Mix cake mix, 1 stick of melted margarine, oil, water, eggs and 1/2 can Eagle Brand milk in a bowl and mix well.
Grease a 9 x 13 pan and pour 1/2 of mixture into pan.
Bake at 350\u00b0 for 20 minutes. During baking, melt caramels and other 1/2 of can of Eagle Brand milk in top of double boiler or microwave.
When completely melted, add pecans.
When cake is done, pour caramel mixture over top, then cover with remaining cake mixture and bake for 20 to 30 minutes more.
Mix cake mix by box directions.
Pour 1/2 the batter into a 9 x 13-inch pan.
Bake for 15 minutes at 350\u00b0.
Melt butter, caramels and evaporated milk together; pour over cake, then sprinkle on chocolate chips and pecans.
Pour remaining batter on top.
Bake at 350\u00b0 for 30 minutes (no longer).
Serve with ice cream or Cool Whip.
nd floured 9-inch round cake pans. Bake at 350\u00b0
br>Frost with Cappuccino
Fudge
Icing
and\tsprinkle
FOR THE FUDGE CAKE: Melt chocolate in water in
pray 2 8-inch round cake pans with vegetable spray.
Preheat oven to 350\u00b0.
Chop almonds and toast at 350\u00b0 for 3 to 5 minutes.
Sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan (chiffon pan).
Set aside remaining almonds and chocolate chips.
Measure remaining ingredients into a mixing bowl; blend, then beat at medium speed for 4 minutes.
Stir in chips and almonds.
Pour into pan and bake at 350\u00b0 for 70 minutes, or until cake begins to pull away from sides of pan.
Cool in pan for 15 minutes.
Remove and continue cooling on rack.
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.
Prepare and bake care as directed.
While cake is in the oven, make the pudding as directed.
When the cake is done, poke holes all over it.
Then pour hot pudding over the hot cake.
Cool ten to fifteen minutes.
Then pour caramel topping over all this. Refrigerate.
Serve with whipped topping.
Make cake in a long, square pan.
It needs to be thin layered so you can cut thin square slices (2 per person).
Place 1 slice or square on plate.
Add slice of ice cream.
Add other slice of cake, then pour 2 tablespoons of warm sauce over this.
Add whipped cream and a cherry.
This makes a quick dessert for Sunday lunch.
Kids love it because it looks like Shoney's hot fudge cake.
Heat oven to 350\u00b0.
Grease and flour 13 x 9 x 2-inch pan.
In large saucepan, cook filling as directed on package.
Blend cake mix (dry) into hot pudding.
Beat by hand or mixer 1 to 2 minutes. Pour in pan.
Sprinkle batter with chocolate pieces and nuts. Bake 30 to 35 minutes.
Top with whipped cream when ready to serve.
-inch pans) or until cake begins to pull away from
For the Cake:
Preheat oven to
Preheat oven to 350\u00b0.
Mix the cake mix, eggs, water and butter together.
Grease 9 x 13-inch pan.
Pour two cups of cake mix in pan.
Cook for 15 minutes or until done.
Mix cake mix as directed on box.
Bake in 2 (9 x 13-inch) pans for 12 minutes.
Mix pudding with milk, then add Cool Whip. Spread between the 2 layers.
Add icing to top layer.
Keep in refrigerator.
Preheat oven to 350\u00b0.
Grease and flour pan.
Blend ingredients in a large bowl.
Beat at medium speed for 2 minutes. Bake at 350\u00b0 until toothpick comes out clean.
Bake 50 to 60 minutes for a 10-inch tube pan, 45 to 50 minutes for two 8-inch round pans, 40 to 45 minutes for two 9-inch round pans and 50 to 55 minutes for a 9 x 13-inch pan.
Cool tube cake 25 minutes. Cool others 15 to 20 minutes before removing from pan.
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.
Bake cake according to directions on package.
Poke holes into warm cake with handle of small wooden spoon.
Pour sweetened condensed milk over cake, pour caramel sauce over cake.
Cool. Spread cool whip over the top of cake and sprinkle with chopped snickers.
Refrigerate until served.
Preheat oven to 375\u00b0.
Grease and flour two 9-inch round pans. Prepare, bake and cool cake following directions.
Bake the fudge cake mix in a 9 x 13-inch pan according to package directions.
Cool completely.
Crumble cake into bottom of a large glass bowl such as a deep salad bowl.
Pour coffee over top of cake, if desired.
Mix 1 small chocolate instant pudding mix with cold milk.
Layer on top of cake.
Add layer of crushed Heath bars, saving some for a garnish on top.
Add large Cool Whip and sprinkle with remaining crushed Heath bar pieces.
Chill.