fferent days; for each cake preheat the oven to 350
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.
Mix cake mix with diet soda and applesauce, mix until well blended.
Pour batter into desired pan (I use 13x9).
Bake at 350 for 20-30 minutes until done.
Cool cake and then poke holes in cake with knife or fork approximately one inch apart.
Prepare jello as directed (typically this uses 2 cups of water, 1 boiling 1 cold).
Pour jello over cake evenly.
Place cake in refrigerator for 1-2 hours until cooled.
Frost with cool-whip and enjoy!
Mix jello and hot water; let set up very slowly.
Combine cold milk and confectioners sugar.
After the jello sets up, beat the jello and sugar mixture until stiff.
rease three 9-inch round cake pans with solid vegetable shortening
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.
Split about 1/2 angel food cake.
Cut inside down to 1/3 at bottom.
Mix cake with strawberry gelatin and frozen strawberries. Fill bottom layer with mixture and place top layer over.
Frost with Cool Whip tinted with red food coloring.
Garnish with fresh strawberries.
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.
Make a white Duncan Hines cake mix by recipe.
While it is hot use a knife and make slits on the top of it.
Mix a small package of strawberry jello by recipe on box.
Pour over cooked cake.
When it is cool, mix strawberries and Cool Whip and put on top.
It's better if it sits in refrigerator overnight.
Put fresh strawberries on top.
Prepare Jello following package instructions. Chill until firm. Chop roughly.
In a large bowl, using an electric mixer, whip the cream and powdered sugar until soft peaks form. Chill.
Arrange half the cake slices over the base of a 8 cup serving bowl. Drizzle with sherry.
Top with half the fruit, half the Jello and half the whipped cream. Repeat with remaining ingredients, finishing with a whipped cream layer. Chill, covered, for several hours or overnight. Serve topped with macadamia nuts.
Dissolve jello with boiling water.
Add frozen strawberries and let jell.
Break an angel food cake into pieces and stir into jello mixture.
Top with whipped cream and put back into refrigerator.
This is a large recipe and can be cut in half.
Bake cake mix as directed on box.
Mix jello and boiling water.
Add strawberry drink.
Punch holes in cake.
Pour jello and strawberry drink mixture over cake.
Mix pudding as directed on box.
Combine pudding with Cool Whip.
Spread over cake. Refrigerate.
Dissolve jello in 2 cups boiling water.
Add frozen strawberries and stir until melted.
Chill until thickens.
Prepare pudding as directed on box.
Break cake up in small pieces and spread half of cake in bottom of large Pyrex dish, 11 x 14-inches. Pour half of strawberry mixture over cake.
Spread remainder of cake over strawberry mixture.
Pour remainder of strawberry mixture over second layer of cake.
Spread pudding over this layer.
Top with tub of Cool Whip and nuts.
x9 pans).
Combine white cake mix, strawberry margarita mix, tequila, vegetable
Prepare cake as directed in 13x9 pan,
Let strawberries thaw to room temperature.
Mix into bowl the cake mix, jello mix, Wesson oil, 1/2 cup of strawberry juice from frozen strawberries, self-rising flour and eggs.
Blend well.
In a separate bowl, mix together 1 cup strawberries, pecans and coconut.
Mix well, then add 1/2 of mixture into cake batter and reserve other 1/2 for frosting.
Bake cake at 350\u00b0 for 30 minutes.
Mix cake mix and dry jello with 3/4 cup water.
Add eggs and oil and beat 2 minutes.
Bake at 350\u00b0 for 40 minutes in a 9 x 13-inch pan.
When cake is done, punch holes in cake (all over) with a large fork.
Break angel food cake in small pieces.
Layer in pan.
Dissolve jello in hot water.
Allow to thicken slightly.
Add berries to jello, pour over cake and chill.
Mix instant pudding, then whip together with ice cream.
Pour this over jello cake.
Chill until firm, then cover with Cool Whip.
Delicious!
Bake cake according to package directions in 13 x 9 pan (use all egg whites).
Cool awhile.
Dissolve jello in boiling water.
Poke holes all over cake with large utility fork.
Spoon jello evenly over cake.
Refrigerate at least a couple of hours.
Prepare pudding as directed on package for pudding.
Chill awhile.
Spread pudding evenly over cake.
Chill.
Spread Cool Whip over top of cake and garnish with strawberries.