o evenly coat the back of a spoon.
Do NOT
Grease\tpan
(9
x
13-inch).
Put coconut on bottom of pan. Mix Swiss chocolate cake mix by directions and pour over coconut. Mix cream cheese, margarine and powdered sugar.
Put this
mixture in globs on cake and swirl.
Bake at 350\u00b0 for 40 minutes.
Mix box of Swiss chocolate cake mix as directed.
Pour over nuts and coconut.
Melt the margarine, powdered sugar and cream cheese until creamy.
Spoon over top of cake mixture.
Bake at 350\u00b0 for about 55 minutes.
Bake Swiss chocolate cake per directions.
After baked, pour Eagle Brand condensed milk over with inserted holes in cake. Refrigerate 24 hours.
Top with Cool Whip blended with Heath or Skor candy bars.
gg whites with 3 tbsp of cold water until stiff and
Cake.
Preheat oven to 400\
None of the ingredients needs to be exact!
Sponge cake may be used in place of Swiss roll.
Slice Swiss roll and arrange in base of a 2 pint souffle dish.
Spoon over rind and juice of lemon. Spread apple on top.
Whisk egg whites until stiff and whisk in 1/2 of sugar until meringue is stiff again.
Pile on top of apple and make peaks.
Dredge with remaining sugar.
Bake at 300\u00b0 for about 30 minutes.
Serve warm.
rap.
Line inside of bowl with sliced swiss rolls, allowing them
o mix. Refrigerate.
CAKE:
Spray jelly roll pan (15x10x1 inch
Mix cake as directed.
Grease and flour 9 x 15 x 1/2-inch cookie sheet.
Pour 1/3 of cake mix in pan and bake 10 to 12 minutes, until done.
Cool in pan (10 minutes), then turn onto a dish towel, covered with powdered sugar.
Cover cake bottom with powdered sugar, then roll up with towel until completely cool.
Do the same with remaining 2 cakes.
Unroll and spread Cool Whip on cake and re-roll.
Place on serving pan and frost with icing. Freeze until ready to eat.
Slice and serve.
Mix Swiss chocolate cake mix as directed.
In bottom of large cake
pan,
sprinkle coconut and pecans.
Pour prepared cake mix on top of pecans and coconut.
Blend cream cheese and confectioners
sugar.
Dap
on
top of other mixture.
Bake at 325\u00b0 to 350\u00b0 for 35 to 40 minutes.
0 by 1-inch jelly roll pan lined with waxed paper
Bake cake mix as directed on back of box.
Poke holes in cake as soon as it comes out of oven (with straw).
Pour Eagle Brand milk over cake.
Heat hot fudge sauce; pour over cake.
Cool completely.
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).
nch baking sheet.
Beat cake mix, water, vegetable oil, and
Mix cake mix according to directions. Grease and flour a 9 x 13-inch cake pan and sprinkle coconut in bottom of the pan. Sprinkle pecans on top of this; pour cake mix over this.
Mix cream cheese, confectioners sugar and 1/2 stick butter until creamy.
By the spoonful, blob on top of the cake mix. Bake in oven at 350\u00b0 for 45 minutes or until done.
or cake: Heat oven to 375\u00b0F
Line a jelly roll
Bake cake as directed.
While cake is hot, punch holes in cake (use wooden spoon handle).
Pour Eagle Brand over cake.
Pour topping over cake.
Grind candy bars; sprinkle 1/2 of candy over cake.
Cool.
Spread Cool Whip over cake.
Put remaining candy on top.
Refrigerate.
Grease bottom only of a 9 x 13-inch pan.
Preheat oven to 350\u00b0.
Mix pecans and coconut and spread in bottom of pan. Prepare cake mix as directed and spoon over pecans and coconut. Mix cream cheese, sugar and vanilla; spoon over cake mix.
Bake 45 minutes.
Mix Swiss chocolate cake as directed.
Put 1/2 batter in bottom of greased and floured 9 x 13-inch pan.
Bake 20 minutes at 350\u00b0.