to 60 minutes.
Cake is done when toothpick inserted
Preheat oven to 350 degrees.
Combine cake mix, peanut butter, eggs, and butter in large bowl. Beat until well mixed. Stir in chocolate chips.
Drop by rounded teaspoon baking sheets. Bake 8 minutes. Cool two minutes and transfer to cookie racks.
Prepare a yellow cake mix according to package directions and bake in a 9 x 13 x 2-inch glass baking dish (greased and floured). While cake is baking, mix powdered sugar with bottled lemon juice (mixture will be thin).
When cake is done, while it's hot, carefully poke holes all over top of cake with fork.
Pour icing mixture evenly over cake.
Preheat oven to 350 degrees F (175 degrees C).
Mix yellow cake mix, butter, 1/4 cup shredded coconut, and eggs together in a large bowl until creamy.
Drop teaspoonfuls of the yellow cake mixture onto ungreased baking sheets. Make a slight indentation in the center of each cookie with 2 fingers. Sprinkle 1/4 cup coconut on top; press gently into the center. Place a maraschino cherry in the center of each cookie.
Bake in the preheated oven until edges look dry and bottoms are golden, 8 to 10 minutes.
Mix
yellow
cake
mix and butter or oleo.
Add egg and milk. Mix
up
with
egg beater.
Add a little more cake mix. Beat
with egg beater.
Add a little more cake mix.
Beat with egg
beater until it gets too thick.
Take egg beater out and use
big spoon. If you can't beat anymore, then use your hand to
mix.
When
you are ready to put on greased cookie sheet, make
size
of silver dollar.
Bake at 375\u00b0 for about 10 to 12 minutes.
Mix ingredients together and put in refrigerator overnight. Next morning, bake a yellow cake mix in 2 pans.
Cool and split in 4 layers.
Take coconut mixture and spread between layers, on top and on sides of cake.
Cover and refrigerate for 5 days before serving.
Preheat the oven to 350 degrees F (175 degrees C).
Mix yellow cake mix, chocolate chips, oil, eggs, and brown sugar together in a bowl. Pour into an ungreased 9x13-inch baking pan.
Bake in the preheated oven until golden brown, 20 to 25 minutes.
Bake a yellow cake mix in a 13 x 9-inch pan.
Mix in saucepan, flour and milk.
Boil until thick, stirring constantly.
Set aside to cool.
In large mixing bowl, combine sugar, Crisco, vanilla, salt and margarine.
Beat with mixer until fluffy.
Add cooled milk mixture.
Beat until fluffy.
Cut cooled cake, layerwise. Put all filling between two layers.
Follow the directions for a yellow cake mix and bake.
While the cake is still warm, take a wooden handle spoon and poke holes in the top of the cake.
Mix the caramel topping and condensed milk.
Pour the mixture over the cake while it is warm.
Crunch 3 large Butterfingers over the top of the caramel mixture.
Spread 16 ounces Cool Whip on top.
Crunch 3 more Butterfinger candy bars on top of Cool Whip.
Refrigerate for at least 1 hour before serving. Easy...easy!
Bake a yellow cake mix of your choice in a 9 x 13-inch pan according to the directions of the cake mix.
Cool.
Top with a layer of Cool Whip, a layer of sliced bananas, layer of Cool Whip, layer of pie filling and a layer of Cool Whip.
Dribble with chocolate syrup and sprinkle with chopped nuts.
Serves 12 to 15.
b>Mix yellow cake mix, baking powder, flour, milk, canola oil, eggs and cinnamon in a
0.
Mix all ingredients in a large
Preheat oven to 350. Spray your cakepan with non-stick spray.
Combine all ingredients in a large mixing bowl. Beat until smooth, 1 to 2 minutes.
Pour batter into the cake pan. Bake about 20 minutes, until a toothpick inserted into the middle comes out clean.
Chocolate cake variation: Use a chocolate cake mix with plain or vanilla yogurt.
Cover bottom of a 9 x 13-inch pan with miniature marshmallows. Prepare a yellow cake mix according to directions on box.
Pour over marshmallows.
Bake a yellow cake mix; let cake cool.
Make Jell-O.
Poke holes in the cake.
Pour Jell-O over cake.
Top with sliced bananas and Cool Whip.
Prepare a yellow cake mix and instant pudding according to directions on package.
Into a large punch bowl, arrange in layers as follows: cake, pineapple, pudding, cherry pie filling and whipped topping, then repeat layers.
Top with nuts.
Refrigerate until serving time.
Preheat oven to 350 degrees.
Beat pie filling, eggs, apple pie spice and yellow cake mix together with an with electric mixer on medium-speed until thoroughly mixed. (You can \"mash\" with a potato masher if you prefer chunks in your muffins).
Divide batter equally between 24 paper-lined cupcake wells.
Bake in a preheated oven for 25 to 30 minutes or until knife inserted comes out clean.
Allow to cool before peeling off paper liners.
Prepare a yellow cake mix according to directions.
Bake in 13 x 9-inch pan.
Remove from oven and make holes in warm cake with handle of wooden spoon.
Bring milk, sugar, coconut and coconut flavoring to boil and simmer 3 to 5 minutes.
Pour hot liquid over warm cake.
Cool completely.
Top with whipped topping and sprinkle with coconut.
Mix yellow cake mix according to directions on package. Grease and flour 9 x 13-inch pan.
Punch holes in cake when done. Mix pineapple and sugar.
Pour over cake and cool.
Prepare pudding according to directions on package.
Top cake with pudding, Cool Whip, coconut and nuts.
Refrigerate.
Will keep for several days.
Preheat oven to 350.
Spray cookie sheets.
In Large bowl cream together the eggs, water, margerine& peanut butter.
Mix in cake mix& blend well.
Fold in chips& toffee bits.
Drop by rounded teaspoon on cookie sheets.
Bake 8- 10 min.
Allow to cool on cookie sheets about 5 minutes.
Remove to a wire rack to cool completely.