Grease and flour 2 9-inch cake pans; set aside.
Beat all ingredients on low speed until mixed.
Batter will be thick.
Beat on medium speed about 2 minutes.
Batter will be slightly lumpy.
Pour into greased and floured pans.
Bake at 350\u00b0 for 30- 35 minutes or until cake tests done. Do not overbake.
nch plastic straws
Make cake layers:.
Preheat oven to
Beat egg whites, adding about 1/2 cup sugar, until stiffly beaten.
Cream sugar and Crisco together well.
Sift flour, baking powder and salt together and add alternately with the milk to the creamed sugar mixture, mixing thoroughly.
Fold in the egg whites. Pour batter into a 14-inch, a 12-inch and an 8-inch greased and floured cake pan for a tiered Wedding Cake.
Bake at 350\u00b0 for 25 to 30 minutes.
5 to 60 minutes.
Cake is done when toothpick inserted
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 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.
-inch thickness. Cut 18 wedding cake shapes from dough, re-rolling
0 mins.
Using a wedding cake cutter, cut 12 shapes from
f 3 deep, round, 20cm cake tins with baking paper.
Mix Crisco with 1/2 of powdered sugar, then beat.
Mix very well before adding water, then add rest of powdered sugar.
This is very important!
Four recipes will do a 6 layer wedding cake.
z cake recipes together in a Wiltons doll cake pan
23 x 5-cm) round cake pan with nonstick cooking spray
Mix and bake
cake in a 12 x 18-inch sheet cake pan for 20 minutes.
(It
will
be thin.) Beat pudding with milk.
Add cream cheese.
Add
Cool Whip.
Chill and spread on cake.
Add pineapple, then
coconut,
then
cherries and last nuts.
This cake freezes well and stays moist a long time.
Keep refrigerated.
Prepare the cake mix as directed, adding the oil.
Bake at 350\u00b0 for 25 minutes in a sheet cake pan.
Beat the cream cheese until soft.
Mix the pudding with the milk and blend in the cream cheese.
Spread on a cooled cake.
Mix the pineapple with the Cool Whip and spread over the cream cheese.
Sprinkle with coconut and nuts.
For the Cake: Set oven rack in middle
Assembly Directions:
In a large bowl, combine cake ingredients. Mix well. Pour into 9x13 oiled pan or two 9-inch round oiled pans.
Bake at 350 degrees for 35-40 minutes.
While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner's sugar 1 cup at a time. Beat until smooth.
Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.
Mix cake as directed.
Bake in 9 x 13 pan.
Cool.
Mix together Cool Whip, softened cream cheese and vanilla pudding.
Smooth over cake.
Spread drained pineapple over top.
Sprinkle evenly with coconut.
Refrigerate.
t end like angel food cake ).
beat after each.
In a 8x10 pan break up the angel food cake into bite size pieces and cover the bottom of the pan. Mix the pudding to box instructions but use the pineapple juice in the can to add to the liquid. Pour the pudding over the cake then top that with the crushed pineapples, then spread the cool whip over this and then sprinkle the shredded coconut as desired. You may also add maraschino cherries on top of the cool whip and with the pineapple. Put into the fridge to set up. About 30 minute then serve.
Hand mix all ingredients until moist.
Do not use mixer or beat by hand.
Spoon mixture evenly in a 3-quart microwave casserole dish with cone insert.
Microwave on High for 12 to 14 minutes on rotating carousel.