ag, seal and then roll with a rolling pin until crushed
In a medium size bowl, combine cake mix, oil, eggs, buttermilk, cocoa and food coloring.
Bake according to package instructions.
This quick version is rather like a pound cake.
Combine cake mix, margarine, and egg; blend well. Fold in cereal.
Form 1-inch balls, pressing firmly onto ungreased cookie sheet.
Bake at 350 for 9-12 minutes, or until golden brown around edges.
Cool 1 minute. Remove from cookie sheet.
ch bottomless ring mold with aluminum foil on
Preheat oven to 350\u00b0. Dissolve lemon Jello in boiling water. Set aside to cool. In a large bowl, combine cake mix and corn oil. Add eggs one at a time, mixing well after each addition. Add cooled lemon Jello to batter and pour into a greased and floured 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes. Reduce heat to 300 \u00b0 and bake 30 minutes longer. In a medium mixing bowl, combine powdered sugar with lemon juice and mix well. Remove cake and pierce all over with a 2 tined fork. Spread icing over cake while cake is hot.
). Line baking sheets with foil.
Mix together cake mix, eggs, and vegetable
Spray Bundt or tube pan with Bakers Joy (or spray two
Mix dry cake mix with 1 egg and 1/2 cup of oil (makes crunchy bottom layer).
Reserve 1 cup of this mixture and pat out in pan. Bake for 10 minutes at 350\u00b0.
Remove from oven.
Beat cream cheese, sugar, lemon and egg until light and soft.
Spread this over baked layer and sprinkle with reserved mixture.
Bake at 350\u00b0 for another 15 minutes.
Allow to cool, then cut into squares.
Measure 1 cup dry cake mix; set aside.
Combine remaining mix with 1 egg and oil.
Press in bottom of a greased pan.
Bake at 350\u00b0 for 10 minutes.
Combine reserved mix, 2 eggs and remaining ingredients.
Beat at low speed for 2 minutes.
Spread over crust. Bake at 350\u00b0 for about 35 minutes.
Preheat oven at 325\u00b0.
Spray 10-inch tube pan with a release agent (Pam).
With electric mixer, blend dry cake mix and gelatin. Add eggs, apricot nectar and oil.
Beat 3 minutes.
Pour into prepared pan and bake for 1 hour or until done.
(This is a moist and delicious cake with an unusual flavor.)
If desired, add glaze.
175 degrees C).
Pour cake mix into a large bowl. Add
Follow directions on cake package mix.
In a separate bowl, mix remainder of ingredients.
Grease and flour a 13 x 9-inch baking pan.
Pour cake mix into pan.
Pour Ricotta mixture over the batter.
Bake at 350\u00b0 for 50 to 60 minutes or 325\u00b0 if oven is too hot.
Let cool completely before cutting.
Preheat oven to 350 degrees.
Combine cake mix, egg, cool whip & lemon zest in a mixer at medium blend. Drop by teaspoon fulls (mixture will be very sticky) into confection sugar, roll lightly in sugar to coat., Bake 10-12 min on ungreased cookie sheet until lightly brown.
ntil well combined.
Blend cake mix, egg, water, and butter together
Mix cake mix and 1 egg and blend well.
Pour into greased 13 x 9-inch pan.
Mix icing and softened cream cheese until well blended.
Take out 1/2 cup and reserve for later.
Take rest of icing and 2 eggs, beat with mixer for 3 to 5 minutes.
Pour on top of cake.
Bake at 350\u00b0 for 40 minutes.
Let cool and ice with 1/2 cup icing that you put aside.
Preheat oven to 350 degrees F (175 degrees C).
Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.
Use an oblong baking pan.
Line baking pan with blueberries. On top of blueberries dump crushed pineapple and juice and cake mix.
Pat down dry mix.
Add nuts and pat down over mix.
Bake at 350\u00b0 for 45 minutes or until light brown.
Cool and cut into squares.
Serve plain or with whipped topping or ice cream.
Combine cake mix, Cool Whip and egg.
Beat with electric mixer until blended.
Batter will be very sticky.
Drop by teaspoons into confectioners sugar.
Roll lightly to coat.
Place on ungreased cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
Dissolve Jell-O in boiling water; add cold water.
Set aside. Follow mixing and baking instructions for the cake mix.
In a chilled deep bowl, mix Dream Whip, pudding and milk, 3 to 8 minutes.
Cool cake 20 to 25 minutes.
Make holes with a fork and pour Jell-O into holes.
Frost with Dream Whip mix.
Mix cake mix, egg and Cool Whip together.
Put in 1 inch balls, roll in powdered sugar.
Bake at 350\u00b0 for 10 to 12 minutes.