1 (18 1/2 ounce) box white cake mix
1 cup water
2 eggs
Blend all three ingredients in a mixer for 4 minutes. Grease and flour mini muffin tins. Fill 1/2 full and bake at 325 degrees F for 5 to 7 minutes. Remove from tins. Let cool.
Glaze
1 box confectioners’ sugar
1 grated lemon rind
1 grated orange rind
Juice of 2 lemons
Juice of 2 oranges
Touch of orange food coloring, if desired
Blend together. Dip each cake into glaze, and drain on wire rack. These cakes can be frozen.
18 foil bake cups
1/3 cup creamy peanut butter
1/4 cup light cream cheese
2 tablespoons granulated sugar
1 egg
1 (19 ounce) box fudge brownie mix
1/2 cup candy coated peanut butter candies
Preheat oven to 350 degrees F. Place foil bake cups in muffin pans or on a cookie sheet; set aside.
Beat peanut butter, cream cheese, sugar and egg in bowl with electric mixer; set aside.
Prepare brownie batter following package directions; set aside.
Place 1 heaping teaspoon of peanut butter mixture in center of each bake cup. With spoon or small ice cream scoop, fill bake cups half full with brownie batter. Sprinkle each cupcake with peanut butter candies.
Bake 25 minutes. Do not over-bake. Cool.
Makes 18 brownie cupcakes with 254 calories per serving.
Pumpkin, spices and a wonderful streusel topping make these Texas-size muffins extra special. If you don’t have the jumbo size muffin cups, use the standard size muffins tins. Line 12 muffin cups with paper baking cups, bake at 400 degrees F for 20 to 25 minutes. This will make 12 standard muffins or 6 jumbo muffins.
1 box date quick bread mix*
1/2 cup canned pumpkin
1/2 cup water
1/4 cup oil
1/2 cup chopped pecans
1/8 teaspoon cloves
1 egg
1 teaspoon cinnamon
* If desired, substitute with nut quick bread mix and omit the pecans and decrease baking time by 5 minutes.
Topping
1/3 cup firmly packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened
Preheat oven to 350?F. Grease 6 jumbo muffin cups or line with jumbo size paper baking cups.
In a large bowl combine all muffin ingredients. Stir by hand 50 to 75 strokes or until dry particles are moistened. Divide batter evenly among muffin cups. In a small bowl combine all topping ingredients sprinkle evenly over batter.
Bake at 350 degrees F for 30 to 40 minutes or until a wooden pick or knife inserted in center comes out clean. Cool 15 minutes, remove from pan cool completely on wire rack, wrap tightly with plastic wrap, store in refrigerator.
1 (18.25 ounce) white or yellow cake mix, divided
1 cup all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoons yeast dissolved in 2/3 cup warm water
1 teaspoon butter flavoring
2 eggs
1 (21 ounce) can cherry pie filling
1/2 cup butter, softened
Preheat oven to 375 degrees F. Grease and flour a 13 x 9-inch baking pan.
In large bowl, combine 1 1/2 cups cake mix, flour and sugar. Stir together to mix.
Dissolve yeast in water. Add to dry ingredients in bowl. Stir in butter flavoring and eggs. Blend thoroughly, then spread batter in prepared pan. Spread cherry pie filling over batter.
In another bowl combine remaining dry cake mix with softened butter, using a fork to blend until mixture is crumbly but combined. Sprinkle mixture evenly over pie filling. Bake for 30 to 45 minutes. Let cool for about 10 minutes, then drizzle glaze over warm cake.
Glaze
1 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
3 tablespoons water
2 (12 ounce) bags frozen mixed berries
1 (16 ounce) bag frozen boysenberries
1 (18.25 ounce) box white cake mix
1/4 cup granulated sugar
3/4 cup (1 1/2 sticks) butter, melted
Spread the mixed berries on the bottom of an ungreased 13 x 9-inch pan. Sprinkle the white cake mix over the fruit. Spread the boysenberries over the cake mix. Sprinkle the sugar over the boysenberries and slowly pour melted butter over the entire contents. Bake at 350 degrees F for 45 to 60 minutes, until cake mix looks slightly brown. Let cobbler stand until cool enough to serve.
Serve with vanilla ice cream or Cool Whip.
1 (18.25 ounce) box yellow cake mix
1 small box instant vanilla pudding mix
1/2 cup shortening
1 cup water
4 eggs
Preheat oven to 350 degrees F.
In a mixing bowl, beat cake mix, pudding mix and shortening on low speed until crumbly. Add the water and eggs; beat on medium for 2 minutes. Pour into a greased and floured 13 x 9-inch baking pan. Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. Meanwhile, prepare Filling.
Filling
5 tablespoons all-purpose flour
1 cup milk
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Fresh raspberries (optional)
In a saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely.
In a mixing bowl, cream the butter, shortening, sugar, vanilla extract and salt; beat in milk mixture until sugar is dissolved, about 5 minutes. Split cake into two horizontal layers. Spread filling over the bottom layer; replace top layer. Cut into serving-size pieces. Garnish with raspberries if desired.
Yields 16 to 20 servings.
1 cup packed brown sugar
1/2 cup butter (NO MARGARINE)
1/4 cup whipping cream
3/4 cup coarsely chopped pecans
1 (18.25 ounce) box devil’s food cake mix
Topping
1 3/4 cup whipping cream
1/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Chocolate curls (optional)
Preheat oven to 325 degrees F.
In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-inch round cake pans. Sprinkle with pecans; set aside.
Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake for 35 to 45 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely.
For topping, beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla extract; beat until stiff. Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Garnish with chocolate curls if desired. Store in the refrigerator.
Yields 8 to 10 servings.
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