Lemon-Lime Refrigerator Cake

 

From Annette Harris

1 lemon cake mix

1 (5 oz) box of lime Jello

1 (3.4 oz) box of instant lemon pudding

¾ c boiling water

½ c cold water

1 envelop of dream whip topping mix

1 ½ cup cold milk

 

Bake cake in a 9x13 pan as directed. Cool for 20-25 minutes.

 

Dissolve Jello in ¾ cup boiling water. Then add ½ cup cold water. Let cool while cake is baking.

 

After cake has cooled for 20 minutes, poke holes through top of the warm cake with meat fork or round wooden spoon handle. Pour Jello into holes. Refrigerate.

 

Topping: In chilled bowl, blend and whip dream whip mix and instant pudding and cold milk for 3-8 minutes until stiff. Frost cooled cake and refrigerate. Can be frozen.  

Banana Pudding Cake

 

From Miriam Carter

 

1 pkg yellow cake mix

4 eggs

1 cup water

¼ cup oil

1-3.4 oz package instant vanilla pudding  

2 mashed bananas

 

Combine and bake in a greased 9x13 pan at 350 degrees for 40-45 minutes.

Decorator Icing

 

1 tsp meringue powder

½ tsp salt

1 ½ cup shortening

½ cup milk

2 tsp vanilla

1 pounds of powdered sugar

 

Cream together and add coloring. Use spatula to ice cake and water to smooth on icing. Also crumb ice first.  

Lemon Jello Cake

 

From Debbie Leeflang

 

350 degree oven
1 lemon cake mix

4 eggs

1 pkg lemon Jello

1 cup boiling water

¾ cup oil

 

Pour oil in

 

Dissolve Jello in boiling water. Pour oil into Jello water. Add to cake mix. Add eggs. Mix until light yellow. Bake at 350 for 30-35 minutes.

 

Glaze

¾ cup sugar

Juice from 2 lemons

 

Poke holes in cake. Mix glaze and pour over cake while still warm.

Black Chocolate Cake

Beat together:

1 cup buttermilk

1 cup oil or margarine

2 eggs

1 tsp vanilla

2 cups sugar

1 tsp salt

 

Add

2 cups cake flour*

½-3/4 cup black cocoa powder

1 cup boiling water

1 tsp soda

 

 

Bake at 350 for 45 minutes.

 

*If you use regular flour, replace 4 TB of flour with 4 TB of corn starch

 

Mounds Bar Cake

 

From Marianne Spencer

Mix together:

1 chocolate cake mix

½ cup sour cream

3 eggs

1 cup chopped nuts

 

Bake in a greased and floured 9x13 pan at 350° for 20 minutes.

 

Mix 1 can sweetened condensed milk and 2 cups of coconut. Spread on cooked cake and bake another 20 minutes.

 

Cool and frost

 

Frosting

½ cube butter

2 ½ cups powdered sugar

Thin with milk

 

Dark Chocolate Cake

 

From the kitchen of Pat Finch

Beat together:

2 cups water

¾ cup oil

2 TB vinegar

1 tsp vanilla

 

Add to above mixture and beat:

3 cups flour

2 cups sugar

½ cup cocoa

1 tsp salt

2 tsp soda

 

Pour into a greased 9x13 pan and bake at 375° for 30 minutes.