Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
Mix eggs, fruit cocktail and cake mix.
Don't drain fruit and don't use liquid called for on the cake mix box.
Mix as directed.
Bake as directed.
Use a Bundt pan or angel food pan. When cooled, glaze it with 3/4 cup powdered sugar and enough lemon juice to make it consistent.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
owl combine flour and cake mix.
Stir in water and eggs until a
Preheat oven to 350\u00b0.
Pour oil into 9 x 13-inch pan and tilt pan to cover bottom.
Put cake mix, eggs and water in pan.
Stir with fork until blended.
Spoon pie filling into batter and use fork to marble.
Preheat oven to 350\u00b0.
Pour the cooking oil in a 13 x 9 x 2-inch pan.
Tilt pan so oil covers the bottom.
Mix cake mix, water and eggs, using a mixer.
Pour into pan with oil and blend. Spoon pie filling over batter using a fork to create a marbled effect.
Bake for 35 to 45 minutes or until toothpick inserted comes out clean.
Serves from pan.
Cover tightly.
Preheat oven to 350\u00b0.
Pour oil into a 13 x 9 x 2-inch pan; tilt pan to cover bottom.
Put cake mix, eggs and water into pan; stir with a fork or spoon until blended.
Scrape sides and spread batter evenly in pan.
Spoon pie filling into batter; use a fork and fold in batter to create a marbled effect.
Bake at 350\u00b0 for 45 or 50 minutes.
Mix fruit and cake mix.
Pour into baking pan and pour melted margarine over the top.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Completely coat 13x9 pan with oil, add cake mix, eggs, water, stir with fork until mixed.
Add pie filling and stir.
Bake at 350\u00b0 for 34-45 minutes.
Combine water and yeast; dissolve. Add flour and cake mix. Stir and knead until smooth. Turn into buttered bowl.
Let rise until doubled.
Punch down and repeat.
Divide dough in 2 parts. Roll out. Spread with melted butter or oleo, brown sugar and cinnamon.
Roll up and slice.
Dip top of cut rolls into melted oleo, then into the mixture of sugar and chopped nuts, if desired. Let rise. Bake at 375\u00b0 for 20 minutes or until done. Glaze and serve warm.
Very good.
br>Stir in the flour and cake mix. Beat until dough is smooth
Cream all ingredients except cake mix.
Add vanilla and cake mix.
Heat oven to 350\u00b0.
Roll into 1/2-inch balls and bake for 6 to 8 minutes.
Melt butter; add egg and cake mix, mixing together.
Roll into small balls and place on ungreased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
ombine cake mix, graham crackers, water, oil and eggs
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.
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.
br>This will make enough fruit for 3 cakes.
Cover
ease and flour a bundt cake pan or a 9x13x2 inch cake pan
Layer the both cans of fruit on the bottom of a metal 9\"x12\" baking dish. Gently stir it together.
Sprinkle the cake mix over the fruit and spread it evenly.
Drizzle the melted margarine on the top of the cake mix.
If desired sprinkle chopped nuts on top.
Bake at 350 degrees Fahrenheit for 30 to 40 minutes or until the top is lightly browned and crusty.
o 350 degrees. Mix water, egg whites and cake mix in a large bowl