GOOEY BUTTER CAKE

GOOEY BUTTER CAKE


Ingredients:

Cake:

1 18 1/4-ounce package yellow cake mix

1 egg

8 tablespoons butter, melted



Filling:

1 8-ounce package cream cheese, softened

2 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 16-ounce box powdered sugar



Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare Filling: In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Key Lime Pie Poke Cake

Key Lime Pie Poke Cake


Prep Time: 20 min

Total Time: 1 hour 55 min

Makes: 15 servings



1 box Betty Crocker® SuperMoist® white cake mix

1 1/4 cups water

1 tablespoon vegetable oil

4 eggs


Key Lime Filling

1 can (14 oz) sweetened condensed milk (not evaporated)

3/4 cup whipping cream

1/2 cup Key lime juice or regular lime juice

1 teaspoon grated lime peel

4 drops yellow food color

1 drop green food color


Frosting

1 container (12 oz) Betty Crocker® Whipped vanilla frosting

2 teaspoons grated lime peel








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

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4. In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5. Spread frosting over cake; sprinkle with lime peel. Garnish with strawberries, lime slices and lemon leaves. Store loosely covered in refrigerator.

High Altitude (3500-6500 ft): No change.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Kitchen Tips

Key lime pie is not green in color unless food color is added. If you'd prefer a greener filling in this cake, add a couple drops of green food color to the filling before pouring it over the cake.



If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.

Nutrition Information:

1 Serving: Calories 390

Butterfinger Cake

Butterfinger Cake



1 box devil’s food cake mix

1 bottle caramel topping

1 can Condensed milk

1 large tub cool whip

1 Butterfinger bar

Prepare cake according to package directions. Immediately after removing cake from oven, poke several holes all over the top with a fork. Mix sweetened condensed milk and caramel together, pour over hot cake, spread it over the entire cake. Chill well. After cake has chilled completely, spread cool whip over the top and sprinkle crushed Butterfinger bar on top of cool whip.

Double Chocolate Cake

Ingredients


1 Devil’s food cake mix

¼ c. Oil

2 Eggs

1 ¼ c. Water

1 Instant chocolate pudding

1 c. Chocolate chips (6 oz.)
 
 
Directions


Preheat oven to 350.

Pour oil into a 13x9 pan. Tilt to coat.

Put remaining ingredients into pan; stir with a form until blended.

Scrape sides and spread butter evenly.

Bake at 350 for 35-40 minutes; until toothpick comes out clean.

Goes well with some vanilla ice cream.

Pineapple YUM Cake

Ingredients


1 Yellow cake mix

1 11 oz. can Drained mandarin oranges

1 20 oz can Drained, unsweetened crushed pineapple

1 3.4 oz. Instant vanilla pudding

1 12 oz. Thawed cool whip
 
 
Directions


Make cake batter according to directions.

Beat in oranges until blended.

Pour into two greased and floured 9’’ cake pans.

Bake at 350 for 25-30 minutes

Cool for 10 minutes before removing from pans to wire racks.



Combine pineapple and dry pudding mix.

Fold in whipped topping.

Spread on cake.

Store in fridge.

Brenda's Red Velvet

Ingredients


1 Duncan Hines Butter Cake Mix (mixed according to the box)

Additional Ingredients for mix

2 T. Cocoa

2 t. White vinegar


Frosting:

2- 8 oz. Cream Cheese, softened

1 stick Butter, softened

2 t. Vanilla

2 box 10x sugar
 
 
Directions


Mix cake according to box.

After beating for 3 minutes, mix in cocoa.

Add in vinegar and mix again.

For Christmas, pour half in two small bowls and mix in one bottle green for one layer, and one bottle of red for another layer.

Bake according to cake box.

Cool in pan for 15 minutes and then move to wire rack.

Frost after 3 hours of cooling.

Optional- top with holly sprinkles

Nanny Mills' Sour Cream Pound Cake

Ingredients


3 c. Plain (All) flour

¼ t. Baking soda

Dash Salt

1 c. Butter (2 sticks) softened

3 c. Sugar

6 Eggs

1 c. Sour cream (8 oz.)

½ t. Almond flavoring

1 t. Orange flavoring

1 t. Vanilla flavoring
 
 
Directions


Sift dry ingredients together and set aside.

Cream butter until smooth.

Add sugar and beat until light and fluffy.

Add eggs, one at a time, beating each thoroughly.

Add flour alternately with sour cream.

Add flavoring.

Bake at 350 for 1 hour and 15 minutes.

***Will overflow, so make some smaller ones and take out earlier.***

SUPER Moist Buttermilk Chocolate Cake

Ingredients
2 Cups Flour

2 Cups Sugar
¾ Cup Hershey's Cocoa
2 Teaspoons Baking Soda
2 Eggs (I use large eggs)
1 Teaspoon Salt
1 Cup Buttermilk (Remember that you can freeze buttermilk so you have to make another buttermilk chocolate cake recipe.)
1 Cup Mazola Vegetable Oil
1 ½ Teaspoons Vanilla Extract
1 Cup Boiling Water




Preparation


1.
2. Preheat Oven to 300° F  (This is not a typo! This is a slow bake chocolate cake recipe.)

3. Use Crisco Shortening to lightly grease and flour the 9 x 13 in. Baking Dish. (It's a one layer chocolate cake!)

4. Place all the ingredients on the left into a mixing bowl.

5. Mix at medium or medium high speed until all ingredients are blended and smooth.

6. Pour into greased and floured baking dish

7. Bake for 1 hr.

8. Test by sticking with knife. If it comes out clean, it's done!

9. Allow to cool.