ntil cake tests done.
Invert pan to cool completely before icing
Cake:
Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
Add flour, cinnamon, salt, baking soda and baking powder.
Add pecans and coconut.
Combine dry mix with creamed mix.
Pour into lightly greased 13\" x 9\" pan.
Bake the cake at 325 degrees for 40-60 minutes.
Cake icing:
Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
Decorate as desired.
Mix
pudding and milk; add Cool Whip
and
sour
cream. Mix together.
Put layer of graham crackers, layer
of pudding mixture, layer of graham crackers, layer
of
pudding
mixture and layer of graham crackers.
Then top
with
chocolate
cake icing. Chill for 2 hours, then serve.
Mix pudding, powdered sugar and Cool Whip.
Layer in 9 x 13-inch pan, 1 layer graham cracker crumbs, 1 layer pudding mix, 1 layer graham cracker crumbs and 1 layer pudding mix.
Top with milk chocolate cake icing.
Let get cold before serving.
Mix cake mix, oranges and juice, eggs and oil in electric mixer until orange slices are broken up and batter is fluffy - about 3 minutes.
Divide among three greased and floured 9-inch layer cake pans and bake at 350\u00b0F, about 20 minutes or until cake tests done.
Cool on rack. When layers are cool, ice between layers, sides and top.
Icing directions:
Blend pineapple and juice, dessert topping and dry pudding mix until well mixed. Keep under refrigeration until used.
br>Butter three 9\" round cake pans and line them with
ater overnight.
Sift the icing sugar into a large bowl
Cake.
Preheat oven to 400\
Follow cake mix recipe.
Add the coffee.
Whip the cream for icing.
Brown shaved almonds in pan.
Sprinkle over whipped cream icing.
Directions for the cake Add oats and butter to
Make cake, icing and praline.
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
br>To make the cake: mix all cake ingredients together, pour into
Prepare and cook cake mix according to package directions.<
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Mix cake according to box.
Bake one cake in a 13 x 9 pan, cook the other cake in a 1 liter bowl.
Place the 13 x 9 on dish. then place the bowl shaped cake on top.
Heat icing in microwave for about 30 seconds, stir well and pour over the cake.
Spread icing over uncovered areas.
Then take cookie mix and sprinkle over the entire cake.
Place plastic bugs, and snakes all over.
(The cookie sprinkles are found in the ice cream topping section at the grocery store.)
Bake cake mix as directed in 2 layers.
Turn out 1 layer and cover with 1/2 large can of crushed pineapple and juice.
Drizzle on Icing, then place second layer on top.
Spoon on remainder of pineapple and juice.
Top with icing and chill.
Mix cake according to directions. You can add the 4 egg yolks that will be left over from the Coconut Divinity Icing recipe listed below. Pour into 3 round pans and bake according to pkg. directions. Allow to cool before icing.
lain, or with a little whipped cream (recipe follows) or cinnamon on
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.