x13-inch baking pan.
Mix white cake mix, 2 eggs, and 1/2
Make mascarpone filling mix first & allow to chill 4-
Bake white cake mix according to directions in a 9 x 13-inch pan.
While cake bakes, bring to a boil the sugar, milk and coconut flavoring.
While cake is still hot, poke holes with a large fork.
Pour milk mixture over top.
Frost cake with Cool Whip.
Put coconut over all and press in.
Use lots of coconut. Keeps well in refrigerator or can be frozen.
Preheat the oven to 350 degrees.
Spray at 9 x 13 inch pan with Pam for Baking Spray.
Cream together the butter and brown sugar until light and fluffy.
Mix in the water and the eggs.
Stir in the cake mix.
Finally, stir in the chocolate chips.
Spread the mixture evenly into the prepared baking dish.
Bake for 30-35 minutes in the preheated oven.
Cool completely before cutting into bars.
he box of white cake mix and bake according to the recipe.
Cool
he directions to make the cake. (This mix will fit in a
ightly grease them.
Combine cake mix, graham crackers, water, oil and
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.
Mix cake mix with egg whites, oil, and
preheat oven 350.
In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake.
chill cake and frost with any frosting or suggested recipe below.
1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
he batter of the white cake mix, using 3 egg whites
Prepare white cake mix according to package directions baked in 2 round cake pans.
bout 5 minutes.
Put cake mix and flour in a large
Prepare and bake white cake mix according to package directions.
Remove cake from oven.
While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together.
Pour over the top of the still hot cake.
Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
Keep cake refrigerated.
Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
Pour oil into a 13 x 9 x 2-inch pan; tilt pan until oil covers bottom.
Combine cake mix, eggs and water in pan; stir with fork until blended (about 2 minutes).
Batter will be lumpy.
Bake at 350\u00b0 for 20 to 25 minutes or until toothpick inserted comes out clean.
Serve plain or with fresh strawberries or peaches and cream.
In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer.
Spread batter in a greased and floured 13x9 inch baking pan.
Bake in a 325\u00b0 oven for about 50 minutes or until a pick comes out clean; cool.
Frost cooled cake, cut into squares and serve.
Sift together the white cake mix, cake flour, sugar and salt in mixing bowl.
Add milk, sour cream and eggs (whole eggs and egg whites) and blend on low until smooth.
Add the almond and vanilla extract and continue mixing on low for another minute.
Pour into prepared baking dish (I usually make 2 9-inch rounds with this recipe).
Bake at 325 for 40-50 minutes.
ith parchment paper.
Combine white cake mix, egg whites, vegetable oil, milk
WHITE CAKE: Prepare three cake layers in three pans using
HEAT oven to 350\u00b0F.
COMBINE olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet.
BAKE 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm.