Mix cake mix, sugar, sour cream, oil, salt, vanilla and eggs. Grease and flour Bundt pan.
Pour small amount of batter into pan.
Mix together brown sugar, cinnamon and chopped nuts.
Add part of the brown sugar mixture to the pan.
Continue layering until both mixtures are used up.
Bake at 350\u00b0 for 50 to 60 minutes.
Cool in pan 10 minutes.
Remove from pan and cool completely.
Drizzle with 1 cup of powdered sugar and 1 tablespoon milk mixture.
In a large bowl, mix cake mix, pudding, sour cream, oil and 4 eggs.
Mix well.
In another small bowl, mix nuts, brown sugar, cinnamon and flour.
Set aside.
Prepare cake mix according to directions on box.
Mix sugar, sour cream and 1 1/2 packages of frozen coconut.
Do not cook, just stir well.
Pour on cake (still in pan) and sprinkle with remaining 1/2 cup coconut.
Mix yellow cake mix, eggs, sour cream and oil.
Spread 1/2-inch in bottom of 9 x 13-inch pan.
Combine brown sugar and cinnamon; sprinkle over cake mixture.
Spread other half of cake mixture in pan and swirl with knife.
Bake at 325\u00b0 for 40 minutes.
Bake cake mix according to directions on box.
Mix sugar, sour cream and coconut; set 1 cup of this mixture aside.
Ice cake layers with coconut mixture.
Mix cake mix, sugar, sour cream, oil, eggs and milk. Add vanilla and beat again. Fold in floured nuts.
Pour half of the batter into tube pan. Combine cinnamon and brown sugar.
Sprinkle over first half of batter, then add remaining batter.
Bake for 50 minutes or until done at 300\u00b0.
Do not preheat oven. In a large bowl, combine cake mix, sugar, sour cream, oil and eggs. Beat on low speed to blend, then on medium for 4 minutes. Pour 2/3 of batter into greased and floured 12-cup capacity Bundt cake pan. Drop raspberries on top of batter and top with remaining batter. Place in cold oven; set temperature to 325\u00b0. Bake for 50 to 60 minutes or until cake tester comes out clean. Cool cake in pan for 10 minutes, then turn out on cooling rack. When cool, spoon on Raspberry Glaze.
In small bowl, toss together the brown sugar, cinnamon and walnuts; set aside.
Grease and flour 4 small (4 x 8-inch) bread tins.
With mixer, beat together cake mix, pudding, sour cream, eggs, oil and water.
Pour half of batter into tins.
Sprinkle half sugar mixture on top, then add remaining batter and over that remaining sugar mixture.
Bake in preheated oven for 30 to 35 minutes.
(Makes nice coffee cake in Bundt pan.)
Heat oven to 350\u00b0.
Grease and flour two 9-inch layer pans. Combine in large bowl and mix at medium speed for 2 minutes the cake mix, water, sour cream and eggs.
Bake for 30 to 35 minutes. Cake is done when toothpick inserted comes out clean.
Cool in pan on rack for 15 minutes.
Remove from pan and cool completely. Refrigerate for 1 hour (for ease in splitting layers).
Mix sugar, cinnamon and nuts; set aside.
Mix pudding, cake mix, oil, sour cream and eggs together.
Put half of batter into a tube pan.
Sprinkle half of nut mixture on top.
Add the rest of the batter.
Sprinkle with the remaining nut mixture.
Bake at 350\u00b0 for 1 hour.
Cool in pan.
Mix cake mix, sugar, sour cream and oil; add eggs, one at a time.
Beat thoroughly.
Grease Bundt pan with soft butter or margarine.
Sprinkle with brown sugar and nuts.
Pour in batter. Bake at 350\u00b0 for 1 hour.
Mix 1/2 box cake mix, butter, vanilla, peanut butter and eggs together.
Add other 1/2 box of cake mix, then stir.
Preheat oven to 400\u00b0.
Drop dough onto cookie sheet; bake until brown.
Preheat oven to 350\u00b0.
Put box cake mix in a large bowl and add eggs and oil.
Mix well until the batter shows no lumps. Using teaspoon, drop batter about 2 inches apart on an ungreased cookie sheet.
Bake for 8 to 10 minutes.
Be sure to let them cool before serving with a cold glass of milk.
To make these cookies extra special, you can add some raisins, nuts, or chocolate chips. Simply delicious!
side.
TO MAKE CAKE: Combine pears, sour cream, egg substitute, and vanilla
For the filling: Beat the cream cheese and peanut butter until
ILLING:
combine 2 tbls cake mix, brown sugar and cinnamon in
ust with flour.
Place cake mix, pudding, sour cream, water, oil and eggs
br>Grease a 8 inch cake pan and line with either
Preheat oven to 325 degrees. Spray bundt pan with cooking spray.
Combine cake mix, sugar,sour cream, and oil. Add eggs and mix on low speed for 1 minute. Increase mixer speed to medium-high and beat for 4 minutes, or until light and fluffy.
Toss cranberries with flour. Fold in cranberries, pecans, zest and orange oil (if using).
Pour into prepared pan, bake for 35 minutes, or until it tests done.
Cool the cake in the pan for 20 minutes, then turn on to rack.
In a large bowl, mix ricotta, sour cream, regular tub margarine, vanilla, buttermilk,