br>Combine and mix well cake mix, butter, eggs, water, oil
Combine first 6 ingredients and mix well.
Pour one half of the batter into greased & floured 13 X 9 X 2 baking dish.
Bake in preheated 350 degree oven for 20 - 25 minutes.
Melt and mix together the caramels and Eagle Brand milk.
Spread over the baked layer.
Sprinkle generously with chopped pecans.
Cover with remaining cake batter.
Bake 25 - 35 minutes longer.
Frost with Turtle Cake Frosting (recipe follows).
Prepare cake mix according to package directions or prepare your favorite chocolate cake recipe.
Pour 1/2 of cake batter into a greased and floured 9 x 13-inch cake pan.
Bake in 350\u00b0 preheated oven for 15 minutes.
Follow cake recipe.
Pour 1/2 of the batter into a greased 13 x 9-inch pan.
Bake at 350\u00b0 for 15 minutes.
Meanwhile, melt caramels with evaporated milk.
While cake is hot, pour caramel mixture over cake.
Sprinkle with chocolate chips and 1 cup nuts. Pour remaining batter on top and cover with 1 cup nuts.
Bake at 350\u00b0 for 20 minutes.
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.
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.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
In a greased 9 x 13-inch pan spread pineapple and spoon cherry pie filling over it.
Sprinkle cake mix evenly over top.
Cut butter into small pieces and distribute over the cake mix.
Top with pecans and bake for 40 minutes at 350.
or 25-30 minutes. When cake is done baking, a toothpick
ix-inch-diameter cake pans with 2-
Mix cake as directed on package.
Add in 1/2 cup eagle brand milk.
Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*.
Let cool 5 minutes.
While cake is baking, melt caramels, butter and remainder of milk in double boiler.
Pour over cool cake and sprinkle with chips and nuts.
Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.
Mix cake mix, 3/4 cup evaporated milk and butter.
Pour half of mixture into a 9 x 13-inch greased and floured pan.
Bake at 350\u00b0 for 6 minutes.
Melt caramels with 1/2 cup of evaporated milk in double boiler.
Spoon this over cake while hot.
Sprinkle with chocolate chips and pecans.
Then top with rest of cake mix and bake for 30 minutes at 350\u00b0.
(A prize winning recipe.)
Bring to boil in large saucepan, butter and water.
Add all other ingredients and mix until smooth.
Pour into a greased 15 x 10 x 1-inch pan and bake at 375\u00b0 for 20 to 22 minutes or until cake is golden brown and tests done.
Cool for 20 minutes.
Frost with White Texas Sheet Cake Frosting (recipe follows).
Make the cake mix.
(Substitute 1/2 cup powdered chocolate with Royal instant chocolate pie filling.)
Pour half the cake mix in greased and floured pan. Bake 15 minutes.
Grease and flour (use cocoa instead of flour) a 9 x 13-inch pan.
Pour half of batter into pan and bake at 350\u00b0 for 15 minutes.
Meanwhile, melt caramels, milk and magarine together and stir into a caramel sauce.
When cake is finished, pour caramel mixture over cake (reserve 1/2 cup for top if desired).
Sprinkle with nuts and chocolate chips.
Pour remaining cake mix over top. Bake 20 more minutes at 350\u00b0.
Top with remaining caramel sauce and nuts, if desired.
Prepare German chocolate cake mix.
Pour 1/2 batter in oblong pan.
Bake at 350\u00b0 for 10 minutes.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Prepare cake as directed in 13x9 pan,
Prepare cake mix using package directions. Pour half the batter into a greased 9 x 13-inch cake pan. Bake at 350\u00b0 for 15 minutes.