ahrenheit.
2. Sift together cake flour, salt, baking powder and
Prepare the yellow cake mix as directed for a 9 X 13 pan
FOR THE CAKE:
Preheat the oven
Mix cake mix, 1 egg and stick of soft margarine with mixer, then add cup of nuts.
Press mixture in lightly greased cookie sheet.
Mix cream cheese and 2 eggs; beat on low speed.
Add confectioners sugar.
Mix well and pour over the first mixture, spreading evenly.
Bake at 275\u00b0 for 1 hour or until golden brown.
fer paper design, A4 paper for creating a template, toothpicks,
Purchase one pound or Louisiana ring cake.
Place on your own cake platter.
With skewer, make about 10 small holes scattered around the cake.
Inject equal amounts of orange curacao into skewer holes.
Blend confectioners sugar with orange juice and nutmeg.
Drizzle across cake and down sides.
Refrigerate.
Slice and enjoy.
No hassle!
inch round cake pan.
For the sponge cake, beat eggs and
fset spatula.
For the cake:
Preheat
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.
In a bowl, mix the rhubarb and gelatin and set aside.
Prepare the cake mix according to the directions on the box (using egg whites and substituting unsweetened applesauce for the oil).
Spread half of the cake batter into a 9x13 cake pan sprayed with nonstick cooking spray.
Spread the rhubarb and gelatin mixture over the batter.
Sprinkle with two-thirds of the topping mixture.
Spread the remaining cake batter over the top.
Sprinkle with the remaining topping mixture.
Bake at 350F for 40-50 minutes.
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.
Cook cake.
Cool.
Mix pudding.
Drain pineapple.
Mix together the cream cheese and Cool Whip.
Add pudding.
Ice cake. Add pineapple, coconut, nuts and cherries as desired.
(This cake can be made ahead and frozen.)
Double recipe for larger sized cake.
CAKE:.
Mix poppy seeds with
Combine the cake and pudding mixes, then add the eggs, oil and 7-Up.
Bake at 350\u00b0
for 30 minutes.
Makes a 3 layer cake.
Frost with vanilla frosting,
or frosting recipe for 7-Up cake.
Push batter into ungreased food cake pan.
Bake 30 to
For the Angel Cake:
Preheat the oven to
FOR THE COFFEE CAKE: Preheat oven to 400 degrees
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Spray pan with cooking spray (13 x 9-inch baking pan or for a sheet cake use a 10 x 15-inch sheet pan).
In a large bowl, combine the cake mix, pudding mix, diet 7-Up or diet cola or water and egg whites; beat on low speed for 1 minute; beat on medium for 2 minutes.
Pour into baking pan.
Bake for 30-35 minutes for 13 x 9, and 12-18 minutes for sheet cake or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.