aper and bake for about 8 minutes. Remove cake from the oven
o mix. Refrigerate.
CAKE:
Spray jelly roll pan (15x10x1 inch
ntil ready to use.
Swiss Roll:
Heat oven to 400
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.
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.
ith parchment paper and bake for 7-8 mins. Remove from
br>Grease and line a Swiss roll tin 20 x 30cm.
x 13-inch jelly roll pan.
In a bowl
nside of bowl with sliced swiss rolls, allowing them to overlap
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.
inch round cake pan.
For the sponge cake, beat eggs and
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.
inch jelly roll pan.
Prepare chocolate cake mix according to
nch jelly roll pan lined with waxed paper.
Bake for 8
Mix cake mix, pudding, milk, oil and eggs.
Bake in three round cake pans for 20 minutes at 300\u00b0.
Cool.
spray 9x13\" pan with oil and set oven to 350\u00b0F.
spread the coconut and pecan pieces evenly on the bottom of pan.
prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
mix well together: margarine, cream cheese, vanilla and powered sugar.
spoon over cake in dollops, no need to spread evenly.
bake for approx 40-50 minutes.
check with toothpick for doneness.
cake will be cracked on top, but should be a moist cake.
nch baking sheet.
Beat cake mix, water, vegetable oil, and
For filling, beat cream cheese and
large bowl combine: cake mix, eggs, oil, vanilla, whole
Arrange rhubarb in the bottom of a 9X13 inch pan.
Sprinkle Jello over rhubarb.
Sprinkle sugar over Jello.
Cover with Marshmallows.
Prepare cake mix using 2 eggs and the required amount of water called for on the cake mix.
DO NOT add the oil.
Spread cake batter over the marshmallows.
Bake at 350 degrees for 50-55 mins.
Serve warm with cool whip or ice-cream.