betty crocker dessert recipes
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surpriseCUPCAKE CONES
1 box Betty Crocker SuperMoistyellow cake mix
Water, vegetable oil and eggs called for
on cake mix box
1 cup candy-coated chocolatecandies
18 fl at-bottom ice cream cones
3 containers (12 oz each) BettyCrocker Whipped strawberryfrosting
cup Betty Crocker candy decors
ingredients
1 Heat oven to 350F (or 325F for dark or nonstick pans). Placepaper baking cup in each of 18 regular-size muffi n cups; placemini paper baking cup in each of 18 mini muffi n cups. Make cake
mix as directed on box, using water, oil and eggs. Spoon evenlyinto regular and mini muffi n cups.
2 Bake mini cupcakes 11 to 13 minutes, regular cupcakes 17 to 22minutes, or until toothpick inserted in center comes out clean.Remove from pans to cooling racks. Cool completely, about 30minutes.
3 If ice cream cone holder is unavailable, make a holder for the conesby tightly covering the tops of 2 empty square or rectangular pans(at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharpknife, cut 18 stars in foil, 3 inches apart, by making slits about
1 inch long.
4 Place about 2 teaspoons candies in each ice cream cone. Removepaper cups from cupcakes. For each cone, frost top of 1 regularcupcake with frosting; turn upside down onto a cone. Frost bottom(now the top) of cupcake. Place mini cupcake upside down onfrosted regular cupcake; frost side of regular cupcake and entiremini cupcakes completely (its easiest to frost from the conetoward the top). Sprinkle with candy decors. Push cone throughfoil opening in cone holder; the foil will keep it upright.
2010 & / of General Mills
these top25 desserts take the cake
OUR BEST
DESSERTS
!
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1 box Betty Crocker SuperMoist white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 containers (1 lb each) Betty Crocker Rich & Creamycreamy white frosting
24-30 large marshmallows
Betty Crocker colored sugar or candy sprinkles
White or colored birthday candles
ingredients
1 Heat oven to 350F (325F for dark or nonstickpans). Place paper baking cup in each of 24regular-size muffi n cups. Make and bake cake mias directed on box for 24 cupcakes, using water,and egg whites. Cool in pan 10 minutes; removefrom pan to cooling rack. Cool completely, abou
30 minutes.
2 Frost cupcakes with frosting.
3 Cut marshmallow with dampened kitchen scissointo slices; sprinkle with colored sugar. Arrange ocupcakes in fl ower shape. Place candle in middleof each fl ower.
2010 & / of General Mills
happy birthday
premiumTRES LECHES CAKE
box Betty Crocker SuperMoist yellow cake mix
cups water
tablespoon vegetable oil
teaspoons vanilla
eggs
can (14 oz) sweetened condensed milk (not evaporated)
cup whole milk or evaporated milk
cup whipping creamcontainer Betty Crocker Whipped fl uffy white frosting
Heat oven to 350F (325F for dark or nonstick pan).Grease and fl our or spray bottom and sides of 13x9-inch pan.
In large bowl, beat cake mix, water, oil, vanilla and eggswith electric mixer on low speed 30 seconds, then onmedium speed 2 minutes, scraping bowl occasionally.Pour into pan.
Bake 29 to 35 minutes or until edges are golden brownand toothpick inserted in center comes out clean. Letstand 5 minutes. Poke top of hot cake every 1/2 inchwith long-tined fork, wiping fork occasionally to reducesticking.
In large bowl, stir together sweetened condensed milk,whole milk and whipping cream. Carefully pour evenlyover top of cake. Cover; refrigerate about 1 hour or untilmixture is absorbed into cake. Frost with frosting.
2010 & / of General Mills
ngredientsMARSHMALLOW
CUPCAKES
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CAKE
1 box Betty CrockerSuperMoist Germanchocolate cake mix
1 cups water cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 tablespoon unsweetenedbaking cocoa
ingredients
Heat oven to 350F (325F for dark or nonstick pans). Grease bottom and
sides of 13x9-inch pan or two 9-inch round cake pans and lightly fl our, orspray with baking spray with fl our.
In large bowl, beat all cake ingredients with electric mixeron low speed 30 seconds, scraping bowl occasionally.Beat on medium speed 2 minutes, scraping bowloccasionally. Pour into pan(s).
Bake as directed on box for 13x9-inch pan or 9-inchrounds. Cool completely.
In chilled large bowl, mix cream cheese and milk until
smooth. Beat in whipping cream and powered sugar withelectric mixer on high speed, scraping bowl occasionally,until soft peaks form. Frost top of 13x9-inch cake or fi lland frost cake layers. Store in refrigerator.
2010 & / of General Mills
FROSTING
2 oz cream cheese,softened
2 teaspoons milk
1 cups whipping cream cup powdered sugar
1 box Betty Crocker SuperMoist chocolate fudge cake mix
cup butter or margarine, melted
2 eggs
2 tablespoons coffee-fl avored liqueur or strong coffee
4 cups vanilla ice cream
1 container (12 oz) Betty Crocker Whipped chocolate frosting
2 tablespoons coffee-fl avored liqueur, if desired
ingredients
1 Heat oven to 350F (325F for dark or nonstick pan).Grease bottom only of 13x9-inch pan with shorteningcooking spray. In large bowl, beat cake mix, butter aneggs until well blended. Spread batter in pan.
2 Bake 19 to 24 minutes or until center is set (top will apdry and cracked). Cool completely, about 1 hour.
3 Brush 2 tablespoons liqueur over cake. Let ice creamstand about 15 minutes at room temperature to softeSpread ice cream over cake. Freeze 3 hours or until fi r
4 In medium bowl, mix frosting and 2 tablespoons liquespread over ice cream. Freeze at least 1 hour.
2010 & / of General Mills
mud slideICE-CREAM CAKE
easyRED VELVET CAKE
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1 box Betty Crocker SuperMoist German chocolatecake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits
ingredients
1 Heat oven to 350F (325F for dark or nonstick pan).Bake cake as directed on box for 13x9-inch pan.
2 Poke top of warm cake every 1/2 inch with handleof wooden spoon. Dr izzle milk evenly over top
of cake; let stand until milk has been absorbedinto cake. Drizzle with caramel topping. Run knifearound sides of pan to loosen cake. Cover andrefrigerate about 2 hours or until chilled.
3 Spread whipped topping over top of cake. Sprinklewith toffee chips. Store covered in refrigerator.
2010 & / of General Mills
better-thanALMOST-ANYTHINGCAKE
strawberryYOGURT CAKE
1 box Betty Crocker SuperMoist white cake mix
cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait Original 99% Fat Freestrawberry yogurt
1 container Betty Crocker Whipped vanilla frosting
1 quart (4 cups) strawberries
1 Heat oven to 350F (325F for dark or nonstick panGenerously grease and lightly fl our bottoms and sidof two 8-inch or 9-inch round pans, or spray with baspray with fl our.
2 In large bowl, beat cake mix, water, oil, egg whites yogurt with electric mixer on low speed 30 secondbeat on medium speed 2 minutes (batter will be luPour into pans.
3 Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds25 to 30 minutes, or until toothpick inserted in centcomes out clean. Cool 10 minutes. Run knife arounsides of pans to loosen cakes; remove from pans tocooling rack. Cool completely, about 1 hour.
4 Spread 1/3 cup frosting over 1 cake layer to within inch of edge. Cut about 10 strawberries into 1/4-incslices; arrange on frosted layer. Top with second layFrost side and top of cake with remaining frosting. remaining strawberries in half; arrange on top of caStore loosely covered in refrigerator.
2010 & / of General Mills
ingredients
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1/3 cup sweetened condensed milk(not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker SuperMoistchocolate fudge cake mix
cup vegetable oil
1 cup applesauce
2 eggs
cup chopped pecans
ingredients
1 Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only o13x9-inch pan with shortening; lightly fl our.
2 In small microwavable bowl, microwave milk and 1/2 cup of the chocolatechips uncovered on Medium (50%) about 1 minute or until chocolate issoftened; stir until smooth and set aside.
3 In large bowl, beat cake mix and oil with electric mixer on low speed 30seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and
eggs; beat on low speed 30 seconds, scraping bowl occasionally (batterwill be thick and grainy). Beat on medium speed 2 minutes, scraping bowloccasionally. Spread batter in pan.
4 Drop melted chocolate mixture by teaspoonfuls over batter, dropping moraround edge than in center. Stir remaining 1/2 cup chocolate chips and thepecans into reserved cake mixture; sprinkle over batter.
5 Bake 38 to 43 minutes or until center is set. Run knife around side of panto loosen cake. Cool completely, about 2 hours. Store covered at roomtemperature.
2010 & / of General Mills
triple-fudgeCAKE
lemonadePARTY CAKE
1 box Betty Crocker SuperMoist lemon oryellow cake mix
Water, vegetable oil and eggs called for on cakemix box
1 can (6 oz) frozen lemonade concentrate,thawed
cup powdered sugar
1 container Betty Crocker Whipped fl uffywhite or fl uffy lemon frosting
Yellow colored sugar, if desired
ingredients
1 Heat oven to 350F (325F for dark or nonstick pan). Makecake as directed on box for 13x9-inch pan. Cool 15 minutes.
2 Mix lemonade concentrate and powdered sugar. Pierce topof warm cake every 1/2 inch with long-tined fork, wipingfork occasionally to reduce sticking. Drizzle lemonade mixtureevenly over top of cake. Run knife around sides of pan toloosen cake. Cover and refrigerate about 2 hours or untilchilled.
3 Spread frosting over top of cake. Sprinkle with sugar. Storecovered in refrigerator.
2010 & / of General Mills
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cup whipping cream
1 cup semisweet chocolatechips
1 box Betty CrockerSuperMoist devils foodcake mix
1 cup water
1/3 cup vegetable oil
ingredients
1 In 1-quart saucepan, heat whipping cream over medhigh heat until hot but not boiling. Stir in chocolate cuntil melted and mixture is smooth. Refrigerate abouhour, stirring occasionally, until thick.
2 Heat oven to 350F (325F for dark or nonstick pans)Grease and fl our or spray with baking spray with fl oularge (2 3/4x1 1/4-inch) muffi n cups. In large bowl, bcake mix, water, oil and eggs with electric mixer on lspeed 30 seconds, then on medium speed 2 minute
scraping bowl constantly. Place 1/4 cup batter in eacmuffi n cup. Spoon 1 tablespoon cold chocolate mixton top of batter in center of each cup.
3 Bake 18 to 22 minutes or until top springs back whenlightly touched. Cool 1 minute. Carefully remove frompan; place on parchment paper. Cool 10 minutes. Frwith chocolate frosting. Just before serving, dust witpowdered sugar. Garnish with strawberry slices. Servwarm.
2010 & / of General Mills
moltenCHOCOLATE
CUPCAKESred velvet torte
WITH WHITE
TRUFFLE FROSTING
AKE
box Betty Crocker SuperMoistGerman chocolate cake mix
cup water
cup vegetable oil
eggs
bottle (1 oz) red food color
tablespoon baking cocoa
Heat oven to 350F (325F for dark or nonstick pans).Grease or spray bottoms only of two 8-inch round cakepans. In large bowl, beat cake ingredients with electricmixer on low speed 30 seconds; beat on medium speed2 minutes. Pour into pans.
Bake and cool as directed on box for 8-inch rounds. Sliceeach cake layer in half horizontally to make a total of 4layers.
In medium microwavable bowl, microwave baking chipsuncovered on Medium (50%) 4 to 5 minutes, stirringhalfway through microwave time. Stir until smooth; cool5 minutes. Stir in frosting until well blended. Place 1 cakelayer, cut side up, on serving plate; spread with 1 cup ofthe frosting. Repeat with second and third cake layers.Top with remaining cake layer, cut side down; frost withremaining frosting.
2010 & / of General Mills
ngredientsFROSTING
1 cups white vanillabaking chips
2 cups Betty CrockerRich & Creamy vanilla
frosting (from two1-lb containers)
3 eggs
1 container Betty CrockRich & Creamy chocolfrosting
Powdered sugar
Sliced strawberries
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1 box Betty Crocker SuperMoist cakemix (any fl avor)
Water, vegetable oil and eggs called for oncake mix box
1 container (12 oz) Betty CrockerWhipped fl uffy white frosting or (1 lb)Betty Crocker Rich & Creamy vanillafrosting
Yellow and red food colors
Blue and green neon food colors
3 packages (2.17 oz each) tropical fl avorcandy-coated fruit-fl avored chewycandies or 1 bag (8 oz) candy-coatedchocolate candies
ingredients
1 Heat oven to 350F (325F for dark or nonstick pans). Grease and fl ourbottom and side of 9-inch round cake pan, or spray with baking spray
with fl our. Place paper baking cup in each of 12 regular-size muffi ncups.
2 Make cake mix as directed on box, using water, oil and eggs. Spreadhalf of batter in round pan; spoon remaining batter into muffi n cups.Bake as directed on box. Cool completely, about 1 hour.
3 In small bowl, place 1 tablespoon frosting; stir in 2 drops yellow foodcolor. In another small bowl, place 1/4 cup frosting, 3 drops yellow foodcolor and 1 drop red food color; stir to make orange frosting. In thirdsmall bowl, place 1/2 cup frosting; stir in 7 drops blue neon food color. Tremaining frosting in container, stir in 7 drops green neon food color.
4 On serving plate, place cake layer with rounded side down. Frost topand side with green frosting. Frost 7 cupcakes with blue frosting, 4cupcakes with orange frosting and 1 cupcake with yellow frosting.Place 1 blue cupcake on center of green frosted cake. Place remainingblue cupcakes, sides touching, in circle around center cupcake. Place2 rows of 2 orange cupcakes on top center of blue cupcakes. Placeyellow cupcake on top center. Press candies into frosting to decorate.Store loosely covered at room temperature.
2010 & / of General Mills
lets partyCAKE
CAKE
1 package Betty Crocker SuperMoistbutter recipe chocolate cake mix
cup chocolate milk
1/3 cup butter or margarine, melted
3 eggs
1 container (16 ounces) sour cream
1 package (4-serving size) chocolate fudgeinstant pudding and pie fi lling mix
1 bag (12 ounces) semisweet chocolatechips (2 cups)
ingredients
Heat oven to 350. Generously grease 12-cup bundtcake pan with shortening; lightly fl our.
Mix cake mix, chocolate milk, butter, eggs, sour creamand pudding mix (dry) in large bowl with spoon untilwell blended (batter will be very thick). Stir in chocolatechips. Spoon into pan.
Bake 55 to 65 minutes or until top springs back whentouched lightly in center. Cool in pan 10 minutes. Turnpan upside down onto wire rack or heatproof servingplate; remove pan. Cool completely, about 2 hours.Drizzle Rich Chocolate Glaze over cake. Store looselycovered at room temperature.
2010 & / of General Mills
GLAZE
cup semisweetchocolate chips
3 tablespoons buor margarine
3 tablespoons ligcorn syrup
1 teaspoons wate
chocolate loversDREAM CAKE
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1 cup chopped pecans
1 bag (6 ounces) semiswechocolate chips (1 cup)
Ice cream or Whipped creamif desired
Caramel and chocolatetopping, if desired
Chopped pecans, if desired
ingredients
1 Heat oven to 350F (325F for dark or nonstick pan).Grease or spray bottom of 13x9-inch pan.
2 In large bowl, beat cake mix, water, oil and eggs wielectric mixer on low speed 30 seconds, then on mespeed 2 minutes, scraping bowl occasionally. Pour hathe batter into pan. Bake 22 minutes (25 minutes foror nonstick pan). Refrigerate remaining batter.
3 Meanwhile, in 1-quart saucepan, heat caramels andevaporated milk over medium heat, stirring frequentuntil caramels are melted. Stir in pecans. Pour carammixture over warm cake in pan. Sprinkle with chocolachips. Spread with remaining batter. Bake 25 minuteminutes for dark or nonstick pan) or until cake springback when lightly touched. Run knife around sides ofto loosen cake. Cool at least 30 minutes. Serve with cream, drizzle with topping and sprinkle with pecansStore loosely covered at room temperature.
2010 & / of General Mills
chocolate
ultimateCARROT CAKE
Heat oven to 350F (325F for dark or nonstick pans).Grease two 8- or 9-inch round cake pans or 13x9-inchpan and lightly fl our, or spray with baking spray withfl our. In large bowl, beat cake mix, orange juice, oil,pineapple, orange peel, vanilla and eggs on low speed30 seconds. Beat on medium speed 2 minutes. Stir innuts, coconut and raisins. Pour into pans.
Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inchpan 37 to 43 minutes, or until toothpick inserted in centercomes out clean. Cool 10 minutes. Run knife aroundside of pans to loosen cakes; remove rounds from pansto cooling racks. Cool completely, about 1 hour.
Stir orange peel into frosting. Place 1 cake layer, roundedside down, on serving plate. Spread with about 1/3 cupfrosting. Place other layer, rounded side up, on top.Frost side and top of cake with remaining frosting orfrost top of 13x9-inch cake. Store in refrigerator.
2010 & / of General Mills
ngredientsTURTLE CAKE
AKE
box Betty Crocker SuperMoistcarrot cake mix
cup orange juice or water
cup vegetable oil
can (8 oz) crushed pineapple injuice, undrained
teaspoon orange peel
teaspoon vanilla
eggs
cup chopped nuts
cup coconut
cup chopped raisins
FROSTING
1 to 2 teaspoons orangepeel, if desired
1 container (1 lb)Betty Crocker Rich& Creamy creamcheese frosting
1 box Betty CrockerSuperMoist devils foodcake mix
11/3 cups water
cup vegetable oil
3 eggs
1 bag (14 oz) caramels
cup evaporated milk
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1 box Betty CrockerSuperMoist cake mix(any fl avor)
Water, vegetable oil and eggscalled for on cake mix box
Thin sparkler candles, 61/2x1/8 inch
ingredients1 container Betty Crocker
Rich & Creamy or Whippedfrosting (any fl avor)
Flat mint or rainbowcandy-coating wafers
Pencils
CUPCAKES
1 box Betty CrockerSuperMoist lemon cakemix
1 box (4-serving size) lime-fl avored gelatin
cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
2 or 3 drops green food color,if desired
ingredients
Heat oven to 350F. Place paper baking cup in each of 24 regular-sizemuffi n cups. In large bowl, beat cake mix and gelatin with electric mixer
on low speed 30 seconds. Add remaining cupcake ingredients. Beatwith electric mixer on low speed 30 seconds; beat on medium speed 2minutes, scraping bowl as necessary. Divide batter evenly among muffi ncups, fi lling each about 2/3 full.
Bake 17 to 22 minutes or until toothpick inserted in centercomes out clean. Cool in pan 10 minutes. Remove from panto cooling rack. With toothpick or wooden skewer, pierce topsof cupcakes in several places.
In small bowl, mix 1 cup powdered sugar and enough of the 2to 2 1/2 tablespoons lime juice until glaze is smooth and thin
enough to drizzle. Drizzle and spread glaze over cupcakes.Cool completely, about 30 minutes.
In large bowl, beat cream cheese and butter on mediumspeed until light and fl uffy. On low speed, beat in vanilla and3 1/2 cups powdered sugar until mixed; beat on mediumspeed until fl uffy. Frost cupcakes, mounding and swirlingfrosting in center. Garnish with lime peel. Store covered inrefrigerator.
2010 & / of General Mills
GLAZE
1 cup powdered sugar
2 to 2 tablespoons Key lijuice
FROSTING
1 package (8 oz) creamcheese, softened
cup butter or margarsoftened
1 teaspoon vanilla
3 cups powdered suga
Grated lime peel, if desired
1 Heat oven to 350F (325F for dark or nonstick pans)Make and cool cake as directed on box for two 8-incor 9-inch round pans.
2 While cake is cooling, place candles in warm wateruntil soft and pliable; wrap each candle around pencCool candles about 15 seconds; remove pencils.
3 Place 1 cake layer, rounded side down, on servingplate. Spread with about 1/3 cup frosting. Place othelayer, rounded side up, on top. Frost side and top ofcake with remaining frosting. Arrange candles andwafers on cake.
2010 & / of General Mills
spiralCANDLE CAKE
key limeCUPCAKES
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cups crushed pretzels
cup butter or margarine,melted
tablespoons sugar
box Betty CrockerSuperMoist whitecake mix
cup nonalcoholicmargarita mix
cup vegetable oilteaspoons gratedlime peel
ngredients
Heat oven to 350 F (325 F for dark or nonstick pans). Placepaper baking cup in each of 24 regular-size muffi n cups.
In small bowl, combine 1 1/2 cups pretzels, butter, andsugar until blended. Spoon about 1/2 teaspoon pretzelmixture in each muffi n cup.
In large bowl, beat cake mix, margarita mix, oil, 2 teaspoonslime peel, and eggs with electric mixer on low speed 30seconds. Beat on medium speed 2 minutes, scrapingbowl, occasionally. Divide batter evenly among muffi ncups (2/3 full).
Bake 18 to 23 minutes until toothpick inserted in centercomes out clean. Cool 10 minutes; remove from pan tocooling rack. Cool completely.
In medium bowl, fold whipped topping, lime yogurt and2 teaspoons lime peel until blended; frost cupcakes.Sprinkle with crushed pretzels.
2010 & / of General Mills
margaritaCUPCAKES
chocolateGANACHE CAKE
1 box Betty Crocker SuperMoist chocolatefudge cake mix
Water, vegetable oil and eggs called for on cakemix box
1 container Betty Crocker Rich & Creamychocolate frosting
1/3 cup whipping cream
cup semisweet chocolate chips2 bars (1.4 oz each) chocolate-covered toffee
candy, very coarsely chopped
1 Heat oven to 350F (325F for dark or nonstickpans). Make and cool cake as directed on box ftwo 8-inch or 9-inch round pans.
2 Place 1 cake layer, rounded side down, on serviplate. Spread with about 1/3 cup frosting. Top wsecond layer, rounded side up. Frost side and to
of cake with remaining frosting.
3 In 1-quart saucepan, heat whipping cream overmedium heat until hot (do not boil); remove froheat. Stir in chocolate chips until melted and smoLet stand 5 minutes. Carefully pour chocolate mixonto top center of cake; spread to edge, allowinsome to drizzle down side. Garnish top of cakewith toffee candy. Refrigerate about 1 hour or uchocolate is set. Store covered in refrigerator.
2010 & / of General Mills
ingredients4 egg whites
2 containers (6 oz each)Yoplait Light Fat Freekey lime yogurt
1 cups frozen whippedtopping thawed
2 teaspoons grated limepeel
1/3 cup coarsely crushedpretzels
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1 box Betty Crocker SuperMoistchocolate fudge cake mix
Water, vegetable oil and eggs called for
on cake mix box1 box (4-serving size) milk chocolate
instant pudding and pie fi lling mix
2 cups cold milk
ingredients
1 Heat oven to 350F (325F for dark or nonstick pan).
2 Make and cool cake as directed on box for 13x9-inchpan.
3 Poke cake every 1/2 inch with handle of wooden spoon.In medium bowl, beat pudding mix and milk with wirewhisk about 2 minutes. Pour pudding evenly over cake.Run knife around sides of pan to loosen cake. Refrigerateabout 2 hours or until chilled. Store loosely covered inrefrigerator.
2010 & / of General Mills
chocolate puddingPOKE CAKE
lemon crmeCUPCAKES
ingredients
1 Heat oven to 350F (325F for dark or nonstick pans).Make and bake cake mix as directed on box for 24cupcakes, using water, oil and eggs. Cool in pans 10minutes; remove from pans to cooling racks. Coolcompletely, about 30 minutes.
2 By slowly spinning end of round handle of woodenspoon back and forth, make deep, 3/4-inch-wideindentation in center of top of each cupcake, not quiteto bottom (wiggle end of spoon in cupcake to make
opening large enough).
3 In small bowl, mix fi lling ingredients. Spoon into smallresealable food-storage plastic bag; seal bag. Cut3/8-inch tip off one bottom corner of bag. Insert tip ofbag into opening in each cupcake; squeeze bag to fi llopening.
1 In medium bowl, stir together 1 container butter creamfrosting, the lemon peel and lemon juice. Frost cupcakes.Sprinkle with stars.
2010 & / of General Mills
CUPCAKES
1 box Betty CrockerSuperMoist yellow orlemon cake mix
Water, vegetable oil and eggscalled for on cake mix box
FILLING
cup Betty CrockerWhipped vanilla frosting(from 12-oz container)
cup marshmallow creme
FROSTING
1 container (12 oz) BettyCrocker Whipped buttecream frosting
2 teaspoons grated lemonpeel
4 teaspoons fresh lemon ju
cup Betty Crocker stardecors
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1 box Betty Crocker SuperMoist whitecake mix
Water, vegetable oil and egg whites called foron cake mix box
1 box (4-serving size) raspberry-fl avoredgelatin
1 cup boiling water
cup cold water
1 container (8 oz) frozen whipped topping,thawed (3 cups)
Fresh raspberries, if desired
ingredients
1 Heat oven to 350F (325F for dark or nonstipan).
2 Make and cool cake as directed on box for13x9-inch pan.
3 Pierce cooled cake all over with fork. In smalbowl, stir gelatin and boiling water until smoostir in cold water. Pour over cake. Run knifearound sides of pan to loosen cake. Refrigera2 hours. Frost with whipped topping; garnishwith raspberries. Store covered in refrigerato
2010 & / of General Mills
raspberryPOKE CAKE
pinkCHAMPAGNE
CUPCAKES
UPCAKES
box Betty Crocker SuperMoistwhite cake mix
cups champagne
cup vegetable oil
egg whites
to 5 drops red food coloring
ROSTING
cup butter or margarine, softened
cups powdered sugar
Heat oven to 350F (325F for dark or nonstick pan).Place paper baking cup in each of 24 regular-size muffi ncups.
In large bowl, combine dry cake mix and champagne.Add oil, eggs and food color. Beat with electric mixeron medium speed for 2 minutes. Divide batter evenlyamong muffi n cups.
Bake 17 to 22 minutes or until toothpick inserted in centercomes out clean. Cool 10 minutes; remove from pan tocooling rack. Cool completely, about 30 minutes.
In medium bowl, beat frosting ingredients with electricmixer on medium speed until smooth. Frost cupcakes.Sprinkle with pink sugar and pearls.
ngredients cup champagne
1 teaspoon vanilla
4 to 5 drops red foodcoloring
GARNISH
Pink decorator sugarcrystals
Edible pink pearls
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