Sentences with phrase «beat cake mix»

In a mixing bowl, beat the cake mix, butter, egg, and vanilla until a soft dough forms.

In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed.

Meanwhile, in large bowl, beat cake mix, butter, milk, vanilla and eggs on low speed for 30 seconds.

In stand mixer, beat cake mix, peanut butter (or alternative), brown sugar, butter and eggs until well blended.

In the bowl of your mixer, beat cake mix, entire can of pineapple and juice, oil and eggs on low speed for 30 seconds.

BEAT cake mix, remaining water, oil, 1/2 cup of the remaining pumpkin puree, spices and remaining eggs with mixer until blended.

Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes.

Step 2: Using an electric mixer, beat cake mix, 2/3 cup of peanut butter, and egg in large mixing bowl, until crumbly.

In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes.

Beat cake mix, water, oil, egg whites and coconut extract in a large bowl in low speed for 30 seconds, then on medium speed for 2 minutes.

Beat cake mix, oil, sour cream, eggs, and vanilla on low speed in bowl of an electric mixer until just combined.

In large bowl, beat cake mix, water, oil, brandy and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes.

In a large bowl, beat the cake mix, water, butter, 1/2 teaspoon almond extract, eggs and pudding mix with and electric mixer until smooth.

In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds.

Beat cake mix and can of pumpkin puree in a stand mixer until well combined.

Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

In a large mixing bowl, beat cake mixes, eggs and oil until combined (Note: I used a hand mixer; batter will be very stiff).

Like a half - beaten cake mix, with strands of egg still visible, the ocean has a lot of blobs and streams within it.

Not exact matches

Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium / high speed for about 1 minute so that the batter is fluffy.

For the cake: In a medium - sized mixing bowl, beat together the butter, oil, and sugar / Splenda until fluffy.

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand mixer or electric mixer, beating until well combined, about 1 1/2 minutes.

Sadly, any experimenting will have to wait a while though, as I'm currently nursing a fractured left elbow and banged - up right arm from a mountain biking spill two weeks ago, and any mixing, beating, kneading, rolling, piping and other lovely baking actions are currently off limits — but I can still drool over lemon layer cake recipes

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

To make the recipe, simple beat together the butter, cream cheese & eggs — then slowly beat in the cake mix.

To add lightness to a recipe (especially cakes and breads), try beating your eggs for 3 - 5 minutes before mixing with your other ingredients (see my Paleo «multigrain» bread for an example).

Place all cake ingredients in a mixing bowl and beat until well mixed.

It worked because cake mixes are Gwen - proof — dump mix, beat in water, eggs, and oil, and call it a day.

Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, one at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

Prepare the cake batter: Combine the eggs and sugar in the bowl of an electric mixer and beat on high speed until light and lemon - colored, 5 - 8 minutes.

Cake: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.

In a large bowl beat yellow cake mix, 1 package instant pistachio pudding, 1/2 cup orange juice, 1/2 cup water, 1/3 cup oil and 4 eggs for two minutes on medium speed.

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes.

For cake, in large bowl, beat cream cheese, 1 tablespoon flour, and sugar; mix until smooth.

Cakes from scratch have their place but nothing beats a mix for convenience and quick results.

In a separate bowl, beat the butter and oil together, then beat with the almond extract and half the almond flour / cake mix.

Then, add the devil's food cake mix and chocolate pudding packet and beat together with an electric mixer.

Beat in the cake mix until completely combined.

6 egg yolks, lightly beaten 2/3 cup sour cream 1 teaspoon pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted roasted pistachios, finely ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding mix 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, softened to a cool room temperature 1 tablespoon almond extract or 1 tablespoon walnut oil powdered sugar for dusting

When the cake is ready to be frosted, simply pull the bowl of chocolate and butter out of the refrigerator and beat it until light and fluffy using a hand mixer.

The cake was so easy to make: the batter was ready in 15 minutes, just whisk together the butter with the egg yolks, ricotta, vanilla, lemon juice and sugar, beat the egg whites, then gently mix them together and add the flour + baking powder, finally fold in the blueberries.

When ready to make cake, remove from the fridge long enough that the butter is soft enough to be beaten with an electric mixer

Then add the milk, vodka, and cake mix and beat until well mixed.

Add the 1-1/3 cups cool water and cake mix and stir until moistened, then beat on medium speed for two minutes.

While cookie - cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth.

In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds.

To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended.

Then add in all the other cake ingredients and beat using an electric hand whisk or a stand mixer.