Back Of The Box - Cake Recipes

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

Neapolitan Cake

1 box Betty Crocker SuperMoist white cake mix
1 cup water
1/4 cup vegetable oil
3 egg whites
1/4 teaspoon almond extract
12 drops red food color
1/3 cup chocolate-flavored syrup
1/2 cup Betty Crocker Rich & Creamy chocolate frosting (from 1-lb container)

Heat oven to 325°. Grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.

Into small bowl, pour 1 2/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.

Bake 37 to 44 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.

In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered at room temperature. Makes 12 to 16 servings

Maple-Pecan Cake

Cake
1 box Betty Crocker SuperMoist yellow cake mix
1 cup water
1/3 cup butter or margarine, softened
3 eggs
1/2 cup maple-flavored syrup
1/2 cup chopped pecans, toasted

Cream Cheese Frosting
1 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
1 1/2 oz cream cheese (half of 3-oz package), softened
3 to 4 tablespoons maple-flavored syrup

Heat oven to 350°. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

In large bowl, beat powdered sugar, 3 tablespoons butter, the cream cheese and 3 tablespoons of the syrup with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will flows down side of cake. Spread frosting over cake. Makes 16 servings

Chocolate Macaroon Bundt Cake

Cake
1 box Betty Crocker German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1/2 cup flaked coconut

Macaroon Filling
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1/4 cup flaked coconut
Powdered sugar, if desired

Heat oven to 325°. Generously grease shaped Bundt® pan and bottom of Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 muffin cups with paper baking cups.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup coconut. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan.

Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans, carefully loosen tunnel insert and remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing tunnel side down. Cool completely, about 1 hour.

While cake is cooling, in medium bowl, mix all filling ingredients except powdered sugar; set aside.

When cake is cool, turn cake over and spoon macaroon filling into tunnel. Place cake, filled side down, on serving plate. Refrigerate about 10 minutes or until filling is set. Sprinkle with powdered sugar. Store covered in refrigerator. Makes 16 servings

Pink Almond Party Cake

Cake
1 box Betty Crocker SuperMoist white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 teaspoons almond extract
6 drops red food color

Garnish
4 oz vanilla-flavored candy coating (almond bark), chopped
2 teaspoons vegetable oil
Red food color

Frosting
1/2 cup butter or margarine, softened
1/4 cup shortening
1 teaspoon almond extract
4 cups powdered sugar
4 to 5 tablespoons milk

Heat oven to 350° (325° for dark or nonstick pan). Spray bottom and sides of 2 (9- or 8-inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients, including 2 teaspoons almond extract and 6 drops food color, as directed on box. Pour into pans.

Bake as directed on box for 9- or 8-inch rounds pans or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.

Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint it light pink.

Line 6-ounce custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design.

Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)

In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.

Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.

Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around the outside edge of block of coating. Place curls on top of cake. Makes 12 servings

Raspberry-Lemonade Cake

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker SuperMoist white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired

Heat oven to 350° (325° for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator. Makes 12 servings

Gooey Chocolate-Peanut Butter Cake

1 box Betty Crocker SuperMoist devil's food cake mix
1/2 cup butter or margarine, softened
2 tablespoons milk
1 egg
1 cup peanut butter chips (from 10-oz bag)
1/2 cup chopped roasted peanuts
1 package (8 oz) cream cheese, softened
1/2 cup peanut butter
1 teaspoon vanilla
3 eggs
3 3/4 cups powdered sugar
Hot fudge topping, if desired
Chopped peanuts, if desired

Heat oven to 350°. Lightly spray 13x9-inch pan with baking spray with flour (do not use dark or nonstick pan). In large bowl, beat cake mix, butter, milk and 1 egg with spoon until well mixed. Spread in pan. Sprinkle with peanut butter chips and peanuts.

In large bowl, beat cream cheese, peanut butter, vanilla and 3 eggs with electric mixer on medium speed until smooth. Beat in powdered sugar on low speed. Pour mixture over chocolate mixture in pan; spread evenly.

Bake 45 to 50 minutes or until topping is set and deep golden brown. Cool at least 30 minutes to serve warm, or cool completely. When cutting serving pieces, wipe knife with paper towel after cutting each row. Top each piece with hot fudge topping and chopped peanuts. Makes 20 servings

Banana Toffee Picnic Cake

1 box Betty Crocker SuperMoist yellow cake mix
1 cup mashed very ripe bananas (2 medium)
1/3 cup water
1/3 cup vegetable oil
3 eggs
1/2 teaspoon almond extract
1/2 cup toffee bits

Heat oven to 350° for shiny metal or glass pan (or 325° for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

In large bowl, beat cake mix, bananas, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Sprinkle toffee bits evenly over batter.

Bake 35 to 40 minutes or until cake springs back when touched lightly in center. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Makes 12 servings

Blueberry-Lemon Cake

1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
3 eggs
1 1/3 cups blueberry pie filling (from 21-oz can)
1 container (12 oz) Betty Crocker Whipped vanilla frosting

Heat oven to 350°. Grease bottoms only 2 (8-inch or 9-inch) round cake pans with shortening or cooking spray; lightly flour (or spray with baking spray with flour).

In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.

Place 1 cake layer, rounded side down, on serving plate. Spread 2/3 cup pie filling over layer. Top with second layer, rounded side up. Frost side with frosting, building up a slight edge at top of cake. Spread remaining pie filling over top of cake to frosted edge. Store loosely covered in refrigerator. Makes 16 servings

S'mores Cake

1 box Betty Crocker SuperMoist yellow cake mix
1 cup graham cracker crumbs (14 squares)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 jar (16 to 17 oz) hot fudge or chocolate topping
1 jar (7 oz) marshmallow creme

Heat oven to 350° for shiny metal or glass pan (or 325° for dark or nonsick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, cracker crumbs, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.

Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.

Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme.

Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.) Makes 15 servings

Hot Fudge Pudding Cake

1 pkg Duncan Hines Moist Deluxe Devil's Food Cake Mix
2 large eggs
1 cup water
1 cup chopped pecans
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tbsp unsweetened cocoa powder
1 cup boiling water
Whipped topping

Preheat oven to 350°. Grease and flour 13x9-inch baking pan. Combine cake mix, eggs and water in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in pecans. Pour into prepared pan.

Combine granulated sugar, brown sugar and cocoa in small bowl. Sprinkle over batter. Pour boiling water over all. Do not stir. Bake 45 minutes or until toothpick inserted in center halfway to bottom comes out clean. Serve warm with whipped topping. Makes 12 to 16 servings.

Pillsbury Double-Delight Cake

Frosting
2 (3-oz.) pkg. cream cheese, softened
1/2 cup margarine or butter, softened
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
6 cups powdered sugar
1/4 cup hot water
4 oz. semisweet chocolate, melted

Cake
1/4 cup margarine or butter, softened
3 eggs
2 cups Pillsbury best all purpose or unbleached flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk

Heat oven to 350°. Grease and flour two 9-inch round cake pans. In large bowl, combine cream cheese, 1/2 cup margarine, vanilla and peppermint extract; blend until smooth. Add powdered sugar alternately with hot water, beating until smooth. Add chocolate; blend well.

In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well. Beat in eggs 1 at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, salt and milk; beat until smooth. Pour batter evenly into greased and floured pans.

Bake at 350° for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.

To assemble cake, place 1 layer, top side down, on serving plate. Spread with about 1/4 of frosting. Top with second layer, top side up. Spread sides and top of cake with remaining frosting. Store in refrigerator. Makes 12 servings

Chocolate Cherry Cake

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
1/2 cup chopped maraschino cherries, well drained
2 cups frozen non-dairy whipped topping, thawed
1 container Duncan Hines Chocolate Frosting

Preheat oven to 350°. 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 with whipped topping mixture. Top with second layer. Frost sides and top with frosting. Refrigerate until ready to serve.

Note - Fresh or canned dark sweet cherries, well drained, can be used in place of maraschino cherries. Makes 12 to 16 servings

Lemon Crumb Cake

1 package Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
3 eggs
1-1/3 cups water
1/3 cup vegetable oil
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 cup (1 stick) butter or margarine

Preheat oven to 350°. Grease and flour 13×9-inch pan. Combine cake mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan.

Combine flour, sugar and baking powder in small bowl. Cut in butter until crumbly. Sprinkle evenly over batter. Bake at 350° for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.

Note - Butter or margarine will cut more easily into the flour mixture if it is chilled. Use two knives or a pastry cutter to cut the mixture into crumbs. Makes 12 to 16 servings

Angel Almond Cupcakes

1 package Duncan Hines Angel Food Cake Mix
1-1/4 cups water
2 teaspoons almond extract
1 container Duncan Hines Creamy Home-Style Classic Vanilla Frosting
Pastel-colored sprinkles, for garnish (optional)

Preheat oven to 350°. Line 30 standard (2-1/2-inch) muffin cups with foil or paper liners. Combine cake mix, water and almond extract in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 1 minute.

Fill muffin cups two-thirds full. Bake at 350° for 20 to 25 minutes or until golden brown, cracked and dry on top. Remove from muffin pans; cool completely. Spread frosting on cupcakes and decorate with sprinkles, if desired. Makes 30 cupcakes

Upside-Down German Chocolate Cake

1-1/2 cups flaked coconut
1-1/2 cups chopped pecans
1 package Duncan Hines Moist Deluxe German Chocolate Cake Mix
1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, melted
1 pound (3-1/2 to 4 cups) confectioners' sugar

Preheat oven to 350°. Grease and flour 13×9-inch pan. Spread coconut evenly on bottom of prepared pan. Sprinkle with pecans. Prepare cake mix as directed on package. Pour over coconut and pecans. Combine cream cheese and melted butter in medium mixing bowl.

Beat at low speed with electric mixer until creamy. Add sugar; beat until blended and smooth. Drop by spoonfuls evenly over cake batter. Bake at 350° for 45 to 50 minutes or until toothpick inserted halfway to bottom of cake comes out clean. Cool completely in pan. To serve, cut into individual pieces; turn upside down onto plate. Makes 12 to 16 servings

Triple Chocolate Fantasy

Cake
1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
3 eggs
1-1/3 cups water
1/2 cup vegetable oil plus additional for greasing
1/2 cup ground walnuts

Chocolate Glaze
1 package (12 ounces) semisweet chocolate chips
1/4 cup plus 2 tablespoons butter or margarine
1/4 cup coarsely chopped walnuts

White Chocolate Glaze
3 ounces white chocolate, coarsely chopped
1 tablespoon shortening

Preheat oven to 350°. Grease and flour 10-inch bundt pan. For cake, combine cake mix, eggs, water, oil and ground walnuts in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan. Bake at 350° for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

For chocolate glaze, combine chocolate chips and butter in small heavy saucepan. Heat on low heat until chips are melted. Stir constantly until shiny and smooth. (Glaze will be very thick.) Spread hot glaze over cooled cake. Sprinkle with coarsely chopped walnuts.

For white chocolate glaze, combine white chocolate and shortening in small heavy saucepan. Heat on low heat until melted, stirring constantly. Drizzle hot glaze over top and sides of cake. Makes 12 to 16 servings

Chocolate Cherry Torte

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
1 can (21 ounces) cherry pie filling
1/4 teaspoon almond extract
1 container (8 ounces) frozen nondairy whipped topping, thawed
1/4 cup toasted sliced almonds, for garnish

Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe.

Combine cherry pie filling and almond extract in small bowl. Stir until blended. To assemble, place one cake layer on serving plate. Spread with 1 cup whipped topping, then half the cherry pie filling mixture.

Top with second cake layer. Spread remaining pie filling to within 1-1/2 inches of cake edge. Decorate cake edge with remaining whipped topping. Garnish with sliced almonds, if desired.

Note - To toast almonds, spread in a single layer on baking sheet. Bake at 325°F for 4 to 6 minutes or until fragrant and golden. Makes 12 to 16 servings

Pineapple Upside-Down Cake

Topping
1/2 cup (1 stick) butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces) pineapple slices, well drained
Maraschino cherries, drained and halved
Walnut halves

Cake
1 package Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
1 package (4-serving size) vanilla-flavor instant pudding and pie filling mix
4 eggs
1 cup water
1/2 cup oil

Preheat oven to 350°. For topping, melt butter over low heat in 12-inch cast-iron skillet or skillet with ovenproof handle. Remove from heat. Stir in brown sugar. Spread to cover bottom of skillet. Arrange pineapple slices, maraschino cherries and walnut halves in skillet. Set aside.

For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350°F for 1 hour or until toothpick inserted into center comes out clean. Invert onto serving plate.

Note - Cake can be made in a 13×9×2-inch pan. Bake at 350° for 45 to 55 minutes or until toothpick inserted into center comes out clean. Cake is also delicious using Duncan Hines Moist Deluxe Classic Yellow Cake Mix. Makes 16 to 20 servings

Double Chocolate Cream Cake

1 package Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 envelope whipped topping mix
1/2 cup chocolate syrup
Maraschino cherries with stems for garnish

Preheat oven to 375°. Grease and flour 13×9-inch pan. Prepare, bake and cool cake as directed on package. Prepare whipped topping mix as directed on package. Fold in chocolate syrup until blended. Refrigerate until ready to serve. To serve, spoon topping over cake slices. Garnish with maraschino cherries.

Note - For best consistency, chill chocolate syrup before using. Makes 12 to 16 servings

Take-Along Cake

1 package Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix
1 package (12 ounces) semisweet chocolate chips
1 cup miniature marshmallows
1/4 cup (1/2 stick) butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup chopped pecans or walnuts

Preheat oven to 350°. Grease and flour 13×9-inch pan. Prepare cake mix as directed on package. Add chocolate chips and marshmallows to batter. Pour into prepared pan. Drizzle melted butter over batter.

Sprinkle with sugar and top with pecans. Bake at 350° for 45 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool completely in pan. Makes 12 to 16 servings

Strawberry Vanilla Cake

1 package Duncan Hines Moist Deluxe French Vanilla Cake Mix
1 container Duncan Hines Creamy Home-Style Classic Vanilla Frosting, divided
1/3 cup seedless strawberry jam
Fresh strawberries for garnish (optional)

Preheat oven to 350°. Grease and flour two 8- or 9-inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe.

To assemble, place one cake layer on serving plate. Place 1/4 cup frosting in small resealable plastic food storage bag. Cut off one corner. Pipe bead of frosting on top of layer around outer edge.

Fill remaining area with strawberry jam. Top with second cake layer. Spread remaining frosting on sides and top of cake. Decorate with fresh strawberries, if desired. Makes 12 to 16 servings

Mocha Fudge Cake

4 cups frozen non-dairy whipped topping, thawed, divided
1 package Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
1 tablespoon instant coffee granules
1 teaspoon warm water
1 cup hot fudge ice cream topping

Preheat oven to 375°. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake following package directions for basic recipe. Combine coffee and water in medium bowl. Stir until coffee crystals are dissolved. Add fudge topping and mix well.

Fold 2 cups whipped topping into fudge topping mixture. Refrigerate 30 minutes. To assemble, place one cake layer on serving plate. Spread with 1 cup filling. Top with second cake layer. Add remaining 2 cups whipped topping to remaining filling. Frost top and sides of cake with topping mixture. Makes 12 to 16 servings

Lemony Pound Cake

1 package (4-serving size) lemon-flavor gelatin
3/4 cup boiling water
1 package Duncan Hines Moist Deluxe Classic Yellow Cake Mix
4 eggs
3/4 cup vegetable oil
1 can (6 ounces) frozen lemonade concentrate, thawed
1/2 cup granulated sugar

Preheat oven to 350°. Grease and flour 10-inch tube pan. Dissolve gelatin in water in large mixing bowl; cool. Stir in cake mix, eggs and oil. Beat at medium speed with electric mixer for 2 minutes.

Spoon into prepared pan. Bake 50 minutes or until toothpick inserted in center comes out clean. Mix lemonade concentrate and sugar in small bowl. Pour over hot cake; cool in pan 1 hour. Remove from pan. Cool completely. Makes 12 to 16 servings

Hot Fudge Pudding Cake

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
2 eggs
1 cup water
1 cup chopped pecans
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
1 cup boiling water
Whipped topping for garnish

Preheat oven to 350°. Grease and flour 13×9-inch pan. Combine cake mix, eggs and water in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in pecans. Pour into prepared pan.

Combine granulated sugar, brown sugar and cocoa in small bowl. Sprinkle over batter. Pour boiling water over all. Do not stir. Bake at 350° for 45 minutes or until toothpick inserted in center halfway to bottom comes out clean. Serve warm with whipped topping. Makes 12 to 16 servings

Note - For a richer dessert, use Duncan Hines Moist Deluxe Dark Chocolate Cake Mix in place of Devil's Food Cake Mix.