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Friday 24 October 2014

Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!

Praline Pumpkin Dessert
  • Prep Time 20 min
  •  
  • Total Time 1 hr 45 min
  •  
  • Servings 12
  •  
  •  

1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk
3
eggs
1
cup sugar
4
teaspoons pumpkin pie spice
1
box Betty Crocker™ SuperMoist™ yellow cake mix or spice cake mix
1 1/2
cups chopped pecans or walnuts
3/4
cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired

 

 

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
  •  
  • 2 Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
  •  
  • 3 Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
  •  
  • 4 To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
 Saurce: bettycrocker

Monday 14 July 2014

Need a little indulgence? Rely on a muffin mix to make quick work out of a chocolaty cake you can serve anytime.

Chocolate Swirl Muffin Cake
  • Prep Time 30 min
  • Total Time 2 hr 40 min
  • Servings 16

Ingredients

Filling

1
cup semisweet chocolate chips
3/4
cup whipping cream
1
teaspoon vanilla

Cake

2
boxes (16.4 oz each) Betty Crocker™ chocolate chip premium muffin mix
1 1/3
cups water
1/2
cup vegetable oil
4
eggs 

Directions

  • 1 Heat oven to 375°F. Generously grease 12-cup fluted tube cake pan.
  • 2 In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove 1/3 cup filling for glaze; set aside. Freeze remaining filling 15 minutes until thick like pudding.
  • 3 Meanwhile, in large bowl, stir together all cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling.
  • 4 Bake 50 to 65 minutes or until top springs back when touched. Cool 15 minutes. Remove from pan to wire rack. Spoon reserved 1/3 cup filling on cake to glaze. (If too thick, microwave filling on High 10 to 15 seconds using microwavable small bowl.) Cool completely, about 1 hour.
Saurce: bettycrocker
 

Tuesday 3 June 2014

Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.





  • Prep Time
     45 min
  •  
  • Total Time 1 hr 30 min
  •  
  • Servings 24

Ingredients

Reynolds™ Baking Cups
1
box Betty Crocker™ SuperMoist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2
cup semisweet chocolate chips, melted
1/2
cup butterscotch chips, melted
1
container Betty Crocker™ Rich & Creamy chocolate frosting


Directions


  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 2Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper. Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading to an 8-inch square. Refrigerate until firm, about 30 minutes.
  • 3Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet. Refrigerate until firm, about 5 minutes.
  • 4Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.
  • Saurce: bettycrocker