275 make cake cake Recipes

butter (i use earth balance to make it vegan), sour cherries, sugar, sugar, salt, baking powder, flour, milk (i use soy or almond to make it vegan)

pkge. white cake mix, instant coconut cream pudding mix or 1 (3 oz) instant vanilla pudding or 1 (3 oz) cheesecake flavor instant pudding and pie filling, eggs, water, rum extract , plus water to make 1/3 cup, oil, flaked coconut (optional), icing, crushed pineapple in juice, rum extract , plus, water, to make 1/4 cup, pkge. instant coconut cream pudding mix or 1 (3 oz) instant vanilla pudding or 1 (3 oz) cheesecake flavor instant pudding and pie filling, flaked coconut

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

semi-sweet chocolate chips or good quality semi-sweet chocolate chopped, unsweetened chocolate, butter, melted, granulated sugar, water, eggs, cream, for garnish (i like to make cocoa or chantilly whipped cream)

recipe whipped buttercream (under my profile on this site), caramel apple dip, at room temperature, chocolate cake mix , and ingredients needed to make the cake, snickers fun size candy bars, chocolate chips

white cake mix, egg , water, oil as needed to make cake, raspberry jell-o gelatin, boiling water, cold water, cool whip

devils food cake mix , plus ingredients to make cake, chopped pecans, chocolate chips, vanilla, cp prepared caramel sauce, pecans and caramel sauce

boiling water, cranberry jell-o gelatin, cold water, cold milk, instant vanilla pudding, ground cinnamon, cool whip, thawed, all-butter lb cake or 1 (12 oz) package angel food cake, cubed (if you want to make it lower fat), mandarin orange segments, drained

whole frozen raspberries (not in syrup), thawed, food cake mix (plus ingredients to make cake), water, raspberry flavored gelatin, cornstarch, semi-sweet chocolate for baking, powdered sugar, frozen whipped topping, thawed or vanilla ice cream (optional)

yellow cake mix, ingredients needed to make cake (eggs, oil & water), instant banana pudding mix, milk, vanilla wafers, crushed

white cake mix (make sure it is white), water, vegetable oil, eggs, strawberry gelatin, boiling water, crushed strawberries, sugar, sour cream

butter, brown sugar, pineapple slices, dry slices and save juice, maraschino cherries, cake, yellow cake mix, vanilla instant pudding and pie filling, flaked coconut, eggs, enough water and pineapple juice to make 1 cup, oil

chocolate cake mix, ricotta, sugar, eggs plus needed to make cake, vanilla, sml. package. chocolate instant pudding mix, milk, carton cool whip

chocolate cake mix (or cake of your choice), cream cheese or 2 (12 oz) containers vanilla frosting, made orange, orange food coloring (i used red and yellow gel coloring to make ), ready-to-use green decorating icing

whole frozen raspberries,thawed (or fresh !), food cake mix (plus ingredients to make cake), water, raspberry flavored gelatin, cornstarch, semi-sweet chocolate for baking, powdered sugar, frozen whipped topping, thawed or vanilla ice cream (optional)

yellow cake mix , prepared as stated on box in 9 x 13 pan, ingredients to make cake as prepared on box, cream cheese, softened, powdered sugar, vanila, cool whip, second container of cool whip for topping (opt), strawberry jello , prepared as stated on box, sliced fresh or frozen strawberries, approx 3 cups sliced

food cake mix (plus ingredients to make the cake), salt water , taffy (red or pink), red sugar crystals or pink colored crystal sugar, melted chocolate or frosting, yellow decorative candies

problem : batter curdles and separates., solution : eggs were not added 1 at a time and beaten thoroughly after each addition; an electric mixer was set at too high a speed; and/or the eggs were too cold. try adding 1 tbsp. flour per egg and reducing the speed of the electric mixer., problem : cake didn tsp rise., solution : too much or not enough fat or liquid in the batter; batter was overbeaten; and/or oven temperature was too high., problem : cake is tough., solution : butter and sugar were underbeaten in the early stages of mixing; batter was overbeaten after the flour was added; not enough sugar; not enough baking powder; and/or not enough fat. try brushing cake layers with sugar syrup, or filling and frosting the layers with a generous layer of moist frosting., problem : cake crumb is sticky., solution : too much sugar in the batter or sugar was too coarse., problem: top crust is hard ., solution : oven temperature was too high; cake was overbaked; and/or cake was baked too close to the top of the oven. try slicing off the top of the cake layer before frosting.