Mix cake mix, oil, pudding, 4 eggs and Seven-Up.
Beat until creamy.
Pour into a greased and floured 9 x 13-inch pan.
Bake for 50 minutes in a 300\u00b0 oven. While cake is baking, mix sugar, margarine, pineapple and juice, 2 eggs and flour in medium saucepan.
Boil for 1 minute.
Add 1 cup coconut, if desired. Pour on cake while it is still hot.
Beat eggs well. Add oil and beat well. Add dry ingredients and beat well.
Add Seven-Up.
Bake at 350\u00b0 for 40 minutes.
Mix all ingredients.
Add Seven-Up last.
Bake at 350\u00b0 for 20 minutes.
Makes 3 layers.
Combine dry ingredients.
Add oil and mix.
Add eggs one at a time, beating mixture after each addition.
Add 7-Up and mix well. Pour into three 8-inch cake pans which have been well-greased and floured.
Bake at 350\u00b0 for 25 to 30 minutes until cake tests done. Spread Seven-Up Cake Filling between each layer.
Let the margarine get soft, then blend with sugar and lemon extract.
Add eggs, one at a time, and mix gradually.
Add flour. Mix all these together.
Add Seven-Up soda and beat at high speed for 2 minutes.
Pour in a greased Bundt or tube pan.
Bake at 325\u00b0 for 1 1/4 hours.
Take out of the oven.
Let it cool.
Take it out of pan and sprinkle with powdered sugar.
Mix all ingredients, add Seven-Up last.
Bake at 305 degrees for 20 minutes.
Makes three layers.
Preheat oven to 350\u00b0.
Blend butter and sugar until creamy. Add eggs and beat.
Blend in flour until smooth.
Add Seven-Up, lemon and vanilla flavoring.
Cook for 1 hour or until cake springs back when touched.
Cream butter and sugar; add egg gradually.
Mix salt with flour and add Seven-Up with flour.
Use a large pan with hole in it. Bake 2 hours at 325\u00b0.
Combine all ingredients putting seven up in last.
Beat cake mix, eggs, vanilla pudding and oil well.
Add Seven-Up and beat well.
Place in a 13 x 9 x 2-inch pan and bake 40 minutes at 350\u00b0.
Cream together butter and sugar for 20 minutes.
Add eggs, one at a time.
Add flour and lemon extract.
Fold in Seven-Up.
Pour into well greased 12 cup Bundt pan.
Bake at 325\u00b0 for 1 to 1 1/4 hours.
Cream
sugar
and
margarine.
Add Wesson oil.\tAdd egg yolks one
at
a\ttime.
Add
Seven-Up
and flour alternately. Beat egg whites
and
fold into other mixture.
Add remaining ingredients. Bake
at 325\u00b0 in a greased and floured Bundt pan or deep iron skillet for a more crusty finish.
Bake for 1 1/4 hours.
Preheat oven to 350\u00b0.
Beat eggs; add oil, cake mix, lime Jell-O (dry) and Seven-Up.
Mix all ingredients thoroughly.
Pour into greased and floured tube or Bundt pan.
Bake 50 to 60 minutes. Cool and dust with confectioners sugar.
Cream together butter, sugar, lemon extract, eggs and Seven-Up. Add flour, little bit at a time.
Pour into a greased and floured Bundt pan.
Bake at 325\u00b0 for 1 to 1 1/4 hours.
Cream margarine and sugar.
Add eggs, one at a time, beat well. Add flour and Seven-Up.
Grease and flour Bundt pan.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Cream the sugar and butter together and beat until light and fluffy.
Add eggs, one at a time and beat well.
Add flour, lemon extract and Seven-Up and beat well.
Pour batter into well-greased and floured, jumbo, fluted mold.
Bake at 325\u00b0 for 1 to 1 1/2 hours.
Cream the sugar and oleo. Beat until light and fluffy. Add eggs, one at a time, and beat well. Add flour. Beat in extract and Seven-Up.
Pour batter into well-greased and floured Bundt pan. Bake at 325\u00b0 for 1 to 1 1/4 hours.
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.
Mix all ingredients well.
Bake in greased and floured 8 or 9-inch pans for 35 minutes.
Bake and remove from pans.
Frost cake with 7-Up Cake Custard.
Cream butter in large bowl.
Add Seven-Up; cream until light and fluffy.
Be sure Seven-Up mixes in.
Add Crisco; cream again. Add sugar gradually; cream well.
Add eggs, one at a time; beat after each addition.
Add vanilla, lemon extract and butter flavorings.
Gradually add flour to batter, blending thoroughly. Pour into prepared stem pan.
Bake at 300\u00b0 for 1 1/2 hours.