Lemon-Poppy Seed Coffee Cake

1	box Betty Crocker® lemon-poppy seed muffin mix
3/4	cup water
1/4	cup vegetable oil
1	egg
1/3	cup sliced almonds

1.	Heat oven to 375°F. Grease bottom of 9- or 8-inch square pan with shortening, or spray bottom with cooking spray.
2.	In medium bowl, stir Muffin Mix, water, oil and egg just until blended (batter may be lumpy). Spread in pan; sprinkle with almonds.
3.	Bake 9-inch pan 23 to 28 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over warm coffee cake.
Candy-Sprinkled Cupcakes Prep Time:20 min Start to Finish:1 hr 30 min Makes:24 cupcakes 1 box Betty Crocker® SuperMoist® yellow or white cake mix Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker® Whipped fluffy white frosting Pastel candy sprinkles 1. Heat oven to 350°F (325°F for dark or nonstick pans). Make cake as directed on box for 24 cupcakes. Cool completely. 2. Frost cupcakes with frosting. 3. To decorate, roll edge of each cupcake in candy sprinkles. Store loosely covered.     .   Company Broccoli Three-Cheese Bake Prep Time:10 min Start to Finish:1 hr Makes:14 servings (1/2 cup each)   1 can (2.8 oz) French-fried onions 2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce 1 package (3 oz) cream cheese, cut into cubes 1/4 cup chopped red bell pepper, if desired 1/2 teaspoon red pepper sauce 1. Heat oven to 350°F. Reserve 1 cup French-fried onions for topping. 2. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole. 3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.       Mocha Brownie Torte with Strawberries   Prep Time:10 min Start to Finish:2 hr 45 min Makes:8 servings 3/4 cup sugar 1/3 cup unsweetened baking cocoa 1/3 cup margarine, softened 1/3 cup matzo cake meal 1/3 cup ground almonds 2 teaspoons instant coffee granules or crystals 1 tablespoon water 2 egg whites 1 1/2 cups sliced strawberries 2 tablespoons currant or apple jelly, melted 1. Heat oven to 350°F. Line 9-inch round cake pan with waxed paper or parchment paper; grease paper with shortening or cooking spray. 2. In medium bowl, beat sugar, cocoa and margarine with spoon until well blended. Stir in cake meal, almonds, instant coffee and water until smooth (batter will be thick). 3. In small bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into chocolate mixture until well blended. Spread mixture evenly in pan. 4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours. 5. Just before serving, place torte on serving plate. Top with sliced strawberries; brush with melted jelly. Store covered in refrigerator.