To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
Mix as directed on box.
This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.
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 well the cake mix, butter and 2 eggs.
Spread into greased and floured 9-inch square cake pans.
Mix the powdered sugar, cream cheese and 2 eggs; spread over previous mixture.
Bake for 35 minutes at 350\u00b0 or until dark golden brown.
Cakes will settle in center when cool.
Preheat oven to 375\u00b0.
Grease and flour two 9 x 1 1/2-inch round cake pans.
Put dry cake mix, butter, applesauce, eggs and cinnamon into a large mixer bowl.
Beat 4 minutes at medium speed. Stir in walnuts.
Bake at 375\u00b0 for 30 to 35 minutes.
Preheat oven to 400\u00b0.
Grease 24 muffin cups.
Combine dry cake mix, oats and salt in bowl.
Beat together milk, eggs and butter.
Add to dry ingredients, stirring just until moistened. Spoon into muffin cups, filling 2/3 full.
Bake at 400\u00b0 for 13 minutes or until golden brown.
Serve with honey or jam.
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 cake mix according to box directions.
Bake 4 thin layers. Stack while hot.
While cake is cooling, mix frozen coconut that has been thawed out with sugar and sour cream.
Mix good and spread.
Cook cake at 375\u00b0 or if oven is slow, make it 400\u00b0, but watch it.
Be sure to grease the pans, flour them and line with wax paper.
(Note: Always use this particular cake mix for no other will work.)
Cake:
Preheat oven to 375\u00b0.
Grease and flour two 9-inch round cake pans.
Mix cake mix, water, eggs, margarine and 1/4 cup peanut butter.
Pour into pans and bake for 25 to 30 minutes. Cool on wire rack.
Preheat oven to 375\u00b0.
Grease and flour 2 (9 x 1 1/2-inch) round cake pans.
Put dry cake mix, butter, eggs, applesauce and cinnamon into large mixer bowl.
Beat for 4 minutes at medium speed.
Stir in black walnuts.
Turn batter into pans and spread evenly.
Bake at 375\u00b0
for 30 or 35 minutes following package directions for doneness test and cooling.
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.
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.
Preheat oven to 375\u00b0.
Blend cake mix, sour cream, oil, sugar, water and eggs in a large mixer bowl.
Beat 2 minutes at high speed.
Pour batter into a greased and floured 10-inch tube pan. Bake at 375\u00b0 for 45 to 55 minutes or until cake springs back when lightly touched.
Cool right side up for about 25 minutes, then remove from pan.
Serves 12 to 16 persons.
Mix cake mix and pudding together.
Add oil and water.
Add eggs, beating well after each.
Add both flavorings.
Beat 6 to 7 minutes.
Grease Bundt pan well and sprinkle half of nut and sugar mixture in pan (coat all over as if it were flour).
Pour half of batter into pan.
Sprinkle rest of mixture
over batter.
Pour in remaining batter.
Bake at 375\u00b0 for 45 minutes.
Check to see if done; it may take 55 minutes.
Preheat oven to 375\u00b0.
Grease and flour 2 round cake pans. Put dry cake mix, butter, applesauce, eggs and cinnamon into a large bowl.
Beat 4 minutes at medium speed.
Stir in walnuts. Turn into pan and spread evenly.
Bake at 375\u00b0 for 30 to 35 minutes.
Follow package directions for doneness.
Cool.
Frost with Mocha Frosting.
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 375\u00b0.
Grease and flour 2 (9 x 1 1/2-inch) round cake pans.
Put dry cake mix, butter, applesauce, eggs and cinnamon into large mixer bowl.
Beat for 4 minutes at medium speed.
Stir in black walnuts.
Turn batter into pans and spread evenly.
Bake at 375\u00b0 for 30 to 35 minutes.
Use Mocha Frosting.
Preheat oven to 375\u00b0.
Grease and flour two 9 x 1 1/2-inch round cake pans.
Put dry cake mix, butter, applesauce, eggs and cinnamon into large mixing bowl.
Beat for 4 minutes at medium speed.
Stir in black walnuts.
Turn batter into pans and spread evenly.
Bake at 375\u00b0 for 30 to 35 minutes.
Add the eggs, oil and milk to the cake mix.
Mix all ingredients together; beat at medium speed for 4 minutes.
Bake in greased pan (about 16 1/2 x 10 1/2-inch) for 15 minutes at 350\u00b0.
Preheat oven to 375\u00b0. In a small cup, mix together the 3 extracts. Spray a 13 x 9 baking pan with Pam baking spray. In a large bowl, stir together the cherry pie filling, pineapple and extract mixture. Pour mixture evenly into the baking pan. Sprinkle cake mix evenly across the top of the mixture. Bake in oven at 375\u00b0 for 40 to 45 minutes.
Make the cake mix as directed in a 13 x 9-inch pan. Cool. Punch holes all over the cake.
Mix the condensed milk and cream of coconut. Spread over slightly warm cake.
Refrigerate overnight. Frost with the Cool Whip. Sprinkle white or tinted coconut on top.