Back Of The Box - Cake Recipes

Duncan Hines Coconut Pound Cake

1 package Duncan Hines Moist Deluxe French Vanilla Cake Mix
1 package (4-serving size) coconut cream-flavor instant pudding and pie filling mix
4 eggs
1 cup water
1/3 cup vegetable oil
1 cup flaked coconut
1 cup confectioners' sugar
2 tablespoons milk
Additional coconut for garnish (optional)

Preheat oven to 350°. Grease and flour 10-inch bundt pan. Combine cake mix, pudding mix, eggs, water and oil in large mixing bowl. Beat at medium speed with electric mixer for 2 minutes. Fold in 1 cup coconut.

Pour into prepared pan. Bake at 350° for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Mix sugar and milk in small bowl until smooth. Drizzle over cake. Sprinkle with additional coconut, if desired.

Note - Garnish the top of the cake with toasted coconut. To toast coconut, spread on baking sheet and bake at 350°F for 3 minutes. Stir and bake 1 to 2 minutes longer or until light golden brown. Makes 12 to 16 servings

Chocolate Toffee Cream Cake

1 package Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
3 eggs
1-1/3 cups water
1/2 cup vegetable oil
1 package (6 ounces) milk chocolate English toffee bits, divided
1 container (12 ounces) extra creamy non-dairy whipped topping, thawed

Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Blend cake mix, eggs, water and oil in large mixing bowl until moistened. Beat at medium speed with electric mixer for 4 minutes.

Pour into prepared pans. Bake at 350° for 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Remove cakes from pans. Cool completely.

Reserve 1/4 cup toffee bits; fold remaining bits into whipped topping. Place one cake layer on serving plate; spread with 3/4 cup topping mixture. Top with remaining layer. Frost side and top with remaining topping mixture; garnish with reserved bits. Refrigerate until ready to serve.

Notes - If chocolate toffee bits are not available, 4 chocolate covered toffee candy bars can be substituted. Process bars in a food processor until chopped. Makes 12 to 16 servings

Chocolate Petits Fours

1 package Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
1 package (7 ounces) pure almond paste
1/2 cup seedless red raspberry jam
3 cups semisweet chocolate chips
1/2 cup vegetable shortening plus additional for greasing

Preheat oven to 350°. Grease and flour 13×9×2-inch pan. Prepare, bake and cool cake following package directions for basic recipe. Remove from pan. Cover and store overnight.

For petits fours, level top of cake. Trim 1/4-inch strip of cake from all sides. (Be careful to make straight cuts.) Cut cake into small squares, rectangles or triangles with serrated knife. Cut round and heart shapes with 1-1/2- to 2-inch cookie cutters. Split each individual cake horizontally into two layers.

For filling, cut almond paste in half. Roll half the paste between two sheets of waxed paper to 1/8-inch thickness. Cut into same shapes as individual cakes. Repeat with second half of paste.

Warm jam in small saucepan over low heat until thin. Remove top of one cake. Spread 1/4 to 1/2 teaspoon jam on inside of each cut surface. Place one almond paste cutout on bottom layer. Top with second half of cake, jam side down. Repeat with remaining cakes.

For glaze, place chocolate chips and hortening in 4-cup glass measuring cup. Microwave on medium (50% power) 2 minutes; stir. Microwave 2 minutes longer on medium; stir until smooth. Place three assembled cakes on cooling rack over bowl.

Spoon chocolate glaze over each cake until top and sides are completely covered. Remove to waxed paper when glaze has stopped dripping. Repeat process until all cakes are covered. (Return chocolate glaze in bowl to glass measuring cup as needed; microwave at medium for 30 to 60 seconds to thin.)

Place remaining chocolate glaze in resealable plastic bag; seal. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until chocolate is smooth. Snip pinpoint hole in bottom corner of bag. Drizzle or decorate top of each petit four. Let stand until chocolate is set. Store in single layer in airtight containers.

Note - To make cutting the cake into shapes easier, bake the cake one day before assembling. Makes 24 to 32 servings

Chocolate Peanut Butter Frosted Cake

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
1-1/3 cups water
1/2 cup vegetable oil
3 eggs
1 container Duncan Hines Chocolate Frosting
1/2 cup creamy peanut butter
1/2 cup chopped peanuts

Preheat oven to 350°. 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 at 350° for 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

Chocolate Cream Torte

1 package Duncan Hines Moist Deluxe Devil's Food Cake Mix
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 cup whipping cream, chilled
Strawberry halves for garnish
Mint leaves for garnish

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. Chill layers for ease in splitting.

Place cream cheese, sugar and vanilla extract in small bowl. Beat at low speed with electric mixer until smooth. Add pecans; stir until blended. Set aside. Beat whipping cream in small bowl until stiff peaks form. Fold whipped cream into cream cheese mixture.

To assemble, split each cake layer in half horizontally. Place one cake layer on serving plate. Spread top with one fourth of filling. Repeat with remaining layers and filling. Garnish with strawberry halves and mint leaves, if desired. Refrigerate until ready to serve. Makes 12 to 16 servings

German Chocolate Surprise Cake

Topping
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup flaked coconut
1/4 cup butter or margarine, melted

Cake
2 oz sweet baking chocolate
1/4 cup water
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
1 1/4 cups Gold Medal self-rising flour
1/2 cup milk

Heat oven to 350°. In ungreased 9-inch round cake pan, mix topping ingredients. Spread evenly in pan. In small microwavable bowl, microwave chocolate and 1/4 cup water on high 1 minute to 1 minute 30 seconds or until chocolate is melted. Stir to blend.

In medium bowl, beat granulated sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in 3/4 cup of the flour and the milk. Add remaining 1/2 cup flour; beat well. Stir in chocolate mixture until blended. Pour batter over topping in pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around edge of cake to loosen. Place serving plate upside down over cake in pan; turn plate and pan over. Remove pan. Serve warm or cool. Makes 8 servings

Strawberry-Filled Take-Along Cake with Brown Sugar Frosting

Cake
1/2 cup butter (do not use margarine)
1 box Betty Crocker SuperMoist butter recipe yellow cake mix
1 1/4 cups water
3 eggs
1/2 cup strawberry jam or preserves

Brown Sugar Frosting
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
2 1/2 cups powdered sugar

In heavy 1-quart saucepan, heat 1/2 cup butter over medium heat, moving and turning pan occasionally, just until butter is light brown. (Watch carefully; butter can brown and then burn quickly.) Cool 15 minutes. Heat oven to 350°. Grease bottom only of 13x9-inch pan with shortening or cooking spray.

In large bowl, beat browned butter, cake mix, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 34 to 39 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Spread jam evenly over top of cake. Freeze at least 15 minutes or until jam is set. Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes; remove from heat. Stir in milk. Heat to boiling over medium heat, stirring constantly. Cool to lukewarm, about 20 minutes.

Gradually stir powdered sugar into brown sugar mixture. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Spread frosting over jam. Store loosely covered at room temperature. Makes 15 servings

Iced Applesauce Cake

Cake
1 3/4 cups granulated sugar
1/4 cup packed brown sugar
1/2 cup butter or margarine
2 eggs
2 1/2 cups Gold Medal self-rising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 2/3 cups applesauce
2/3 cup raisins, if desired
1/2 cup chopped nuts, if desired

Icing
2 tablespoons butter or margarine, melted
1/4 cup milk
2 cups powdered sugar
1/2 teaspoon vanilla

Heat oven to 325°. Grease 13x9-inch pan with shortening or cooking spray; lightly flour. In large bowl, beat granulated sugar, brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition.

In medium bowl, stir together flour, cinnamon, nutmeg and allspice. Alternately add flour mixture and applesauce to butter mixture, beating well after each addition. Stir in raisins and nuts. Spread batter in pan.

Bake 50 to 55 minutes or until cake pulls away from sides of pan. Cool in pan on cooling rack while making icing. In 2-quart saucepan, heat 2 tablespoons butter and the milk over low heat just until butter is melted and milk is warm. Remove from heat. With wire whisk, beat in powdered sugar and vanilla until smooth. Spoon and spread over warm cake. Makes 18 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°. 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

Orange Dream Cake

Topping
1 box (4-serving size) white chocolate or vanilla instant pudding and pie filling mix
1 cup milk
1 cup frozen (thawed) whipped topping
1 can (11 oz) mandarin orange segments, well drained

Cake
1 1/2 cups Original Bisquick mix
1/2 cup sugar
1/3 cup milk
2 tablespoons butter or margarine, softened
1 teaspoon grated orange peel
1/2 teaspoon vanilla
2 eggs
1/2 cup grated white chocolate baking bars

Garnish
Toasted slivered almonds, if desired
White chocolate curls, if desired

In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour.

Meanwhile, heat oven to 350°. Grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour.

In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan.

Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator. Makes 8 servings

Easy Fruit Coffee Cake

Cake
1 1/2 cups Gold Medal self-rising flour
1/2 cup sugar
1/2 cup butter or margarine
1/2 cup milk
1 egg, beaten

Topping
3 cups sliced fresh plums, peaches, apples or pears
1/2 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine, melted

Heat oven to 375°. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix flour and 1/2 cup sugar. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk and egg; stir just until blended. Spread batter evenly in pan.

Arrange sliced fruit in rows on batter. In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle evenly over fruit. Drizzle with melted butter. Bake 28 to 35 minutes or until golden brown. Serve warm or cool. Makes 18 servings

Orange-Pecan Coffee Cake

Cake
1 cup granulated sugar
1 cup butter or margarine, softened
1 tablespoon grated orange peel
1 teaspoon vanilla
2 eggs
2 cups Gold Medal self-rising flour
1 cup sour cream

Topping
1/2 cup granulated sugar
2 tablespoons Gold Medal self-rising flour
1/2 cup butter or margarine
1 cup chopped pecans

Glaze
1 cup powdered sugar
4 1/2 teaspoons orange juice

Heat oven to 350°. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat 1 cup granulated sugar and 1 cup butter with electric mixer on medium speed, or with spoon, until light and fluffy. Add orange peel, vanilla and eggs; beat well.

On low speed, add flour alternately with sour cream, beginning and ending with flour, and beating well after each addition. Spread batter in pan.

In medium bowl, mix 1/2 cup granulated sugar and 2 tablespoons flour. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan.

Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on cooling rack 10 minutes. Meanwhile, in small bowl, mix powdered sugar and orange juice until smooth. Drizzle glaze over warm cake. Serve warm or cool. Makes 15 servings

Mixed-Berry Coffee Cake

1/2 cup buttermilk
1/3 cup packed brown sugar
2 tablespoons canola or vegetable oil
1 teaspoon vanilla
1 egg
1 cup Gold Medal whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup mixed berries (such as blueberries, raspberries and blackberries)
1/4 cup granola, slightly crushed

Heat oven to 350°. Spray 8-inch round cake pan with cooking spray. In large bowl, stir together buttermilk, brown sugar, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened.

Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola. Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm. Makes 8 servings

Maple-Pecan Danish Coffee Cake

Coffee Cake
2 tablespoons butter or margarine, softened
1 cup Original Bisquick mix
2 tablespoons water
3/4 cup water
1/4 cup butter or margarine
1 teaspoon maple flavor
1 cup Original Bisquick mix
3 eggs

Glaze
1 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened
1 teaspoon maple flavor
1 to 2 tablespoons milk

Garnish
1/4 cup chopped pecans

Heat oven to 350°. In small bowl, cut 2 tablespoons butter into 1 cup Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans side of bowl. On ungreased cookie sheet, pat pastry into 11-inch circle.

In 3-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating until smooth. Spread egg mixture over pastry.

Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans. Makes:10 to 12 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

Piña Colada Cake

1 box Betty Crocker SuperMoist yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
3/4 cup water
1/3 cup vegetable oil
3 eggs
2 teaspoons rum extract
1 container (12 oz) Betty Crocker Whipped white frosting
1/4 cup flaked coconut, toasted

Heat oven to 350° (325° for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round pans or bottom only of 13x9-inch pan with shortening; lightly flour.

In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Divide batter evenly among pans.

Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. Store loosely covered at room temperature. Makes 12 to 16 servings

Triple-Fudge Cake

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker SuperMoist chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce
2 eggs
1/2 cup chopped pecans

Heat oven to 350° (325° for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour.

In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.

In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.

Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.

Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature. Makes 15 servings

Blueberry-Cherry Coffee Cake

Coffee Cake
3 cups Original Bisquick mix
3/4 cup granulated sugar
1/4 cup vegetable oil
1 1/2 teaspoons vanilla
2 eggs
1 cup plain yogurt
2 cups fresh or frozen blueberries
1/2 cup finely chopped almonds, if desired
1/4 cup orange-flavored liqueur or orange juice
3/4 cup dried cherries

Glaze
1 cup powdered sugar
4 teaspoons orange juice
1/2 teaspoon vanilla

Heat oven to 350°. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour. In large bowl, stir Bisquick mix, granulated sugar, oil, vanilla, eggs and yogurt until mixed. Stir in remaining coffee cake ingredients. Pour into pan.

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

Rosemary-Lemon Cake Roll

Cake
3 eggs
1 cup granulated sugar
1/3 cup water
3/4 cup Gold Medal all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/4 teaspoons chopped fresh or 3/4 teaspoon dried rosemary leaves, crushed
1 teaspoon grated lemon peel
2 tablespoons powdered sugar

Lemon Cream Filling
1 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon grated lemon peel

Garnish
1 tablespoon powdered sugar

Heat oven to 375°. Line 15x10x1-inch pan with foil; grease generously with shortening. In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored.

Gradually beat in granulated sugar. On low speed, beat in water. Gradually beat in flour, baking powder and salt until smooth. Fold in rosemary and 1 teaspoon lemon peel. Pour into pan; spread evenly to corners.

Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with 2 tablespoons powdered sugar.

Carefully remove foil. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 40 minutes.

In small bowl, beat whipping cream and 2 tablespoons powdered sugar with electric mixer on high speed until stiff. Stir in 1 teaspoon lemon peel.

Unroll cake and remove towel. Spread filling over cake; roll up cake. Sprinkle with 1 tablespoon powdered sugar. Store covered in refrigerator. Makes 10 servings

Maple-Nut Streusel Coffee Cake

Streusel
1/2 cup packed brown sugar
1/4 cup Gold Medal all-purpose flour
1/4 cup chopped pecans
3 tablespoons butter or margarine, melted

Coffee Cake
1 1/2 cups Gold Medal all-purpose flour
3/4 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon baking powder
1 teaspoon maple extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
1 container (8 oz) sour cream

Heat oven to 350°. Spray bottom only of 8-inch square pan with cooking spray. In small bowl, mix all streusel ingredients with fork until crumbly; set aside.

In large bowl, mix all coffee cake ingredients with spoon just until flour is moistened. Spread half of the batter in pan. Sprinkle with half of the streusel. Drop remaining batter by spoonfuls over streusel; carefully spread over streusel.

Sprinkle with remaining streusel. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm. Makes 9 servings

Mocha Streusel Coffee Cake

Mocha Streusel
2/3 cup miniature semisweet chocolate chips
1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons Gold Medal all-purpose flour
1 tablespoon instant coffee granules or crystals

Coffee Cake
2 3/4 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or margarine, softened
1/2 teaspoon almond extract
3 eggs
1 container (8 oz) sour cream

Heat oven to 350°. Spray 10-inch angel food (tube) cake pan with removable bottom with cooking spray. In small bowl, mix all streusel ingredients; set aside.

In another small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt; set aside. In large bowl, beat granulated sugar and butter with electric mixer on medium speed, scraping bowl constantly, until light and fluffy.

Beat in almond extract. Add eggs, one at a time, beating well after each addition. Add half of the flour mixture; beat on low speed just until combined. Beat in sour cream until well blended. Beat in remaining flour mixture.

Spoon half of the batter into pan; spread evenly. Sprinkle with half of the streusel. Top with remaining batter and streusel.

Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on cooling rack 1 hour. Remove cake from pan. Makes 12 servings

Lemon Drop Cake

1 box Betty Crocker SuperMoist lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup powdered sugar
1/4 cup fresh lemon juice (1 large lemon)
1 container Betty Crocker Rich & Creamy lemon frosting
Lemon drop candies, if desired

Heat oven to 350° (325° for dark or nonstick pans). Line 2 (8-inch) square pans with foil; grease bottoms and sides of pans with shortening or cooking spray.

Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.

In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Cover; refrigerate about 2 hours or until chilled.

In small microwavable bowl, microwave frosting uncovered on high 15 seconds. On serving plate, place 1 cake, rounded side down. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered at room temperature. Makes 12 servings

Pumpkin Angel Food Cake with Ginger-Cream Filling

Cake
1 box Betty Crocker white angel food cake mix
1 tablespoon Gold Medal all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin (not pumpkin pie mix)
1 cup cold water

Ginger-Cream Filling
1 pint (2 cups) whipping cream
1/4 cup powdered sugar
2 tablespoons finely chopped crystallized ginger

Move oven rack to lowest position; heat oven to 350°. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.

Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.

In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Makes 12 servings

Chocolate Almond Cake with White Chocolate Mousse

Cake
1/2 cup sliced almonds
1 box Betty Crocker SuperMoist German chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs

White Chocolate Mousse
1 package (4-serving size) vanilla pudding and pie filling mix (not instant)
1 1/2 cups milk
1 package (6 oz) white vanilla baking bars, chopped
1/2 teaspoon almond extract

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. Spoon almonds into bottom of pan. 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. Place 4 cups batter in Bundt pan over almonds. Place insert pan on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.

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; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.

Make pudding mix as directed on package for pudding--except use 1 1/2 cups milk. When pudding is boiling, remove from heat. Stir in chopped white baking bars until melted. Stir in almond extract.

Refrigerate about 15 minutes or until mousse is set. When cake is cool, turn cake over and spoon mousse into tunnel. Place cake filled side down on serving plate. Sprinkle with powdered sugar if desired. Stored covered in refrigerator. Makes 16 servings

Lemon Cake with Lemon Curd Filling

Cake
1 box Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
2 tablespoons grated lemon peel

Lemon Curd Filling
2 jars (10 oz each) lemon curd

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

In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.

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 insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.

Turn cake over and spoon lemon curd into tunnel. Place cake filled side down on serving plate. Top cake with melted orange marmalade if desired. Store covered in refrigerator. Makes 16 servings