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.
or moistness.
Adapted from Betty Crocker's Picture Cook Book, circa
minutes.
Stir in frosting until well blended.
Immediately
Use only Betty Crocker Potato Buds. Make only 1
Bake cake mix, following package directions.
Cool.
Crumble cake into very large bowl or pan.
Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated.
Slice with sharp knife.
ake onto serving plate. Microwave frosting as directed on tub. Pour
t a time, beating until frosting is smooth. Beat on high
Spray desired 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 applesauce for the vegetable oil. Bake and cool as directed.
Frost cake with your choice of Betty Crocker light frosting.
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Heat oven to 375\u00b0F Spray cookie sheet with cooking spray.
In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
In medium bowl, stir together frosting ingredients. Frost cookies with frosting.
whisk all ingredients ( minus eggs, frosting and candy sprinkles) together till
tir root beer concentrate into frosting.
Spread over cake just
Serve warm.
Note: This recipe doubles very well. Every time
Prepare German chocolate cake mix as directed on box. Bake in 2 layers and when cool, split each layer to make 4 thin layers. Mix cream cheese, Cool Whip and sugar until well blended. Place mixture between layers. Top cake with Betty Crocker sour cream chocolate frosting.
Butter 9 x 13-inch pan.
Mix pudding with milk.
Add Cool Whip.
Pour 1/2 of mixture over crackers, then remaining pudding. Add another layer of crackers and refrigerate 1 hour.
Frost with Betty Crocker chocolate frosting.
Mix cake
mix
as
directions say.
Take out enough mix for 1 plain
layer.
To
remaining
mix, add nuts and spices. Bake 20 to 25 minutes until toothpick stuck in center of cake comes out clean.
When
cake
is cool, spread Royal Pineapple Filling (page 72)
between layers, putting light layer in the middle.
Frost top
and sides with Betty Crocker fluffy white frosting mix.
aver:
For a quick frosting, stir 2 teaspoons grated lemon
ot over bake).
Prepare frosting when brownies are cool.
ixture.
Place saucepan of frosting in bowl of cold water
Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan).
Let the cake cool completely and crumble in large bowl.
Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
After mixing well roll into balls. Put in freezer for 30 minutes.
Melt chocolate almond bark as directed on package.
Roll cake ball into the melted chocolate bark and place on wax paper.
You can drizzle a little white chocolate on top for design. Also, they look very nice in mini muffin cups.