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.
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.
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.
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.
- 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.
Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan).
Let the cake cool completely and crumble in large bowl.
Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
After mixing well roll into balls. Put in freezer for 30 minutes.
Melt chocolate almond bark as directed on package.
Roll cake ball into the melted chocolate bark and place on wax paper.
You can drizzle a little white chocolate on top for design. Also, they look very nice in mini muffin cups.
Prepare German chocolate cake mix as directed on box. Bake in 2 layers and when cool, split each layer to make 4 thin layers. Mix cream cheese, Cool Whip and sugar until well blended. Place mixture between layers. Top cake with Betty Crocker sour cream chocolate frosting.
Mix cake
mix
as
directions say.
Take out enough mix for 1 plain
layer.
To
remaining
mix, add nuts and spices. Bake 20 to 25 minutes until toothpick stuck in center of cake comes out clean.
When
cake
is cool, spread Royal Pineapple Filling (page 72)
between layers, putting light layer in the middle.
Frost top
and sides with Betty Crocker fluffy white frosting mix.
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.
Butter 9 x 13-inch pan.
Mix pudding with milk.
Add Cool Whip.
Pour 1/2 of mixture over crackers, then remaining pudding. Add another layer of crackers and refrigerate 1 hour.
Frost with Betty Crocker chocolate frosting.
lend.
Tear angel food cake into 1-inch pieces or
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.)
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.<