It’s a great time to stock up on Duncan Hines Cake mix at Target!  Here are some ideas for how you can bake with cake mix and keep all your neighbors believing you did it from scratch!  Here’s to the holiday ten pounds I’m about to gain!  Bring it!

Duncan Hines Cake Mix $1.00 price match with Fred Meyer Ad
Use the $0.50/1 – Duncan Hines – TARGET – (afullcup.com)
Also use the $.55/2 from SS 10/11
Final Price: $0.23 each
If  you don't  have a Fred Meyer,  your final price would be $0.40 each

CHOCOLATE RASPBERRY BUNDT CAKE
from my Mom!

I just celebrated my 27th birthday and I blew out the candles (I should now say “flames”) on top of the most decadent chocolate cake in the world!  And the best part?  It’s from a box!

I use a devil's food cake mix and follow the package instructions. Then I add 1 pkg semi-sweet choc chips and about half of a 15 to 18 oz seedless red raspberry jam. Bake in a heavily greased AND floured bundt pan for whatever the package says plus a little longer. Let it cool 10 minutes.  After you get the cake out of the pan (hope you really greased it heavily!), spread the rest of the jam on top. Then drizzle with Hershey's syrup. I just use the ice cream topping kind. One of these days I'm going to do it with hot fudge.

photo by BakingBites

Toffee Almond Bars


by AlpineBerry
(makes one 9×13-inch pan)

Crust:
1 – 18 ounce box of yellow cake mix
1/2 cup (1 stick) unsalted butter, softened
1 large egg

Filling:
1 – 14 fluid ounce can of sweetened condensed milk
*(NOT evaporated milk)
1 teaspoon vanilla extract
1 large egg
6 ounces toffee bits
*(I’ve used bits with or without chocolate as well as chopped up Skor or Heath candy bars)
1 cup sliced, slivered or chopped almonds

Instructions:

Mix the yellow cake mix, butter and 1 egg together and press into the bottom of a well-buttered 9×13-inch baking pan. Bake at 350 F degrees for 7 minutes (the crust won’t look done).

In the meantime, mix the sweetened condensed milk, vanilla extract, 1 egg, toffee bits and the almonds. Pour over the warm crust and bake at 350 F degrees for 24 to 30 minutes until the top looks slightly golden brown. Cool before cutting.

PEANUT BUTTER CUP CAKE
by Bakerella

1 devil's food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
Cool cakes completely.
Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.

CHOCOLATE GOOEY BUTTER COOKIES
by Paula Dean

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners’ sugar, for dusting

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.

HEAVENLY BANANA BREAD PUDDING
by Yum Sugar

2 bananas, overripe
2 eggs
3/4 cup milk
2 tbsp. brown sugar
1/2 tsp. cinnamon
3 cups leftover angel food cake, cut into cubes

enough butter or cooking spray to grease the pan

  1. Preheat oven to 350°F.
  2. Grease an 8-x-8 baking dish (or several small ramekins).
  3. Line the baking dish with very thin slices of banana. I used 1/2 of a medium sized banana to cover my 8-x-8 pan.
  4. Place rest of bananas in a large bowl. With a fork mush until you have achieved a smooth consistency. Alternatively, you could puree the bananas in a food processor first. This particular batch was whipped up on New Year’s Day, and I was hoping to make the least amount of noise as possible.
  5. Next, add eggs — one at a time — whisking throughly between each egg.
  6. Stir in milk.
  7. Whisk in brown sugar, allowing it to dissolve. Add in cinnamon.
  8. Add in the angel food cake. Make sure all the pieces are coated. Let the cake sit for 10 minutes in order to absorb the liquid.
  9. Pour cake mixture into pan and place into oven.
  10. Bake for 30 minutes or until an inserted knife comes out clean.

 

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