ayers and on top of cake.
CREAM CHEESE FROSTING------------------------
Put apple pie mix into blender with eggs, apple pie spice and cloves.
Blend until smooth.
Dump into 2-quart mixing bowl and beat in cake mix with electric mixer on medium speed, blending thoroughly.
Remove beaters.
Stir in raisins and nuts.
Pour into greased and floured 9 x 13 x 2-inch pan.
Bake at 325\u00b0 for 50 to 55 minutes, until toothpick inserted in center comes out clean. Cool.
Frost.
n large bowl.
Add cake mix.
Beat for 4
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Finally stir the chopped chocolate bar into the batter, then pour
a skewer inserted into cake comes out clean. Immediately
In a buttered 9\" x 13\" pan break angelfood cake into chunks and spread evenly over the bottom.
In a medium bowl, whisk together pudding mix and milk and pour over cake.
Spread Cool Whip on top of cake-pudding mixture.
Crush Heath bars into small chunks with a rolling pin and sprinkle on top of whipped cream.
Cover cake with plastic wrap and refrigerate at least 3 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool.
Combine flour, sugar, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 35 minutes.
Bake cake according to directions on back of box using milk in the place of water in 1 (9 x 13 x 2-inch) baking pan or dish, greased and floured.
While this is cooking, combine sweetened condensed milk and cream of coconut and stir.
As soon as cake comes out of the oven, pour this mixture over the cake, punching holes in the cake to soak up the mixture.
After the cake has cooled, spread whipped topping over the top and sprinkle with the entire bag of coconut.
Refrigerate until you are ready to enjoy.
Bake cake mix according to directions (in rectangular pan). While still hot, using a wooden spoon, poke holes at 1 1/2 to 2-inch intervals.
Pour condensed milk slowly over cake, allowing it to soak into holes.
Add Smucker's topping (also poured slowly).
Place in refrigerator; allow to cool completely.
Add Cool Whip.
Top with broken Heath bars.
Mix by hand. Bake at 350\u00b0 for 35 to 40 minutes in 9 x 13 pan. Ice with cream cheese.
ith cooking spray.
Combine Cake mix with listed ingredients in
Prepare cake mix as directed and bake in 9 x 13-inch pan. While cake is still hot, punch holes all the way to bottom with a fork.
Pour jar of caramel sauce over cake, then pour can of Eagle Brand milk over the sauce.
Cover and cool overnight in the refrigerator.
Next day, frost with Cool Whip.
Break Heath bar into small pieces and sprinkle over top of Cool Whip.
Cook cake per box in 9 x 13 pan.
Take out of oven when done and poke holes in the cake.
Top with caramel sauce and sweetened condensed milk.
Then top with 1/2 bag Heath bar chips (while cake is still warm).
Cover when cool and put in refrigerator.
Before serving, top with Cool Whip.
Bake angel food cake as directed on box. Let cool upside down.
To make frosting, in electric mixer, mix whipping cream until soft peaks form.Slowly add confectioners' sugar and cocoa powder. Once medium peaks form, remove from stand mixer and fold in Heath Bar crumbles.
Note: I suggest taste testing the frosting after sugar and cocoa are added. Sweetness can be altered based on your preferences, but note that Heath bar crumbles will add some additional sweetness to frosting.
Bake cake as directed on box in 13 x 9-inch pan.
After baking, poke holes in cake with the back of wooden spoon.
Pour sweetened condensed milk and caramel topping over cake.
Smooth Cool Whip on top.
Sprinkle candy bar over top.
Refrigerate.
Prepare cake as directed in 13x9 pan,
FOR THE CAKE: Place eggs in blender container
Bake cake as directed on the box in a 13 x 9 x 2-inch pan or glass baking dish.
While cake is still hot, combine Eagle Brand milk and ice cream topping.
Pour over cake and let cool.
Top with Cool Whip and sprinkle with Heath bar (grated) or Sensations.
Cook cake mix in 3 layers.