2 egg whites
1⁄3 cup sugar
2 tablespoons flour
1 3⁄4 cups flaked coconut (approx.)
1 package chocolate cake mix (2 layer size)
1 package instant chocolate pudding mix (4 serving size)
2 egg yolks
1 1⁄4 cups water
1⁄3 cup oil
1 cup sifted confectioners’ sugar
1 tablespoon milk or 1 tablespoon light cream
Preheat oven to 350° degrees.
Grease and flour a 10″ bundt pan.
In a small bowl, beat egg whites till foamy. Slowly add sugar while beating whites until stiff peaks form. Stir in flour and coconut and set mixture aside.
In a large bowl, mix remaining ingredients. Beat for 2 minutes with mixer at medium speed. Pour about 1/3 to 1/2 of the batter into the pan. Spoon the coconut mixture evenly on top of the batter. Fill the pan with the remaining batter.
Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean. Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
When cool, top with glaze
Confectioner’s Sugar Glaze
In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet”drip” down the sides a bit.
1 1/2 cups all-purpose flour
1 cup chopped pecans
1/2 cup melted butter OR margarine
1 cup powdered sugar
8 oz. cream cheese – softened
12 oz. whipped cream topping – divided
3.4 oz. box instant chocolate pudding mix
1 3/4 cup cold milk
sweetened coconut flakes – to top
chocolate chips – to top
chopped nuts – to top
Combine flour, nuts, and butter; press into a 9″ pie plate. Bake in a 350 degree oven for 20 minutes; cool.
Beat together powdered sugar, cream cheese, and half of the whipped cream. Spread mixture into prepared pie crust; refrigerate until set.
Beat together pudding mix and cold milk for 4 minutes. Pour pudding into pie; refrigerate until set.
Spread remaining whipped cream over pie; top with coconut, chocolate chips, and nuts.
1 (3.12 ounce) package cook and serve vanilla pudding
2 cups half and half
2 tablespoons dark rum
3 tablespoons white sugar
2 cups heavy whipping cream
2 (18.25 ounce) packages angel food cake mix, prepared in 10 inch round cake pan
1/4 cup brandy
1/4 cup dry sherry
38 fresh strawberries
2 tablespoons raspberry preserves
Combine pudding mix with half and half. Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. Stir well occasionally. Turn off heat and allow to cool slightly. Mix in rum. Chill pudding thoroughly. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled pudding mixture.
Using a brush, coat a deep, 10″” diameter bowl, with raspberry preserves up to within 1 inch of top.
Slice both sponge cakes horizontally into halves. Skim crust off top of both layers. Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat procedure 2 additional times.
Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture.
Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. Top each mound with a strawberry. Refrigerate at least 2 hours before serving.
1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
2/3 cup rolled oats
1/2 cup vegetable oil
1/2 cup sour cream
1/4 cup water
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a large bowl, stir together cake mix, instant pudding, and rolled oats. Add oil, sour cream, water, and vanilla; mix until smooth and well blended. Stir in chocolate chips. Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.