ag, seal and then roll with a rolling pin until crushed
In a medium size bowl, combine cake mix, oil, eggs, buttermilk, cocoa and food coloring.
Bake according to package instructions.
This quick version is rather like a pound cake.
pray, then dust with flour.
Place the cake mix, cream cheese, water
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
Mix cake mix as instructed on the box, then add bananas and nuts.
Bake as instructed on the cake mix.
Let cool completely. (Makes 3 layers.)
Top with Cool Whip.
Refrigerate.
tter until smooth. Slowly mix/beat in the powdered sugar
Mix cake mix, 1/2 cup
sugar and Crisco oil together, beating well.
Add eggs, one at a time, beating well after each egg.
Then add sour cream.
Mix well, but do not beat hard after adding sour cream.
Spray or grease and flour Bundt pan.
Add 1/2 of the batter to the pan.
Mix together cinnamon and 1 tablespoon sugar.
Sprinkle over batter in pan, then add remaining batter.
Bake at 350\u00b0 for 50 minutes.
Let cool in pan for 10 minutes before turning out.
>cake pans with shortening, then dust with
ch bottomless ring mold with aluminum foil on
Mix cake mix, eggs, butter and water on medium speed for 4 minutes.
Add bananas and pecans.
Put into 2 loaf pans and cook at 350\u00b0 for 45 minutes to 1 hour.
Chop nuts, mix with chips and sprinkle with some of the dry cake mix or a little flour.
Coat well and set aside.
Mix other ingredients (beat with mixer).
Put about 5 tablespoons plain batter in Bundt pan which has been sprayed with Baker's Joy or greased and floured.
Fold nuts and chips into remaining batter and pour into pan.
Bake at 350\u00b0 for 55 to 60 minutes.
Let stand in pan for 15 minutes before turning out.
Mix cake mix according to box directions.
Bake 4 thin layers. Stack while hot.
While cake is cooling, mix frozen coconut that has been thawed out with sugar and sour cream.
Mix good and spread.
Cook cake at 375\u00b0 or if oven is slow, make it 400\u00b0, but watch it.
Be sure to grease the pans, flour them and line with wax paper.
(Note: Always use this particular cake mix for no other will work.)
Mix cake mix as directed on box.
Mix coconut, Pet milk and sugar; if needed, add 1 to 2 cups additional milk.
Cook on medium to low heat until not watery.
Add sugar to taste.
Stir occasionally while cooking to prevent sticking.
Pour just enough batter in round cake pan to cover pan, then bake until brown at 350\u00b0.
Recipe will make 6 to 8 layers.
Watch closely because it will cook within 5 to 8 minutes.
Punch holes in layers to allow juice to soak in.
Top with cooked coconut while still hot.
Heat oven to 350\u00b0. Generously grease 12-cup Bundt pan with shortening; lightly flour. Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with spoon until blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
Bake cake in two layers.
Slice layers with a string.
Let cool.
Mix sour cream, strawberries and sugar to make filling. Spread 1/2 of filling between sliced layers.
Take remaining 1/2 of juice and mix with Cool Whip.
This is the frosting for cake. Top with fresh strawberries.
cup dry cake mix; reserve.
Beat remaining dry cake mix, butter, eggs
Mix cherry pie filling and crushed pineapple (including juice) and \"dump\" it into a 9 x 13-inch pan sprayed with Pam.
Sprinkle cake mix on top.
Dot with margarine and sprinkle pecans on top. Lightly press pecans into top.
Bake at 350\u00b0 for 45 minutes.
C. dry cake mix, reserve.
Beat remaining dry cake mix, butter, eggs
Mix the first 4 ingredients and spread 1/2 batter in 9 x 13-inch greased pan. Mix together the brown sugar, pecans and cinnamon. Sprinkle 3/4 mixture over batter. Swirl with knife. Add remaining batter and top with remaining cinnamon sugar mixture. Bake at 350\u00b0 for 40 minutes. Remove and drizzle with the confectioners sugar, vanilla and milk.
Blend cake mix (reserve 2 tablespoons), sour cream, oil, sugar, water and eggs with electric mixer.
Beat 2 minutes at high speed.
Pour half of the batter mixture in a well-greased and floured 10-inch tube or Bundt cake pan.
Combine brown sugar, cinnamon and 2 tablespoons reserved dry cake mix.
Sprinkle over batter in pan.
Add 1 cup chopped pecans to remaining batter and pour evenly over batter in pan.
Bake at 375\u00b0 for 45 to 55 minutes.
Cool upright for 25 minutes before removing from pan.