Not exact matches
Mix cake mix (dry), softened butter, and egg until crumbly; reserve 1 1/2 cu
Mix cake mix (dry), softened butter, and egg until crumbly; reserve 1 1/2 cu
mix (dry), softened butter, and egg until crumbly; reserve 1 1/2
cups.
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate
mix (I used Ghiradelli) 1
cup butter at room temperature 1 8 oz block cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of
cake
for the cupcakes: 1 box (18.25 oz) yellow
cake mix 1/2
cup buttermilk 1/2
cup molasses 1/3
cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg
An average 2 - layer
cake mix yields 4 to 5 1/2
cups of batter.
I started adding a little chocolate
cake mix at a time because I didn't want to make it too thick, but I ended up adding 2
cups!
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with
mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest
cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the
cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake with powdered sugar and coarsely chopped almonds /
Cake is tender until completely cooled so handle with c
Cake is tender until completely cooled so handle with care.
Mix key lime zest, juice, and remaining 2/3
cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by
cake).
Ingredients 2 eggs 1/2
cup oil 1 butter pecan
cake mix 1 1/2
cup butterscotch chips 2
cups milk chocolate English toffee bits...
Line muffin pan with paper liners - In the bowl of an electric
mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the
mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until
cake tester comes out clean - Transfer to a cooling rack to cool completely
On the
mixer's lowest speed, add in the
cake flour, baking powder, salt, and 1/4
cup of sprinkles.
Banana Nut
Cake 2
cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding
mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2
cup (1 stick) unsalted butter, softened 1
cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4
cup buttermilk 1 1/4
cups mashed bananas (about 3 large) 3/4
cup chopped peanuts
Ingredients: 1 box yellow
cake mix ingredients needed to make
cake; eggs, oil and water 2 (3.4 oz) boxes instant Vanilla or French Vanilla pudding 4
cups milk 1 tub Chocolate Frosting Directions: Make
cake mix according to directions and bake in a well - greased 9x13 pan.
1 package white
cake mix 1 3 oz package blackberry gelatin 1
cup of pureed blackberries, strained if you don't want seeds in your
cake 4 eggs, room temperature 1
cup vegetable oil 1/2
cup milk
1 (18 1/4 ounce) packages white
cake mix egg, water, oil as needed to make
cake 1 (3 ounce) packages raspberry Jell - O gelatin 1
cup boiling water 1/2
cup cold water 8 ounces Cool Whip
1 box white
cake mix 1
cup buttermilk 1/2
cup vegetable oil 1 tsp almond extract 1 tsp vanilla extract 4 eggs
I make this recipe, but
mix the
cake mix with 1/2
cup chopped pecans and 1/2 mini chocolate chips.
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.
And if gluten isn't an issue or you don't want to use all the crazy flours, you can make this
cake with regular all purpose flour or your favorite all purpose gluten free flour
mix, substituting 1:1 ratio with all the gluten free flours (1 1/4
cups or 175 grams all purpose for the dark chocolate, 2
cups or 280 grams all purpose for the butterscotch and vanilla bean
cakes).
In large bowl, place
cake mix, piña colada
mix, oil, eggs and 1/2
cup reserved rum from pineapple.
For people with a dairy allergy / intolerance, use the Duncan Hines Classic yellow
cake mix, 2 eggs and 1/4
cup oil.
3
cups all - purpose flour, plus more for work surface (420 gr) 3/4
cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4
cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4
cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large
mixing bowl, combine both flours with the salt.
Cupcakes: 1 (18.25 ounce box) Strawberry
cake mix 4 eggs 1
cup buttermilk 1/2
cup canola oil 1 tsp.
I
mixed the Birthday Party
Cake Mix with 2 large eggs and a 1/2
cup of soft butter, then dropped spoonfuls of batter onto cookie sheets before baking them for 11 minutes.
Let's take a sweet turn on the simple recipe subject: a delicious and tender
cake, that goes wonderfully with a
cup of tea or coffee — making it could not be easier: you just throw all the ingredients together in a bowl and
mix well; no elbow grease needed — the electric
mixer will take care of that for you.
I did the
mix as a slice the 1st time and the 2nd I rolled the mixture into balls and then rolled them in desiccated coconut and presented them in the mini
cup cake papers.
Here's a variation - 1 can pumpkin, 1 box spice
cake mix, 1/2
cup water, that's it.
Scoop the Pillsbury Funfetti Frosting into a bowl, add 1/4 - 1/2
cup of Pillsbury Gluten Free Funfetti
Cake Mix from the second box and whip with electric beaters until smooth.
Use any
cake mix with 1 egg and 1/2
cup oil and 2 tablespoons of water.
Pumpkin Patch Trifle Ingredients: 1 box of Little Debbie Fall Party
Cakes, Vanilla 1 box of Little Debbie Pumpkin Brownies 1 box of chocolate
cake mix, prepared according to directions on box 2 boxes of vanilla instant pudding
mix 1 box of white chocolate instant pudding
mix 6
cups of milk (for pudding) orange and yellow food coloring bamboo skewers to hold pumpkins in place pumpkin candy Fall colored sprinkles Directions: Prepare boxed
cake mix according to the package directions.
Let's start baking... but not really Ultimate
cake Batter Popcorn Balls Yields: 10 - 4 ″ popcorn balls Ingredients: 1/4
cup unsalted butter 6
cups popped popcorn 1/3
cup favorite dry
cake mix 1 tsp pure vanilla extract 1 - 10 oz bag of regular size marshmallows 2
cups chocolate candies (M&M s, we did a 4th of July theme) Directions: 1.
Whatever your favorite
cake flavor and depending on what else you plan on adding to the
mix, you will be adding 1/2 to a whole
cup of dry
cake mix.
1 package chocolate
cake mix (I used Organic Miss Jones Chocolate Cake Mix) 1 cup milk 3 eggs 1/2 cup butter, melted 16 - 18 peppermint marshmal
cake mix (I used Organic Miss Jones Chocolate Cake Mix) 1 cup milk 3 eggs 1/2 cup butter, melted 16 - 18 peppermint marshmall
mix (I used Organic Miss Jones Chocolate
Cake Mix) 1 cup milk 3 eggs 1/2 cup butter, melted 16 - 18 peppermint marshmal
Cake Mix) 1 cup milk 3 eggs 1/2 cup butter, melted 16 - 18 peppermint marshmall
Mix) 1
cup milk 3 eggs 1/2
cup butter, melted 16 - 18 peppermint marshmallows
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the
cake: 2
cups granulated sugar 3/4
cup cocoa powder 1/2
cup instant chocolate pudding
mix (one box) 1/2
cup vegetable oil 1
cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2
cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1
cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
Why not add a moist banana
cake filled with both peanut butter
cups and peanut butter chips to the
mix?
Let's start baking... White Chocolate Red Velvet Rice Krispie Treats Yields: 8 × 8 pan 9 - 16 pieces (depending how large of squares you cut) Ingredients: 6 tbsp salted butter 4
cups mini marshmallows 1
cup dry red velvet
cake mix 1 tsp red food coloring 1 tsp pure vanilla extract 6
cups Rice Krispie cereal 1
cup white chocolate morsels Directions: 1.
Cinnamon Agave Kissed Toasted Walnut Pumpkin
Cake Servings: 12 - 15 Ingredients For The Pumpkin
Cake: 1
cup Fructevia 1
cup MonkSweet 1 & 1/4
cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2
cups pumpkin puree (not pumpkin pie
mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2
cup coconut flour Directions For The
Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
1 can organic black beans rinsed or 1 1/2
cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to
mix into
cakes
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.
My mom's sour cream coffee
cake 1 stick butter 1 c. sugar 1.5 c. flour 1 tsp soda,
mixed with 1
cup sour cream 1.5 tsp baking powder 2 eggs 1tbls vanilla cinnamon sugar and mini choc.
The Better Batter Chocolate
Cake mix calls for 1 and 1/2
cups of water.
Look at how simple this is: combine a box of Duncan Hines Spice
Cake mix, a can of pumpkin, and 1/2 a
cup of unsweetened apple sauce.
1 (15 - ounce) box gluten - free yellow / vanilla
cake mix (heaping 2
cups) 5 tablespoons unsalted butter, chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3
cup almond milk or milk of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon juice)
Crush 1/4 of the Oreos roughly and
mix with 1/3 — 3/4
cup of the buttercream to make cookies and cream filling for the center of the
cake.
Over the
mixer bowl I sifted in 1 3/4
cups of
cake flour, 1 1/4
cups of unbleached flour, 2
cups of sugar, 1 tablespoon of baking powder, and 3/4 of a teaspoon of salt.
Place
cake mix, 1
cup Chobani ® Vanilla Greek Yogurt, melted butter, and eggs in the bowl of an electric
mixer.
One box
cake mix, one box instant pudding, 4 eggs, one
cup milk, 1/2
cup oil.
In a large bowl, combine the yellow
cake mix (minus one
cup), 1/2
cup melted butter, and one egg.
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.
Step 2: Using an electric
mixer, beat
cake mix, 2/3
cup of peanut butter, and egg in large
mixing bowl, until crumbly.
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