A BOX OF CAKE mix and a few additional ingredients are all you need to create showstopping desserts. This first recipe is from Duncan Hines.
Outrageous Angel Food Cake
1 package angel food cake mix
1 envelope unsweetened drink mix, any flavor, divided
1 cup confectioners sugar
1 to 2 tablespoons milk
Preheat oven to 375 degrees. For cake combine one-half teaspoon dry unsweetened drink mix and cake flour mixture in large bowl. Prepare, bake and cool cake following package directions.
For glaze combine confectioners sugar and remaining dry drink mix in small bowl. Stir in milk until smooth. Drizzle over cake.
Cookies n' Cream Cake
1 package pudding-included white cake mix
1 1/4 cups water
1/3 cup oil
3 egg whites
7+ 1 cup coarsely crushed cream-filled choco
late sandwich cookies (such as Oreos)
3 cups powdered sugar
3/4 cup shortening
1 teaspoon vanilla
2 egg whites
Heat oven to 350 degrees. Grease and flour two eight- or nine-inch round cake pans. In a large bowl, combine all cake ingredients except crushed cookies at low speed until moistened; beat two minutes at highest speed. Gently stir in crushed cookies. Pour batter into prepared pans. Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
In small bowl, combine one-half cup of the powdered sugar, shortening, vanilla and egg whites; blend well. Beat in remaining powdered sugar until frosting is smooth and creamy. Fill and frost cake. Serves 12.
-- "The Pillsbury Cookbook" edited by Diane B. Anderson -- Doubleday; 1989.
Peanut Butter Crunch Cake
1 package pudding-included yellow cake mix
1/2 cup firmly packed brown sugar
1 cup chunky peanut butter
1 cup water
1/4 cup oil
1/2 cup semi-sweet chocolate chips, divided
1/2 cup peanut butter chips, divided
1/2 cup chopped peanuts
Heat oven to 350 degrees. Grease and flour 13x9-inch pan. In large bowl, combine cake mix, brown sugar and peanut butter at low speed until crumbly. Reserve one-half cup peanut butter mixture, set aside. To remaining peanut butter mixture, add water, oil and eggs. Mix at low speed until moistened; beat two minutes at highest speed.
Fold one-quarter cup of the chocolate chips and one-quarter cup of the peanut butter chips into batter. Pour batter into prepared pan.
In small bowl, combine reserved one-half cup peanut butter mixture, remaining chocolate chips and peanuts; sprinkle evenly over batter.
Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with remaining peanut butter chips, gently press into top of cake. Cool completely. Makes 12 to 15 servings.
&-- "The Pillsbury Cookbook"