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.
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.
irected.
Spoon 2 cups frosting into a bowl and tint
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.
efrigerate one hour.
Spread frosting over cake; sprinkle with lime
Make cake as per box directions.
Cool and crumble in large bowl.
Add the fruit and nuts.
Prepare frosting mix as per box directions.
Mix with cake and nut mixture until damp and well blended.
Pack lightly in foil lined pans.
Refrigerate at least 24 hours until set.
Bake cake as directed in two 9-inch pans.
Put coconut in bowl and let thaw.
Mix sugar, water and coconut; bring to a boil. Set aside to partly cool. Prepare frosting mix as directed on package. Stack cake by putting
1 layer on plate.
Punch holes in cake with fork.
Spoon coconut mixture on cake and let soak in. Cover with frosting mix.
Repeat with second layer, covering cake with frosting mix.
Sprinkle with thawed coconut on sides and top of cake.
Top with red cherry.
Follow the directions on the cake mix to bake a sheet cake, a layer cake or cupcakes.
Chill the whipping cream and the contents of the frosting mix.
(Do not add any other ingredients to the frosting mix.)
When the cake is cool, whip the frosting mix and cream until stiff.
Frost cake.
Top with the cherry filling.
Mix cake mix per directions for cupcakes.
Spoon mixture into ice cream cones until 1/2 full.
Bake as directed.
After cupcakes have baked and cooled.
Dip into fluffy frosting prepared as indicated on box.
Twirl them to make them look like a frosty ice cream cone.
Sprinkle with cake decorations.
Combine frosting mix (dry), corn syrup, vanilla and boiling water in a small mixer bowl.
Beat on highest speed until stiff peaks form, about 5 minutes.
Transfer to a large mixer bowl.
On low speed or by hand gradually blend in sugar.
Stir in nuts. Drop mixture by teaspoon onto waxed paper.
When outside of candy feels firm, turn over and allow to dry at least 12 hours.
Store candy in airtight container.
Makes 5 to 6 dozen pieces.
Combine frosting mix, corn syrup, vanilla and boiling water in a small mixer bowl.
Beat on highest speed for about 5 to 6 minutes or until stiff peaks form.
Transfer to a large mixing bowl on low speed; gradually blend in sugar.
Stir in nuts and then drop small amounts onto waxed paper.
Let dry for about three to four days before eating.
It helps to turn them over after one day.
Beat frosting mix (dry), corn syrup, vanilla and boiling water in small bowl on low speed until blended.
Beat on high speed about
5 minutes or until stiff peaks form.
Transfer to large bowl.
Gradually beat in sugar at low speed.
Stir in nuts. Drop mixture by teaspoon onto waxed paper.
Let stand about 4 hours or until firm.
Turn candies over.
Dry at least 12 hours. Store in airtight container.
Makes 5 to 6 dozen candies.
Mix frosting mix (dry), corn syrup, vanilla and water in a small mixer bowl.
Beat on high speed until stiff peaks form, about 5 minutes.
Transfer to larger mixer bowl.
Gradually blend in powdered sugar on low speed.
Stir nuts and drop onto waxed paper.
Let outside firm and turn over.
Allow to dry for 12 hours.
In a small mixer bowl, combine dry frosting mix, corn syrup, vanilla and boiling water.
Beat on highest speed until stiff peaks form, about 5 minutes.
Transfer to a large mixer bowl and beat on low speed, gradually blending in sugar.
Stir in nuts. Drop by teaspoonfuls onto waxed paper.
When outside of candy feels firm, turn over; dry at least 12 hours.
Store candy in airtight container.
Makes 5 to 6 dozen candies.
Bake cake according to directions on box in 2 layers.
Cool and split layers.
Mix dry frosting mix and whipping cream in cold mixing bowl until stiff.
Fold in peaches.
Frost between layers. Refrigerate.
Combine frosting mix (dry), corn syrup, vanilla and boiling water in small mixing bowl.
Beat on high speed until stiff peak forms, about 5 minutes.
Transfer to large bowl; on low speed or by hand, gradually blend in sugar.
Stir in nuts.
Drop mixture by teaspoon onto wax paper.
When outside fills firm, turn over and allow to dry 12 hours.
Store in airtight container.
In small glass mixing bowl, combine frosting mix, corn syrup, vanilla and boiling water.
Beat with an electric mixer on low speed just until blended.
Beat on high speed for about 5 minutes or until stiff peaks form.
Transfer to larger bowl.
Gradually beat in sugar on low speed.
Combine dry frosting mix, corn syrup, vanilla and boiling water in small mixer bowl.
Beat on highest speed until stiff peaks form, about 5 minutes.
Transfer to large mixer bowl.
On low speed or by hand, gradually blend in sugar.
Stir in nuts. Drop mixture by teaspoonfuls onto waxed paper.
When outside of candy feels firm, turn over and allow to dry at least 12 hours. Store candy in airtight container.
Makes 5 to 6 dozen.
Divinity can be frozen in airtight containers up to 2 months.
Beat dry frosting mix, corn syrup, water and
Combine frosting mix(dry), corn syrup, vanilla and boiling water in a small bowl.
Beat on highest speed until stiff peaks form, about 5 minutes.
Transfer to a large mixing bowl, on low speed gradually blend in sugar.
Stir in nuts.
Drop by spoonfuls on wax paper.
When outside of candy feels firm, turn over and allow to dry at least 12 hours.
Store in an air tight container.