ightly grease them.
Combine cake mix, graham crackers, water, oil and
an with cooking spray.
Mix cake mix, water, oil and eggs with
Preheat oven to 350 degrees.
Combine cake mix, cinnamon, eggs, oats and1/2 c oil in large bowl. Beat at low speed with electric mixer until blended. Add additional oil as needed to get a cookie dough consistancy.(should not be crumbly).
Stir in raisins or chocolate chips if using.
Drop dough by rounded teaspoonfuls onto prepared baking sheets.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned- cokies will look very light, that is ok do not over bake.
Cool 1 minute on baking sheet.
Remove and cool completely.
9x13x2 inch cake pan.
Dump the cake mix into a large
Mix cake mix with egg whites, oil, and
st three 9 inch round cake pans with vegetable oil spray
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.
bout 5 minutes.
Put cake mix and flour in a large
Combine cake mix, oil & eggs in bowl and mix with mixer until blended.
Stir in chips & sprinkles.
Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
Bake 8-10 minute at 350 degrees.
Make mascarpone filling mix first & allow to chill 4-
he brown sugar/butter mix.
Combine the cake mix, pudding mis, eggs
In a large bowl mix cake mix, butter, egg and milk.
Do not over mix.
Shape dough in a ball.
Chill for 2 hours.
Roll 1/8 inch on a floured surface.
Cut out with a floured cookie cutters.
Place 2 inchs apart on a cookie sheet that has been very lightly sprayed with cooking spray.
Bake at 375 degrees for 6-10 minutes or until edges are lightly browned.
Cool slightly.
Move to rack to cool fully.
Store in airtight container.
Combine all ingredients in large mixing bowl and blend.
Then beat at medium speed for 4 minutes.
Pour into greased and floured fluted tube pan.
Bake at 350\u00b0 for 1 hour and 10 minutes or until cake tests done.
Do not underbake.
Cool in pan.
Remove from pan and finish cooling on rack.
Sprinkle with powdered sugar, if desired.
For mellowing of flavors, cover and store overnight.
Do not use cake mix that has pudding added.
br>In a bowl mix together the cake mix, oil and eggs. Do
Preheat oven to 350.
In large mixing bowl, beat cake mix with pumpkin, eggs and spices for 3 minutes.
Pour batter into 15x8 inch jelly roll pan that has been sprayed with vegetable cooking spray.
Bake for 23 minutes.
When bars are cool and just prior to serving, frost bars with glaze.
Glaze only the portion of the bars that will be eaten, as this dessert does not keep well once the glaze has been spread on.
Unfrosted bars can easily be frozen for later use.
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.
owl mix all ingredients. Will have some lumps and that is ok
Pour half of cake mix into bowl.
Add shortening and eggs cream till mixed.
Add remaining cake mix and mix together.
At this point they are ready to bake.
Drop by spoonfuls onto cookie sheet about 2 inches apart.
Bake at 350\u00b0 for about 5 minutes for chewy cookie.
It also will work well in a cookie press.
Also you can add chips, nuts or candy before baking (but not too good in press).
ven to 325.
Place cake mix in a medium bowl, cut
Heat oven to 350\u00b0F. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.