Mix cake according to directions, adding walnuts to batter. Bake in two layers and cool completely.
Split cooled layers horizontally.
Mix sour cream, Cool Whip and icing and spread on each layer.
Place sliced bananas on filling.
Refrigerate and serve.
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Preheat oven to 350\u00b0.
Oil sides and bottoms of 3 (2 pound) loaf pans.
In a large bowl, mix banana cake mix, eggs, water, Puritan oil and a tincture of nutmeg and cinnamon; beat until well blended.
Pour into pans and bake until a toothpick inserted into the center comes out clean.
Heat oven to 350\u00b0.
Grease and flour 13 x 9 x 2-inch pan. Prepare cake mix as directed on box.
Pour 1 1/2 cups of batter into small bowl; stir in cocoa.
Stir cherries in remaining batter; spread in pan.
Drop cocoa batter by tablespoons on top of batter in pan; cut through with knife for marbled effect.
Bake; cool completely.
Beat cream and sugar in chilled bowl until stiff; spread over cake.
Refrigerate.
Serve with fudge topping and cherries.
Makes 12 servings.
nformation: CALORIES (per 1/6 recipe) 580kcal; FAT 32g; CHOL 170mg
revent leakage).
Make the banana cake: Sift together the flour,
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Follow instruction on the cake mix box, using the ingredients called for by Betty Crocker.
Add the can of pecan-coconut icing to the batter, mixing well. Pour batter into a greased and floured bundt cake pan (or any kind of pan you wish to use) - again following the time suggested on the box of cake mix by Betty Crocker, according to the size pan you choose.
Bake cake mix, following package directions.
Cool.
Crumble cake into very large bowl or pan.
Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated.
Slice with sharp knife.
Spray desired pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of applesauce for the vegetable oil. Bake and cool as directed.
Frost cake with your choice of Betty Crocker light frosting.
Preheat oven to 350 degrees.
Mix all the ingredients together (it should be watery, if it's not add more water).
Take Betty Crocker Rich and Creamy icing and pour it into a microwavable bowl add a tablespoon of butter Put it in the microwave.
Put the cake in Set the timer for 29 minutes.
Once the cake is cooked enough stick a toothpick in the middle half way down When the toothpick has almost fallen out the cake shold be ready if not add five minutes to the clock.
br>Stir (by hand) dry cake mix, oil and eggs in
Bake Duncan Hines Classic White Cake as directed on box (in 9 X 13 pan).
Let the cake cool completely.
Slice brown edges off top and sides of cake and crumble white cake in large bowl.
Mix crumbled cake with 1/2 can Betty Crocker Vanilla Icing.
After mixing well roll into balls. Chill for 30 minutes.
Melt vanilla almond bark as directed on package.
Roll cake ball into the melted vanilla bark and place on wax paper until coating if firm.
ineapple over all.
Mix cake ingredients according to the package
Remove 1/2 C. dry cake mix, reserve.
Beat remaining
emove 1/2 cup dry cake mix; reserve.
Beat remaining
- or 9-inch round cake pans with shortening (do not
Mix cake mix, eggs, oil and water.
Heat oven to 350\u00b0. Generously grease pan with grease or butter.
Pour half of cake batter into a medium size pan.
Cook for 29 to 34 minutes.
Take out and let cool.
Cook the remainder of mix while the first one is cooling.
Bake Betty Crocker's sour cream white cake mix in 9 x 13-inch pan.
Pour 1 cup boiling water on wild strawberry Jell-O.
While still hot, poke holes in cake.
Spoon Jell-O slowly over cake. Chill.
Mix pudding according to directions; pour over cooled cake. Cover with 1 quart Cool Whip.
Chill for several hours before serving.
Beat cake mix, pudding mix, oil, water and orange juice.
Add eggs, one at a time, beat on high for 2 minutes.
Remove about 1/4 to 1/3 of batter to smaller bowl and set aside.
Add 3/4 cup Hershey's syrup to large batter and beat until mixed.
Pour into well-greased and floured Bundt pan.
Take reserved batter and pour onto chocolate batter, keeping away from sides and tube.
Can substitute other pudding flavors, such as banana or chocolate. Bake at 350\u00b0 for 45 to 60 minutes.
Test for doneness.