Back Of The Box - Cake Recipes

Rainbow Angel Cake

1 box Betty Crocker white angel food cake mix
1 1/4 cups cold water
1 teaspoon grated lemon or orange peel
Red, yellow and green liquid food colors
1 cup Betty Crocker Rich & Creamy vanilla frosting (from 1-lb container)
12 to 15 square candy fruit chews

Move oven rack to lowest position (remove other racks). Heat oven to 350°. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.

Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.

Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on high about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.

Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature. Makes 12 servings

Chocolate-Mint Swirl Cake

Filling
2 packages (3 oz each) cream cheese, softened
1/4 cup granulated sugar
1 egg
1/8 teaspoon peppermint extract
3 drops green food color

Cake
1 box Betty Crocker SuperMoist devil's food cake mix
1 cup water
1/2 cup butter or margarine, melted
2 eggs

Chocolate and Mint Glaze
2 tablespoons semisweet chocolate chips
1 teaspoon shortening
1 cup powdered sugar
1/4 teaspoon peppermint extract
1 or 2 drops green food color
1 tablespoon corn syrup
3 to 4 teaspoons water

Heat oven to 325°. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.

In large bowl, beat cake mix, 1 cup water, the butter and 2 eggs on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.

Bake 42 to 48 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.

In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.

Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store in refrigerator. Makes 16 servings

Cherry-Almond Angel Cake

Cake
1 box Betty Crocker white angel food cake mix
1 1/4 cups cold water
1 1/2 teaspoons almond extract
1/2 cup chopped maraschino cherries, well drained

Glaze
2 tablespoons butter or margarine, melted
2 cups powdered sugar
2 to 2 1/2 tablespoons maraschino cherry juice

Move oven rack to lowest position (remove other racks). Heat oven to 350°. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds.

Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.

In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired. Makes 12 servings

Chocolate Angel Cake with Raspberry-Orange Sauce

Cake
2 tablespoons unsweetened baking cocoa
1 box Betty Crocker white angel food cake mix
1 1/4 cups cold water

Sauce and Topping
1 package (10 oz) frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice
3 cups whipped topping

Move oven rack to lowest position (remove other racks). Heat oven to 350°. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds.

Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)

Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.

Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.

Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer).

Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator. Makes 12 servings

Key Lime Coconut Angel Cake

1 box Betty Crocker white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired

Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.

In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping. Spread 1 cup lime mixture evenly over top of first layer of cake.

Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries. Makes 16 servings

Rainbow Sherbet Roll

1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
Powdered sugar
1 1/2 cups raspberry sherbet, softened
1 1/2 cups orange sherbet, softened
1 1/2 cups lime sherbet, softened

Preheat oven to 350º. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.

Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use.

Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.

Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully.

Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer. Makes 12 servings

Fudge Marble Pound Cake

1 box Betty Crocker SuperMoist yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/4 cups water
1/3 cup vegetable oil
1 teaspoon vanilla
3 eggs
3/4 cup powdered sugar
1/4 cup unsweetened baking cocoa
1/2 cup Betty Crocker Rich & Creamy chocolate frosting (from 1-lb container)

Heat oven to 325°. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pudding mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes.

In medium bowl, mix powdered sugar and cocoa. Remove 1 1/2 cups batter; stir into cocoa mixture. Pour remaining batter into pan. Drop chocolate batter by generous tablespoonfuls randomly onto batter in pan. Cut through batter with knife for marbled effect.

Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan. Cool completely, about 1 hour.

In microwavable bowl, microwave frosting uncovered on Medium 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered. Makes 12 servings

Candy Bar Angel Cake

1 package Betty Crocker 1-step white angel food cake mix
1 cup milk
1 package 4-serving size milk chocolate instant pudding and pie filling
2 cups frozen (thawed) whipped topping
1 bar (1.4 ounces) chocolate-covered toffee candy, chopped

Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)

Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.

Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake. Makes 12 servings

Golden Pound Cake

3 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups sugar
1 1/4 cups butter or margarine, softened
1 teaspoon almond extract
5 eggs
1 cup evaporated milk

Heat oven to 350º. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.

Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes. Makes 16 servings

Spice Chiffon Cake

Cake
7 egg whites
1/2 teaspoon cream of tartar
2 cups Gold Medal all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup water
1/2 cup vegetable oil
7 egg yolks

Classic Vanilla Glaze
2 cups powdered sugar
1/3 cup butter or margarine, melted
1 1/2 teaspoons vanilla
2 to 4 tablespoons hot water

Move oven rack to lowest position. Heat oven to 325°. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form.

In another large bowl, mix flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, allspice and cloves. Add water, oil and egg yolks; beat with electric mixer on low speed until smooth. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.

Bake 55 minutes. Increase oven temperature to 350°. Bake about 10 minutes longer or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Run knife or long metal spatula around side of pan to loosen cake; remove from pan.

In medium bowl, mix powdered sugar, butter and vanilla. Stir in water, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side. Makes 16 servings

Cranberry-Orange Pound Cake

Cake
1 box Betty Crocker SuperMoist golden vanilla or yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, melted
1 teaspoon grated orange peel
4 eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
Powdered sugar, if desired
Orange Sauce, if desired
1 cup granulated sugar
1 tablespoon Gold Medal all-purpose flour
1/2 cup orange juice
1/2 cup butter

Heat oven to 325°. Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan. In large bowl, beat dry cake mix, dry pudding mix, water, melted butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan.

Bake 57 to 63 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.

In 1-quart saucepan, cook all sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Makes 16 servings

Orange Pound Cake

1 box Betty Crocker SuperMoist yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
2 teaspoons grated orange peel
3 eggs
Powdered sugar, if desired

Heat oven to 325°. Generously grease 9 to 10 cup fluted tube cake pan (use star, festival shape or other shape if desired) with shortening and lightly flour, or spray pan with baking spray with flour.

In medium bowl, beat cake mix, milk, cream cheese, orange peel and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes. Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour. Place cake on serving plate; sprinkle with powdered sugar. Store cake loosely covered at room temperature. Makes 16 servings

Banana-Nut Cake

Cake
2 1/3 cups Gold Medal all-purpose flour
1 2/3 cups granulated sugar
1 1/4 cups mashed very ripe bananas (3 large)
2/3 cup shortening
2/3 cup finely chopped nuts
2/3 cup buttermilk
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
3 eggs

Creamy Peanut Butter Frosting
3 cups powdered sugar
1/3 cup peanut butter
1 1/2 teaspoons vanilla, if desired
1/4 to 1/3 cup milk

Heat oven to 350°. Grease and flour 13x9-inch pan or two 9-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).

Bake rectangle 45 to 50 minutes, rounds 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

In medium bowl, mix powdered sugar and peanut butter with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time. Makes 16 servings

Best Chocolate Cake with Fudge Frosting

Cake
2 cups Gold Medal all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon vanilla
4 oz unsweetened baking chocolate, melted, cooled
2 eggs

Fudge Frosting
2 cups sugar
1/2 cup shortening
3 oz unsweetened baking chocolate
2/3 cup milk
1/2 teaspoon salt
2 teaspoons vanilla

Heat oven to 350°. Grease and flour bottom and sides of 13x9-inch pan, two 9-inch round cake pans, or three 8-inch round cake pans. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely.

In 2 1/2-quart saucepan, mix all frosting ingredients except vanilla. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and spreadable; stir in vanilla. Frost rectangle or fill and frost layers with frosting. Makes 12 servings

Chocolate-Marshmallow Ribbon Cake

Cake
1 cup Gold Medal all-purpose flour
1/4 cup unsweetened baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
Powdered sugar

Marshmallow Frosting
2 egg whites
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
1 tablespoon light corn syrup
1/3 cup water
16 large marshmallows, cut into fourths

Chocolate Glaze
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 teaspoons boiling water

Heat oven to 375°. Line 15x10x1-inch pan with foil; grease generously. In large bowl, mix flour, cocoa, baking powder and salt; set aside.

In small bowl, beat eggs with electric mixer on high speed about 3 minutes or until very thick and lemon colored. In large bowl, gradually beat 1 cup granulated sugar into eggs. On low speed, beat in 1/3 cup water and the vanilla. On low speed, beat in flour mixture just until batter is smooth. Pour into pan, spreading batter to corners.

Bake 12 to 15 minutes or until top springs back when touched lightly. Generously sprinkle clean towel with powdered sugar. Run knife around side of pan to loosen cake; turn upside down onto towel. Carefully remove foil. Cool cake completely, about 30 minutes.

In 3-quart saucepan, mix egg whites, 1 1/2 cups granulated sugar, the cream of tartar, corn syrup and 1/3 cup water. Cook over low heat, beating with electric mixer on high speed until stiff peaks form and scraping bottom and side of saucepan occasionally. Remove from heat. Add marshmallows; beat until smooth.

Cut cake crosswise into four 10x3 3/4-inch rectangles. Layer rectangles, spreading each with about 1 cup frosting. Spread top with remaining frosting.

In 1-quart saucepan, heat chocolate and butter over low heat, stirring occasionally, until melted; remove from heat. Stir in powdered sugar and 5 teaspoons water until smooth.

Stir in additional boiling water, 1/2 teaspoon at a time, until desired consistency. Pour glaze over cake, allowing some to drizzle down sides. Makes 12 servings

Classic Banana Split Cake

Cake
3 cups Gold Medal all-purpose flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup shortening
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla
2 cups buttermilk
1/4 cup strawberry topping
Red food color
1/4 cup pineapple topping
Yellow food color
2 tablespoons unsweetened baking cocoa
2 tablespoons hot water

Filling and Frosting
1 container (16 oz) frozen whipped topping, thawed
1 box (4-serving size) banana cream instant pudding and pie filling mix
3 to 4 medium bananas, thinly sliced
Chocolate topping, if desired

Heat oven to 350°. Grease and flour three 9-inch round cake pans. In large bowl, mix flour, baking soda and salt; set aside.

In large bowl, beat butter, shortening and sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with buttermilk. Continue beating on medium speed 1 minute, scraping bowl constantly.

Divide batter among 3 bowls (about 2 1/2 cups each). Stir 2 tablespoons of the strawberry topping and 3 drops of the red food color into batter in one bowl. Stir 2 tablespoons of the pineapple topping and 3 drops of the yellow food color into batter in second bowl. In small bowl, mix cocoa and hot water; stir into batter in third bowl. Pour batters into separate pans.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour.

In medium bowl, mix whipped topping and pudding mix until well blended. Place strawberry cake layer on serving plate; spread with remaining 2 tablespoons strawberry topping. Top with layer of banana slices; spread with 3/4 cup frosting.

Top with chocolate cake layer; spread with remaining 2 tablespoons pineapple topping. Top with layer of banana slices; spread with 3/4 cup frosting. Top with pineapple cake layer. Frost side and top of cake with remaining frosting. Drizzle with chocolate topping. Store in refrigerator. Makes 16 servings

Cranberry-Apricot Coffee Cake

Coffee Cake
3 cups Original Bisquick mix
3/4 cup granulated sugar
1/4 cup vegetable oil
1 1/2 teaspoons almond extract
2 eggs
1 cup plain yogurt
2 cups fresh or frozen cranberries, coarsely chopped
1 cup dried apricots, coarsely chopped
1/2 cup finely chopped almonds or pecans
1/4 cup orange-flavored liqueur or orange juice

Orange-Almond Glaze
1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon almond extract

Heat oven to 350°. Generously grease and flour 12-cup fluted tube cake pan. In large bowl, stir Bisquick mix, granulated sugar, oil, 1 1/2 teaspoons almond extract, eggs and yogurt until well blended. Stir in all remaining coffee cake ingredients until well blended. Pour into pan.

Bake 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled cake. Makes 16 servings

Harvest Pound Cake

Cake
2 cups granulated sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla
3 eggs
3 cups Gold Medal all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 medium apples, peeled and finely chopped (2 cups)
1 cup chopped nuts

Caramel Glaze
1/2 cup butter or margarine
1/2 cup packed brown sugar
2 teaspoons milk

Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.

Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.

In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake. Makes 16 servings

Lemon Chiffon Cake

Cake
2 cups Gold Medal all-purpose flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
2 teaspoons vanilla
2 teaspoons grated lemon peel
7 egg yolks
1 cup egg whites (8 eggs)
1/2 teaspoon cream of tartar

Lemon Glaze
1/3 cup butter or margarine
2 cups powdered sugar
1/2 teaspoon grated lemon peel
2 to 4 tablespoons hot lemon juice

Move oven rack to lowest position. Heat oven to 325°F. In large bowl, mix flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth.

In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.

Bake about 1 hour 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang until completely cool, about 2 hours. Loosen side of cake with knife or long, metal spatula; remove from pan.

In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and lemon peel until smooth. Stir in lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side. Makes 16 servings

Lemon-Poppy Seed Brunch Cake

Cake
2 cups water
1/2 cup vegetable oil
2 eggs
2 packages (15.8 oz each) Betty Crocker® lemon-poppy seed muffin mix

Lemon Glaze
1 cup powdered sugar
2 tablespoons butter or margarine, melted
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice

Heat oven to 350°. Grease 12-cup fluted tube cake pan; lightly flour. In large bowl, stir water, oil and eggs with fork. Stir in muffin mixes until moistened. Pour into pan; spread evenly.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool in pan 15 minutes. Turn upside down onto heatproof serving plate or cooling rack. Remove pan; cool cake completely.

In small bowl, mix powdered sugar, butter and lemon peel. Stir in lemon juice until glaze is smooth and can be drizzled easily. Spoon glaze over top of cake, letting some drizzle down side. Makes 16 servings

Lemon Meringue Cake

Lemon Filling
1 box (2.9 oz) lemon pudding and pie filling mix, (not instant)
1/2 cup sugar
1/4 cup water
2 egg yolks
2 cups water

Cake
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
2/3 cup milk
1 1/2 teaspoons vanilla
4 eggs, separated
1 cup sugar

Make pudding mix as directed on box for pie, using all remaining filling ingredients. Refrigerate about 1 1/2 hours or until chilled.

Heat oven to 325°. Grease sides of two 9- or 8-inch round cake pans. Line bottoms of pans with cooking parchment paper. In medium bowl, beat cake flour, 3/4 cup sugar, the baking powder, salt, shortening, milk, vanilla and 4 egg yolks with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. (Batter will be stiff.) Spread evenly in pans.

In small bowl, beat 4 egg whites with electric mixer on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Spread half of meringue over batter in each pan.

Bake 30 to 35 minutes or until meringue looks set and dry. Cool 10 minutes. Loosen meringues from edges of pans with point of knife if necessary. Carefully remove from pans and peel off paper. Cool completely with meringue sides up on cooling racks, about 1 hour.

Spread 1 1/4 cups pudding over meringue on 1 cake layer. Place other cake layer, meringue side up, on first layer. Top with remaining pudding. Serve within 30 minutes. Store in refrigerator. Makes 8 servings

Carrot Cake

Cake
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts

Cream Cheese Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Heat oven to 350°. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator. Makes 12 to 16 servings

Easy Chocolate Sheet Cake

Crisco Flour No-Stick Spray

Cake
1/2 cup buttermilk
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup butter or margarine
1/2 cup Crisco Pure Vegetable Oil
1 teaspoon vanilla extract
2 large eggs, slightly beaten
2 cups Martha White All-Purpose Flour
2 cups sugar
1 teaspoon ground cinnamon

Frosting
1/4 cup unsweetened cocoa powder
1/2 cup butter or margarine
1/4 cup milk
1 teaspoon vanilla extract
4 cups powdered sugar

Heat oven to 400°. Spray a 13 x 9-inch pan with no-stick cooking spray. Combine buttermilk and baking soda in small bowl; mix well.

Combine 1/4 cup cocoa, water, 1/2 cup butter and oil in medium saucepan. Bring to a boil over medium heat, stirring constantly.

Remove from heat; stir in buttermilk mixture and 1 teaspoon vanilla. Add eggs; blend well. Add flour, sugar and cinnamon; mix well. Pour batter into prepared pan. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.

Combine 1/4 cup cocoa, 1/2 cup butter and milk in medium saucepan. Bring to a boil over medium heat, stirring constantly. Remove pan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Spread frosting over top of cooled cake. Makes 15 servings

Key Lime Coconut Angel Cake

1 box Betty Crocker white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired

Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate. In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.

Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries. Makes 16 servings

Layered Peppermint Pound Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups granulated sugar
1 1/4 cups butter or margarine, softened
1 teaspoon vanilla or almond extract
5 eggs
1 cup evaporated milk
1 1/2 cups whipping (heavy) cream
1/4 cup powdered sugar
1/2 cup crushed hard peppermint candies

Heat oven to 350º. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. Mix flour, baking powder and salt; set aside.

In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.

Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Cool completely, about 1 hour.

In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Fold in peppermint candies.

Cut cake horizontally into 3 layers. Spread 1 cup whipped cream mixture over 1 cake layer. Repeat with second layer. Top with remaining layer. Drop remaining whipped cream mixture in dollops on top of cake. Store in refrigerator. Makes 16 servings