Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
o 16 oz cake recipes together in a Wiltons doll cake pan.
Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
mes out clean.
Cool cake(s) for 10 minutes in
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
Mix eggs, water, oil, cake mix and vanilla instant pudding. Bake cake in greased and floured cake pan for 25 minutes at 350\u00b0. After cooling, split to make 4 layers.
Stack with filling made of frozen coconut, 1 1/2 c. sugar and sour cream.
Store in refrigerator in air tight container for 3 to 5 days.
When ready to serve, mix softened cream cheese, 1/2 c. sugar, 1/2 c. confectioners' sugar and vanilla.
Fold in cool whip and frost top and sides of cake and add coconut.
Store in refrigerator.
For the Cake: Set oven rack in middle
Bake cake as directed on package; then pour batter into a 13 x 9-inch pan.
Bake at temperature and time as directed on package. Remove cake from oven and let cool.
With a meat fork, poke holes all over top of cake.
Mix Jell-O with 3/4 cup boiling water and 1/2 cup cold water.
Pour Jell-O mixture into holes on cake.
Cool cake in refrigerator. Beat instant pudding, Dream Whip, milk and 1/2 teaspoon vanilla until thickened.
Place topping on cool cake.
Dissolve Jell-O in boiling water; add cold water.
Set aside at room temperature.
Mix and bake cake in 9 x 13-inch pan as directed on package.
While cake is still warm, make 1/2-inch holes, especially at the edges.
Cool, then pour Jell-O in the holes and place cake in refrigerator.
In chilled bowl, blend remaining ingredients and beat until stiff and fluffy.
Frost cake.
Bake cake in 9 x 13-inch pan.
Boil crushed pineapple with sugar and enough water to make 1 cup liquid for 5 minutes.
Add Jell-O and stir well.
Punch holes in hot cake with toothpick. Pour pineapple mixture over cake.
Cool in refrigerator.
Add 1 layer of sliced bananas.
Mix pudding according to package directions and add 1/2 mixture on top of bananas.
Mix the other half pudding with Cool Whip and spread on top of pudding.
Top with chopped pecans and cherries or grated chocolate.
bake cake according to directions in 9/13 pan.
poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely.
frost with cool whip and top with coconut.
must be kept in refrigerator.
might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.
Beat egg whites in large bowl.
Fold in sugar and beat until stiff.
Fold into custard mixture.
Place layers of cake, broken in bite size.
One layer of cake and one layer of custard until all custard and cake is used.
Leave in refrigerator overnight.
Unmold and frost with whipped cream.
Mix jello according to directions.
Pour into large bowl. Press 1 angel food cake into jello until all mixture has been absorbed.
The cake will seem to come to pieces.
When placed in refrigerator, cake will become solid.
Frost with 1 large container of Cool Whip or whipped cream.
Keep in refrigerator.
side.
Mix and bake cake as directed on package for
Place over heat and stir until marshmallows melt.
Let cool and add orange juice and whipping cream.
Pour this mixture over sliced angel food cake.
(This will cover two medium-size cakes.) Place in refrigerator until firm (about an hour).
Put the evaporated milk in the freezer about 2 hours before you whip it. Shake it occasionally or until it is a frozen mush, and it will whip beautifully.
Bake cake according to directions in 2 layers.
Cool layers and split.
Mix sugar, sour cream and coconut.
(Reserve some coconut to sprinkle on finished cake.)
Chill sour cream mixture; reserve 1 cup for frosting.
Spread remainder between layers and on top of cake.
Mix reserved cup and Cool Whip.
Spread on top and sides.
Sprinkle with coconut.
Store in airtight container for 3 days in refrigerator.
Mix up vanilla pudding and keep in refrigerator until ready to use.
Make cake mix and bake in a 9 x 12-inch pan.
When it comes out of the oven, poke holes all over cake with fork and pour juice from pineapple over cake.