ag, seal and then roll with a rolling pin until crushed
In a medium size bowl, combine cake mix, oil, eggs, buttermilk, cocoa and food coloring.
Bake according to package instructions.
This quick version is rather like a pound cake.
Preheat oven to 350 degrees.
Grease and flour bundt pan, I use Bakers Joy baking spray.
Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
Then beat on medium speed for 4 minutes.
Fold in all other ingredients until well mixed.
Pour into prepared bundt pan.
Bake for 50 minutes or until toothpick inserted into cake comes out clean.
Cool in pan on wire rack for 15 minutes.
Invert and remove cake from pan onto wire rack.
Cool completely.
Dust with confectioners sugar.
lour a bundt pan.
In large bowl, combine all cake ingredients
Mix cake mix, 1/2 cup
sugar and Crisco oil together, beating well.
Add eggs, one at a time, beating well after each egg.
Then add sour cream.
Mix well, but do not beat hard after adding sour cream.
Spray or grease and flour Bundt pan.
Add 1/2 of the batter to the pan.
Mix together cinnamon and 1 tablespoon sugar.
Sprinkle over batter in pan, then add remaining batter.
Bake at 350\u00b0 for 50 minutes.
Let cool in pan for 10 minutes before turning out.
pray, then dust with flour.
Place the cake mix, cream cheese, water
Chop nuts, mix with chips and sprinkle with some of the dry cake mix or a little flour.
Coat well and set aside.
Mix other ingredients (beat with mixer).
Put about 5 tablespoons plain batter in Bundt pan which has been sprayed with Baker's Joy or greased and floured.
Fold nuts and chips into remaining batter and pour into pan.
Bake at 350\u00b0 for 55 to 60 minutes.
Let stand in pan for 15 minutes before turning out.
Heat oven to 350\u00b0. Generously grease 12-cup Bundt pan with shortening; lightly flour. Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with spoon until blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
Blend cake mix (reserve 2 tablespoons), sour cream, oil, sugar, water and eggs with electric mixer.
Beat 2 minutes at high speed.
Pour half of the batter mixture in a well-greased and floured 10-inch tube or Bundt cake pan.
Combine brown sugar, cinnamon and 2 tablespoons reserved dry cake mix.
Sprinkle over batter in pan.
Add 1 cup chopped pecans to remaining batter and pour evenly over batter in pan.
Bake at 375\u00b0 for 45 to 55 minutes.
Cool upright for 25 minutes before removing from pan.
Grease and flour bundt pan. Sprinkle almonds in bottom and slightly up sides of pan. Mix remaining ingredients together and beat 2 minutes with mixer. Pour batter in pan. Bake at 325\u00b0 for 55 minutes. As soon as cake comes out of oven, punch as many holes as you can in it with an ice pick. Slowly pour on about 1/2 of glaze. Invert cake on plate and spoon on remaining glaze.
Grease and flour pan (I use a Bundt pan).
Melt butter.
Add brown sugar and mix together.
Pour into Bundt pan.
Add pineapple rings on top of this mixture. Top with cherries and pecans. Prepare cake as directed except use 1/2 pineapple juice instead of full amount of water.
Chopped nuts may be added to mix.
Cook as directed on box and enjoy.
Preheat oven to 375\u00b0.
Grease and flour Bundt pan or tube pan. Combine cake mix, eggs, applesauce, butter and cinnamon in a large bowl.
Beat at medium speed with electric mixer for 4 minutes.
Stir in walnuts.
Pour into pan.
Bake at 375\u00b0 for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes.
Invert onto serving plate.
Cool completely.
Dust with confectioners sugar.
Combine all ingredients and blend with mixer until smooth. Pour batter into Bundt pan sprayed with Pam.
Bake at 350\u00b0 for 35 to 45 minutes.
(My oven takes about 42 minutes for it to be done correctly.)
Cool in Bundt pan on rack for 15 minutes.
Remove from pan onto serving plate and cool completely before covering.
Mix all ingredients with a mixer until thoroughly mixed. Pour into Bundt cake pan and bake at 350\u00b0 for 45 minutes. After cake has cooled some, mix 1 cup of powdered sugar and 2 tablespoons of milk (you may have to add just a little more milk than this to get the consistency that you want) and pour over cake.
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.
Preheat oven to 350\u00b0. Spray a Bundt cake pan with Pam cooking spray. Mix all above ingredients and pour into pan. Bake for 40 to 45 minutes. When toothpick inserted in middle of cake comes out clean, cake is done. Let cool for 2 minutes. Dump cake on a cake platter and slowly pour topping all over cake, letting topping soak in. Let cool, then serve.
Preheat oven to 350\u00b0.
Mix all ingredients except cinnamon sugar mixture.
Mix well for about 5 minutes.
Grease Bundt pan liberally with margarine and coat sides with some of cinnamon sugar mixture (enough to coat).
Pour 1/2 of batter in pan. Sprinkle with rest of cinnamon sugar mix.
Pour remaining batter into pan.
Bake 50 to 55 minutes.
Leave in pan 15 minutes to cool.
Mix cake mix, 1/2 cup
sugar and Crisco oil together, beating well.
Add eggs, one at a time, beating well after each egg.
Then add sour cream.
Mix well, but do not beat hard after adding sour cream.
Spray or grease and flour Bundt pan.
Add 1/2 of the batter to the pan.
Mix together cinnamon and 1 tablespoon sugar.
Sprinkle over batter in pan, then add remaining batter.
Bake at 350\u00b0 for 50 minutes.
Let cool in pan for 10 minutes before turning out.
Mix ingredients well (about 2 minutes). Bake in greased and floured or greased and sugared Bundt pan about 1 hour at 350\u00b0. A glaze is nice on this cake. Put on after cake has cooled or just warm. Let cake cool about 10 minutes in pan before putting it on plate.