1 box Betty Crocker™ SuperMoist yellow cake mix
1 ¼ cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Betty Crocker Whipped fluffy white frosting
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
2 cups all-purpose flour
1 large apple, peeled and chopped
1 cup vegetable oil
1 cup dark brown sugar
1/2 cup granulated white sugar
1/2 cup walnuts, chopped
2 large eggs
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350°F and lightly grease a 9-inch round cake pan.
In a medium bowl, mix together the eggs and oil.
Add the cinnamon, white and brown sugars, and vanilla extract and mix until combined.
Add the flour, salt, baking soda, and baking powder, and mix until thoroughly incorporated.
Fold in the apples and the nuts and pour batter into prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
Let cool for 15 minutes before slicing and serving.
1 (16.25-ounce) package of white cake mix for me I used Duncan Hines Moist Deluxe
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2ounce) can of flaked coconut
2/3 cup toasted and chopped pecans
3 tbsps Rum (optional)
Cream Cheese Frosting
Beat together the white cake mix, eggs, buttermilk and vegetable oil at medium speed with an electric mixer 2 minutes then stir in the coconut and pecans.
Pour into 3 greased and floured 9-inch round cakepans.
Bake Bake for 15 to 17 minutes at 350°, until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
Using an electric mixer, beat cream cheese and butter at medium speed until smooth.
Gradually add powdered sugar, beating until light and fluffy.
Then stir in vanilla and pecans.
Finally frost cake when completely cooled.