48421 cake without cool Recipes

lemon cake mix, cool whip, egg white , plus, egg white, milk, instant lemon pudding mix, sugar, cream of tartar, lemon , zest of

pumpkin, evaporated milk, eggs, beaten, sugar, salt, pumpkin pie spice, margarine, melted, yellow cake mix, cool whip (optional), walnuts (optional)

sara lee frozen lb cake (thawed ), cool whip, instant chocolate pudding mix, milk chocolate chips

frozen strawberries (cut in half ), strawberry jell-o gelatin dessert, angel food cake mix, cool whip lite

vegetable oil, eggs, water, cherry pie filling, dark chocolate cake mix, cool whip (size is up to you ), chocolate bar, maraschino cherry

yellow cake mix (bake as directed on box), cool whip, vanilla instant pudding mix (prepare as directed on box), fresh strawberries, sliced, caramel syrup (or butterscotch syrup)

lemon cake mix, cool whip, egg white plus 1 cup s, milk, instant lemon pudding mix, sugar, cream of tartar, lemon , zested

banana cake mix, sweetened whhipped cream or 6 oz cool whip, thawed, sliced strawberries, crushed pineapple, well drained (squeeze out most liquid with paper towels), fudge ice cream topping, peanuts (or your choice ), banana, sliced

boxed white cake mix, cool whip, sliced fresh strawberries, vanilla pudding, strawberry jell-o gelatin

devil food cake mix, you will need the ingredients requested on the cake mix, cool whip, sweetend condensed milk, caramel topping sauce, crushed candy- m &m s

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

ricotta cheese, whole eggs, sugar, vanilla extract, fudge marble cake mix, cool whip

cool whip (light or regular), yogurt (any flavor , strawberry work best)

cool whip, cottage cheese, crushed pineapple, drained, mandarin oranges, drained, orange flavor gelatin

cool whip, thawed, raspberry sherbet or 1 pint sorbet, semisweet chocolate, chopped