br>Combine white cake mix, water, 1 1/4 cup strawberries, egg whites
an electric mixer fitted with the paddle attachment and
9\" round cake pans.
Melt the white chocolate in a
sugar, and white sugar together in a bowl with an electric mixer
nd 1/4 cup sugar with an electric mixer until they
lean 9 inch round cake pans. Pierce cakes with large fork at
ntil thoroughly combined; stir in cake mix, instant vanilla pudding mix
ch round cake pans with solid vegetable
CAKE.
Preheat oven to 350\
8\" round cake pans.
Place cake pan on wax paper
Cake:
Grease and flour a
z box) Duncan Hines Classic White Cake mix, followiing package directions (1
Mix ingredients together in order given.
Pour into greased Bundt pan.
Bake at 350\u00b0 for 40 to 45 minutes or until done.
Let cool in pan until barely warm.
Ice cake with following recipe.
Bake cake as directed on box.
Cool and cut in half lengthwise.
Mix pudding, powdered sugar and milk.
Add Cool Whip. Frost the middle of the cake with part of the frosting.
Spread with cherry pie filling.
Put the cake back together and finish frosting.
50 degrees.
Mix the cake mix with the next five ingredients
alves in food processor bowl with metal blade or blender container
Bake white cake mix according to directions in a 9 x 13-inch pan.
While cake bakes, bring to a boil the sugar, milk and coconut flavoring.
While cake is still hot, poke holes with a large fork.
Pour milk mixture over top.
Frost cake with Cool Whip.
Put coconut over all and press in.
Use lots of coconut. Keeps well in refrigerator or can be frozen.
Prepare and bake cake according to package directions, using a 13 x 9 inch baking pan. In a small bowl, beat cream cheese and confectioners sugar until smooth. Fold in whipped cream. Spread over cooled cake. Refrigerate until serving. Just before serving, combine strawberry glaze and water in a bowl; gently fold in raspberries. Serve over cake.
Mix and bake the cake according to directions in a 9 x 12 x 2-inch pan.
While the cake is baking, heat the milk and sugar to boiling; stir to dissolve.
Five minutes before cake is done, remove from the oven.
Poke holes all over the top with a fork. Pour the hot sugar and milk mixture over the top.
Return to the oven for 5 more minutes.
Once cool, frost the cake with Cool Whip topping.
Sprinkle with coconut and/or chopped nuts.
Let set overnight in refrigerator before serving.
Make the white cake according to directions on package.
Cool 10 minutes.
Poke holes with a fork.
Pour 1 can of cream of coconut over cake.
Cool.
Cover with Cool Whip and coconut.