Mix first 5 dry ingredients together. Add cream, put in round greased casserole dish. Mix additional cocoa, brown sugar and sugar together. Pour over ingredients in casserole. Pour 1 c. very hot water over all. Cover and bake at 350 degrees for 45-50 minutes. Serve with ice cream.
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Bake cake as directed on package in a 9×13-inch pan in 350-degree oven. Cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every half inch with long-tined fork. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours. Spread frosting over top of cake. Enjoy.
Crush vanilla wafers on the bottom of a 9×13-inch cake pan. Save 1/2 cup. Whip cream, then add lemonade and condensed milk. Mix until blended. Pour over crushed vanilla wafers and add remaining 1/2 cup mixture on top. Freeze.
Mix cake mix, water and oil. Then add 1 egg at a time. Blend in pudding and finally the poppy seeds. Bake at 350 degrees for 50-55 minutes for cake. Muffins – 20 minutes or until golden brown.