some Milkmoon Meringue Buttercream (recipe #536136), you'll need 2x
gar with an electric mixer at medium-high speed until pale
n large bowl, combine all cake ingredients, beat on low speed
kes and stem: Prepare first recipe cake batter. Scoop 1/2 cup
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
atter according to package or recipe directions.
Divide batter equally
br>Generously grease bottom only of 13 x 9-inch pan
hour.
For the cake: Adjust oven rack to
Mix cake mix, pudding, eggs, oil and sour cream together. Combine brown sugar, cinnamon and nuts in a separate bowl. Sprinkle 1/3 of cinnamon mixture into bottom of prepared tube pan. Put 1/2 of cake batter in next.
Repeat until all is used up. Begin and end with cinnamon mixture. Cut through with knife.
Bake at 350\u00b0 for 55 to 60 minutes or until done.
ottom only of 13x9 pan. Remove 1/2 C. dry cake mix
small bowl, with mixer at high speed, beat egg whites
Combine cake mix, eggs, oil and undrained mandarin oranges in bowl; mix well.
Pour into 3 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 20 to 25 minutes or until layers test done.
Remove to wire racks to cool.
Spread frosting between layers and over top and side of cake.
Yield:
12 servings.
b>cake flour, sugar, baking powder, and salt in bowl of electric mixer at
Prepare cake as directed on box in 2 layers.
Cool.
Place 1 layer of cake on bottom of punch bowl.
Mix pudding as directed on box.
Pour 1/2 pudding over cake layer in bowl.
Make thin layer of fruit on top of pudding.
Tear remaining layer up and cover layer of fruit.
Cover with rest of fruit and 1/2 coconut and rest of pudding.
Cover with Cool Whip, coconut and nuts.
Mix cake mix according to box directions.
Bake 4 thin layers. Stack while hot.
While cake is cooling, mix frozen coconut that has been thawed out with sugar and sour cream.
Mix good and spread.
Cook cake at 375\u00b0 or if oven is slow, make it 400\u00b0, but watch it.
Be sure to grease the pans, flour them and line with wax paper.
(Note: Always use this particular cake mix for no other will work.)
Prepare cake mix as directed on box, using margarine instead of butter.
Make two layers.
When cake is completely cooled, split into four layers.
(Pulling a piece of thread through layer splits it nicely.)
Mix sour cream and sugar, then add coconut. Save about 2 tablespoons to sprinkle on top of cake.
Spread the filling between all the layers.
Frost with Cool Whip on sides and top.
Sprinkle reserved coconut on top.
Cover and place in refrigerator for two days before serving.
Enjoy!
Combine cake flour and 1/2 cup of the sifted powdered sugar, set
Grease three 9\" round cake pans, and line bottoms with
ftened butter and brown sugar at medium speed for about 5
ch round pans.
While cake is baking, whip together