I have to bake 2 cakes for my church bake sale!
what 2 different kinds can i bake I have 4 more hours before it start
thank you if you answerWww@FoodAQ@Com
thank you if you answerWww@FoodAQ@Com
Answers:
Here are three that I like a lot!.
Classic Angel Flake Coconut Cake
1 pkg!. yellow cake mix
2 2/3 c!. coconut, divided
1 c!. cold milk
1 pkg!. instant white chocolate or vanilla pudding
1/4 c!. powdered sugar
1 (8oz!.) tub cool whip
Prepare cake batter as directed on pkg; stir in 2/3 c!. of coconut!. Pour evenly into 2 9" round cake pans!. Bake as directed on pkg!. Cool 10 min!. Remove cake layers from pans to wire rack and cool completely!.
Pour milk into med!. bowl!. Add dry pudding mix and powdered sugar!. Beat with wire whisk 2 min!. or until well blended!. Mixture will be thick!. Gently stir in cool whip!. Refrigerate 15 min!. Place 1 cake layer on serving plate; spread top with 1 c!. of pudding mixture!. Sprinkle with 3/4 c!. of coconut; cover with second cake!. Spread top and sides with remaining pudding mixture!. Press remaining coconut into pudding mixture!. Refrigerate at least 1 hr!. Store leftovers in refrigerator!.
Pineapple Icebox Cake (or Pig Pickin' Cake)
1 box yellow cake mix
3 eggs
1/2 c!. oil
1 (11 1/4 oz) can mandarin oranges with juice
Mix all together on med speed until well blended!. Bake at 350 for 20-30 min!. or until done!.
Icing
1 box instand vanilla pudding mix
1 lg!. can crushed pineapple
1 (8oz) tub of cool whip
Drain some juice from pineapple to pour over cake before icing!. Mix pineappl and pudding mix!. Add cool whip and spread on cake!. Refrigerate!.
Ding Dong Cake
1 devil's food cake mix
1 c!. milk
4T flour
1/2 c!. shortening
1 c!. sugar
1 !. margarine
1 t!. vanilla
Bake cake mix according to pkg!. directions in 2 9" round cake pans!. Cool!. Stick in freezer for a few min; makes it easier to cut!. Combine milk and flour!. Cook over med!. heat until thick; let cool!. Blend the remaining ingredients together!. Beat until fluffed!. Add to flour mixture and beat 10 min!. Split cakes and put filling between layer!. Ice with dark chocolate frostng!.Www@FoodAQ@Com
Classic Angel Flake Coconut Cake
1 pkg!. yellow cake mix
2 2/3 c!. coconut, divided
1 c!. cold milk
1 pkg!. instant white chocolate or vanilla pudding
1/4 c!. powdered sugar
1 (8oz!.) tub cool whip
Prepare cake batter as directed on pkg; stir in 2/3 c!. of coconut!. Pour evenly into 2 9" round cake pans!. Bake as directed on pkg!. Cool 10 min!. Remove cake layers from pans to wire rack and cool completely!.
Pour milk into med!. bowl!. Add dry pudding mix and powdered sugar!. Beat with wire whisk 2 min!. or until well blended!. Mixture will be thick!. Gently stir in cool whip!. Refrigerate 15 min!. Place 1 cake layer on serving plate; spread top with 1 c!. of pudding mixture!. Sprinkle with 3/4 c!. of coconut; cover with second cake!. Spread top and sides with remaining pudding mixture!. Press remaining coconut into pudding mixture!. Refrigerate at least 1 hr!. Store leftovers in refrigerator!.
Pineapple Icebox Cake (or Pig Pickin' Cake)
1 box yellow cake mix
3 eggs
1/2 c!. oil
1 (11 1/4 oz) can mandarin oranges with juice
Mix all together on med speed until well blended!. Bake at 350 for 20-30 min!. or until done!.
Icing
1 box instand vanilla pudding mix
1 lg!. can crushed pineapple
1 (8oz) tub of cool whip
Drain some juice from pineapple to pour over cake before icing!. Mix pineappl and pudding mix!. Add cool whip and spread on cake!. Refrigerate!.
Ding Dong Cake
1 devil's food cake mix
1 c!. milk
4T flour
1/2 c!. shortening
1 c!. sugar
1 !. margarine
1 t!. vanilla
Bake cake mix according to pkg!. directions in 2 9" round cake pans!. Cool!. Stick in freezer for a few min; makes it easier to cut!. Combine milk and flour!. Cook over med!. heat until thick; let cool!. Blend the remaining ingredients together!. Beat until fluffed!. Add to flour mixture and beat 10 min!. Split cakes and put filling between layer!. Ice with dark chocolate frostng!.Www@FoodAQ@Com
A recipe for the popular Coca-Cola cake, made with Coca-Cola and buttermilk and mini marshmallows!.
Ingredients:
2 cups self-rising flour
2 cups sugar
3 tablespoons cocoa
1 cup Coca-Cola
1 cup butter
1 1/2 cups miniature marshmallows
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
!.
Frosting:
1/2 cup butter
1 tablespoon cocoa
6 tablespoons Coca-Cola
1 box confectioner's sugar, (1pound)
1/2 cup chopped pecans
Preparation:
Grease and flour a 9 x 13-inch pan and set aside!.
In a large bowl combine flour and sugar!. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil!. Combine the boiled mixture with the flour and sugar mixture!.
In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture!. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done!.
Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil!. Stir in the sugar and mix well!. Stir in nuts!. Spread over the cake while both cake and frosting are still warm!.
Serves about 16!.Www@FoodAQ@Com
Ingredients:
2 cups self-rising flour
2 cups sugar
3 tablespoons cocoa
1 cup Coca-Cola
1 cup butter
1 1/2 cups miniature marshmallows
2 eggs, beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
!.
Frosting:
1/2 cup butter
1 tablespoon cocoa
6 tablespoons Coca-Cola
1 box confectioner's sugar, (1pound)
1/2 cup chopped pecans
Preparation:
Grease and flour a 9 x 13-inch pan and set aside!.
In a large bowl combine flour and sugar!. In a saucpan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil!. Combine the boiled mixture with the flour and sugar mixture!.
In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture!. Pour into prepared pan and bake at 350 degrees for about 35 minutes, until cake tests done!.
Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil!. Stir in the sugar and mix well!. Stir in nuts!. Spread over the cake while both cake and frosting are still warm!.
Serves about 16!.Www@FoodAQ@Com
This is super easy and super good!. very moist!.!.!. I never use mixes, always bake from scratch except for this one!.
1 box chocolate cake mix
1 box COOK chocolate pudding
Cook the pudding to package directions!. Mix with the dry cake mix!. Spread in a 9 x 13 pan!. Sprinkle with chocolate chips and a couple spoons of white sugar (just makes it sparkly)!. Bake 350 30 minutes or so!.
You can mix up the flavors!.!.!. chocolate with peanut butter chips, yellow cake mix with vanilla pudding!.!.!. etc
It really is good!Www@FoodAQ@Com
1 box chocolate cake mix
1 box COOK chocolate pudding
Cook the pudding to package directions!. Mix with the dry cake mix!. Spread in a 9 x 13 pan!. Sprinkle with chocolate chips and a couple spoons of white sugar (just makes it sparkly)!. Bake 350 30 minutes or so!.
You can mix up the flavors!.!.!. chocolate with peanut butter chips, yellow cake mix with vanilla pudding!.!.!. etc
It really is good!Www@FoodAQ@Com
Well if you want to make them queik then you should go to the closest store that sales cake mix in the box!?But say you want to take your time makeing it then here is a recipe!.!.!.!.!.!.!.!?
Like here is a Glazed Chocolate -Sour Cream Cake
Prep Time:
25 minTotal Time:
1 hr 10 minMakes:
16 servings1 pkg!. (2-layer size) devil's food cake mix 1 cup plus 2 Tbsp!. BREAKSTONE'S or KNUDSEN Sour Cream, divided 3 Tbsp!. MAXWELL HOUSE Instant Coffee, divided 1 Tbsp!. hot water 1 container (7 oz!.) BAKER'S Real Milk Chocolate Dipping Chocolate 2 Tbsp!. butter or margarine, melted 1 cup thawed COOL WHIP Whipped Topping 1 cup each halved strawberries and raspberries GREASE and flour 2 (9-inch) round cake pans!. Line bottoms of pans with wax paper!. Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water!. Stir in 2 Tbsp!. of the instant coffee!. Spread batter into prepared pans!. Bake as directed on package!. Cool 10 min!.; remove from pans!. Immediately remove wax paper!. Cool completely on wire racks!.
DISSOLVE remaining 1 Tbsp!. instant coffee in water!. Melt dipping chocolate as directed on container!. Stir in butter, dissolved instant coffee and remaining 2 Tbsp!. sour cream; mix until well blended!. Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping!.
PLACE 1 cake layer on serving plate!. Spread with whipped topping mixture!. Top with second cake layer!. Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides!. Pile berries on top of cake!. Refrigerate 30 min!. or until chocolate glaze is set!. Store leftover cake in refrigerator!.
White Chocolate-Raspberry Cake
Prep Time:
30 minTotal Time:
58 minMakes:
16 servings1 pkg!. (6 squares) BAKER'S White Chocolate, chopped 1/2 cup (1 stick) butter or margarine 1 pkg!. (2-layer size) white cake mix 1 cup milk 3 eggs 1 tsp!. vanilla White Chocolate-Cream Cheese Frosting 2 Tbsp!. seedless raspberry jam 1 cup raspberries PREHEAT oven to 350°F!. Grease and flour 2 (9-inch) round cake pans; set aside!. Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted!. Stir until chocolate is completely melted; cool slightly!.
BEAT cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently!. Beat on medium speed 2 minutes or until well blended!. Pour evenly into prepared pans!.
BAKE 25 to 28 minutes or until toothpick inserted in centers comes out clean!. Cool cakes in pans 10 minutes; remove from pans!. Cool completely on wire racks!. Place 1 cake layer on serving plate; spread with layers of 2/3 cup of the White Chocolate-Cream Cheese Frosting and the jam!. Cover with remaining cake layer!. Frost top and side of cake with remaining frosting!. Top with raspberries just before serving!. Store in refrigerator!.
Pastel Cake
Prep Time:
15 minTotal Time:
45 minMakes:
16 servings1 pkg!. (2-layer size) yellow cake mix 1/2 pkg!. (4-serving size) JELL-O Brand Lime Flavor Gelatin (about 1/4 cup) 1/2 pkg!. (4-serving size) JELL-O Brand Lemon Flavor Gelatin (about 1/4 cup) 1 tub (12 oz!.) COOL WHIP Whipped Topping, thawed PREHEAT oven to 350°F!. Prepare cake mix as directed on package!. Divide batter between 2 medium bowls!. Add 1/2 pkg!. dry lime gelatin mix to 1 of the bowls and 1/2 pkg!. dry lemon gelatin mix to remaining bowl; mix well!. Pour into separate wax paper-lined greased and floured 9-inch round cake pans!.
BAKE 28 to 30 minutes or until toothpick inserted in centers comes out clean!. Cool 15 minutes; remove from pans!. Cool completely on wire racks!.
PLACE lime cake layer on serving plate; spread top with 1 cup of the whipped topping!. Top with lemon cake layer!. Frost top and side of cake with remaining whipped topping!. Refrigerate until ready to serve!. Store leftover cake in refrigerator!.
Hpoe i helped!?
?kennedyWww@FoodAQ@Com
Like here is a Glazed Chocolate -Sour Cream Cake
Prep Time:
25 minTotal Time:
1 hr 10 minMakes:
16 servings1 pkg!. (2-layer size) devil's food cake mix 1 cup plus 2 Tbsp!. BREAKSTONE'S or KNUDSEN Sour Cream, divided 3 Tbsp!. MAXWELL HOUSE Instant Coffee, divided 1 Tbsp!. hot water 1 container (7 oz!.) BAKER'S Real Milk Chocolate Dipping Chocolate 2 Tbsp!. butter or margarine, melted 1 cup thawed COOL WHIP Whipped Topping 1 cup each halved strawberries and raspberries GREASE and flour 2 (9-inch) round cake pans!. Line bottoms of pans with wax paper!. Prepare cake mix as directed on package, substituting 1 cup of the sour cream for all of the water!. Stir in 2 Tbsp!. of the instant coffee!. Spread batter into prepared pans!. Bake as directed on package!. Cool 10 min!.; remove from pans!. Immediately remove wax paper!. Cool completely on wire racks!.
DISSOLVE remaining 1 Tbsp!. instant coffee in water!. Melt dipping chocolate as directed on container!. Stir in butter, dissolved instant coffee and remaining 2 Tbsp!. sour cream; mix until well blended!. Place 1/3 cup of the chocolate mixture in medium bowl; gently stir in whipped topping!.
PLACE 1 cake layer on serving plate!. Spread with whipped topping mixture!. Top with second cake layer!. Pour remaining warm chocolate glaze mixture over top of filled cake, allowing it to drip over sides!. Pile berries on top of cake!. Refrigerate 30 min!. or until chocolate glaze is set!. Store leftover cake in refrigerator!.
White Chocolate-Raspberry Cake
Prep Time:
30 minTotal Time:
58 minMakes:
16 servings1 pkg!. (6 squares) BAKER'S White Chocolate, chopped 1/2 cup (1 stick) butter or margarine 1 pkg!. (2-layer size) white cake mix 1 cup milk 3 eggs 1 tsp!. vanilla White Chocolate-Cream Cheese Frosting 2 Tbsp!. seedless raspberry jam 1 cup raspberries PREHEAT oven to 350°F!. Grease and flour 2 (9-inch) round cake pans; set aside!. Microwave chocolate and butter in medium microwavable bowl on HIGH 2 minutes or until butter is melted!. Stir until chocolate is completely melted; cool slightly!.
BEAT cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently!. Beat on medium speed 2 minutes or until well blended!. Pour evenly into prepared pans!.
BAKE 25 to 28 minutes or until toothpick inserted in centers comes out clean!. Cool cakes in pans 10 minutes; remove from pans!. Cool completely on wire racks!. Place 1 cake layer on serving plate; spread with layers of 2/3 cup of the White Chocolate-Cream Cheese Frosting and the jam!. Cover with remaining cake layer!. Frost top and side of cake with remaining frosting!. Top with raspberries just before serving!. Store in refrigerator!.
Pastel Cake
Prep Time:
15 minTotal Time:
45 minMakes:
16 servings1 pkg!. (2-layer size) yellow cake mix 1/2 pkg!. (4-serving size) JELL-O Brand Lime Flavor Gelatin (about 1/4 cup) 1/2 pkg!. (4-serving size) JELL-O Brand Lemon Flavor Gelatin (about 1/4 cup) 1 tub (12 oz!.) COOL WHIP Whipped Topping, thawed PREHEAT oven to 350°F!. Prepare cake mix as directed on package!. Divide batter between 2 medium bowls!. Add 1/2 pkg!. dry lime gelatin mix to 1 of the bowls and 1/2 pkg!. dry lemon gelatin mix to remaining bowl; mix well!. Pour into separate wax paper-lined greased and floured 9-inch round cake pans!.
BAKE 28 to 30 minutes or until toothpick inserted in centers comes out clean!. Cool 15 minutes; remove from pans!. Cool completely on wire racks!.
PLACE lime cake layer on serving plate; spread top with 1 cup of the whipped topping!. Top with lemon cake layer!. Frost top and side of cake with remaining whipped topping!. Refrigerate until ready to serve!. Store leftover cake in refrigerator!.
Hpoe i helped!?
?kennedyWww@FoodAQ@Com