Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Make the butter cake mix as on the box.
After you take the cake out of the oven, take a wooden spoon, punch holes in the hot cake.
Then pour the condensed milk and cream of coconut over the hot cake.
Be sure to mix the milk and cream of coconut together first before pouring over the hot cake.
When the cake is completely cold, cream the Cool Whip over the cake and then sprinkle the coconut over the Cool Whip.
Put in refrigerator. Ready to eat.
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
5 to 60 minutes.
Cake is done when toothpick inserted
Preheat oven to 375\u00b0F. Grease a deep 8 inch square cake pan and line base and sides with parchment paper.
For the batter, beat butter, vanilla and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in flours and milk, in 2 batches. Add to pan and smooth the top. Bake 1 hour, or until a skewer comes out clean. Cool in pan 5 mins, then turn out onto a wire rack to cool completely. Cut into squares and dust with powdered sugar to serve.
Mix cake according to directions and add eggs and pecans. Bake in 9 x 13-inch pan.
Boil sugar and water.
Punch holes in cake.
Pour sugar water over.
Cover with more pecans.
Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
Turn off heat.
Cool.
Add remaining ingredients.
Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
Bake at 400 degrees for 20 to 25 minutes.
Cool and frost.
Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
Add vanilla and powdered sugar.
Stir until smooth.
Frost cake.
Sprinkle with chopped peanuts.
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.
side. Cream 1 cup of butter, gradually add 2 cups sugar
Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
Mix cake mix according to directions on box.
Add the box of pudding and margarine.
Bake according to cake box directions. Cool.
Mix sour cream, coconut and sugar.
Spread on cake.
Prepare cake mix according to package direction
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 the 4 ingredients and beat for 2 minutes.
Pour into 3 greased and floured cake pans.
Bake at 350\u00b0 for 20 to 25 minutes.
Drain pineapple.
Melt butter in 9-inch square pan.
Remove from heat and stir in brown sugar.
Arrange pineapple and cherries. Prepare cake mix as directed on package and pour over.
Bake at 350\u00b0 for 40 to 50 minutes until done.
Loosen edges, cover with serving plate, turn over and lift off pan.
Bake cake according to package directions.
Cool.
Mix sour cream, sugar and coconut.
Remove 1 cup of mixture and mix with Cool Whip.
Split cake into 4 layers using thread.
Frost 3 layers with sour cream mixture.
Place fourth layer on top and frost top and sides with Cool Whip mixture.
Store in Tupperware cake container in refrigerator at least 24 hours before serving.
Will keep 2 weeks.
Prepare cake mix by directions on box.
Pour half of batter into a greased and floured 13 x 9 x 2-inch pan.
Add cherry filling, then remaining batter.
Mix sugar, nuts and cinnamon. Sprinkle over cake.
Bake at 350\u00b0 for 45 minutes.
Mix sugar, sour cream and coconut and let set in refrigerator until sugar is dissolved (2 or 3 hours), stirring occasionally. Bake cake as directed on box in 2 round cake pans.
Cool.
Cream margarine, sour cream and sugar together.
Add eggs and flour; mix well.
Add milk and cake mix.
Beat well and pour into a tube pan, sprayed with Pam cooking spray.
Bake at 350\u00b0 until done (45 minutes to 1 hour).
The longer it sets, the moister it gets.
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.