ith tape or staples. Arrange cake cubes tightly in the bottom
Dissolve jello, sugar and salt in 1 1/4 cups boiling water. Remove from heat and add strawberries.
Stir until ice is melted and strawberries are soft.
Mixture will almost be set.
Add whipped cream and mix slightly.
Put in cake in pieces and set in icebox at least 6 hours before serving.
Also, use Strawberry Frosting.
revent it from sticking. Cover icebox cake and dish with aluminum foil
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.
he extra plastic over the icebox cake. If it doesn't completely
Prepare and bake cake mix according to package directions for a 2-layer cake.
In a separate bowl, mix condensed milk and lemon juice to make lemon filling. Reserve 1 cup of filling.
Cool and split the two cake layers. Fill with lemon filling.
Gently combine Cool Whip and reserved cup of lemon filling. Frost top and sides of cake.
Keep refrigerated.
Bake cake.
Scratch top of cake with fork so Jell-O can dribble in cake.
Mix Jell-O with 1 cup hot water and then add strawberries. Dribble over cake.
Mix pudding with 3 cups milk as directions on package.
Pour over cake.
Put Cool Whip on top of pudding.
Let set overnight or for a few hours before serving.
Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake 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 cake as directed.
Mix together orange jello and boiling water.
Add orange pop.
When cake is baked, punch holes in top of cake with fork.
Pour this mixture over cake.
Let cool to room temperature.
Cut angel food cake in slices.
Layer in a 9 x 13-inch glass dish.
Spread 1 can cherry filling on top of cake.
Put another layer of angel cake.
In a bowl, put sour cream, vanilla pudding and milk; beat until creamy.
Spread on cake layer.
Top with Cool Whip lite.
Sprinkle with chopped nuts.
Refrigerate for 5 hours. Serve cold and scoop out.
Can also be made in a trifle bowl.
Cut angel food cake into three layers.
Melt chocolate; beat egg yolks lightly.
Whip egg whites until stiff, adding sugar, beaten egg yolks and melted chocolate.
Slowly add vanilla.
Whip the cream into peaks.
Spoon a layer of chocolate and then a layer of cream between each layer of cake.
Wrap cake in wax paper and put in refrigerator for several hours before using.
Cook cake according to package directions in 9 x 13 dish. While cake is cooking and nearly done, melt butter over low heat in saucepan.
Add cocoa, sugar and milk and bring to a boil.
Boil for 2 minutes, stirring constantly.
Remove from heat.
Poke holes all in cake while it is hot and pour heated mixture over cake.
Break up angel food cake into a 9 x 13-inch pan.
Sprinkle pecans on cake.
Melt chocolate chips and Hershey bars in 3 tablespoons hot water.
Cool.
Beat 4 egg yolks and add to chocolate mixture.
Beat 4 egg whites until stiff and fold into chocolate mixture.
Whip the 1/2 pint of whipping cream.
Fold into chocolate mixture.
Pour over the cake and pecans in the pan. Refrigerate for 24 hours; overnight works well.
Great special day dessert.
Bake cake according to package directions in a 9 x 13-inch pan.
While still warm, pierce cake every 1 1/2 inches with blunt handle end of a butter knife.
Boil sugar and milk together for one minute.
Add 1/2 cup coconut and pour over cake.
Chill.