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
For the cake, preheat oven to 375
nside of bowl with sliced swiss rolls, allowing them to overlap
o mix. Refrigerate.
CAKE:
Spray jelly roll pan (15x10x1 inch
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.
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 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.
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.
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.
0 by 1-inch jelly roll pan lined with waxed paper
nch baking sheet.
Beat cake mix, water, vegetable oil, and
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.
Mix all ingredients and bake in three 9-inch layer cake pans at 325\u00b0 for 20 to 25 minutes.
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.