple and coconut; blend together.
Sprinkle with dry pudding mix.
Fold in Cool Whip.
Slice the 2 cake layers in half to make 4 layers.
Put filling between cake layers.
Good holiday cake.
Combine cake mix, sour cream, water and eggs in large bowl. Blend, then beat at medium speed for 2 minutes until creamy.
Spoon 1/3 of batter into well-greased and floured 10-inch fluted tube pan.
Sprinkle with 1/2 of the gelatin.
Repeat the 2 layers. Spread remaining 1/3 of batter over gelatin to cover.
Bake at 350\u00b0 for 45 to 50 minutes until cake springs back when pressed.
Cool in pan for 5 minutes.
Put on plate or rack and sprinkle with confectioners sugar if desired.
Makes a pretty holiday cake.
o 350 degrees.
Combine cake mix, white chocolate chips, coconut
Cream the butter or margarine with the sugar.
Beat in the eggs, one at a time, beating 1 minute after each addition.
Blend in the cake flour, sherry or vanilla and candied citron or other fruit.
Line a 9 x 5 x 3-inch loaf pan with heavy-duty Reynolds Wrap.
Pour in batter.
Bake in preheated oven at 325\u00b0 for 1 hour and 45 minutes.
Frost with simple confectioners sugar icing. Decorate with candied fruits.
ermometer.
Bake the Gingerbread Cake:
Preheat your oven to
erve.
Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden