Back Of The Box - Cake Recipes

Chocolate Peanut Butter Cake

1 pkg Devil's Food Cake Mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 tub Creamy Home-Style Classic Chocolate Frosting
1/2 cup creamy peanut butter
1/2 cup chopped peanuts

Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans. Combine cake mix, water, oil, and eggs in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour into prepared pans.

Bake 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes; remove from pans, cool completely.

Mix frosting and peanut butter in small bowl until smooth. Fill and frost cake. Sprinkle with peanuts. Makes 12 to 16 servings.

Cookies 'n Cream Cake

1 box (18.25 oz) Pillsbury 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

Heat oven to 350°. 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.

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost cake with frosting. Garnish with additional cookies if desired.

Note - Cake can be baked in two 9- or 8-inch round cake pans; grease and flour pans. Bake 25 to 35 minutes. Cool 15 minutes. Remove from pans. Cool completely, about 1 hour. Makes 12 servings

Chocolate Sock-It-To-Me Cake

1 pkg Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 cup finely chopped pecans
2 tsp packed brown sugar
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar
1/2 cup Duncan Hines Creamy Home-Style Classic Vanilla Frosting

Preheat oven to 375°. Grease and flour 10-inch tube pan. Combine 2 tablespoons cake mix, pecans and brown sugar in medium bowl for streusel filling . Set aside.

Combine remaining cake mix, eggs, sour cream , oil, water and granulated sugar in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Pour two-thirds of batter into prepared pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely. Place frosting in microwave-safe bowl. Microwave on high power 10-15 seconds. Stir until smooth. Drizzle over cake. Makes 12 to 16 servings.

Coconut Cream Cake

Cake
1 pkg Duncan Hines Moist Deluxe Classic White Cake Mix
1 (3.4 oz) pkg coconut cream instant pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil
1/3 cup flaked coconut

Frosting
1 can Duncan Hines Creamy Home-Style Coconut Supreme Frosting
1 1/3 cups flaked coconut

Preheat oven to 350°. Grease and flour two 9-inch round cake pans. For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in 1/3 cup coconut. Divide into pans.

Bake at 350° for 32 to 37 minutes or until toothpick inserted in center comes out clean. Cool following package directions. Fill and frost cake. Sprinkle with remaining coconut. Refrigerate until ready to serve. Makes 12 to 16 servings.

Chocolate Praline Layer Cake

Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Devil's Food Cake Mix
1 1/4 cups water
1/3 cup oil
3 eggs

Topping
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
16 pecan halves, if desired
16 chocolate curls, if desired

Heat oven to 325°. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.

In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.

Bake at 325° for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.

In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator. Makes 16 servings

White Chocolate Fudge Cake

Frosting
1 (16-oz.) can Pillsbury Creamy Supreme Vanilla Frosting
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted
1 teaspoon vanilla
1 (8-oz.) container frozen whipped topping, thawed

Cake
1 (18.25-oz.) pkg. Pillsbury Moist Supreme White Cake Mix
1 1/4 cups water
1/3 cup oil
1 teaspoon vanilla
2 eggs
3 oz. white chocolate baking bar, vanilla-flavored candy coating or almond bark, chopped, melted

Fudge Filling
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
3 tablespoons margarine or butter
2 tablespoons light corn syrup
1/4 cup powdered sugar

Garnish
Chocolate curls, if desired

In large bowl, beat frosting at medium speed, gradually adding 3 oz. melted white chocolate baking bar. Beat at high speed 30 seconds or until smooth and well blended. Fold in 1 teaspoon vanilla and whipped topping. Refrigerate.

Heat oven to 350°. Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients except white chocolate baking bar; beat at low speed until moistened. Beat 2 minutes at medium speed. Gradually beat in 3 oz. melted white chocolate baking bar until well blended. Pour batter into greased and floured pan.

Bake at 350° for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. In small saucepan, combine chocolate chips and margarine; heat over low heat until melted. Stir in corn syrup and powdered sugar until well blended. Spread fudge filling over warm cake. Cool 1 hour or until completely cooled.

Spread cake with frosting. Garnish with chocolate curls. Store in refrigerator. Let stand at room temperature for 10 minutes before serving. Makes 15 servings

Creamy Swiss Pound Cake

Cake
1 pkg Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix
1 (3.4 oz) pkg chocolate instant pudding and pie filling
4 large eggs
1 1/4 cups milk
1/2 cup vegetable oil
1 cup mini semi-sweet chocolate chips

Topping
1 cup Duncan Hines Creamy Home-Style Vanilla Frosting
Fresh raspberries
Mini semi-sweet chocolate chips

Preheat oven to 350°. Grease and flour 10-inch Bundt® or tube pan. For cake, combine cake mix, pudding mix, eggs, milk and oil in large bowl. Beat at low speed with electric mixer until moistened.

Beat at medium speed 2 minutes. Stir in 1 cup chocolate chips. Pour into pan. Bake at 350° 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes.

Invert onto cooling rack. Cool completely. Spread frosing on top of cooled cake. Garnish with fresh raspberries and chocolate chips, if desired. Refrigerate leftovers. Makes 12 to 16 servings.

Banana Walnut Spice Loaf

1 pkg Duncan Hines Moist Deluxe Spice Cake Mix
2 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 cup (4 oz) sour cream
1 cup mashed very ripe banana
1 cup walnuts
1 tub Duncan Hines Creamy Home-Style Classic Chocolate Frosting

Preheat oven to 350°. Spray 10 X 5 1/2 X 2 3/4-inch loaf pan with no-stick cooking spray. Blend cake mix, eggs, oil, water, sour cream and bananas in large bowl at low speed until moistened [about 30 seconds]. Beat at medium speed for 2 minutes.

Fold in walnuts. Pour into loaf pan and smooth top. Bake for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool on rack 15 minutes and remove from pan. Cool completely. Spread top of loaf with frosting.Makes 12 servings

Black Forest Torte

1 pkg Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
2 1/2 cups whipping cream
2 1/2 tbsp confectioners' sugar
1 (21 oz) can cherry pie filling

Preheat oven to 375º. Grease and flour two 8-inch round cake pans. Prepare, bake and cool cake according to package directions. Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.

To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling.

Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve. Makes 12 to 16 servings.

Cherry Jubilee Cake

1 pkg Duncan Hines Moist Deluxe Devil's Food Cake Mix
1/2 cup chopped Maraschino cherries
2 cups frozen non-dairy whipped topping
1 tub Duncan Hines Creamy Home-Style Classic Chocolate Frosting

Preheat oven to 350º. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package. Fold maraschino cherries into whipped topping.

To assemble, place one cake layer on serving plate. Spread whipped topping mixture. Top with second layer. Frost sides and top with frosting. Refrigerate until ready to serve. Makes 12 to 16 servings.

Butterscotch Pudding Cake

1 pkg Duncan Hines Moist Deluxe Classic Yellow Cake Mix
1 (3.4 oz) pkg butterscotch instant pudding and pie filling
3 large eggs
1/3 cup vegetable oil
1 1/3 cups water
1 cup butterscotch chips

Preheat oven to 325º. Grease and flour 13x9-inch pan. Combine cake mix, pudding, eggs and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes.

Pour into prepared pan. Top with pecans and chips. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. Makes 12 to 16 servings.

Creamy Red Velvet Cupcakes

1 pkg Duncan Hines Moist Deluxe Red Velvet Cake Mix
1 (8 oz) pkg cream cheese
1/6 cup granulated sugar
1 large egg
1/2 cup mini chocolate chips
1/2 cup flaked coconut
1 tub Duncan Hines Creamy Home-Style Cream Cheese Frosting

Preheat oven to 350°. Grease muffin pans or line with paper baking cups. Prepare batter according to package directions. Spoon batter into lined muffin cups. In small bowl, combine cream cheese, sugar and egg; mix until smooth. Stir in chocolate chips and coconut.

Spoon about 1 tablespoon cream cheese mixture onto batter of each cupcake. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes following package directions. Spread cupcakes with frosting. Makes about 24 cupcakes.

Thick Fudgy Triple Chocolate Pudding Cake

1 (15.8-oz.) pkg. Pillsbury Fudge Supreme Double Chocolate Premium Brownie Mix
1/2 teaspoon baking powder
1/2 cup milk
1/4 cup butter or margarine, melted
1 teaspoon vanilla
1 1/2 cups water
1 1/2 teaspoons instant espresso coffee granules
1 cup Pillsbury Creamy Supreme Chocolate Fudge Frosting
Whipped cream or vanilla ice cream

Heat oven to 350°. Spray 9 or 8-inch square pan with nonstick cooking spray. In large bowl, combine brownie mix and baking powder; mix well. Add milk, butter, vanilla and chocolate syrup from packet in brownie mix; mix well. Spread in greased pan.

Bring water to a boil in medium saucepan. Add espresso granules; stir to dissolve. Add frosting; cook and stir over low heat until melted and smooth. Slowly pour over batter in pan. Do not stir.

Bake at 350°. for 40 to 45 minutes or until edges are bubbly and cake begins to pull away from sides of pan. (Top may appear shiny in spots.) Cool 30 minutes. Serve warm or chilled with whipped cream. Store in refrigerator. Makes 9 servings

Orange Kiss-Me Cake

Cake
1 orange
1 cup raisins
1/3 cup walnuts
2 cups Pillsbury Best All Purpose or Unbleached Flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup margarine or butter, softened, or shortening
2 eggs

Topping
Reserved 1/3 cup orange juice
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts

Heat oven to 350°. Grease and flour 13x9-inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan.

Bake at 350°. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan.

In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour or until completely cooled. Makes 16 servings

Banana Crunch Cake

1 cup coconut
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup margarine or butter
1 1/2 cups (2 large) sliced very ripe bananas
1/2 cup sour cream
4 eggs
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix

Heat oven to 350°. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.

In large bowl, combine bananas, sour cream and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.

Bake at 350° for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled. Makes 16 servings

Tunnel of Fudge Cake

Cake
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury best all purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk

Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine sugar and margarine; beat until light and fluffy.

Add eggs 1 at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.

Bake at 350° for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan.** Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides. Store tightly covered. Makes 16 servings

Raspberry Almond Cream Cake

1 cup soft crumbled coconut macaroons (6 to 7 cookies)
1 box (1 lb 2.25 oz) butter recipe yellow cake mix with pudding
1 cup water
1/2 cup butter or margarine, softened
1/2 cup almond paste, softened
1 to 2 teaspoons almond extract
3 eggs
1 pint (2 cups) whipping (heavy) cream
1/2 cup seedless raspberry jam
1/2 cup toasted slivered almonds

Heat oven to 350°. Sprinkle macaroons evenly in bottom of ungreased 13x9x2 1/4-inch pan. In large bowl, combine cake mix, water, butter, almond paste, almond extract and eggs; beat at low speed until moistened.

Beat 2 minutes at medium speed. Spread batter over crumbled macaroons; pour whipping cream evenly over top of batter.

Bake 50 to 55 minutes or until golden brown and edges begin to pull away from sides of pan. Cool 1 hour.

Spoon and spread jam over top of cake; sprinkle with almonds. For servings, cut into 3 rows by 5 rows. Serve warm or cool. Store in refrigerator.

To toast almonds, spread on cookie sheet; bake at 350° 5 to 7 minutes or until golden brown, stirring occasionally. Makes 15 servings

Mardi Gras Party Cake

Cake
2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups Pillsbury best all purpose or Unbleached Flour
1 1/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk*
1/2 cup shortening
3 eggs

Filling
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup half-and-half or evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 egg, slightly beaten
2 tablespoons margarine or butter
1 cup coconut
1 cup chopped nuts
Seafoam Cream
1 cup whipping cream
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla

Heat oven to 350°. Generously grease and flour two 9-inch round cake pans. In small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, all remaining cake ingredients and cooled butterscotch mixture; beat at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured pans.

Bake at 350° for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 30 minutes or until completely cooled.

In medium saucepan, combine 1/2 cup sugar and cornstarch; stir in half-and-half, 1/3 cup water, 1/3 cup butterscotch chips and 1 egg. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir in margarine, coconut and nuts; cool slightly.

In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.

To assemble cake, place 1 cake layer, top side down, on serving plate. Spread with half of filling mixture. Top with second layer, top side up; spread remaining filling on top to within 1/2 inch of edge. Frost sides and top edge of cake with seafoam cream. Refrigerate at least 1 hour before serving. Store in refrigerator. Makes 16 servings

Chocolate Almond Mousse Cake

Cake
1 box (1 lb 2.25 oz) devil's food cake mix with pudding
1 1/3 cups water
1/2 cup oil
3 eggs

Mousse
12 oz semisweet chocolate, cut into pieces
1/4 teaspoon almond extract
3 cups whipping (heavy) cream, whipped

Topping
2 tablespoons sliced almonds, toasted

Heat oven to 350°. Spray 15x10x1-inch pan with nonstick cooking spray. Line bottom of pan with waxed paper; spray paper with cooking spray.

Make cake mix as directed on box using water, oil and eggs. Pour batter into sprayed paper-lined pan. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack; remove pan and paper. Cool completely, about 15 minutes.

Meanwhile, in medium saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in almond extract. Cool 10 minutes or until slightly cooled. Genlty stir cooled chocolate into whipped cream.

Trim edges of cake. Cut cake lengthwise into 2 long layers. Place 1 layer on serving platter. Spread with 1/3 of mousse. Repeat with remaining cake layer and 1/3 of mousse.

Place remaining 1/3 of mousse in pastry bag fitted with star tip. Pipe border around bottom and top of cake. Decorate top of cake with mousse rosettes. Sprinkle top with almonds. Store in refrigerator.

To toast almonds, place them on cookie sheet and shake to form a uniform thin layer. Bake at 350° about 7 minutes or until they are just golden. For even toasting, shake the pan once or twice during baking. Makes 12 servings

Chocolate Tato Cake

Cake
4 oz. semisweet chocolate
1 cup Hungry Jack Mashed Potato Flakes
1 cup boiling water
1 3/4 cups Pillsbury Best All Purpose or Unbleached Flour
1 1/4 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 cup margarine, softened, or shortening
1/2 cup sour cream
3 eggs
1/2 cup chopped pecans, if desired

Glaze
4 oz. semisweet chocolate
3 tablespoons water
1 tablespoon margarine or butter
1 cup powdered sugar
1/2 teaspoon vanilla

Heat oven to 350°. Generously grease 12-cup fluted tube cake pan or 10-inch tube pan. Break 4 oz. chocolate into pieces; place in large bowl. Add potato flakes; pour boiling water over flakes and chocolate. Let stand 5 minutes or until potato flakes are softened and chocolate is melted; stir to combine.

Lightly spoon flour into measuring cup; level off. Add flour and all remaining cake ingredients except pecans to potato flake mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in pecans. Pour batter into greased pan.

Bake at 350°. for 45 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan for 30 minutes. Invert onto serving plate. Cool 1 hour or until completely cooled.

In small saucepan over low heat, melt 4 oz. chocolate with 3 tablespoons water and 1tablespoon margarine. Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat until smooth.

Stir in additional water, a few drops at a time, if needed for desired glaze consistency. Immediately spoon glaze over cooled cake, allowing some to run down sides. Makes 20 servings

Buttercream Pound Cake

Cake
1 lb. (2 cups) butter, softened (do not use margarine)
2 1/2 cups powdered sugar
6 eggs
2 teaspoons grated lemon peel
3 tablespoons lemon juice
4 cups Pillsbury best all purpose or unbleached flour
3 teaspoons baking powder
1 (12 1/2-oz.) can poppy seed filling

Glaze
1 cup powdered sugar
1 to 2 tablespoons lemon juice or milk

Heat oven to 350°. Beat butter in large bowl until light and fluffy. Gradually add 2 1/2 cups powdered sugar, beating until well combined. At medium speed, add eggs 1 at a time, beating well after each addition.

Beat in lemon peel and 3 tablespoons lemon juice. Lightly spoon flour into measuring cup; level off. At low speed, gradually beat in flour and baking powder; blend well.

In medium bowl, combine 3 cups batter with poppy seed filling; blend well. Spread half of plain batter in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.

Bake at 350° for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.

In small bowl, combine glaze ingredients, adding enough lemon juice for desired drizzling consistency; blend until smooth. Drizzle over cake. Makes 16 servings

Streusel Spice Cake

Cake
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
3/4 cup milk
1/2 cup margarine or butter, softened
5 eggs
1/4 cup coconut
1/4 cup chopped nuts
1 oz. unsweetened chocolate, melted

Filling
1/2 cup coconut
1/2 cup chopped nuts
1/2 cup firmly packed brown sugar
2 tablespoons Pillsbury best all purpose or unbleached flour
2 teaspoons cinnamon

Glaze
1 cup powdered sugar
1 tablespoon margarine or butter, softened
2 to 3 tablespoons milk

Heat oven to 350°. Grease and flour 10-inch tube or 12-cup fluted tube cake pan. In large bowl, combine cake mix, 3/4 cup milk, 1/2 cup margarine and eggs; beat at low speed until moistened.

Beat 2 minutes at high speed. Stir in 1/4 cup coconut and 1/4 cup nuts. With spoon, marble chocolate through batter. Pour half of batter (about 2 cups) into greased and floured pan.

In small bowl, combine all filling ingredients; reserve 1/2 cup filling. Sprinkle remaining filling over batter in pan. Cover with remaining batter; sprinkle with 1/2 cup reserved filling.

Bake at 350° for 55 to 70 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.

In small bowl, blend all glaze ingredients until smooth, adding enough milk for desired drizzling consistency. Drizzle over cake. Makes 16 servings

Maple Apple Cake

Cake
1 cup sugar
1/2 cup firmly packed brown sugar
3/4 cup butter, softened
3/4 cup maple-flavored syrup
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
3 cups chopped peeled apples
1/2 cup chopped walnuts

Glaze
1/2 cup powdered sugar
3 tablespoons maple-flavored syrup
1 tablespoon butter, softened
1 tablespoon chopped walnuts

Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan. In large bowl, combine sugar, brown sugar and 3/4 cup butter; beat until smooth. Add 3/4 cup syrup and eggs; blend well.

Lightly spoon flour into measuring cup; level off. Add flour, baking powder, cinnamon, salt, nutmeg and allspice; mix well. Stir in apples and 1/2 cup walnuts. Spoon into greased and floured pan.

Bake at 350° for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled.

In small bowl, combine powdered sugar, 3 tablespoons syrup and 1 tablespoon butter; mix until smooth. Spoon over top of cake. Sprinkle with 1 tablespoon walnuts. Makes 16 servings

White Chocolate-Buttermilk Layer Cake

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

Heat oven to 350°. 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.

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.

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.

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.

Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer. 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. Makes 12 servings

Warm Caramel Apple Cake

Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker SuperMoist yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice

Topping
2/3 cup Betty Crocker Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired

Heat oven to 350°. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.

In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.

Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.

In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. Makes 15 servings