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Mix in sour cream, buttermilk, food color and vanilla. Gradually beat
Cream shortening and sugar well.
Add eggs and beat again.
Dissolve cocoa in hot water, add.
Add buttermilk alternately with dry ingredients which have been sifted together 3 times.
Add vanilla and food coloring and beat well again.
Makes 2 layers or may use 9 x 13 baking pan for a sheet cake.
Bake in 325\u00b0 oven about 50 minutes to 1 hour.
This is great with a fudge or very rich chocolate icing.
ubstitute, remaining chocolate chips, red food coloring, 1 teaspoons Splenda, and
ined Texas Muffin (or regular cupcake) tin, filling each one about
he specified temperature in your cupcake recipe.
Line muffin tins with
Mix Sugar, Flour, Coco together.
Mix Eggs, Oil and Water together. Add to Dry Ingredients.
Mix soda, buttermilk and vanilla together and add to mixture.
Pour into a a 9X13 pan. I always grease and flour, but not really sure if this step is even necessary, you would never want to take this cake out of the pan. I can't imagine it ever sticking.
350 oven for 60 minutes.
* I never have buttermilk in the house, so I use Recipe #124413. I also use Kittencal's #89207.
ANGEL FOOD CAKE: Preheat oven to 375\
ool your favorite cupcake recipe.
Place frosting on the cupcake and top
rosting and mix with orange food gel until frosting is bright
Mix cake mix, pudding mix, nuts, and coconut flakes.
follow cake box directions (add wet ingrediants).
spray or rub cupcake pan so mix doesnt stick.
bake at 350f for about 20 minutes or until knife comes out clean --
let cool and frost with your favorite icing.
he two layer size packaged devils food cake mix in a large
Prepare the devils food cake mix as package instructs. Set aside.
In a separate large bowl beat with an electric mixer the heavy cream until whipped and fluffy.
Fold in the devils food cake mix into the heavy cream.
Pour into individual cups.
Refrigerate covered for at least four hours or overnight if possible.
Uncover and serve chilled.
lavor cake mix (I used devils' food).
Put both in zip
Preheat oven to 350\u00b0, grease and flour jelly roll pan.
Prepare cake following package directions for basic recipe.
Pour into pan. Bake at 350\u00b0 for 20 to 25 minutes or until toothpicks inserted in center comes out clean.
Mix all together and bake for 350 degrees for 7 to 9 minutes. This recipe works great with different cake mixes and different chips, like butter flavor cake mix with butter brickle bits or broken bits of Butterfinger bars.
Bake cupcakes; cool and ice with yellow icing (white icing with 3 to 4 drops of yellow food coloring; stir).
Place one marshmallow on center top.
Dip bugle in red icing and place on top of marshmallow.
Make a ball of red icing and mold on the pointed end of the bugle.
Arrange 8 Good-N-Plenty around the marshmallow on top of the cake (alternate colors).
Dip toothpick in food coloring and draw a face on the marshmallow (like +'s).
No mixer needed for this recipe. Just stir ingredients together with spoon. Pour into greased 9 x 13 pan. Bake at 350\u00b0 for 40 minutes. Serve plain or with ice cream or whipped cream.
Preheat oven to 350*F.
Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
Stir 1c. of the chocolate chips into the batter.
In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
Pour cake batter into bundt pan.
Sprinkle the other half of the sugar and butter mix on top of the cake.
Bake at 350*F for 1 hour.
Glaze with your favorite chocolate frosting. ( ...
ollowing directions:
Devil's Food Cake: Cream 1/2 cup