Best Recipes

• 1 Cake Mix package, any flavor
• 2 cans prepared Vanilla frosting
• 14oz. Angel Flake Coconut
• red and green food coloring
• Chocolate chips
• jelly beans
• red string licorice

****Tip:  For chocolate bunny, frost cake with chocolate fudge frosting and sprinkle with chocolate coconut.  To make chocolate coconut, in medium saucepan melt 4 oz. semi-sweet chocolate with 1 tablespoon vegetable shortening until smooth.  Add 2-2/3 cup Angel flake coconut; toss with fork until coconut is evenly coated.

Prepare and bake cake in two 8 or 9-inch round cake pans as directed on package.  Cool completely.  Cut cake as shown in diagrams.  Frost sides of each cake piece. 

 Assemble piece as shown in diagrams on cookie sheet, large tray or 18x15-inch cardboard covered with aluminum foil.  Frost top of cake. 

Sprinkle about 2-2/3 cups coconut over the top and sides of cake, gently pressing coconut onto sides.

 Tint coconut:  In small bowl toss 3/4 cup coconut with 2-3 drops red food coloring until evenly colored.  Repeat with 1-1/4 cups, coconut and 2-3 drops green food coloring until evenly colored. 

Sprinkle pink coconut over ears and bow tie; outline with chocolate chips.  Decorate bunny face as shown in photo.  Sprinkle green coconut evenly arount cake.

• 1 package Angel Food Cake Mix
• 1 cup chopped Maraschino cherries, drained
• 1/2 cup flaked coconut
• 1 teaspoon maraschino cherry juice
• 1 container (8oz.) frozen whipped topping, thawed
• confectioners sugar

Preheat oven to 350 degrees.  Line two 15 1/2 x 10 1/2 x 1-inch jelly roll pans with aluminum foil

Prepare cake following Package directions.  Divide batter into lined pans.  Spread evenly.  Cut through batter with knife or spatula to remove large air bubbles.  Bake at 350 degrees for 15 minutes or until set.  Immediately invert cakes onto towels covered with confectioners sugar.  Remove foil carefully.  Roll up each cake with towel jelly roll fashion.  Cool completely.

Fold cherries, coconut and cherry juice into whipped topping.  Unroll cakes.  Spread half of filling over each cake to edges.  Reroll and place seam-side down on serving plate.  Dust with confectioners sugar.  Refrigerate until ready to serve.

TIP:  Use clean, lint-free dishtowels to roll up cakes. 

• 1 package Swiss Chocolate cake mix
• one 12 oz. Vanilla frosting, prepared
• 2 bars (1.55 oz each) milk chocolate
• red food coloring

Preheat oven to 350 degrees.  Grease and flour 13x9x2 inch pan.  Prepare, bake and cool cake following package directions.

Reserve 1/3 cup of frosting.  Tint remaining frosting pink with red food coloring.  Frost cake with pink frosting.  Using a spatula, make diagonal lines in frosting across top of cake.  Mark 16 servings with tip of knife.

Cut milk chocolate bars into sections according to division marks on bars.  Place chocolate pieces on top of each serving.  Place star tip in pastry bag; fill with reserved frosting.  Pipe star partially on each chocolate piece to anchor.  Cut cake into servings following lines in frosting.

TIP: This simple cake has many decorating options.  Try reserving 1/3 cup frosting and tinting with green food coloring.  Leave remaining frosting white.  Decorate as above except fit pastry bag with leaf tip. 

• 1 package Strawberry cake mix                

  Rum Syrup

• 1/3 cup boiling water                                          
• 1/3 cup sugar
• 1/3 cup cold water
• 1/4 cup dark rum

  Filling and Frosting

• 1 pink strawberry ice cream, softened
• 1 8oz. container whipped topping, thawed
• Fresh strawberries, for garnish

Preheat oven to 350 degrees.  Grease and flour two 9-inch round cake pans.  Prepare, bake and cool cake following package directions.

For rum syrup, stir boiling water into sugar in medium bowl.  Stir until sugar is dissolved.  Add cold water and rum.  Cool.

Place cake layers on cooling racks on jelly roll pan.  Spoon 1/2 cup rum syrup evenly over each layer.  Freeze 2 hours or until firm.

Frost sides and top with whipped topping.  Garnish with fresh strawberries, if desired.  Store in freezer until ready to serve.

TIP:  Allow cake to stand at room temperature 10-15 minutes before serving.  For easiest cutting, use a knife with a thin sharp blade.