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.
HEAT oven to 350\u00b0F.
COMBINE olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet.
BAKE 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm.
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
Mix 1 box of Duncan Hines yellow Butter Recipe cake mix with eggs, oil, sugar and sour cream.
Beat with mixer until creamy. Pour 1/2 of mixture in Bundt cake pan.
Sprinkle 2 tablespoons brown sugar, mixed with 1 teaspoon cinnamon and 1/2 cup nuts.
Add rest of cake mix on top of this mixture and cook 40 minutes or less.
Test for doneness.
Blend cake mix with oil and eggs until thoroughly mixed.
Stir in chocolate chips and nuts.
Drop by teaspoonful onto ungreased cookie sheet.
Bake in a 350\u00b0 oven for 10 to 12 minutes.
Top of cookies will be light in color.
Makes 3 1/2 dozen.
Cream butter and peanut butter. Add cake mix; blend well. Add beaten eggs, brown sugar and vanilla. Stir in peanut butter chips. Drop by spoon on greased cookie sheet; press with fork. Bake at 350\u00b0 for 10 to 15 minutes. Yields 4 dozen or more cookies.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Mix in water and egg, then stir in cake mix. Finally, mix in nuts and chocolate chips. Spread mixture into pan.
Bake for 30 to 35 minutes in the preheated oven. Cool completely before cutting into bars.
Mix well. Add whatever you want to use; white, yellow or chocolate cake mix.
ixing bowl and fold in cake mix. Use box directions for blending
ll pan.
Prepare chocolate cake mix according to package instructions.
Make cake mix according to directions and bake
rom metric.
Pour the cake mixes into a large mixing
n a mixing bowl combine cake mix with water, oil and egg
.
Combine the chopped cookies, flour, and melted butter; stir
Mix the butter ( I melt it
Grease three 9-inch cake pans. Prepare cake mix according to the package
Preheat oven to 350.
Mix all ingredients well, and put by tablespoons on parchment-covered baking sheet. Press each cookie lightly with fork, Bake for about 15 minutes, until lightly browned around edges. Remove to wire cooling rack.
Set aside 24 whole Oreo cookies.
Crumble remaining Oreos in bottom of ungreased 9 x 13-inch pan.
Beat cream cheese, sugar and Cool Whip.
Spread over crumbled cookies.
Place 24 whole Oreos on cream cheese layer.
Mix instant pudding according to directions on package and pour over cake.
Chill overnight before serving.
Use a container with a top.
Crunch Oreo cookies in the bottom of container.
Spread enough melted butter to cover the cookies. Spread thawed ice cream over cookie crumbs.
Put hot fudge in microwave until melted, then cover the ice cream.
Crunch more Oreo cookies over the fudge and cover with Cool Whip.
Cover the ice cream cake with lid and put in freezer.
Leave in freezer 2 to 3 hours, then serve!
an (could also use a cake pan).
4. soften ice