0 ingredients for the cake.
Sift cake flour, baking powder, and
ine two 8 inch round cake tins.
Measure out the
Cream
butter
and sugar; add egg yolks, spices, chocolate and
hot
potatoes.
Sift dry ingredients together; save enough to dredge nuts and raisins.
Beginning with flour; add flour
and milk
alternately.
Fold
in
egg whites, nuts and raisins.
Bake at
325\u00b0
to 350\u00b0 in 2 square layer pans.
Use caramel
icing between
layers
and over cake.
Store in air-proof tin.
Tastes better when aged a while.
Cake:
Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
Add flour, cinnamon, salt, baking soda and baking powder.
Add pecans and coconut.
Combine dry mix with creamed mix.
Pour into lightly greased 13\" x 9\" pan.
Bake the cake at 325 degrees for 40-60 minutes.
Cake icing:
Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
Decorate as desired.
Mix pudding according to directions. Mix cake mix with egg and pudding mix. Pour into 13 x 9 cake pan. Pour butterscotch morsels over cake mixture. Bake 35 minutes at 350\u00b0.
Mix
pudding and milk; add Cool Whip
and
sour
cream. Mix together.
Put layer of graham crackers, layer
of pudding mixture, layer of graham crackers, layer
of
pudding
mixture and layer of graham crackers.
Then top
with
chocolate
cake icing. Chill for 2 hours, then serve.
Mix pudding, powdered sugar and Cool Whip.
Layer in 9 x 13-inch pan, 1 layer graham cracker crumbs, 1 layer pudding mix, 1 layer graham cracker crumbs and 1 layer pudding mix.
Top with milk chocolate cake icing.
Let get cold before serving.
nd flour four 9 inch cake pans.
Sift together 3
ghtly coat two 9-inch cake pans with softened butter or
emperature, grease two 9\" round cake pans with 1 tbsp. unsalted
Soak raisins in pineapple overnight.
Sift dry ingredients; set aside.
In large bowl, cream butter.
Add eggs, one at a time, beating well after each.
Add jam and buttermilk; blend well.
Add dry ingredients; mix just until all ingredients are combined. Stir in raisins, pineapple and nuts.
Spread into two greased and floured 9-inch pans.
Bake at 350\u00b0 for 50 minutes, or until cake tests done.
Cool 10 minutes before removing from pan.
Cool completely and ice with Caramel Icing.
he brown sugar and the caramel butter mixture with an electric
Mix cake mix, oranges and juice, eggs and oil in electric mixer until orange slices are broken up and batter is fluffy - about 3 minutes.
Divide among three greased and floured 9-inch layer cake pans and bake at 350\u00b0F, about 20 minutes or until cake tests done.
Cool on rack. When layers are cool, ice between layers, sides and top.
Icing directions:
Blend pineapple and juice, dessert topping and dry pudding mix until well mixed. Keep under refrigeration until used.
ater overnight.
Sift the icing sugar into a large bowl
o 350\u00b0.
Prepare cake mix according to directions on
iddle.
Start with the icing: place the caramels and water
Follow directions on cake mix box.
Bake as directed. When cake is done (while hot), punch holes in cake and pour Eagle Brand milk over.
When cake is completely cool, ice with caramel pecan icing.
For cake:
Preheat oven to 350\
ooking spray.
Combine the cake mix, instant pudding, oil, liqueur
nd flour three 9-inch cake pans.
Cream white sugar