ineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for
oated pans.
Place the Duncan Hines mix in a container .
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.
br>Set aside and prepare frosting.
FROSTING:
Use the butter
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 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.
Combine Duncan Hines milk chocolate frosting and Jif creamy peanut butter in large bowl.
Stir with wooden spoon until blended.
Add oats and chopped peanuts.
Stir until thoroughly blended.
Press candy mixture into ungreased 8-inch square pan. Cut in 36 pieces.
Decorate tops with peanut halves.
Store in covered container in refrigerator.
Makes 1 3/4 pounds of candy.
Bake 2 (12-inch) cakes (Duncan Hines white cake mix) as directed. Cool. Frost with can of cake frosting. Use whipping cream, then add coconut.
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.
ne (18.25 oz box) Duncan Hines Classic White Cake mix, followiing
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.
Mix brownie mix as instructed on box.
Pour half of mixture into a 9 x 13-inch greased pan.
Mix cream cheese and butter with remaining ingredients.
Pour cream cheese mixture over brownie mixture.
Add remaining brownie mixture on top and swirl with a knife to marble.
Bake at 350\u00b0 for 40 minutes.
Cool and frost with Duncan Hines chocolate frosting.
Preheat oven to 350\u00b0.
Grease and flour a 13 x 9 x 2-inch pan. Combine cake mix, eggs and oil in a large bowl.
Beat at medium speed with mixer for 2 minutes.
Stir in apples, nuts and raisins. Bake at 350\u00b0 for 45 minutes.
Cool completely.
Serves 12 to 16. Frost with Duncan Hines vanilla frosting.
Cook Duncan Hines yellow cake mix as directed (2 layers). Allow to cool completely.
Mix and refrigerate the sour cream, sugar and thawed coconut.
When cake layers are cooked, cut them - making four layers.
Pour chilled filling between layers, reserving one cup of filling for frosting.
Mix the top three ingredients together and pour into a greased 9\"x13\" pan. (or you can use parchment paper/aluminum foil, that will help you take it out of the pan).
Bake in 350 degree oven for 10 - 15 minutes, watch it doesn't brown too much. Let cool completely.
When it is cool, ice with Duncan Hines cream cheese icing and sprinkle with remaining Skor bits. It also freezes well so you can make it up ahead of time. Enjoy.
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>For the Ginger Buttercream Frosting:
Beat butter with an
/4 cup cream cheese frosting on top of layer. Spread
Mix cake mix, water and oil.
Add eggs, one at a time.
Beat after each one.
Stir frosting into batter.
Add nuts.
Mix well. Cook in Bundt pan at 350\u00b0 about 50 minutes.
Mix the first 4 ingredients with mixer.
Add the frosting; mix well.
Add the chopped pecans; mix well.
Spray and flour a Bundt pan.
Pour mixture in.
Bake on top rack of oven at 350\u00b0 for 45 to 60 minutes.
Remove from pan while hot.