Mix pudding and milk.
Fold in whipped topping (Cool Whip). Layer whole crackers in bottom of 9 x 13-inch cake pan.
Add half the pudding mixture.
Add another layer of crackers and the rest of the mixture.
Top with a layer of crackers and cover top with chocolate icing.
Chill and keep refrigerated.
n large bowl, combine all cake ingredients, beat on low speed
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
ith flour.
Place the cake mix, cream cheese, water, oil
To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
Mix as directed on box.
This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.
Butter bottom of a 13 x 9-inch pan; line with graham crackers. Prepare pudding with 3 1/2 cups milk, beating at medium speed until well blended, about 2 minutes.
Carefully fold in Cool Whip. Pour 1/2 of mixture over graham crackers.
Cover with another layer of crackers.
Repeat with remaining pudding mixture.
Cover with more crackers.
Refrigerate for at least 2 hours.
Frost with Eclair Cake Icing.
Mix cake mix, 1/2 cup
sugar and Crisco oil together, beating well.
Add eggs, one at a time, beating well after each egg.
Then add sour cream.
Mix well, but do not beat hard after adding sour cream.
Spray or grease and flour Bundt pan.
Add 1/2 of the batter to the pan.
Mix together cinnamon and 1 tablespoon sugar.
Sprinkle over batter in pan, then add remaining batter.
Bake at 350\u00b0 for 50 minutes.
Let cool in pan for 10 minutes before turning out.
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.
For this cake, you stack two Bundt cakes
ree 9-inch round cake pans with shortening, then
atter according to package or recipe directions.
Divide batter equally
Combine crushed pineapple with dry instant pudding. Refrigerate for at least 2 hours.
Bake cake in 13 x 9-inch pan or two 9-inch round pans.
After cake is cool, split in two pieces. Add Cool Whip to pineapple pudding mixture, blending well.
Place mixture between layers of split cake.
Frost with your favorite chocolate frosting.
Arrange Club crackers on the bottom of a 9 x 13 pan, to completely cover bottom in a single layer.
Mix pudding and milk, then fold in cool whip.
Pour pudding mixture on layer of Club crackers, then add another layer of crackers,to completely cover top in a single layer. Refrigerate 30 minutes.
Melt chocolate and butter together. Once combined, add remaining ingredients, stirring until all combined.
Pour frosting over chilled cake and refrigerate at least 3 hours before serving.
You will have Club crackers left.
r 40 minutes or until cake tester inserted in centre comes
Mix
pudding and milk; add Cool Whip
and
sour
cream. Mix together.
Put layer of graham crackers, layer
of pudding mixture, layer of graham crackers, layer
of
pudding
mixture and layer of graham crackers.
Then top
with
chocolate
cake icing. Chill for 2 hours, then serve.
Mix together cake mix, water, vegetable oil and eggs. Bake in 13 x 9-inch pan at 350\u00b0 for 25 to 35 minutes (test with toothpick until done).
Mix pudding, powdered sugar and Cool Whip.
Layer in 9 x 13-inch pan, 1 layer graham cracker crumbs, 1 layer pudding mix, 1 layer graham cracker crumbs and 1 layer pudding mix.
Top with milk chocolate cake icing.
Let get cold before serving.
tir until creamy.
Refrigerate cake for 24 hours before serving
Mix cake mix as directed on box.
Mix coconut, Pet milk and sugar; if needed, add 1 to 2 cups additional milk.
Cook on medium to low heat until not watery.
Add sugar to taste.
Stir occasionally while cooking to prevent sticking.
Pour just enough batter in round cake pan to cover pan, then bake until brown at 350\u00b0.
Recipe will make 6 to 8 layers.
Watch closely because it will cook within 5 to 8 minutes.
Punch holes in layers to allow juice to soak in.
Top with cooked coconut while still hot.
Bake cake according to directions.
Bake in 8-inch round cake pan.