ver the top of the cake batter, using the back of
ow speed of electric mixer for 30 seconds, scraping sides of
Mix cake as directed on box.
Mix together brown sugar, milk, butter and nuts; cook until mixture boils; continue boiling for 1 minute.
Pour into 2 cake pans.
Spoon cake mix over syrup mixture so as not to push nuts to side.
Bake to directions on box.
After cake has cooled, frost with following mixture:
Dream Whip prepared as directed on box; add pudding and rum and whip.
CAKE:
Cream butter and sugar
Cake Layer:.
Combine flour, yeast,
Cake method.
Preheat oven to
Mix butter, cake mix and 1 egg and pour into 9 x 13-inch pan. Cream powdered sugar and cream cheese; add 2 eggs.
Mix well and pour over cake batter.
Bake at 350\u00b0 for 35 minutes.
Options: Chocolate or butter cake mixes.
Prepare cake mix according to instructions on box.
Set aside. Mix sugar, milk and butter together.
Cook in small pan until it boils for one minute.
Add nuts to syrup mixture and stir.
Pour syrup mixture into one 9-inch cake pan.
Spoon cake mixture over the syrup so as not to push the nuts to sides.
Bake according to cake box instructions.
Let stand 10 minutes, then take from pan.
Melt margarine in pan.
Add brown sugar, corn syrup and water. Stir over moderate heat until mixture simmers and sugar dissolves.
Pour half syrup mixture into 2 greased and floured 9-inch round pans.
Sprinkle with nuts. Mix cake according to package.
Pour half of batter in each pan.
Bake according to package directions.
Cool 5 minutes and remove.
Scrape left topping onto cakes.
Cool completely before frosting.
nd floured 9-inch round cake pans lined with wax paper
In saucepan, mix brown sugar, milk, and batter. Bring to a boil and boil for 1 minute. Remove from heat; add nuts. Pour into 2 9-inch greased round cake pans.
f the pan to loosen cake; transfer to a wire rack
Mix and bake cake as directed.
Let cool completely.
Slice sheet cake horizontally (in half).
Mix instant pudding and use as filling between layers.
Open pie filling and spread on top layer evenly.
Spread Cool Whip on top of pie filling.
Sprinkle with nuts and add cherries to decorate.
Taste resembles \"bee sting\" cake!
Enjoy!
Prepare the yellow cake mix as directed for a 9 X 13 pan
fer paper design, A4 paper for creating a template, toothpicks,
inch round cake pan.
For the sponge cake, beat eggs and
spray 9x13\" pan with oil and set oven to 350\u00b0F.
spread the coconut and pecan pieces evenly on the bottom of pan.
prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
mix well together: margarine, cream cheese, vanilla and powered sugar.
spoon over cake in dollops, no need to spread evenly.
bake for approx 40-50 minutes.
check with toothpick for doneness.
cake will be cracked on top, but should be a moist cake.
large bowl combine: cake mix, eggs, oil, vanilla, whole
Arrange rhubarb in the bottom of a 9X13 inch pan.
Sprinkle Jello over rhubarb.
Sprinkle sugar over Jello.
Cover with Marshmallows.
Prepare cake mix using 2 eggs and the required amount of water called for on the cake mix.
DO NOT add the oil.
Spread cake batter over the marshmallows.
Bake at 350 degrees for 50-55 mins.
Serve warm with cool whip or ice-cream.
Bake half of the recipe for Angel Food Cake in a shallow pan (10 x 15-inch), lined with wax paper, in a moderately slow oven (325\u00b0) for 20 minutes.
Turn onto a damp cloth or paper sprinkled with powdered sugar.
Remove bottom paper quickly; cut off thin strips from the sides and ends of cake.
Spread with jam, jelly or whipped cream.
Roll.
Wrap in cloth or wax paper until serving time.
Work quickly or cake will crack.