Arrange rhubarb in the bottom of a 9X13 inch pan.
Sprinkle Jello over rhubarb.
Sprinkle sugar over Jello.
Cover with Marshmallows.
Prepare cake mix using 2 eggs and the required amount of water called for on the cake mix.
DO NOT add the oil.
Spread cake batter over the marshmallows.
Bake at 350 degrees for 50-55 mins.
Serve warm with cool whip or ice-cream.
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 all and drop by tablespoon on ungreased pan.
Bake 8 to 10 minutes at 350\u00b0.
Let stand 2 minutes.
Makes 3 1/2 dozen.
Do not overbake.
Good recipe for children.
Beat eggs, oil, butter, vanilla and about half of dry cake mix until smooth.
Stir in remaining cake mix.
(If dough is dry, mix in 1 to 1 1/2 teaspoons water.)
Shape dough into 1 1/4 inch balls.
Place about 2 inches apart on ungreased baking sheet. Bake at 350\u00b0 for 8 to 10 minutes.
Cool slightly, before removing from baking sheet.
Cool thoroughly.
You can frost cookies with frosting mix.
Makes 4 dozen.
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.
Combine all ingredients and mix well.
Drop by a teaspoon onto an ungreased cookie sheet and flatten with a fork which has been dipped in water. Bake at 350\u00b0 for 10 to 12 minutes.
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.
Spread 2 cans any flavor pie filling in bottom of 9 x 13 pan.
Sprinkle with cake mix.
Pour melted margarine over the cake mix.
Bake at 350F for 50 minutes.
Top with Cook Whip or whipping cream when cooled, if desired.
o simmer for 5 minutes, turning over halfway.
Remove with a
Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch pie pans with waxed paper.
Stir pumpkin filling, sugar, evaporated milk, eggs, cinnamon, and salt together in a bowl; pour into prepared pans. Sprinkle cake mix over top; cover with chopped pecans. Drizzle melted butter evenly over the surface.
Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes; chill in the refrigerator. Flip the pan over onto a plate to remove the pie; cut into wedges.
In one bowl mix all ingredients. Will have some
Mix well. Add whatever you want to use; white, yellow or chocolate cake mix.
nch baking pan with cooking spray.
Combine cake mix, eggs, and oil
n mixing bowl.
Add cake mix, 1 cup flour, eggs, oil
Drain
pineapple, using juice for liquid with cake mix. Let cool.
Beat
cream\tcheese\tand
pudding
mix until thick. Spoon on\tcake.
Then
spread
pineapple on.
Spread Cool Whip over pineapple.\tSprinkle with nuts.
Keep refrigerated.
Use 9 x 13-inch cake pan.
x13-inch baking pan.
Mix white cake mix, 2 eggs, and 1
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.
ox of white cake mix and bake according to the recipe.
Cool
Prepare the yellow cake mix as directed for a 9 X 13 pan.<