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Cakes+ : Butter Cake Mix
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 Message 1 of 9 in Discussion 
From: MSN NicknameGenie·  (Original Message)Sent: 11/11/2007 8:11 PM
Recipes


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 Message 2 of 9 in Discussion 
From: MSN NicknameGenie·Sent: 11/11/2007 8:12 PM
Easy Red Velvet Cake - Gayle
 
 1 box Duncan Hines Butter Cake mix
 1 t. cocoa
 1 t. vanilla
 1 c. buttermilk
 1 bottle red cake coloring
 1 stick margarine
 3 eggs
 1 t. soda
 1 T. vinegar
 
 Mix cake mix with cocoa. Add vanilla, buttermilk, cake coloring, margarine and eggs, blend until moistened. Add soda, vinegar and mix into cake mixture, beat for 4 minutes at medium speed. Bake at 375 degrees in layer pans for 25 - 30 minutes.
 
 FROSTING: 1 c. milk
 1/4 c. flour
 1 stick margarine
 1 t. vanilla
 1/8 t. salt
 1 c. sugar
 1/2 c. Angel Flake Coconut
 
 Mix directly into the top of a double boiler milk, flour, salt and cook over low heat to pudding stage. Cool. Cream stick of margarine with sugar, add vanilla and coconut. Add to the pudding mixture. Put between layers and on sides and top. Sprinkle with coconut between layers, sides and top.

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 Message 3 of 9 in Discussion 
From: MSN NicknameGenie·Sent: 1/8/2008 5:12 AM
From: <NOBR>MSN Nicknamelindah©</NOBR>  (Original Message) Sent: 1/5/2008 9:38 PM
SOCK-IT-TO-ME CAKE

1 pkg. butter cake mix
1/2 cup chopped pecans
1/2 cup sugar
2 tablespoons brown sugar
3/4 cup pure vegetable oil
2 tsp. cinnamon
4 eggs
8 oz. sour cream
3 tablespoons milk, orange juice or lemon juice
1 cup confectioners sugar

Mix cake mix, sugar and oil. Mix in eggs, one at a time. Add sour
cream and mix well. Stir in pecans. Pour half of the batter into
greased tube pan.  Sprinkle brown sugar and cinnamon over batter.
Add remaining batter. Bake in a moderate 350 degrees oven for 60
to 65 minutes until cake tests done. Cool and glaze with mixture
of confectioners sugar and milk, orange juice or lemon juice.

Reply
 Message 4 of 9 in Discussion 
From: MSN NicknameGenie·Sent: 2/3/2008 3:00 AM
From: <NOBR>MSN NicknameGenie·</NOBR>  (Original Message) Sent: 10/5/2007 2:53 PM
Pineapple Punch Bowl Cake

1 box butter cake mix
1 lg. can crushed pineapple
6 cups milk
2 lg. instant vanilla pudding
1 can cherry pie filling
16 oz. Cool Whip

Bake cake mix according to package directions & set aside. Mix together milk
& pudding mixes & set aside. Crumble 1/2 of cake in a large bowl. Spread
1/2 of pineapple over crumbled cake, spread 1/2 of pudding mixture over pineapple,
add 1/2 Cool whip over pudding, & top with 1/2 cherry pie filling. Repeat layers.
Chill at least 1 hour before serving.

Reply
 Message 5 of 9 in Discussion 
From: MSN NicknameGenie·Sent: 2/3/2008 4:25 PM
From: <NOBR>MSN NicknameJolene·</NOBR>  (Original Message) Sent: 1/31/2008 7:01 AM

MYSTERY CAKE

1 package butter flavored cake mix
1 package vanilla flavored instant pudding mix 
1/2 cup oil
1 cup sour cream
4 eggs, beaten slightly

Beat together for four minutes. Make a topping of 3/4 cup brown sugar, 2 teaspoons cinnamon and 1 cup chopped nuts. Add topping and bake in a 9 by 13 inch pan for 45 to 50 minutes at 350°.


Reply
 Message 6 of 9 in Discussion 
From: MSN NicknameGenie·Sent: 6/5/2008 2:15 AM
From: <NOBR>MSN Nicknamelindah©</NOBR>  (Original Message) Sent: 6/3/2008 12:41 AM
Easy Tres Leches

1 box Duncan Hines golden butter recipe cake mix
2 cans (12 ounces each) evaporated milk
1 can (14 ounces) sweetened condensed milk
16-ounce carton light cream or half and half
3 egg whites
3/4 cup sugar
3/4 cup light Karo syrup
1 teaspoon vanilla extract

Make cake batter as directed on box. Pour into greased and floured 9x13-inch cake pan. Bake 35 minutes at 350° and let cool completely.

In a bowl, mix the milks and cream. Pierce cake with a fork and pour the milk mixture evenly over it and let it absorb.

In a saucepan, melt the sugar and syrup together over low heat. Let cool slightly. Beat the egg whites until foamy in a large bowl. Slowly pour over the warm syrup and continue beating the eggs until the meringue reaches a thick consistency. Add vanilla. Frost top of cake and keep refrigerated.


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The number of members that recommended this message. 0 recommendations  Message 7 of 9 in Discussion 
Sent: 6/12/2008 9:03 PM
This message has been deleted by the manager or assistant manager.

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 Message 8 of 9 in Discussion 
From: MSN NicknameGenie·Sent: 8/2/2008 7:03 PM
From: <NOBR>MSN NicknameKitabel</NOBR> Sent: 7/30/2008 3:51 AM

Coconut Cake


Ingredients:

1 box butter cake mix
1 c. sugar
1 (12 oz.) pkg. coconut
1 (9 oz.) tub non dairy whipped topping
1 (16 oz.) pkg. sour cream


Directions:

1.  Bake cake in 350F oven according to package directions. Use two 9 inch round cake pans.

2. Mix the sugar, the coconut and half of the sour cream and chill. 

3. Reserve 1 cup of sour cream mixture and add to a 9 ounce tub of non dairy whipped topping.  Spread sugar-coconut-sour cream combination between cake layers.

4.  Ice cake with whipped topping mixture. 


Reply
 Message 9 of 9 in Discussion 
From: MSN NicknameGenie·Sent: 9/11/2008 2:44 AM
From: <NOBR>MSN NicknameGenie·</NOBR>  (Original Message) Sent: 9/9/2008 1:19 PM
Always Moist Pound Cake

Ingredients



1 box (18.25 oz.) Duncan Hines® all butter cake mix *

4 large eggs

3/4 cup vegetable oil

1/2 cup granulated sugar

8 oz. (1 cup) sour cream

1 tsp. vanilla extract

Directions

All ingredients should be at room temperature. Heat oven to

350º F (175º C). Combine cake mix, oil, sour cream and sugar. Add

eggs, 1 at a time, until thoroughly mixed. Stir in vanilla. Spray or

grease a Bundt pan and sugar coat inside of pan. This creates crisp

crust found on old fashioned pound cakes. Pour batter into prepared

pan and bake approximately 45 minutes or until cake test is done.

Makes 12 servomgs.

TIP: Instead of vanilla, experiment! I have used lemon or orange or

raspberry. I'll try another flavor next time!

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