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.
9x13\" pan.
Beat cake mix, 1/3 cup evaporated milk
Grease a 13x9-inch pan.
Mix the egg, water and nuts in a large bowl.
Add the dry cake mix; stir well, but don't overbeat. If the batter needs a litle more water, add a teaspoonful at a time. But don't add too much because the batter should be thick. Don't overmix - just mix enough so that there is no \"powder\" showing.
Pour into the prepared pan, being sure to smooth the top evenly.
Bake for 20 to 25 minutes for chewy brownies; if you like them a little drier, bake a few minutes longer.
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.
ith cooking spray.
Stir cake mix, butter, and egg together in
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
Mix cake mix, butterscotch chips, eggs, brown sugar, butter, and water together in a bowl; pour into the prepared baking dish.
Bake in the preheated oven until edges begin to pull away from sides of pan, 25 to 30 minutes.
Beat eggs, vanilla, shortening and about 1/2 the cake mix until light and fluffy.
Stir in remaining cake mix, chips and nuts.
Bake in ungreased oblong pan in 375\u00b0 oven for 20 minutes.
In a large bowl, mix the 1st 4 ingredients by hand till blended. Set aside.
In a saucepan, or microwave, melt the chocolate chips, add sweetened condensed milk and stir till completely blended. Add to cake mixture, mix by hand till well blended.
Pour in 9x13 pan that has been sprayed by cooking spray.
Bake at 350 for 40-45 minutes. Let cool, cut into squares.
You might want to add chips, nuts, or use yellow cake mix, and white chocolate chips to make blondies.
Mix pudding mix with milk.
Whisk in cake mix; stir in chocolate chips.
Pour into greased 15x10x1 pan.
Bake at 350 for 30-35 minutes.
-by-13 inch glass cake pan and put it in
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.
ILLING:
combine 2 tbls cake mix, brown sugar and cinnamon in
undt pan.
Beat dry cake mix, pudding mix, water, butter, eggs and
Heat oven to 325 degrees. Grease and flour Bundt pan. Place nuts in bottom of pan. Mix pudding mix, wine, water, cake mix oil and eggs in bowl and beat 2 minutes. Pour batter over nuts in cake pan.
Bake 55 to 60 minutes. Remove from oven. Poke holes all over cake.
Combine topping ingredients in saucepan. Bring to boil and boil for 2 minutes. Spoon hot topping over hot cake. Let cool before serving.
Preheat oven to 350 degrees.
Grease and flour a 13 x 9 pan.
Mix cake mix, water, softened butter and eggs on low for 30 seconds until moistened.
Beat at medium speed for 4 minutes.
Pour into prepared pan.
Bake for 20 minutes.
Prepare topping.
After 20 minuntes take cake out of oven.
Sprinkle topping evenly over cake.
Bake for 25 minutes or until golden brown.
TOPPING:
In a bowl mix all ingredients together until crumbly.
br>In a bowl, combine cake mix, egg, and butter with an
Stir cake ingredients together until well blended.
Spread in bottom of greased 10x15 glass cake dish.
Bake @350 for 12 minutes.
Spread peanut butter on hot cake.
Cool cake for several hours OR place on freezer rack until cool.
Melt chocolate chips in top of double boiler.
Spread chocolate on top of peanut butter layer.
Let cool(or chill in freezer).
Cut into bars.
In a greased 9 x 13-inch pan spread pineapple and spoon cherry pie filling over it.
Sprinkle cake mix evenly over top.
Cut butter into small pieces and distribute over the cake mix.
Top with pecans and bake for 40 minutes at 350.
Preheat oven to 350 degrees. Gease and flour a 9x13 baking dish.
Cake:
Combine cake mix with four eggs,2/3 cup oil, 2/3 cup milk and 1 tsp cinnamon. Pour into prepared cake pan. Bake for 25 minutes.
Crumb topping:
Sift 3 3/4 cups flour, white sugar and remaining tsp of cinnamon together. Add brown sugar, vanilla and 3 sticks of room temperature butter to flour mixture. Combined with pastry cutter or fork until coarse and crumbly. Top cake with this crumb mixture and continue to bake for 20 minutes.