ineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for
oated pans.
Place the Duncan Hines mix in a container .
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
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.
Mix all ingredients together with electric mixer. Pour into well-greased tube pan. Bake 45 minutes in 350\u00b0 oven. Cool 1 1/2 hours in pan.
Bake Duncan Hines cake mix as directed.
Cool and split layers in half.
Pour 2 cups sugar in large mixing bowl.
Add 6 eggs, one at a time, beating well after each.
Add Duncan Hines cake mix.
Then add 2 cups plain flour with soda and sour cream.
Bake Duncan Hines cake mix in two 9-inch pans according to instructions on cake mix box; bake about 25 minutes at 350\u00b0.
ave made this cake with Duncan Hines Caramel flavor cake mix and
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
br>Set aside and prepare frosting.
FROSTING:
Use the butter
br>For the Ginger Buttercream Frosting:
Beat butter with an
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.
Preheat oven to 375 degrees.
Grease and flour two 8\" round cake pans.
FOR CAKE: Combine cake mix, eggs, water, pumpkin and spices in a large bowl.
Beat for 4-5 minutes.
Stir in the cup of walnuts.
Pour batter evenly into the pans.
Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
Cool before frosting.
FOR FROSTING: In a bowl, combine frosting, and 1/2 tsp cinnamon.
Mix well and frost cake.
Use walnuts for garnish.
br>Cool completely.
For frosting, place 1 cup coarsely chopped
ood com would not accept Duncan Hines Brand for some reason, so
Preheat oven to 350\u00b0F.
In a bowl, combine cake mix, instant pudding mix, pomegranate soda, egg whites and oil. Beat with an electric mixer on low speed for 30 seconds. Scrape the sides of the bowl and beat on medium speed for 2 minutes.
Stir in chocolate chips.
Fill muffin cups and bake for 25 to 30 minutes.
When cupcakes are cooled, combine rum extract with frosting. Frost cupcakes.
Mix cake mix with 1/2 box strawberries and 4 egg yolks. Mix hot water with gelatin
and
add
to
cake mix.
Add salad oil, blend well.
Beat egg
whites
until
stiff and fold into batter. Bake at 350\u00b0 for 1 hour,
in
2 or 3 layer cake pans. Put 1 layer on cake
plate
and
put 3/4 box strawberries over layer, then add frosting.
Add second layer of cake and repeat with strawberries and frosting.
Add third layer if you used 3 pans and frost over sides
and top.
Use White Mountain Frosting recipe.
ool on racks.
Filling/Frosting:
Combine all ingredients except