ag, seal and then roll with a rolling pin until crushed
In a medium size bowl, combine cake mix, oil, eggs, buttermilk, cocoa and food coloring.
Bake according to package instructions.
This quick version is rather like a pound cake.
ttomless ring mold with aluminum foil on
wl of a mixer, and mix with the paddle (or whisk attachment
Bring milk, sugar and vanilla to a boil.
Pour over cake while hot.
Let cake cool, then spread with large container of Cool Whip and sprinkle with coconut.
Keep in refrigerator.
Combine all ingredients and mix well.
Drop by a teaspoon onto an ungreased cookie sheet and flatten with a fork which has been dipped in water. Bake at 350\u00b0 for 10 to 12 minutes.
Mix together and bake in a greased and floured 10 x 14-inch sheet cake pan for 35 minutes at 350\u00b0.
Cool completely before frosting.
Mix pudding mix according to directions on box.
Add Cool Whip.
Line sheet cake pan with crackers. Add pudding mix.
Top with graham crackers. Add frosting on top. Refrigerate.
Crumble 1/2 cake in punch bowl or other large bowl.
Mix large box of pudding mix and put 1/2 over cake.
Then put 1/2 of fruit, then 1/2 can pineapple and 1 carton Cool Whip and sprinkle with nuts.
Repeat procedure with the other 1/2 ingredients. Refrigerate.
Make regular cake batter or cake mix and cook in sheet pan at 350\u00b0 for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper.
Stir pumpkin filling, sugar, evaporated milk, eggs, cinnamon, and salt together in a bowl; pour into prepared pans. Sprinkle cake mix over top; cover with chopped pecans. Drizzle melted butter evenly over the surface.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes; chill in the refrigerator. Flip the pan over onto a plate to remove the pie; cut into wedges.
x13-inch baking pan.
Mix white cake mix, 2 eggs, and 1
turning over halfway.
Remove with a slotted spoon and drain
Preheat to 325*.
Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
Blend, then beat at medium speed for 2 minutes.
Pour batter into greased 9x13 pan, or two 8x8 pans.
Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
Serve warm or room temp; stays moist for several days.
In one bowl mix all ingredients. Will have some
Bake cake according to package.
Crumble into pieces and place in punch bowl.
Pour pineapple, with part of the juice reserved, over the cake.
Prepare vanilla pudding mix and add the bananas. Pour over the cake mixture, then on top of pudding, pour the cherry pie filling.
Top with Cool Whip.
Cover and chill.
Add nuts, coconut and cherries on top before serving.
Combine pudding, cream cheese and milk.
Spread on top of baked cake.
Add in layers:
pineapple, Cool Whip, chopped nuts and coconut.
nch baking pan with cooking spray.
Combine cake mix, eggs, and oil
Mix cake mix, butter or margarine and 2 eggs together (will be thick).
Spread in ungreased 13 x 9-inch pan.
Mix cream cheese, 2 eggs, 1 box powdered sugar and vanilla together (will be thin). Pour on top of other mixture and bake at 350\u00b0 for 35 to 40 minutes.
Sprinkle with powdered sugar.
ound baking pans.
Combine cake mix, water and egg whites.