|Cook's Pocket Companion|
|by Jo Swinnerton|
This attractive, handy pocket book is an enlightening and entertaining anthology of foodie facts, history, quotes, hints, and tips.
101 - 110 of 1,240 for easy cake
Mix cake mix and bake ... cut into squares, splitting them in the center. Place ice cream between the layers. Top with Cool Whip and warm chocolate sauce.
Combine and mix ... into greased and floured cake pan. Bake at 350 degrees for 55-60 minutes. Remove and allow to stand 15 minutes before removing from pan.
Put fruit, including juice, into 9x13 pyrex pan. Sprinkle dry cake mix over top. Dot with butter and sprinkle nuts on top. Bake one hour at 350 degrees.
Mix together and put on greased sheet. Spread on cake before baking.
Prepare cake mix and cook ... pour boiled mixture over hot cake. Cool and chill overnight. Cover top of cake with Cool Whip and coconut. Cut into squares.
Grease and flour ... for a chocolate cake mix and pour ... powdered sugar doesn't blend well with the other ingredients, return mixture to heat and stir.
Line springform pan with one graham cracker crust. Mix cream cheese and sugar, add vanilla. Beat in eggs, one at a time. Beat until creamy. Fold in ...
Prepare cake mix and bake ... Spread Cool Whip over cooled cake and sprinkle with remaining coconut. Keep refrigerated. Best after 2 days in refrigerator.
Mix until crumbly. Set aside 1 cup of crumbs. Add to remaining crumbs: 3 eggs 1 tsp. vanilla Grease pan; fill with batter and sprinkle with crumbs. ...
Measure dry ingredients ... x 8 or 10 x 10 inch pan. Cover with Topping. Bake at 375 degrees for 30-35 minutes. Mix together and sprinkle over cake mix.
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