Mix pudding according to directions. Mix cake mix with egg and pudding mix. Pour into 13 x 9 cake pan. Pour butterscotch morsels over cake mixture. Bake 35 minutes at 350\u00b0.
9x13\" pan.
Beat cake mix, 1/3 cup evaporated milk
ound baking pans.
Combine cake mix, water and egg whites.
an with cooking spray.
Mix cake mix, water, oil and eggs
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.
Bake cake mix according to directions on box.
While still warm, poke several holes in the cake with the end of a wooden spoon.
Pour whole can of sweetened condensed milk first and then caramel topping over cake.
Let both soak in and completely cool.
Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
Crumble 4 remaining mini butterfingers on top of cake.
9x13x2 inch cake pan.
Dump the cake mix into a large
Cooks Note: If you are using a cake mix other than a butter recipe
flour dusting.
Blend cake mix, water, oil and eggs in
nch baking pan.
Blend cake mix, 1 cup milk, 1/2
Heat oven to 350\u00b0.
Grease and flour 9 x 13 x 2 pan.
Prepare & bake cake mix as directed on pkg.
When cake is still warm, but not hot, poke holes about 1 inch apart, using the handle of a wooden spoon.
Pour sweetened condensed milk over cake and the caramel topping over the cake.
Refrigerate until completely cooled, about 1 hour.
Top with whipped topping and crushed Heath bars.
Keep in refrigerator.
lace cake mix in a medium bowl, cut in the cold butter using
1) Heat oven to 350 degrees. Grease a 10 cup bundt pan. Prepare cake mix according to package directions, using pound - cake variation (add instant pudding and an extra egg). Stir in toffee bits and pour evenly into pan, Bake 55 to 65 minutes, cool 10 minutes in pan. Invert cake onto a wire rack and cool completely.
bout 5 minutes.
Put cake mix and flour in a large
Combine cake mix, oil and eggs in a bowl and mix well.
Stir in chips and nuts, if using.
Drop by teaspoons on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes.
Upon removing from oven, let the cookies stand on sheet for two minutes, then cool on racks.
Follow cake mix directions.
Pour 1/2 of the batter into a greased and floured 9 x 13-inch cake pan.
Set other 1/2 batter aside.
Bake at 350\u00b0 for 15 to 20 minutes.
While cake is cooling, pour Eagle Brand milk over caramels in medium size saucepan; melt over low heat.
Pour caramel mixture over baked cake, then pour other 1/2 batter over caramel layer.
Bake for another 15 to 20 minutes at 350\u00b0.
Let cake cool completely.
nd set aside.
Prepare cake mix according to package directions.
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.
n a layer over the caramel.
Sprinkle with pecan halves
Mix cake following box directions.
Preheat oven to 350\u00b0. Spray 9 x 13-inch pan with Pam or cooking spray.
Pour 2 cups of cake mix in bottom of pan.
Cook 15 minutes, then remove from oven.
Over low to medium heat, blend butter, condensed milk and caramels in medium saucepan.
Stir until melted and smooth.
Pour caramel mixture over baked layer.
Pour remaining cake mixture over caramel.
Top with nuts.
Bake 30 to 35 minutes or until middle spring back when touched.