Heat oven to 350\u00b0F. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.
n a mixing bowl, beat cake mix, remaining 1/3 cup half
large bowl combine the cake mix with brown sugar, ginger and
ven to 325.
Place cake mix in a medium bowl, cut
Mix together and pour into greased cookie sheet.
Bake 2-25 minutes at 350\u00b0F.
edium mixing bowl, beat the cake mix, softened butter, and 1 egg
ightly grease them.
Combine cake mix, graham crackers, water, oil and
9x13x2 inch cake pan.
Dump the cake mix into a large
x13-inch baking pan.
Mix white cake mix, 2 eggs, and 1
n a large bowl, mix together the cake mix, oats and butter until
Preheat oven to 350.
In large mixing bowl, beat cake mix with pumpkin, eggs and spices for 3 minutes.
Pour batter into 15x8 inch jelly roll pan that has been sprayed with vegetable cooking spray.
Bake for 23 minutes.
When bars are cool and just prior to serving, frost bars with glaze.
Glaze only the portion of the bars that will be eaten, as this dessert does not keep well once the glaze has been spread on.
Unfrosted bars can easily be frozen for later use.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, stir together the cake mix, cinnamon and cloves. Add egg, oil and applesauce; mix well. Stir in the walnuts and chocolate chips. Mix in currants if desired. spread the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until lightly browned. Cool before cutting into bars.
Mix cake mix with egg whites, oil, and
Bake a sheet cake with devil's food cake mix.
Pierce the top with a fork.
Pour condensed milk and caramel topping (mixed together) over the top.
Crush Skor candy bars and sprinkle over the topping.
Cover with Cool Whip.
Refrigerate.
Heat oven to 350 (325 for glass pan).
Combine cake mix and margarine.
Mix until crumbly.
Press into prepared 9x13\" pan.
Sprinkle with raisins and pecans.
Combine remaining ingredients until well blended.
Pour over raisins and pecans.
Bake at 350 35-40 minutes or until topping is set and light brown.
Cool.
Cut into bars.
Pour half of cake mix into bowl.
Add shortening and eggs cream till mixed.
Add remaining cake mix and mix together.
At this point they are ready to bake.
Drop by spoonfuls onto cookie sheet about 2 inches apart.
Bake at 350\u00b0 for about 5 minutes for chewy cookie.
It also will work well in a cookie press.
Also you can add chips, nuts or candy before baking (but not too good in press).
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
ith cooking spray.
Combine cake mix, eggs, and oil in a
Preheeat oven to 350 deegrees F. Have ready an ungreased 9- x 13-inch baking pan.
Combine dry cake mix, butter and egg; mix well. Press half of mixture into the bottom of the ungreased baking pan. Bake for 10 minutes in preheated oven.
Pour caramel topping over baked crust; sprinkle with reserved cake mixture. Bake an additional 20-25 minutes until lightly golden; cool completely. Cut into bars.
Beat the cake mix briefly with the egg and butter, until just blended. Press into a 9x13 inch pan lightly coated with vegetable oil spray. Sprinkle the nuts and chocolate chips on to and lightly press into first layer. Beat together the confectioners sugar, eggs and cream cheese. Spoon over top, spreading mixture evenly to edges. Bake 1 hour to 1 hours, 15 minutes at 350\u00b0 or until top is puffed and lightly browned. Cool and cut into bars. Makes 30 bars.