Bake cake mix, following package directions.
Cool.
Crumble cake into very large bowl or pan.
Add fruit to crumbled cake. Make Betty Crocker frosting mix, following package directions. Mix with cake and fruit.
Pack tightly into foil-lined 10-inch tube pan or two 9 x 3-inch loaf pans.
Cover cake with foil and chill in refrigerator at least 24 hours.
Cake should be kept refrigerated.
Slice with sharp knife.
White Frosting Mix.
To Use:
1 pkg. Children's White Frosting mix (above
br>Makes 8 packages Childrens White Frosting Mix.
To use: In a
Mix 1 3/4 cups frosting mix to 1 1/2 cups whipping cream.
In a large bowl, with electric mixer on low, mix the frosting mix and whipping cream for 30 seconds, scraping the bowl constantly.
Turn mixer to high and mix for 3 more minutes, scraping the bowl occasionally, until the mixture holds its shape.
It will remain stiff up to 48 hours.
May be used to frost and decorate cakes, cookies, etc.
Combine cake mix, frosting mix, eggs, sour cream and water. Beat 3 minutes at medium speed with mixer.
Add grated chocolate and pour batter into a greased and floured Bundt pan.
Bake at 350\u00b0 for 50 to 60 minutes.
Cool in pan 20 minutes.
Bake cake as directed.
Cool and crumble into large pan.
Add fruit and nuts to crumbled cake.
Make up fluffy white frosting mix.
Mix with cake, fruits and nuts.
Pack firmly into foil lined loaf pans.
Cover with foil and chill in refrigerator at least 24 hours.
Can be frozen or kept in refrigerator.
Bake our orange chiffon cake mix as directed.
Cool.
Combine 1/3 cup heated milk, corn syrup, almond extract and creamy white frosting mix.
Beat until smooth.
If too thick, add 1 to 2 tablespoons more milk.
Pour slowly over cake.
Sprinkle top with chopped, toasted almonds.
Glaze will set within 1/2 hour.
Store any leftover glaze in refrigerator.
Bake our lemon velvet cake mix in layers as directed.
Cool. Blend 1 package of our creamy white frosting mix with 3 tablespoons soft butter and 1/4 cup mashed, fresh strawberries or 1/4 cup thawed, frozen strawberries.
Beat until smooth, creamy and fluffy.
Use to fill and frost cake.
Decorate top of cake with 6 to 8 fresh whole strawberries.
Make batter for angel food cake as directed, except during last 1/2 minute of mixing, add 1/4 teaspoon pure peppermint extract. Pour half of batter into pan.
Add 3 to 4 drops red food coloring to batter in bowl.
Fold in with 4 to 5 strokes (color does not have to be blended evenly).
Pour into pan; marble pink and white batters slightly.
Bake as directed.
Cool.
Frost with our Fluffy White Frosting Mix.
reamy. Add cake mix, eggs, buttermilk and liqueur. Mix on a low
50\u00b0.
Blend the mix, half and half, margarine, and
Combine frosting mix and margarine in food processor or bowl. Work with steel blade or spoon until mixture is well blended.
Add very small amounts of water if needed.
Mixture will be very stiff at first; work and knead until mixture is well blended and smooth. Use as directed in recipe.
Exchange full recipe:
7 bread and 16 fat.
Calories full recipe:
1200.
Yield:
1 cup.
Make mascarpone filling mix first & allow to chill 4-
ith paper liners. Prepare cake mix as directed for 24 cupcakes
mixing bowl combine cake mix with water, oil and egg
ggs. In a separate bowl, mix together flour and salt, then
Bake cake as directed in two 9-inch pans.
Put coconut in bowl and let thaw.
Mix sugar, water and coconut; bring to a boil. Set aside to partly cool. Prepare frosting mix as directed on package. Stack cake by putting
1 layer on plate.
Punch holes in cake with fork.
Spoon coconut mixture on cake and let soak in. Cover with frosting mix.
Repeat with second layer, covering cake with frosting mix.
Sprinkle with thawed coconut on sides and top of cake.
Top with red cherry.
WHITE CAKE: Prepare three cake layers
Bake cake mix in 2 layer pans, 8
um extract.
Add cake mix and beat for 4 minutes