cake

  1. 1 (18.25 ounce) box yellow Duncan Hines cake mix

    Cobbler...1/4 cup water...1 cup granulated sugar...1/2 cup (1 stick) butter...1 teaspoon cinnamon...1 teaspoon vanilla extract...

  2. 1 (18.25 ounce) box German chocolate cake mix...1 can Eagle Brand sweetened condensed milk...1 pint jar butterscotch or caramel ice cream topping...1 (12 ounce) container Cool Whip...

  3. 1 (18.25 ounce) chocolate cake (with pudding in the mix)...1 cup Hellmann's mayonnaise...1 cup water...

  4. 1 (18.25 ounce) box white cake mix...6 tablespoons Crème de menthe, divided...1 can Hershey's fudge topping...

  5. 1 (18.25 ounce) box white cake mix...1 small box strawberry gelatin...1 cup hot water...1 container Cool Whip®...

  6. *

  7. Cake layers may be made ahead and frozen, or cake may be made and assembled the day ahead.

    Batter...1 (11 ounce) can Mandarin oranges, juice reserved...1/2 cup vegetable oil...4 eggs

    Preheat oven to 350 degrees F. Grease and flour three 8- or 9-inch cake pans.

    Beat eggs with cake mix; add reserved juice from oranges; stir in oil and fold in oranges using mixer to "break up" oranges. Bake 25 minutes. Cool and remove from pans. Wrap for freezing when cooled.

    Icing...1 (12 ounce) carton Cool Whip®...1 (20 ounce) can crushed pineapple with juice...

  8. 1 (18.25 ounce) box spice cake mix...3/4 cup bourbon...3/4 cup vegetable oil...4 eggs...1/4 cup water...

  9. 1 small box vanilla instant pudding...3/4 cup vegetable oil...3/4 cup water...4 eggs...1 teaspoon vanilla extract...1 teaspoon butter extract...1/2 cup nuts (optional)...

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