n a large bowl, combine cake mix, eggs, oil, and water
b>cake rack to finish cooling.
Frost top and sides with Easy
br>Combine and mix well cake mix, butter, eggs, water, oil
br>Frost with Quick and Easy Chocolate Frosting, if desired.
Cut
Spray two 10-inch round cake pans with baking spray; set
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.
Follow directions on box for cake batter. Add honey to batter. Fold in chocolate chips. Bake following box directions. Allow to cool. Then frost with vanilla cake frosting.
Cream sugar and butter.
Beat in one egg at a time.
Add flour and buttermilk.
Mix well.
In a separate small bowl, mix cocoa and red food coloring, making a paste.
Add vinegar to paste and mix well.
Add mixture to first batter, stirring until thoroughly blended.
Add salt and mix well.
Pour batter into greased cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Red Velvet Cake Frosting.
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
Preheat oven to 350\u00b0.
Grease bottom only of 13 x 9-inch pan. Combine cake mix, butter and 1 egg.
Stir until moist.
Pat into pan.
Blend frosting mix into softened cream cheese.
Reserve 1/2 cup for frosting.
Bake bars.
Add 2 eggs to remaining frosting mixture.
Beat 3 to 5 minutes at high speed.
Spread over base. Bake at 350\u00b0 for 30 to 40 minutes.
Cool; frost.
Cut into bars. Refrigerate leftovers.
Makes about 36 bars.
ery important because if your frosting is too thick, it will
For cake: In a bowl, cream butter
Do not use a cake tester, toothpick, or skewer to
blend cake mix, water, oil, eggs and bananas in a large bowl until moistened. beat with a mixer for 2 minutes.
bake 350 for 35-40 minutes.
cool cake completely.
for frosting: mix together cool whip and banana cream pudding mix. spread on cooled cake.
store in the frig.
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a large bowl whisk eggs, then add in all remaining ingredients except the cream cheese frosting; mix to combine well.
Transfer to prepared baking pan.
Bake for about 30-35 minutes or until cake tests done.
Cool completely then frost with cream cheese frosting.
br>Spray two 8\" round cake pans with nonstick spray.
Mix first 4 ingredients; beat as directed on cake mix.
Add frosting to batter.
Bake in angel food pan in 350\u00b0 oven for about 55 minutes (grease and flour pan).
Preheat oven to 350\u00b0.
Grease an 8x8x2-inch square pan.
In a medium bowl, combine all ingredients and beat for one minute at medium speed with a hand mixer.
Pour batter evenly into prepared pan.
Tap pan on counter once or twice to release any air bubbles.
Bake at 350\u00b0 for 25-30 minutes or until cake tests done (or 375\u00b0 for 20-25 minutes).
For Frosting: Mix all ingredients in a bowl until blended and it reaches spreading consistency. Spread evenly over cake.
Spray desired size pans with cooking spray.
Prepare cake mix according to package directions with the following modifications: Add 1 tablespoon all-purpose flour to the dry mix and stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil.
Bake and cool as directed.
Frost cake with your choice of Betty Crocker Creamy Deluxe light frosting and garnish with fresh berries if desired.
Heat oven to 375\u00b0.
In a large bowl, combine cake mix, oil and eggs.
Stir by hand until thoroughly moistened.
Stir in decorator sprinkles from cake mix.
Shape dough into 1-inch balls.
Place 2-inches apart on ungreased cookie sheet.
Flatten with bottom of glass dipped in sugar.
Bake for 6 to 8 minutes or until lightly browned.
Spread frosting over cookies.
Makes 3 dozen.