Prepare and bake cake as package directs in a
Heat oven to 350\u00b0.
Prepare, bake and cool cake as directed on package for 2 (9-inch) round cake layers.
Place cake layers, top sides up, in clean, 9-inch, round cake pans.
Poke cake with large fork at 1/2-inch intervals.
Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls for 2 minutes or until dissolved.
Carefully pour red gelatin over 1 cake layer and the lime gelatin over second cake layer.
Refrigerate for 3 hours.
Bake cake according to package directions. Cool completely.
Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.
n a large pan, beat cake mix, pumpkin, water, oil,
hortening or cooking spray. Make cake mix as directed on box
Prepare cake mix as directed on package, baking in 13 x 9-inch sheet cake pan at 350\u00b0 for 30 to 35 minutes.
(Spray pan with Pam before baking.)
Cool in pan 15 minutes.
Then poke cake with fork at 1/2-inch intervals.
Dissolve gelatin in boiling water; add cold water, and spoon over cake in pan.
Chill 3 to 4 hours. (Best when sets overnight.)
Top with Cool Whip when serving.
Bake cake as directed on box.
Cool in pan for 15 minutes. Then poke cake with a fork every 1/2 inch.
Dissolve gelatin in boiling water; add cold water.
Pour over cake in pan.
Chill for 3 to 4 hours.
Top with Cool Whip.
x13\" baking pan.
Prepare cake mix by blending together mix
00b0. Spray a fluted tube cake pan with nonstick cooking spray
Grease 2 - 9 inch cake pans. Prepare cake mix according to package
ven to 350\u00b0. Make cake as with water, eggs and
Prepare the white cake as per the package instructions
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Prepare and bake white cake mix according to package directions.
Remove cake from oven.
While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together.
Pour over the top of the still hot cake.
Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
Keep cake refrigerated.
Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
Bake a chocolate cake with your recipe of choice in a 9x13
For the Cake:
Follow instructions on cake box; use hand mixer
wo clean 9 inch round cake pans. Pierce cakes with large
Place cake layers, top sides up, in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2-inch intervals.
Mix and
cook cake as directed on box.
While hot, poke holes in
top
of
cake.
Pour
Eagle
Brand milk and cream of coconut over cake.
Let cool, top with Cool Whip and coconut.
emove 1/2 cup dry cake mix; reserve.
Beat remaining