ift an ample amount of Softasilk cake flour onto a square of
Combine butter and shortening.
Sift 3 cups sugar twice and cream in butter and shortening.
Add 5 eggs, 1 at a time, beating well after each one.
Add 3 cups Softasilk cake flour, sifted twice.
Add 1 cup milk, 1 tablespoon vanilla and 1 tablespoon lemon flavoring and beat well.
Pour into mold.
Cook at 350\u00b0 for 1 to 1 1/2 hours.
Mix cake and add cookie crumbs.
Bake in layers or 9 x 13-inch pan, greased and floured, at 350\u00b0 for 30 to 35 minutes.
Cool 10 minutes in pan before removing or frost in the pan.
Beat eggs. Add sugar, flour, pineapple and butter. Mix and cook, stirring constantly until thick. Pour into a bowl to cool. Add butter. \"Ice\" cake with this. Use a Pillsbury Plus cake mix. Cut the layer into to make 4 layers.
nd flour two 9\" round cake pans. Sprinkle the chopped pecans
Sift together Softasilk, sugar, baking powder, soda and salt. Add shortening, 1/2 of the buttermilk and bananas.
Beat for 2 minutes. Add remaining liquid with the eggs.
Fold in nuts.
Pour into greased and floured 13 x 9-inch pan or two 9-inch layer pans. Bake at 350\u00b0 for 30 to 35 minutes.
Beat eggs first.
Beat butter and Crisco.
Add sugar.
Add eggs.
Add milk and flour, one cup at a time.
Bake at 325\u00b0.
rease and flour 3 round cake pans, 9 x 1 1
oothpick inserted in center of cake comes out clean.
Cool
Beat egg whites together well and add 1/2 teaspoon cream of tartar.
Add the rest of the ingredients and beat well.
Bake at 325\u00b0 for 1 hour.
Then turn oven to 350\u00b0 for 5 or 10 minutes.
Cool cake upside down on bottle for 2 hours before releasing cake.
Use 10-inch tube pan.
nd floured 9-inch round cake pans.
Bake at 350
o to the bottom of cake pan if mixture is not
Melt 1/4 cup butter and add 2 eggs to cake mix.
Mix will be sticky, but mix well.
Put in greased sheet cake pan.
Grease only bottom of pan.
Pour pie filling on top of unbaked cake.
Take 2 tablespoons melted butter and mix with frosting.
Sprinkle over entire cake.
Bake at 350\u00b0 for 30 to 35 minutes.
Fill powdered sugar box with cake flour; adding small amounts at a time to mixture.
Add eggs one at a time, beating well after each egg.
Flavor to taste.
Bake at 350\u00b0 for 1 hour.
Grease and flour 13 x 9-inch baking pan.
In small bowl, combine 1 cup dry cake mix (reserve remaining for cake), 1/2 cup dry frosting mix (reserve remaining for frosting) and 1/3 cup butter.
Stir until crumbly; add nuts.
Press on bottom of prepared pan.
In large bowl, blend remaining dry cake as directed on package.
Pour over mixture in pan.
Bake at 350\u00b0 for 40 to 50 minutes.
Cool.
Frost with remaining frosting mix prepared as directed on package, decreasing water by 1 tablespoon.
egrees. Spray 3 9 inch cake pans with cooking spray. Line
pread Caramel Topping over hot cake; sprinkle with chocolate chips and
0 minutes.
Mix the cake flour, sugar, baking soda and
Heat oven to 350\u00b0.
Grease and flour two (9-inch) pans.
Mix ingredients, except frosting.
Mix on low speed.
Beat 3 minutes on high.
Cook 30 to 40 minutes.
Cool.
Frost cake.
Generously grease and lightly flour an 8 or 9-inch square pan. In small mixing bowl, combine eggs and sour cream.
Add 2 cups dry cake mix.
Stir by hand until well combined.
Spread about half of the batter in prepared pan.
Sprinkle about 1 cup of dry frosting mix over batter in pan.
Repeat with remaining batter and frosting mix.
Dot with margarine.
Bake at 350\u00b0 for 30 to 35 minutes, until toothpick inserted in center comes out clean.
Serve warm.