set aside to cool. Place cake mix, egg, cooled butter and vanilla
Mix 1/2 box cake mix, butter, vanilla, peanut butter and eggs together.
Add other 1/2 box of cake mix, then stir.
Preheat oven to 400\u00b0.
Drop dough onto cookie sheet; bake until brown.
Preheat oven to 350\u00b0.
Put box cake mix in a large bowl and add eggs and oil.
Mix well until the batter shows no lumps. Using teaspoon, drop batter about 2 inches apart on an ungreased cookie sheet.
Bake for 8 to 10 minutes.
Be sure to let them cool before serving with a cold glass of milk.
To make these cookies extra special, you can add some raisins, nuts, or chocolate chips. Simply delicious!
- 9 inch cake pans.
Prepare cake mix according to package directions
om/Easy-Red-Velvet-Cake-24561.
(a red velvet recipe) or use box.
Baking
Combine dry cake mix with eggs, oil, buttermilk, cocoa and food coloring. Beat together. Do not add ingredients on cake box. Bake according to cake box instructions. Frost with canned cream cheese frosting.
Preheat oven to 350\u00b0. Spray 9 x 13 baking dish with cooking spray. Mix cake mix, butter and 1 egg together and pat into pan.
Mix the cake mix according to directions on box.
Add the food coloring, vanilla and salt, blending well.
Bake as directed; cool and frost.
Mix cake mix and cocoa.
Add vanilla, buttermilk, food coloring, margarine and eggs.
Blend until moistened.
Add soda and vinegar, then beat for 4 minutes.
Bake at 375\u00b0 for 25 to 30 minutes.
Sift together cake mix and cocoa.
Add buttermilk, food coloring, vanilla, almond extract, melted butter and beaten eggs; mixing well.
Stir in baking soda and vinegar.
Pour into a greased and floured 9x13-inch pan.
Beat White cake mix, egg whites, 1-1/3 c. buttermilk and vegetable oil until creamy. In a separate bowl, beat yellow cake mix,
1/2 c. buttermilk, whole egg, cocoa, soda, food coloring and vinegar until creamy.
Alternate spooning red and white batter into 3 greased and floured 9-inch cake pans.
Swirl batter gently with a knife - (do not scrape bottom of pan).
Bake 350\u00b0 for 25 minutes.
Combine cake mix and baking powder into a microwaveable mug. Use a mini whisk to break up any clumps.
Add water and whisk together completely. Mixture will be pretty thick.
Microwave for 1 minute on high. Check doneness. If cake mix is still shimmery, microwave for an additional 10-20 seconds. Microwaves vary so test and tune for what works.
Optional add ins: chocolate chips just before nuking, chocolate syrup just before serving, whipped cream.
Prepare cake pan (s) for baking by
In large microwavable bowl, place cereal; set aside. In medium microwavable bowl, microwave brown sugar, butter, corn syrup, food color and cake mix uncovered on High 2 to 2 1/2 minutes or until mixture is boiling. Immediately pour over cereal; toss until well coated.
Spread on waxed paper. Cool 5 minutes.
Place frosting in a small microwavable bowl; microwave uncovered on high 20 seconds. Drizzle over cereal mixture. Store loosely covered.
Mix box cake mix according to directions on package.
Use 1/2 box cake mix and 1/2 of required ingredients on box (but use only 1 egg).
Pour over the already mixed crushed pineapple and brown sugar.
I use the juice also.
Microwave for 4 to 4 1/2 minutes.
Rotate and bake 4 1/2 minutes more.
Use 8-inch square dish, uncovered.
May look undone, but will finish cooking while resting.
Disregard instructions on box of cake mix.
Mix cake mix, margarine or oil and eggs until blended.
You may add chocolate chips, M&M's, raisins, nuts or any other add-ins.
You may also frost the cookies.
Bake at 325\u00b0 until edges are light brown.
egrees.
Pour the cake mix into a mixing bowl.
Mix cake mix with nuts and shortening.
Blend thoroughly with electric mixer.
Add egg and water; mix thoroughly.
Dough will be quite stiff.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 10 to 12 minutes in a 350\u00b0 oven.
Cool on wire rack.
Mix dry cake mix, eggs and oil.
Add raisins, nuts or coconut. Drop by teaspoon on ungreased cookie sheet 2 inches apart.
Bake at 350\u00b0 for 8 to 10 minutes.