Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, stir together the cake mix, cinnamon and cloves. Add egg, oil and applesauce; mix well. Stir in the walnuts and chocolate chips. Mix in currants if desired. spread the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until lightly browned. Cool before cutting into bars.
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
ive you a true white cake. Do this into a bowl
Heat oven to 375 degrees.
Mix dry cake mix, pumpkin and chocolate chips together in mixing bowl.
Spoon batter in rounded drops onto baking sheet and bake 16-20 minutes The larger the spoonful, the longer it will take to cook. The cookies will be cake like.
This also makes a good bundt cake and since there is no oil or eggs like other cakes, it's lower in fat.
Heat oven to 300'.
Grease and flour a bundt pan.
In large bowl mix bananas, cake mix, pudding mix, oil, eggs, and vanilla.
Beat with mixer until smooth.
In a small bowl mix remaining ingredients.
Pour half of the batter into pan, top with brown sugar mixture, and cover with remaining batter.
Lightly swirl with knife (don't over do it).
Bake for 55-60 minutes.
Cool in pan for 10 minutes, remove, and allow to cool on rack.
Lightly dust with powdered sugar, if desired.
deep 9-inch round cake pan.
Place dried fruit
Preheat oven to 350 degrees. Gease and flour a 9x13 baking dish.
Cake:
Combine cake mix with four eggs,2/3 cup oil, 2/3 cup milk and 1 tsp cinnamon. Pour into prepared cake pan. Bake for 25 minutes.
Crumb topping:
Sift 3 3/4 cups flour, white sugar and remaining tsp of cinnamon together. Add brown sugar, vanilla and 3 sticks of room temperature butter to flour mixture. Combined with pastry cutter or fork until coarse and crumbly. Top cake with this crumb mixture and continue to bake for 20 minutes.
ightly grease them.
Combine cake mix, graham crackers, water, oil and
9x13x2 inch cake pan.
Dump the cake mix into a large
Mix cake mix with egg whites, oil, and
dium bowl put your cake mix,pumpkin pie mix, sugar, eggs,cinnamon,
Pour half of cake mix into bowl.
Add shortening and eggs cream till mixed.
Add remaining cake mix and mix together.
At this point they are ready to bake.
Drop by spoonfuls onto cookie sheet about 2 inches apart.
Bake at 350\u00b0 for about 5 minutes for chewy cookie.
It also will work well in a cookie press.
Also you can add chips, nuts or candy before baking (but not too good in press).
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
ven to 325.
Place cake mix in a medium bowl, cut
Heat oven to 350\u00b0F. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.
Spread oil
in\t13
x
9-inch
pan.
Mix cake mix, oil, water and eggs
with
fork in pan.
Bake at 350\u00b0.
While still warm, mix 1
cup sugar, 1 cup milk, 1 teaspoon coconut flavoring and heat together until sugar dissolves.
Take fork, punch holes in cake and pour mixture over cake.
Spread Cool Whip on cake and sprinkle coconut on top.
Refrigerate.
Mix cake mix according to package directions.
Bake in two layers.
When cool, split layers to make four layers.
Mix coconut, sour cream and sugar.
Set aside 1 1/2 cups of mixture and spread the rest over the cake layers.
Mix the reserved 1 1/2 cups of the coconut mixture with Cool Whip and spread over top and sides. Refrigerate for three days before cutting.\tUse Duncan Hines butter cake mix and an extra pack of coconut to spread over top and sides of cake.
Mix box cake mix according to directions on package.
Preheat oven to 350\u00b0F.
Line the bottom of an ungreased 9x13- inch baking pan with enough chopped rhubarb to cover bottom.
Sprinkle sugar evenly over rhubarb.
Then sprinkle Jello powder and marshmallows.
Prepare a standard white cake mix according to package directions.
Pour the mix over ingredients in pan.
Bake about 45 minutes.
Let stand a few minutes and invert pan on serving sheet.