n electric mixer beat the cake mix with the mayo, water, eggs
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.
Sprinkle last ingredient in cake mix and beat 4 minutes.
Mix and pour into greased pan (9 x 15-inch).
Bake at 375\u00b0 for 30 minutes.
While still hot, punch holes in top with toothpicks and pour icing on cake!
Cake:
Preheat oven to 350.<
Prepare Bundt pan by greasing well and dusting with granulated sugar.
Preheat oven to 350\u00b0.
Mix cake mix, pudding mixes and hot water.
Add oil and eggs.
Stir in chocolate chips, pecans and vanilla.
Bake 1 hour to 1 hour and 15 minutes until done.
Cool, then frost.
Mix together graham crumbs, nuts, brown sugar, cinnamon and margarine.
Separately mix cake mix with oil, water and eggs. Alternate layers of cake mix and crumb mixture.
Bake at 350\u00b0 for 45 to 50 minutes.
Ice with mixture of 2 cups icing sugar, lemon juice and 2 tablespoons butter.
Add flour, apple pie filling and raisins or nuts to cake mix. Make it in 2 loaf pans, greased slightly.
Bake at 350\u00b0 for 40 minutes.
Pre-heat oven according to package directions.
Make cake mix according to the package directions.
After the oil, water and eggs are added, thouroughly incorporate the whole can of icing into the batter. (I do this with a mixer on low speed).
Bake according to package directions.
Grease and flour 9 x 13-inch pan.
Mix cake mix as directed on box and pour 1/2 batter into pan.
Place filling on top and save 1/4 filling after pouring other 1/2 batter.
Sprinkle rest of filling on top of batter.
Bake at 350\u00b0 for 35 or 40 minutes.
Heat oven to 350\u00b0F. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.
br>Stir (by hand) dry cake mix, oil and eggs in a
Heat oven to 375\u00b0F Spray cookie sheet with cooking spray.
In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
In medium bowl, stir together frosting ingredients. Frost cookies with frosting.
Heat oven to 350\u00b0.
Mix about 1/2 of the cake mix, margarine, vanilla and eggs in a large bowl until smooth.
Stir in remaining cake mix, chocolate chips and nuts.
Drop dough by teaspoonfuls, about 2-inches apart onto ungreased cookie sheet.
Bake 10 to 20 minutes (center will be soft).
Cool slightly; remove from cookie sheet. Makes about 5 dozen.
Preheat oven to 350\u00b0.
Beat half the dry cake mix, the butter, vanilla, and eggs in a large bowl on medium speed until smooth, or mix with a spoon.
Stir in remaining cake mix, the nuts (if used), and chocolate chips.
Drop dough by rounded tsps about 2-inches apart onto the ungreased cookie sheet.
Bake 10-12 minutes or until edges are set (the centers will be soft).
Cool 1 minute, remove from cookie sheet to wire rack.
Mix.
Pour half of mix in pan.
Sprinkle 2 tablespoons brown sugar and 1 teaspoon cinnamon over.
Mix.
Pour remaining mix and bake at 350\u00b0 until toothpick inserted in center comes out clean. This is a delicious cake.
Add sifted cocoa
to
dry cake mix.
Prepare angel food as directed on package, increasing water to 1 1/3 cups.
After blending, fold in
chopped nuts.
Bake as directed on package. After cake has
cooled, remove from pan and serve with whipped cream.
(I use Betty Crocker cake mix; it comes out fluffier.)
Preheat oven to 350\u00b0.
In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
Bake for 25 - 30 minutes, test with a toothpick for doneness.
Cool on wire rack.
Prepare mix as directed on back of box (can use 2 whole eggs instead of 3 whites if you want to).
Add coconut flavoring and frozen coconut.
Bake at 350\u00b0 for 30 minutes.
Punch holes all over top of cake with toothpick or small straw while still warm. Heat the following mixture and pour over hot cake: evaporated milk, confectioners sugar and enough water to make mixture equal 2 cups.
Ice cooled cake with Cool Whip.
Sprinkle with frozen coconut and store in refrigerator.
Real good and moist.
lend.
Tear angel food cake into 1-inch pieces or
Preheat to 325*.
Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
Blend, then beat at medium speed for 2 minutes.
Pour batter into greased 9x13 pan, or two 8x8 pans.
Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
Serve warm or room temp; stays moist for several days.