Bake cake according to directions in a 9 x 13-inch pan.
While cake is still warm, poke 12 holes across the top of the cake with the handle of a wooden spoon; let cool for 5 minutes.
Pour sweetened condensed milk, then topping into holes.
Let stand 5 minutes, then spread with Cool Whip.
Sprinkle chopped candy bars on top.
Grease and flour 9 x 13-inch pan.
Preheat oven to 350\u00b0. Prepare cake mix according to package directions, pour 1/2 into pan and bake for approximately 20 minutes.
Let cool.
While cake cools in pan, prepare vanilla pudding according to package directions. Cut cream cheese into cubes and drop into pudding.
Mix in using an electric mixer.
Spread pudding/cream cheese mixture over cake. Drain crushed pineapple, spoon over pudding/cream cheese mixture. Top with entire container of whipped topping and spread evenly over cake.
Prepare and bake cake in 13 x 9-inch pan according to package directions.
While cake is still warm, poke holes (about a dozen) across top of cake with the end of a wooden spoon.
Let cool slightly.
Pour sweetened condensed milk and topping into holes and over cake.
Let stand a few minutes, then spread with Cool Whip. Sprinkle crushed candy bars over top.
Serves 12 to 16.
Mix a German chocolate cake mix as directed on box.
Bake in a 9 x 13-inch pan.
As soon as cake is done, poke holes all over the cake with the handle of a wooden spoon. Pour the condensed milk over the top.
Pour the ice cream topping over the top.
Cool. Spread Cool Whip on top.
Crush candy bars and sprinkle on top. Refrigerate overnight.
Mix all ingredients (except chocolate chips and nuts) at one time.
Sprinkle flour on nuts and chips and add last.
Beat with electric mixer at high speed for 2 1/2 minutes.
Bake in greased and floured Bundt pan or tube pan at 350\u00b0 for 55 to 60 minutes or until done.
Prepare the yellow cake mix as directed for a 9 X 13 pan
Use Bundt pan.
Mix all ingredients.
Pour into greased pan. Bake at 350\u00b0 for 1 hour.
Remove from pan immediately.
Mix and bake cake mix according to package directions. Slightly cool and punch holes in sheet cake.
Mix pineapple and sugar; bring to a boil.
Pour over sheet cake.
Bake chocolate cake as directed on box. Cool cake 5 minutes. Poke many holes in cake with end of wooden spoon, stretching the holes as you go. Pour ice cream topping into each hole and cover the cake.
Use as much as you want. Should use entire bottle. Refrigerate cake until cooled. Spread Cool Whip on top of cake (thick). Sprinkle with butterscotch chips. Refrigerate.
Preheat oven to 350\u00b0.
Grease a 10-inch tube pan.
Mix all ingredients except chocolate chips.
Fold chips into batter with spatula.
Pour into prepared tube pan.
Bake for 1 hour and 15 minutes.
Bake German chocolate cake according to package directions in a 9 x 13-inch (floured and greased) pan.
Leave in pan.
When cool, poke holes in top of cake with end of wooden spoon.
In bowl, mix caramel topping and Eagle Brand milk; pour over cake. Frost cake with Cool Whip.
Crush candy bars; sprinkle on top. Refrigerate until time to enjoy!
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.
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.