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.
Separate eggs.\tPut yolks into a measuring cup.
Add water to 1/2 mark plus add 2 tablespoons.
Beat cake mix and yolk mixture together for 2 minutes.
Place in a 9 x 13 pan.
Beat egg whites until stiff.
Gradually add sugar until peaks form.
Spread egg whites on top of the cake mixture.\tSprinkle nuts over the egg whites.
Bake at 350\u00b0 for 20 minutes.
Cool completely.
Spread Cool Whip over the top and arrange pie filling over the topping. Chill until serving.
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.
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 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 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.
ine with paper liners.
Mix yellow cake mix, baking powder, flour, milk, canola
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.
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 the yellow cake mix as directed for a 9
Amish Friendship Cake Initial STARTER:
Day 1-
Prepare cake mix according to package directions, using 9 x 13-inch pan.
Cool.
Beat cream cheese until fluffy; add milk gradually, creaming well.
Add pudding mix; blend well.
Beat until thick.
Spread cream cheese mixture over cake.
Drain pineapple; spread over pudding layer.
Spread dessert topping over pineapple layer.
Garnish with nuts and red cherries, if desired.
One-half large box yellow cake mix may be used.
Yield: 12 servings.
Grease and flour a 9 by 13\" cake pan.
Put the dry yellow cake mix at the bottom.
Pour the can of crushed pineapple with juice over the cake mix.
Next, spoon the can of cherry pie filling over that, followed by the can of blueberry pie filling.
Thinly slice 1 stick of butter and put the slices over the top of the other ingredients (I melted mine and poured it over the top).
Bake the cake at 325 for 45 minutes, or until done.
Let rest for 20 minutes before serving.
This is best served warm.
Mix yellow cake mix, margarine, egg and 1/2 cup chopped nuts. This mixture will be thick.
Press into greased 9 x 10-inch pan. Mix confectioners sugar, cream cheese and 2 eggs.
Beat until smooth.
Pour over cake batter.
Bake at 350\u00b0 for 45 minutes.
ightly grease them.
Combine cake mix, graham crackers, water, oil and
Mix yellow cake mix, melted butter or margarine and 1 beaten egg. Spread on the botttom of a greased and powdered sugar coated 9x13 pan.
Mix the 2 beaten eggs, 8 oz bar of softened cream cheese, and 1 pound of powdered sugar. Spread the mixture over the crust.
Bake in a 350\u00b0F oven for 30-35 minutes or until the top is lightly browned.
Pour can of undrained fruit cup into 13 x 9 x 2-inch baking dish.
Sprinkel 1 box Duncan Hines yellow cake mix (dry) over fruit cup.
Dribble 1 stick melted margarine over cake mix.
Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip.
Serves 12 to 15.
Good dessert for a crowd.
Several people can each make dessert and they will all be the same.
In an electric mixer bowl, mix together cake mix, instant pudding, oil and water.
Add eggs, one at a time, beating after each.
Stir in sour cream, chocolate chips, pecans, grated chocolate and coconut.
Bake at 350\u00b0 in well-greased Bundt or tube pan for about 55 minutes or until testing pick comes out clean.
Mix the first 7 ingredients together; pour into 9 x 13-inch cake pan.
Sprinkle yellow cake mix over the mixture.
Melt oleo; sprinkle over cake mix.
Put in a 350\u00b0 oven for 38 minutes. Remove and sprinkle nuts over the cake and bake for an additional 30 minutes.
Mix the first 5 ingredients. Pour into 9 x 13-inch greased baking pan or dish. Sprinkle with the yellow cake mix. Melt 3/4 cup butter. Drizzle over the top of the cake. Top with the walnuts. Bake at 350\u00b0 for 1 hour.
Serve with Cool Whip or vanilla ice cream.