Prepare and bake white cake mix according to package directions.
Remove cake from oven.
While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together.
Pour over the top of the still hot cake.
Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
Keep cake refrigerated.
Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
Bake a chocolate cake with your recipe of choice in a 9x13
nch baking dish.
Mix cake mix, water, eggs, and oil
ith parchment paper.
Mix cake mix, 1 cup water,
Bake the prepared cake mix in a 9x13\" pan,
wl, combine the yellow cake mix powder and full can
owl, combine dry cake ingredients.
Add eggs, milk, butter and vanilla
mediately poke cake with handle of wooden spoon halfway into cake.
Drizzle condensed milk
Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Bake cake according to package directions in a 13 x 9-inch glass pan.
While cake is hot, poke holes in cake and pour over the cake in a ribbon fashion the cream of coconut and sweetened condensed milk.
Let cake cool in refrigerator.
Use one carton Cool Whip for icing and top with coconut.
nch baking dish.
Mix cake mix, water, oil, and eggs
Bake cake as directed on box.
When cake is done, poke holes in cake and pour condensed milk over cake.
o cool.
Combine sweetened condensed milk, eggnog, and rum in a
Preheat oven to 350*.
Place first 5 ingredients in large bowl. mix with electric mixer until well blended.
Spread batter in a sprayed 9x13 pan --
Bake 40-45 minutes.
Cool in pan 5-10 minutes.
Use handle of a wooden spoon to poke holes every 1 1/2\" across cake.
Pour sweetened condensed milk evenly over cake.
Let cool completely.
Spread cake with butterscotch ice cream topping.
Top with cool whip --
Serve chilled.
Bake cake mix as directed on package in 9 x 13-inch pan.
As soon as it comes out of the oven, poke holes all over the cake. Pour condensed milk over cake and caramel fudge topping.
Let cool completely.
When cool, cover top of cake with Cool Whip, then crush candy bars and sprinkle all over Cool Whip.
Bake cake according to instructions on box. When done, poke holes all over top of cake. Pour condensed milk over cake and refrigerate overnight. Top with caramel ice cream sauce, Cool Whip and crushed candy bars.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch tube cake pan.
Please condensed milk, milk, eggs, and butter in a blender; blend until well-combined. Add flour, sugar, baking powder, and salt; blend until cake batter is smooth. Pour into prepared cake pan.
Bake in the preheated oven until golden brown, about 40 minutes.
f heavy bottomed saucepan. Add condensed milk and water and stir to
Mix white cake and bake in 9\" x 13\" pan according to directions.
When done, punch holes all over cake with wooden dowel.
Pour condensed milk and coconut cream over cake while still warm.
Allow to cool a little and spread with Cool Whip topping.
Sprinkle with coconut and pecans.
Ready to serve.
Refrigerate uneaten portion.
ale and creamy. Pour in condensed milk, beating well. Fold in flour