[CAKE-RECIPE] Pumpkin Pie Cake

2006-12-13 Thread Tamara L
Pumpkin Pie Cake

1 yellow cake mix (hold out 1 c.)
1 egg
1 stick margarine, melted

Filling:
1 (20 oz.) pumpkin
2/3 c. brown sugar
2 tsp. pumpkin pie spice
1 tsp. cinnamon
2 eggs
2/3 c. milk

Mix cake mix, egg and margarine. Press into 13x9 inch pan. Mix filling, pour 
over
crust. Sprinkle with the 1 cup cake mix and bake at 350 degrees for 45-50 
minutes.
When cool, can top with Cool Whip. 



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[CAKE-RECIPE] Christmas Candy Cane Cake

2006-12-13 Thread Mom2SamTiny
Christmas Candy Cane Cake

1 package { 2~ layer size } chocolate cake mix, any variety 
1 package { 4 ~ serving size }  chocolate flavor instant pudding  pie filling 
4 eggs 
1 ~ 8 ounce container sour cream 
1/2 cup vegetable oil 
1/2 cup water 
4 squares, semi ~ sweet baking chocolate, chopped 
1 1/2 cups candy canes, coarsely crushed , divided 
1 ~ 8 ounce whipped topping, thawed 

Preheat oven to 350°. Lightly grease 2 { 9 ~ inch } round cake pans, line with 
wax paper. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in 
large bowl with electric 
mixer on low speed just until moistened, scraping side of bowl frequently. Beat 
on medium speed 2 minutes or until well blended. Stir in chopped chocolate and 
4 tablespoons of the crushed candy canes. Spoon batter into prepared pan.  Bake 
50 minutes to 1 hour or until toothpick inserted near center comes out clean. 
Cool in pans for 10 minutes on a wire rack. Loosen cake from side of pan with 
spatula or knife. Invert cake onto rack; gently remove pan. Cool completely on 
wire rack. Place 1 of the cake layers on serving plate.  Spread evenly with 1 
cup of the whipped topping. Top with remaining cake layer. Frost top and side 
of cake with remaining whipped topping. Garnish the top and the sides with the 
remaining crushed candy canes. Serves 10

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[CAKE-RECIPE] Rudolph Cupcakes

2006-12-13 Thread Marla in Las Vegas
Rudolph Cupcakes 
Little hands will enjoy transforming these easy-to-make frosted chocolate 
cupcakes into mini-reindeers. 


1 package Betty Crocker® SuperMoist® cake mix (any non-swirl flavor) 
Water, oil and eggs called for on cake mix package 
1 tub Betty Crocker® Rich  Creamy chocolate ready-to-spread frosting 
Chocolate shot 
24 large pretzel twists 
24 miniature marshmallows 
24 red cinnamon candies 
24 small red gumdrops 

1. Heat oven to 350ºF. Line 24 medium muffin cups, 2 1/2x1 1/4 inches, with 
paper baking cups. Make cake mix as directed on package, using water, oil and 
eggs. Fill cups 2/3 full. 

2. Bake as directed on package or until toothpick inserted in center comes out 
clean. Immediately remove from pan to wire rack. Cool completely, about 1 hour. 

3. Frost cupcakes with frosting. Sprinkle chocolate shot over tops of cupcakes. 

4. For each cupcake, cut pretzel twist in half; arrange on cupcake for reindeer 
antlers. Cut miniature marshmallow in half; arrange on cupcake for eyes. Center 
gumdrop below marshmallow halves for nose. Place red cinnamon candy below 
gumdrop for mouth. Store loosely covered. 




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