inch round or square cake pan.
Sift together flour
nch round cake pans.
Combine 1/2 cup peanut butter and
Cook Duncan Hines butter cake as directed.
In saucepan, put sugar and cocoa.
Stir in butter, milk and light corn syrup. Bring to a boil.
Boil 3 minutes, stirring occasionally.
Set in cold water for a few minutes.
Stir in the confectioners sugar, vanilla and peanut butter.
When this mixture begins to thicken, pour and spread on the cake.
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-inch
Cake:
Preheat oven to 350\u00b0F Butter and flour three 9-
Melt butter, stir in cake mix and add 2 eggs.
Divide and spread 3/4 the way up in 2 greased 9 x 9-inch pans.
Mix softened cream cheese, powdered sugar and 2 eggs.
Divide and pour on top of cake mixture.
Bake at 350\u00b0 for 35 to 45 minutes.
Lightly butter a 13x9 pan.
In large bol, combine cake mix
Cake:
Bake butter cake as directed on box in two 8-inch cake pans.
Let cool completely.
Slice each layer making a 4-layer cake.
Bake butter cake mix according to package directions in a buttered 9
x 13-inch pan.
Mix 1 can Eagle Brand milk and 1 can cream of coconut thoroughly.
Poke holes in cake with a fork while cake is still hot from oven.
Pour milk and coconut mixture slowly over cake.
Frost with Cool Whip just before serving and sprinkle with coconut.
Refrigerate leftovers!
Yum!
nd salt.
Cut the butter into pieces and mix into
Measure oil and water in same cup.
Pour over cream cheese, butter and sugar to melt.
Add 1 box butter cake mix and 4 eggs; beat about 4 minutes and bake at 325\u00b0 for 1 hour and 15 minutes in a Bundt pan.
Place cake mix in mixing bowl; add sugar, oil, butter, sour cream and eggs, beaten 1 at a time.
Place 1/2 of batter in greased and floured tube pan.
Mix cinnamon and brown sugar and pecans (optional); sprinkle on batter in pan.
Place remaining batter on top and bake in 350\u00b0 oven for 1 hour.
Mix cake mix, sugar, eggs, butter and sour cream/soda mixture. Add vanilla and mix well.
Bake at 325\u00b0 until toothpick comes out clean.
Cook in Bundt pan.
Mix together cake mix, melted butter and 2 eggs.
Press into well-greased and floured cake pan.
Next, mix 2 eggs, powdered sugar and cream cheese together.
Pour on top of other mixture and bake 40 to 55 minutes at 300\u00b0.
Mix pumpkin, eggs, sugar and cinnamon together and pour into buttered cake pan.
Sprinkle dry butter cake mix over this mixture, then sprinkle with pecans.
Drip melted butter on top. Bake 1 hour at 350\u00b0.
Mix butter cake mix, butter, one egg and chopped pecans and press into a 9 x 13-inch pan.
Mix 8 ounce package cream cheese, 1 box confectioners sugar, 3 eggs, 1 teaspoon vanilla and 1 teaspoon salt.
Mix well and pour over cake.
Bake at 350\u00b0 for 35 minutes.
Cook Duncan Hines butter cake mix according to directions. Let cool. Punch holes in cooled cake. Mix crushed pineapple and sugar and bring to a boil, then simmer about 5 minutes. Pour over cooled cake when cooled. Mix oleo, cream cheese, chopped pecans and confectioners sugar. Spread this on cooled cake.
Mix together butter, cake mix and 2 eggs and place in a 9 x 13-inch greased pan.
Mix powdered sugar, cream cheese and 2 eggs and pour over first layer.
Bake at 350\u00b0 for 25 to 35 minutes. Let cool and top with 1/2 cup powdered sugar.
Prepare butter cake as directed.
Blend cream cheese, confectioners sugar, sugar and butter.
Mix in Cool Whip.
Slice cake horizontally.
Frost the first two layers with filling and then put half of the pie filling on the top of
the two layers. Frost the other two layers with the filling.
Add rest of pie filling to top of cake.
Mix butter cake mix, margarine and eggs and press in 9 x 13-inch pan.
Mix cream cheese, confectioners sugar, eggs and vanilla and pour over cake mixture.
Bake at 350\u00b0 for 45 minutes.