Prepare the French Vanilla cake mix according to package directions
Preheat oven to 350\u00b0F Grease only the bottom of two eight-inch pans.
Beat cake mix, water, oil, and egg whites/product in a large bowl on LOW speed for 2 minutes or stir 3 minutes by hand. Do not overbeat.
Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes in pan. Cool completely before frosting.
over medium heat place in vanilla bean pod, whipping cream, dash
undt(R)pan.
For cake, combine cake mix, pudding mix, eggs
ur batters into prepared cake pans and bake for
Blend all ingredients together.
Pour into Bundt pan sprayed with Baker's Joy.
Bake at 350\u00b0 for 55 minutes.
Cool in pan 15 minutes; turn out onto cake plate and drizzle with 3/4 cup powdered sugar, 1 tablespoon hot milk and 1/4 teaspoon vanilla.
Mix cake mix, pudding, condensed milk, eggs and butter for 2 minutes.
Fold in brickle chips.
Pour into Bundt or tube pan. Bake at 350\u00b0 for 50-60 minutes.
Cool 25 minutes in pan.
Remove from pan and place on cooling rack.
Drizzle glaze (recipe to follow) over the cooled cake.
Sprinkle reserved brickle chips on top of glaze.
Cake will be heavy and will sink when cooled.
2 inch pan
Cake Mix
In a large
Preheat oven to 350\u00b0.
Grease and flour 10-inch tube pan. Prepare, bake and cool cake, following package directions for no-cholesterol recipe.
Preheat oven to 350 degrees.
Grease and flour a 13 x 9 pan.
Mix cherry pie filling and cake mix together by hand.
Add rest of ingredients and stir by hand until well mixed.
Pour into prepared pan.
Bake for 40-50 minutes or until top is golden brown.
I usually do not frost this cake, I dust it with confectioners sugar.
Preheat oven to 350\u00b0F.
Grease and flour two 8 or 9\" cake pans. Prepare cake as directed on box.
To assemble, place one cake layer on serving platter.
Place 1/4 cup of frosting in a piping bag or baggie, if you don't have a pipping bag.
Pipe frosting on top layer around outer edges. Fill remaining with jam. Top with second layer.
Spread remaining frosting on sides and top.
Garnish with fresh strawberries!
Combine all ingredients and ladle into jars.
Cover tightly.
Attach the following directions on a gift tag: French Vanilla Cocoa: Stir 3 heaping tablespoons of cocoa mix into hot water or milk.
br>Beat cream cheese and French Vanilla Liquid Coffee Creamer in large
Mix sweetened condensed milk, coconut, and French Vanilla Blend.
Drop by teaspoonfuls onto greased baking sheets.
Bake in preheated 350* oven 10 to 12 minutes or until edges of cookies are golden brown.
Immediately remove from sheets.
Cool on wire racks.
set aside.
For the cake; in a large bowl beat
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
dd 1/2 cup of vanilla frosting. Mix together until smooth
When cooled, add vanilla and whisk in cake mix. Mix well.
o prepared pan. Repeat with French vanilla mousse mix and 1 package
Preheat oven to 350\u00b0F. Grease and flour 2 - 8 inch cake pans.
In a mixer on medium speed, beat together cake mix, cinnamon, oil and eggs for 2 mins. Stir in carrots. Divide batter evenly between pans and bake for 25-30 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool completely.
Combine dulce de leche and pecans. Place 1 cake layer on a cake platter. Spread dulce de leche over top then cover with second cake layer. Spread frosting over top and sides.