Prep Time: 35 min ; Start to Finish: 1 hr 35 min
Makes: 12 servings Nutrition Information
Strawberries and a cream-cheese frosting top a moist layer cake that starts with a simple white cake mix.
1 bag (12 oz) white chocolate chunks
1 box (1 lb 2.25 oz) white cake mix with pudding
1 1/4 cups buttermilk
2 teaspoons vanilla
3 egg whites
6 tablespoons butter, melted
1/4 cup seedless strawberry jam
1 package (8 oz) cream cheese, softened
6 fresh whole strawberries, halved
1 . Heat oven to 350掳F. Grease and flour two 9- or 8-inch round pans. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.
2 . In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evenly into pans.
3 . Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30 minutes.
4 . Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.
5 . Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer.
6 . In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate; beat until of soft spreading consistency. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge. Store in refrigerator.
Cookies 'n Cream Cake
Prep Time: 25 min ; Start to Finish: 2 hr 5 min
Makes: 12 servings Nutrition Information
Cake and cookies, all in one! An easy addition to a cake mix makes a family-pleasing favorite.
1 box (18.25 oz) white cake mix*
1 1/4 cups water
1/4 cup oil
3 egg whites or 2 whole eggs
1 cup coarsely crushed creme-filled chocolate sandwich cookies
1 container (16 oz) vanilla frosting
1 . Heat oven to 350掳F. Grease and flour 13x9-inch pan. In large bowl, beat cake mix, water, oil and egg whites at low speed until moistened. Beat 2 minutes at medium speed. With spoon, stir in crushed cookies. Pour batter into pan.
2 . Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3 . Frost cake with frosting. Garnish with additional cookies if desired.
Super Sour Cake
Prep Time:20 min
Start to Finish:2 hr 10 min
Makes:15 servings
Cake
1 box Betty Crocker庐 SuperMoist庐 white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 packages (0.14 oz each) strawberry- or lemon lime-flavored unsweetened soft drink mix
1/2 cup frozen lemonade or limeade concentrate, thawed
Super Sour Frosting
1 package (0.13 oz or 0.14 oz) lemon lime- or strawberry-flavored unsweetened soft drink mix
4 to 5 tablespoons frozen lemonade or limeade concentrate, thawed
3 cups powdered sugar
1/4 cup butter or margarine, softened
Sour gummi candies, if desired
1. Heat oven to 350掳F (325掳F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, water, oil, eggs and 2 packages drink mix with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Pour into pan.
2. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
3. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle 1/2 cup lemonade concentrate evenly over top of cake. Cool completely, 1 hour to 1 hour 30 minutes.
4. In medium bowl, stir 1 package drink mix into 2 tablespoons lemonade concentrate until dissolved. Beat in powdered sugar and butter on low speed. Gradually beat in enough of the remaining 2 to 3 tablespoons lemonade concentrate, 1 teaspoon at a time, to make frosting smooth and spreadable. Spread frosting over top of cake. Cut into serving pieces. Decorate with sour candies. Store loosely covered at room temperature.Anyone have different recipe for cake that starts witha white cake mix?
Betty Crocker website has a lot of recipes like that. I found one that was different and can't wait to try. It's called super sour cake. Sounds REALLY good and looks good to.Anyone have different recipe for cake that starts witha white cake mix?
PEACH CAKE
1 white cake mix
1 med. size (15 oz.) can cut up peaches
Place the white cake mix in a bowl and stir in the can of peaches using the juice also. Bake at 350 degrees for 30 to 35 minutes.
PEACH SAUCE:
1 1/4 c. sugar
1/8 tsp. salt
1 1/3 tbsp. cornstarch
2 c. juice from canned peaches
3 1/2 c. sliced peaches (drained)
2 tbsp. lemon juice
1/3 tsp. almond extract
1. Combine sugar, salt and cornstarch.
2. Stir in the peach juice and cook until mixture thickens, stirring constantly.
3. Add peaches, lemon juice and almond extract.
4. Serve hot over peach cake.
Dump Cake
1 large can crushed pineapple
1 can cherry pie filling
1 box cake mix
1 stick of butter
Dump (in order) the pineapple with juice, the cherry pie filling, and the cake mix into a 13x9 pan. Dot with butter. Bake at 350 for 40 minutes
This is actually really good and easy
Try Delicate Pear Cake with Caramel Sauce. Here is the link for the recipe from Pillsbury.
http://www.pillsbury.com/recipes/ShowRec鈥?/a>
and from Duncan Hines here is a Peachy Keen Ice Cream Cake.
http://www.duncanhines.com/newDuncan/pub鈥?/a>
No comments:
Post a Comment