Grease\tpan
(9
x
13-inch).
Put coconut on bottom of pan. Mix Swiss chocolate cake mix by directions and pour over coconut. Mix cream cheese, margarine and powdered sugar.
Put this
mixture in globs on cake and swirl.
Bake at 350\u00b0 for 40 minutes.
Bake Swiss chocolate cake per directions.
After baked, pour Eagle Brand condensed milk over with inserted holes in cake. Refrigerate 24 hours.
Top with Cool Whip blended with Heath or Skor candy bars.
Mix Swiss chocolate cake mix as directed.
In bottom of large cake
pan,
sprinkle coconut and pecans.
Pour prepared cake mix on top of pecans and coconut.
Blend cream cheese and confectioners
sugar.
Dap
on
top of other mixture.
Bake at 325\u00b0 to 350\u00b0 for 35 to 40 minutes.
Mix cake mix and pudding mix. Add milk, oil and eggs. Mix well. Pour into 3 cake pans. Bake 25 minutes at 350\u00b0 or until tests done.
Mix cake mix, pudding, milk, oil and eggs.
Bake in three round cake pans for 20 minutes at 300\u00b0.
Cool.
Mix Swiss chocolate cake as directed.
Put 1/2 batter in bottom of greased and floured 9 x 13-inch pan.
Bake 20 minutes at 350\u00b0.
Mix and put in 3 cake pans. Bake for 25 minutes at 350\u00b0.
Mix together oil, eggs and cake mix.
Slowly add milk, then pudding.
Pour batter into 2 (9-inch) cake pans.
Bake at 350\u00b0 for 20 to 25 minutes.
Bake cake mix as directed on back of box.
Poke holes in cake as soon as it comes out of oven (with straw).
Pour Eagle Brand milk over cake.
Heat hot fudge sauce; pour over cake.
Cool completely.
Mix all ingredients and bake in three 9-inch layer cake pans at 325\u00b0 for 20 to 25 minutes.
Mix all cake ingredients together and pour into three 9-inch pans.
Bake at 350\u00b0 for 25 minutes.
Cool.
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
Bake as directed in 2 round cake pans or a 9 x 13. When cake has completely cooled, slice layers in half, making 4 or 2 layers. Top with icing.
Mix box of Swiss chocolate cake mix as directed.
Pour over nuts and coconut.
Melt the margarine, powdered sugar and cream cheese until creamy.
Spoon over top of cake mixture.
Bake at 350\u00b0 for about 55 minutes.
Combine all ingredients.
Pour into three 8-inch round cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Beat at medium speed for 2 minutes.
Pour into 3 round greased and floured cake pans.
Bake at 350\u00b0 for 20 to 25 minutes.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Chocolate Cake:
**note: this chocolate cake recipe makes 10 servings based on
Mix the cake mix using the lite recipe.
Put the nuts and coconut in a 9 x 12-inch pan; sprinkle coconut on top of the nuts. Pour the cake mix over the nuts and coconut mixture.
Mix powdered sugar, cream cheese and melted butter together.
(Mixture will be thick.)
Drop the mixture into the cake mix; do not stir. Bake at 350\u00b0 for 45 minutes to 1 hour.
Preheat oven to 350\u00b0.
Grease and flour 13 x 9 x 2-inch pan. Spread coconut evenly in bottom of pan.
Sprinkle with pecans. Prepare cake mix following package directions for original recipe. Pour over coconut and pecans.
Combine cream cheese and melted butter, beat until creamy.
Add sugar; beat until smooth.
Drop by spoonfuls evenly over cake batter.
Bake at 350\u00b0 for 45 minutes or until toothpick inserted 1/2 to bottom comes out clean.
Cool completely.
To serve, cut into pieces and turn upside-down on plates.