Bake any white cake according to directions in a 9 x 13-inch pan.
Cool 10 to 15 minutes.
While cake is baking, combine remaining ingredients.
Set aside.
Do not put jello into refrigerator.
When cake is cool, take meat fork and \"poke\" holes in cake.
Pour jello over cake; frost.
This cake should be refrigerated.
Cool Whip makes a great topping.
Bake cake according to package directions. Cool completely.
Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.
Prepare and bake cake as package directs in a
Prepare the yellow cake mix as directed for a 9 X 13 pan
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.
Prepare and bake the cake mix according to package directions
wo clean 9 inch round cake pans. Pierce cakes with large
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.
Prepare cake batter as directed on package.
Pour into well-greased and floured 13 x 9-inch pan.
Bake at 350\u00b0 for 30 to 35 minutes or until cake tester inserted in center comes out clean.
Cool cake in pan 15 minutes, then pierce with utility fork at 1/2-inch intervals.
Meanwhile, dissolve jello in boiling water.
Add cold water and carefully pour over cake.
Chill 3 to 4 hours.
Cover with Cool Whip and garnish with fruit, if desired.
Combine first 5 ingredients in large bowl.
Blend, then beat at medium speed for 2 minutes.
Pour into greased and floured 13 x 9-inch pan.
Bake at 350\u00b0 for 40 to 45 minutes.
Cool in pan for 15 minutes.
Dissolve Jell-O as directed on package.
Poke holes in cake with chopstick (about 1-inch apart).
Pour dissolved Jell-O over cake.
Chill 4 hours.
Spread Cool Whip over top to serve.
Bake cake as directed on box.
Cool in pan for 15 minutes. Then poke cake with a fork every 1/2 inch.
Dissolve gelatin in boiling water; add cold water.
Pour over cake in pan.
Chill for 3 to 4 hours.
Top with Cool Whip.
For the Cake:
Follow instructions on cake box; use hand mixer to
Place cake layers, top sides up, in 2 clean 8 or 9-inch layer pans.
Prick each cake with large, 2-pronged fork at 1/2-inch intervals.
Dissolve Jell-O and pour over cake layers.
Chill for at least 4 hours.
Dip in warm water for about 10 seconds to unmold layers.
Turn onto serving plate one layer at a time. Frost.
Repeat with second layer.
Place on top of first layer and frost.
Refrigerate.
Prepare the cake mix as directed on the package.
Bake in a well-greased and floured 9 x 13-inch pan for 30 to 35 minutes. Cool in the pan 15 minutes.
Then poke holes with a fork at 1/2-inch intervals.
(Use a meat fork, if possible.)
Dissolve Jell-O in boiling water.
Add the cold water and pour over the cake.
Chill for 3 to 4 hours.
Then frost with Cool Whip.
Prepare cake mix as directed on package, baking in greased and floured 9 x 13-inch pan at 350\u00b0 for 35 to 40 minutes.
Cool cake in pan for 15 minutes, then prick with fork at 1/2-inch intervals. Dissolve gelatin in boiling water.
Add orange juice (or water); pour carefully over warm cake.
Chill at least 2 hours.
Garnish as desired.
(Cool Whip for frosting is great!)
box instructions.
Mix cake according to box instructions
Place cake layers, top sides up, in 2 clean 9-inch cake pans
Mix cake as directed and bake.
While baking, mix Jell-O and boiling water; cool.
Poke holes in cake and pour on Jell-O.
Bake the prepared cake mix in a 9x13\" pan,
Place cake layers, top sides up, in two clean 8 or 9-inch layer pans; prick each cake with large two pronged fork at 1/2-inch intervals.
Dissolve gelatin in boiling water.
Add cold water and spoon over cake layers.
Chill 4 hours.
Dip one pan in warm water for 10 seconds; unmold onto serving plate.
Frost.
Unmold second layer; place on first layer.
Frost.
Refrigerate.
Garnish as desired.