Mix cake mix according to recipe on box (or use your favorite yellow scratch cake recipe).
Put in 2 cake pans and bake according to directions.
Slice each layer with thread.
Mix 1 package coconut, sour cream, Cool Whip and sugar.
Put between layers, on sides and on top.
Sprinkle with 1 package coconut.
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.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
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.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Prepare cake as directed in 13x9 pan,
*note: this chocolate cake recipe makes 10 servings based on
aking pan. I double this recipe and use a bundt pan
For the cake:.
Line 3 (9-inch)
To make chiffon cake: Let egg whites
Mix butter and water into pound cake mix as directed.
Pour into a greased 5\" x 9\" pan and bake in the center of a 350\u00b0 oven for 40 minutes.
Remove and let cool completely.
While the cake is cooling, make the icing by mixing softened butter, confectioners sugar and vanilla. Add in the 1/2 C caramel sauce and stir until combined.
Once the cake is cool, frost completely with the caramel icing.
Scatter peanuts and chocolate chips on top.
Drizzle the remaining 1/4 C caramel sauce over entire cake.
Serve and enjoy!
ttom and sides of the cake pans liberally with nonstick
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan.
Make cake batter as directed on box. Pour into prepared pan.
Mix together ricotta, eggs, vanilla, and cinnamon or lemon juice. Pour mixture over cake batter, but do not mix it in.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Prepare cake as directed.
Cool.
Split layers.
Mix coconut, sugar and sour cream; set aside 3/4 cup.
Use the remaining portion for filling between layers.
For frosting, add the 3/4 cup of coconut mixture to the Cool Whip.
Frost the entire cake. Cover loosely.
Place in refrigerator and leave for 3 days before cutting.
For the cake: Adjust oven rack to middle
ake:
BOTTOM LAYER (cake):
Bake according to directions
Preheat oven to 350 degrees. Prepare a 9x13 pan.
Beat the butter and sugar until smooth. Add the eggs and cocoa.
On low, beat in the remaining ingredients.
Bake for 40 minutes or until a toothpick comes out clean. Cool and frost.
To prepare frosting: Beat together butter and cocoa until blended. Mix in the powdered sugar and milk until a good spreading consistency is reached. Add the vanilla. Spread on cake.
***Cake Recipe***.
Adjust an oven rack
In a large bowl, whisk dry cake mixes together. Store in an airtight container.
To prepare, combine 3 tablespoons cake mix with 2 tablespoons water in microwave safe coffee mug or bowl. Stir fairly well.
Cook on high for 1 minute.