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.
ch bottomless ring mold with aluminum foil on
egrees.
Pour the cake mix into a mixing bowl.
Preheat oven to 325\u00b0.
Spray bundt pan with Pam and dust with confectioners sugar.
Mix together cake mix, sugar, oil, eggs, sour cream, almond and vanilla extract.
Blend well.
Pour half of the batter into the bundt pan.
Sprinkle sugar and cinnamon mixture over the batter and add the remaining batter.
Bake at 325\u00b0 for one hour and 10 minutes.
Cool 10 minutes in pan.
Remove from pan and cool completely on wire rack.
Sprinkle cooled cake with confectioners sugar.
Store covered in refrigerator.
Mix ingredients and beat for 8 minutes at medium speed.
Pour 1/2 of the batter into a Bundt pan sprayed with Pam.
Cover with sugar, cinnamon and chopped nuts.
Cover with last half of batter; sprinkle cinnamon and sugar.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Dust with powdered sugar.
Crumble 1/2 cake in punch bowl or other large bowl.
Mix large box of pudding mix and put 1/2 over cake.
Then put 1/2 of fruit, then 1/2 can pineapple and 1 carton Cool Whip and sprinkle with nuts.
Repeat procedure with the other 1/2 ingredients. Refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper.
Stir pumpkin filling, sugar, evaporated milk, eggs, cinnamon, and salt together in a bowl; pour into prepared pans. Sprinkle cake mix over top; cover with chopped pecans. Drizzle melted butter evenly over the surface.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes; chill in the refrigerator. Flip the pan over onto a plate to remove the pie; cut into wedges.
x13-inch baking pan.
Mix white cake mix, 2 eggs, and 1
turning over halfway.
Remove with a slotted spoon and drain
Preheat to 325*.
Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
Blend, then beat at medium speed for 2 minutes.
Pour batter into greased 9x13 pan, or two 8x8 pans.
Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
Serve warm or room temp; stays moist for several days.
In one bowl mix all ingredients. Will have some
Bake cake according to package.
Crumble into pieces and place in punch bowl.
Pour pineapple, with part of the juice reserved, over the cake.
Prepare vanilla pudding mix and add the bananas. Pour over the cake mixture, then on top of pudding, pour the cherry pie filling.
Top with Cool Whip.
Cover and chill.
Add nuts, coconut and cherries on top before serving.
nch baking pan with cooking spray.
Combine cake mix, eggs, and oil
Mix cake mix, butter or margarine and 2 eggs together (will be thick).
Spread in ungreased 13 x 9-inch pan.
Mix cream cheese, 2 eggs, 1 box powdered sugar and vanilla together (will be thin). Pour on top of other mixture and bake at 350\u00b0 for 35 to 40 minutes.
Sprinkle with powdered sugar.
ound baking pans.
Combine cake mix, water and egg whites.
Break angel food cake into small pieces in square dish with lid. Add Cool Whip and mix with cake. Mix cream cheese and powdered sugar together and add to cake mixture. Add cherry pie filling on top. Chill.
n mixing bowl.
Add cake mix, 1 cup flour, eggs, oil
Stir together the ingredients (it will be very thick).
Press into a greased 9 x 14-inch pan.
Bake at 350\u00b0 for 20 to 25 minutes for a chewy brownie (slightly longer for a cake type).
Combine all ingredients and mix well.
Drop by a teaspoon onto an ungreased cookie sheet and flatten with a fork which has been dipped in water. Bake at 350\u00b0 for 10 to 12 minutes.