Prepare Duncan Hines angel food cake mix according to directions on box.
Let cool.
Break into bite size pieces.
Line 13 x 9-inch pan with pieces.
Prepare 1 package chocolate pudding mix according to directions.
As it begins to boil, stir in 1 package chocolate bits.
Cool slightly.
Fold in 1 carton Cool Whip.
Pour over angel food cake bits.
Ice with 1 carton Cool Whip.
Put pecan bits on top.
oated pans.
Place the Duncan Hines mix in a container .
heese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for
Combine melted butter and dry cake mix.
Reserve 1/2 cup of this topping for top crust.
Pat remaining crumb mixture in ungreased 13 x 9 x 2-inch pan.
Top that layer with combined peanut butter and Marshmallow Creme; spread evenly.
Crumble remaining mixture over that.
Bake 20 minutes at 350\u00b0.
Cool. Makes 3 dozen bars.
Combine melted butter and dry cake mix. Mixture should be crumbly. Save 1 1/2 cups of this mixture for the topping. Pat remaining crumb mixture into a ungreased pan. Combine peanut butter and marshmallow creme together. Spread over the crumb mixture. Crumble the 1 1/2 cups cake mixture over all and bake for 20 minutes at 350 degrees. Let cool and cut into squares.
Bake Duncan Hines Devil's Food Cake per package directions.
Follow directions on box.
Take out about 1/3 to 1/2 of the batter and add peppermint and food coloring.
Mix.
Drop batter in tube pan, alternating red and white.
Bake angel food cake as directed; cool.
Slice 1-inch from top and make a well, not through bottom or sides.
Mix 1 package vanilla pudding with cold milk; let thicken.
Take peach pie filling and 1/2 vanilla pudding; mix well.
Fill well with this. Whip the cream and add other 1/2 vanilla pudding.
Replace top of cake.
Ice with cream and vanilla pudding; place in freezer.
Just before serving, remove from freezer about 20 minutes.
Can be kept in refrigerator.
The program at food com would not accept Duncan Hines Brand for some
Blend all ingredients except chocolate chips.
Beat at medium speed for 3 minutes.
Then fold in chips.
Pour into prepared bundt cake pan.
Bake at 350\u00b0 for 40-45 minutes.
Empty cake mix into large bowl.
Add eggs, hot water and Crisco oil.
Mix well with fork or wire whisk until smooth and thick (about 200 strokes).
Pour half of batter into a microwave safe cake pan.
If a small pan is used, do not pour more than half full. Microwave on High 6 to 7 minutes, longer for low wattage ovens. Cake is done when it pulls away from sides of dish and top is dry. If not done, continue baking at 30 seconds intervals.
Bake only 1 layer at a time.
De-pan immediately.
Cool 5 to 15 minutes and frost (small ...
Cook milk and flour together until thick. Set aside to cool.
Beat the butter and crisco together for 4 minutes.
Add sugar to butter mixture and beat 4 more minutes.
Add cooled milk and flour mixture to bowl and beat another 4 minutes.
Add vanilla and almond extract and beat until integrated into frosting.
This easily frosts a two layer cake or 11x13 sheet cake. Best with Duncan Hines Devils Food cake.
Bake as directed and cool completely.
Cut into 4 layers or make 2 layers.
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.
Bake as directed for 2 layer cake.
Substitute milk instead of water.
Cool.
Mix Crisco, milk, sugar, vanilla and salt with mixer on high speed for 5 minutes.
Add powdered sugar.
Beat 4 minutes and spread between layer, then ice with Duncan Hines frosting.
Cook cake as directed on box.
Set aside to cool.
Mix together sugar, milk, margarine and water; heat.
After heated, add marshmallows.
After marshmallows are melted, add vanilla. Mix well.
Stir in coconut.
Mix well.
Slice both layers of cake. Spread mixture over.
Replace layers, icing with Duncan Hines dark chocolate frosting.
Mix Duncan Hines according to package.
Mix Polly-O, sugar and vanilla until smooth.
Add chips to Polly-O mixture and add Duncan Hines.
Bake according to package directions.
Mix above ingredients together.
Bake in 3 round pans (greased and floured) for 25 minutes at 350\u00b0.
Frost with Duncan Hines Homestyle Dark Chocolate Frosting.
Preheat oven to 375\u00b0.
For cake, add peppermint extract and 6 to 8 drops food coloring to egg white packet and water.
Prepare, bake and cool cake following package directions.
Serve each cake slice with vanilla ice cream, chocolate fudge ice cream topping and crushed peppermint candy.
*Note:
You can use different kinds of fruit and then change the kind of gelatin and food coloring. Also sugar-free gelatin can be used to make this a dieter's delight.