br>Remove from heat, add vanilla and refrigerate mixture till completely
Divide cake in half.
Crumble half sheet cake in bottom of punch bowl.
Spread half of pudding (made by directions on box) over cake.
Add half of other ingredients in order given.
Repeat for second layer.
Garnish with cherries or any way you wish. Refrigerate.
Cream Crisco, butter and sugar until light and fluffy.
Add eggs one at a time, beating after each.
Sift flour together with baking powder, then add milk, vanilla, salt and food coloring. Bake at 325\u00b0 for 1 hour in sheet cake pan.
Divide everything in half. Crumble half sheet cake in bottom of punch bowl. Spread half of pudding over cake. Add half of other ingredients in order given. Repeat for second layer. Garnish with cherries or any way you wish. Refrigerate.
Sheet Cake:.
In a saucepan, bring
lended.
Gently fold in vanilla and lemon rind (if using
Prepare cake as directed in 13x9 pan,
In a mixing bowl, mix flour and sugar. In sauce pan, bring to boil the butter, water & cocoa. Pour over the sugar and flour mixture. Add remaining ingred. Mix by hand, beating with an electric mixer will cause cake to be dry. Pour into sheet cake pan (9x13). Bake at 350 deg. for 20-25 minute Test using toothpick -- Do not over cook. Ovens vary -- so be sure to test after 20 minute.
For frosting: In sauce pan melt butter, cocoa, milk -- add powdered sugar. Remove from heat add vanilla and nuts. Pour over very warm cake.
-inch rimmed baking sheet.
For the cake:
In a
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.
20 to 22 minutes. Let cake cool completely.
Make frosting
Divide everything in half.
Crumble half of sheet cake in bottom of punch bowl.
Spread half of pudding over cake crumbs. Add half of other ingredients in order given.
Repeat for second layer.
Garnish with nuts, cherries or strawberries.
Refrigerate.
Divide all ingredients in half.
Crumble on half of sheet cake into the bottom of a punch bowl.
Prepare pudding according to package directions and pour half (1 package) over cake.
Layer pie filling, pineapple, coconut and Cool Whip in that order.
Repeat layers, beginning with cake again and top with Cool Whip. Refrigerate until served.
Divide everything in half.
Crumble half of cake in bottom of punch bowl.
Spread half of the pudding over cake.
Spread half of cherry pie filling, pineapple and Cool Whip.
Repeat for second layer and then refrigerate.
ach addition.
Beat in vanilla.
Add flour; mix well
Cake:Melt butter, cocoa, and water
For cake, sift together flour and sugar;
Drain pineapple, reserve juice and add water to make 1/2 cup. In bowl, combine liquids.
Add flour mixture until blended.
Stir in pineapple and carrots.
Bake in a 9 x 13-inch or sheet cake pan for 25 to 40 minutes.
Spray pan with Pam.
Cool and frost with light cream cheese frosting if desired (recipe follows).
Makes 24 servings.
ntil lemon colored.
Add vanilla and lemon rind (if using
Make yellow cake per directions on box.
Bake in 1/4 sheet cake pan and cool.
Beat together sour cream and cream cheese. Beat 2 cups milk and vanilla pudding mixes until smooth.
Mix vanilla pudding mixture with cheese mixture and spread over cake. Fold strawberries into Cool Whip.
Spread over pudding/cheese mixture.
Sprinkle with walnuts and refrigerate.