ntil ready to use.
Swiss Roll:
Heat oven to 400
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.
or about 8 minutes. Remove cake from the oven and carefully
MAKE FILLING:
Chill small mixer bowl
Beat eggs on high speed in mixer for 5 minutes.
Gradually add sugar, pumpkin, lemon juice, flour, cinnamon, ginger, nutmeg and salt.
Mix, then spread on greased and floured cookie sheet.
Top with walnuts.
Bake at 375\u00b0 for 15 minutes.
Have pastry sheet sprinkled with powdered sugar.
Turn cake onto pastry sheet, spread with filling and roll cake like jelly roll.
Let cool.
ake in preheated oven until cake is golden brown on top
For filling, beat cream cheese and powdered
nch baking sheet.
Beat cake mix, water, vegetable oil, and
nside of bowl with sliced swiss rolls, allowing them to overlap
Mix cake as directed.
Grease and flour 9 x 15 x 1/2-inch cookie sheet.
Pour 1/3 of cake mix in pan and bake 10 to 12 minutes, until done.
Cool in pan (10 minutes), then turn onto a dish towel, covered with powdered sugar.
Cover cake bottom with powdered sugar, then roll up with towel until completely cool.
Do the same with remaining 2 cakes.
Unroll and spread Cool Whip on cake and re-roll.
Place on serving pan and frost with icing. Freeze until ready to eat.
Slice and serve.
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, pudding, milk, oil and eggs.
Bake in three round cake pans for 20 minutes at 300\u00b0.
Cool.
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.
0 by 1-inch jelly roll pan lined with waxed paper
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.
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 and put in 3 cake pans. Bake for 25 minutes at 350\u00b0.