up of the water overnight.
Sift the icing sugar
ll cake pan.<
atter according to package or recipe directions.
Divide batter equally
Separate icing into two parts; color one
ttom of both cake pans: SCORE parchment paper around bottom perimeter of cake pan
For Cake: Preheat oven to 350\u00b0F.<
Cover and refrigerate until icing is firm but still spreadable
Cake:.
Preheat oven to 350F.<
Cook all ingredients, except butter, until thick in a pot on low heat.
Add butter and beat.
Makes enough icing to ice 5 thin layers of cake.
Ice first layer and beat icing.
Ice each additional layer and beat icing each time.
Allow icing to air dry on cake before covering cake.
kes and stem: Prepare first recipe cake batter. Scoop 1/2 cup
Preheat oven to 350 degrees.
Grease and lightly flour a 13 x 9 in pan.
Mix water, oil eggs, and cake mix.
Blend on low speed for 30 seconds.
Beat on medium speed for 2 minutes.
Pour batter into prepared pan.
Bake for 35 - 38 minutes, or until a toothpick inserted into center of cake comes out clean.
While cake is still warm punch holes into cake with a straw or toothpick and pour milk over top of cake.
Melt icing for 45 seconds in microwave.
Stir and pour over the top of cake.
Slice and serve.
ack in middle. Invert bottom of springform pan and lock on
Mix
pudding and milk; add Cool Whip
and
sour
cream. Mix together.
Put layer of graham crackers, layer
of pudding mixture, layer of graham crackers, layer
of
pudding
mixture and layer of graham crackers.
Then top
with
chocolate
cake icing. Chill for 2 hours, then serve.
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).
br>Generously grease bottom only of 13 x 9-inch pan
ottom only of 13x9 pan. Remove 1/2 C. dry cake mix
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.
Cake:
Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
Add flour, cinnamon, salt, baking soda and baking powder.
Add pecans and coconut.
Combine dry mix with creamed mix.
Pour into lightly greased 13\" x 9\" pan.
Bake the cake at 325 degrees for 40-60 minutes.
Cake icing:
Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
Decorate as desired.
Mix cake mix, eggs, oil and water.
Heat oven to 350\u00b0. Generously grease pan with grease or butter.
Pour half of cake batter into a medium size pan.
Cook for 29 to 34 minutes.
Take out and let cool.
Cook the remainder of mix while the first one is cooling.
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!