Taste of Home Cake Mix Creations Brand New Edition: 234 Cakes, Cookies & other Desserts from a Mix!
5/5
()
About this ebook
Editors of Taste of Home
ABOUT TASTE OF HOME Taste of Home is the leading multi-platform producer of information on food, cooking and entertaining, serving home cooks engaging media that capture the joy and comfort received from food made with love. Taste of Home magazine has a circulation of 2.5 million and publishes Simple & Delicious magazine six times a year; top-selling bookazines; newsstand specials; and popular cookbooks. Tasteofhome.com is a top destination for engaging audiences with kitchen-tested recipes, how-to techniques, cooking videos and lively community forums. Taste of Home has over 4.7 million fans on Facebook, 458,000 Pinterest followers and receives more than 23 million monthly visitors. For the best recipes from home cooks, visit tasteofhome.com and follow us on Facebook and Pinterest. Catherine Cassidy, Taste of Home Editor-in-Chief. Catherine M. Cassidy is Editor-in-Chief of Taste of Home. She is responsible for driving editorial direction and product strategy across the brand’s media platforms. They include Taste of Home, the number one food and entertaining magazine in the world; TasteofHome.com; social media; special interest publications; and cookbooks. Cassidy has toured the country as the face of Taste of Home for national and local TV, radio, and newspaper interviews in support of the best-selling Taste of Home products, including its cookbooks. Prior to joining Taste of Home, Cassidy served as Editor-in-Chief of Prevention magazine, the nation’s largest health publication, at Rodale, Inc. Cassidy joined Rodale in 1986 as an associate editor in the book division, and was later named Executive Editor of Rodale’s Custom Publishing division. She started her career at Runner’s World and Fit magazines in Mountain View, California. Cassidy lives in Milwaukee, Wisconsin, with her husband.
Read more from Editors Of Taste Of Home
Taste of Home Christmas: 465 Recipes for A Merry Holiday Rating: 5 out of 5 stars5/5Taste of Home Easy Weeknight Dinners: 316 Family Favorites: An Entree for Every Weeknight of the Year! Rating: 4 out of 5 stars4/5Taste of Home Backyard Barbecues: Fire Up Great Get-togethers Rating: 5 out of 5 stars5/5
Related to Taste of Home Cake Mix Creations Brand New Edition
Related ebooks
Taste of Home Most Requested Recipes: 357 of our best, most loved dishes Rating: 3 out of 5 stars3/5Taste of Home Bake Sale Favorites Mini Book Rating: 3 out of 5 stars3/5Taste of Home Grandma's Favorites Rating: 5 out of 5 stars5/5Taste of Home Winning Recipes, All-New Edition Rating: 0 out of 5 stars0 ratingsTaste of Home New Church Supper Cookbook: 346 Crowd-Pleasing Favorites! Plus Last Minute Recipes for Any Size Gathering! Rating: 0 out of 5 stars0 ratingsTaste of Home Valentine's Day mini binder Rating: 0 out of 5 stars0 ratingsTaste of Home Farmhouse Family Dinners: Turn Sunday Night Meals Into Lifelong Memories Rating: 5 out of 5 stars5/5Taste of Home Farmhouse Favorites: Set your table with the heartwarming goodness of today's country kitchens Rating: 5 out of 5 stars5/5Taste of Home Holidays & Celebrations Rating: 5 out of 5 stars5/5Taste of Home Ultimate Comfort Food: Over 350 Delicious and Comforting Recipes from Dinners and Desserts Rating: 4 out of 5 stars4/5Taste of Home Church Supper Recipes: All New 359 Crowd Pleasing Favorites Rating: 0 out of 5 stars0 ratingsTaste of Home Brunch Favorites: 201 Delicious Ideas to Start your Day Rating: 3 out of 5 stars3/5Taste of Home Brunch Classics Rating: 0 out of 5 stars0 ratingsTaste of Home Fast Fixes with Mixes New Edition: 314 Delicious No-Fuss Recipes Rating: 5 out of 5 stars5/5Taste of Home Light & Easy Weeknight Cooking: 307 Quick & Healthy Family Favorites Rating: 5 out of 5 stars5/5Taste of Home 5-Ingredient Cookbook: 400+ Recipes Big on Flavor, Short on Groceries Rating: 5 out of 5 stars5/5Taste of Home Chocolate Delights: 201 brownies, truffles, cakes and more Rating: 0 out of 5 stars0 ratingsTaste of Home Fall Baking: 275+ Breads, Pies, Cookies and More! Rating: 3 out of 5 stars3/5Taste of Home Copycat Restaurant Favorites: Restaurant Faves Made Easy at Home Rating: 4 out of 5 stars4/5Taste of Home All-American Cookbook: 370 Ways to Savor the Flavors of the USA Rating: 0 out of 5 stars0 ratingsSouthern Living Best Fall Baking Rating: 0 out of 5 stars0 ratingsTaste of Home Kitchen Hacks: 100 Hints, Tricks & Timesavers—and the Recipes to Go with Them Rating: 0 out of 5 stars0 ratingsTaste of Home Celebrations Rating: 0 out of 5 stars0 ratingsTaste of Home Cooking for Two: 224 Small Dishes with Big Flavor Rating: 0 out of 5 stars0 ratingsTaste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5Taste of Home Frosty Treats & More: 201 Easy Ideas for Cool Desserts Rating: 5 out of 5 stars5/5Taste of Home Copycat Favorites Volume 2: Enjoy your favorite restaurant foods, snacks and more at home! Rating: 5 out of 5 stars5/5Taste of Home Cooking for Two: Hundreds of quick and easy specialties sized right for your home Rating: 4 out of 5 stars4/5
Baking For You
Baking Favorites: 100 Sweet and Savory Recipes from Our Test Kitchen Rating: 4 out of 5 stars4/5Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Air Fryer Cookbook for beginners: Extremely Easy Recipes to Fry, Grill, Roast and Bake, with Your Air Fryer Rating: 5 out of 5 stars5/5DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More Rating: 5 out of 5 stars5/5Keto Bread: From Bagels and Buns to Crusts and Muffins, 100 Low-Carb, Keto-Friendly Breads for Every Meal Rating: 0 out of 5 stars0 ratingsTartine Bread Rating: 4 out of 5 stars4/5Betty Crocker Cookbook, 12th Edition: Everything You Need to Know to Cook from Scratch Rating: 4 out of 5 stars4/5From No-Knead to Sourdough: A Simpler Approach to Handmade Bread Rating: 5 out of 5 stars5/5Sweet Bean Paste: The International Bestseller Rating: 4 out of 5 stars4/5Sheet Pan: Delicious Recipes for Hands-Off Meals Rating: 4 out of 5 stars4/5Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures (A Cookbook) Rating: 0 out of 5 stars0 ratingsWild Bread: Sourdough Reinvented Rating: 3 out of 5 stars3/5Baking for the Holidays: 50+ Treats for a Festive Season Rating: 5 out of 5 stars5/5The Baking Bible Rating: 4 out of 5 stars4/5Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories Rating: 5 out of 5 stars5/5Favorite Cookies: More Than 40 Recipes for Iconic Treats Rating: 5 out of 5 stars5/5Old-Fashioned Afternoon Tea Recipes Rating: 0 out of 5 stars0 ratingsNo Need to Knead: Handmade Artisan Breads in 90 Minutes Rating: 5 out of 5 stars5/5The Complete Magnolia Bakery Cookbook: Recipes from the World-Famous Bakery and Allysa To Rating: 4 out of 5 stars4/5The Ultimate Baking for One Cookbook: 175 Super Easy Recipes Made Just for You Rating: 5 out of 5 stars5/5Taste of Home Christmas Cookies Mini Binder: 100+ Sweets for a Simply Magical Holiday Rating: 5 out of 5 stars5/5Flour: A Baker's Collection of Spectacular Recipes Rating: 4 out of 5 stars4/5The Cake Bible Rating: 4 out of 5 stars4/5Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible Rating: 5 out of 5 stars5/5The Sourdough Whisperer: The Secrets to No-Fail Baking with Epic Results Rating: 0 out of 5 stars0 ratingsInstant Pot Fast & Easy: 100 Simple and Delicious Recipes for Your Instant Pot Rating: 0 out of 5 stars0 ratingsThe Lady & Sons Just Desserts: More than 120 Sweet Temptations from Savannah's Favorite Restaurant Rating: 4 out of 5 stars4/5Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries Rating: 5 out of 5 stars5/5
Reviews for Taste of Home Cake Mix Creations Brand New Edition
1 rating0 reviews
Book preview
Taste of Home Cake Mix Creations Brand New Edition - Editors of Taste of Home
A TASTE OF HOME/READER’S DIGEST BOOK
©2014 RDA Enthusiast Brands, LLC
5400 S. 60th St., Greendale WI 53129.
All rights reserved.
Taste of Home and Reader’s Digest are registered trademarks of The Reader’s Digest Association, Inc.
EDITORIAL
Editor-in-Chief: Catherine Cassidy
Creative Director: Howard Greenberg
Editorial Operations Director: Kerri Balliet
Managing Editor, Print & Digital Books: Mark Hagen
Associate Creative Director: Edwin Robles Jr.
Editors: Janet Briggs, Michelle Rozumalski
Art Director: Maggie Conners
Contributing Layout Designer: Siya Motamedi
Editorial Production Manager: Dena Ahlers
Copy Chief: Deb Warlaumont Mulvey
Copy Editor: Alysse Gear
Content Operations Manager: Colleen King
Content Operations Assistant: Shannon Stroud
Executive Assistant: Marie Brannon
Chief Food Editor: Karen Berner
Food Editors: James Schend; Peggy Woodward, RD
Associate Food Editor: Krista Lanphier
Recipe Editors: Mary King; Annie Rundle; Jenni Sharp, RD; Irene Yeh
Test Kitchen & Food Styling Manager: Sarah Thompson
Test Cooks: Nicholas Iverson (lead), Matthew Hass, Lauren Knoelke
Food Stylists: Kathryn Conrad (senior), Leah Rekau, Shannon Roum
Prep Cooks: Megumi Garcia, Melissa Hansen, Bethany Van Jacobson, Sara Wirtz
Photography Director: Stephanie Marchese
Photographers: Dan Roberts, Jim Wieland
Photographer/Set Stylist: Grace Natoli Sheldon
Set Stylists: Stacey Genaw, Melissa Haberman, Dee Dee Jacq
Business Analyst: Kristy Martin
Billing Specialist: Mary Ann Koebernik
BUSINESS
Vice President, Chief Sales Officer: Mark S. Josephson
Vice President, Business Development & Marketing: Alain Begun
General Manager, Taste of Home Cooking Schools: Erin Puariea
Vice President, Digital Experience & E-Commerce: Jennifer Smith
Vice President, Direct to Consumer Marketing: Dave Fiegel
THE READER’S DIGEST ASSOCIATION, INC.
Chairman of the Board: Robert E. Guth
President and Chief Executive Officer: Bonnie Kintzer
Vice President, Chief Operating Officer, North America: Howard Halligan
President & Publisher, Books: Howard Clark
Vice President, North American Operations: Philippe Cloutier
Vice President, Chief Marketing Officer: Leslie Doty
Vice President, North American Human Resources: Phyllis E. Gebhardt, SPHR
Vice President, Chief Technology Officer: Rob Hilliard
Vice President, Consumer Marketing Planning: Jim Woods
Cooking, Caring, Sharing
is a registered trademark of RDA Enthusiast Brands, LLC.
For other Taste of Home books and products, visit us at tasteofhome.com
For more Reader's Digest products and information, visit rd.com (in the United States) or rd.ca (in Canada).
International Standard Book Number: 978-1-61765-284-4
Cover Photographer: Grace Natoli Sheldon
Set Stylist: Stacey Genaw
Food Stylist: Leah Rekau
Pictured on front cover: Very Chocolate Torte with Raspberry Cream.
{ Contents }
LAYER CAKES & TORTES
CUPCAKES
PARTY CAKES
CROWD PLEASERS
ANGEL FOOD CAKES
BUNDT CAKES
COOKIES & BARS
DESSERTS & MORE
BROWNIE TREATS
GENERAL INDEX
ALPHABETICAL INDEX
{ Let Us Eat Cake . . . }
and cookies, trifles, bars and other yummy sweets made from a cake mix!
It’s easy to bake up scrumptious desserts—even when you’re short on time! Weeknight surprises, bake sale contributions and classroom treats are a snap when you have a box of cake mix on hand!
Taste of Home Cake Mix Creations has 234 recipes shared by family cooks who know how to cut kitchen time yet serve desserts that are big on flavor. These home bakers offer their secrets for whipping up layer cakes, tortes, cupcakes, cookies, bars and other fabulous treats, each of which stars a convenient cake mix.
Flip through this colorful collection and you’ll find cakes to suit any occasion—from crowd pleasing snack cakes perfect for potlucks to impressive themed cakes sure to steal the show on holiday buffets. Need a cute birthday cake or a fun finale on July Fourth? See the Party Cakes chapter for clever ideas that come together in no time.
Nancy Horton has been baking her family's all-time favorite—Old-Fashioned Oat-Raisin Cookies—for more than 30 years! It's truly stood the test of time.
Cupcakes and cake pops are another reason to reach for a cake mix. Just stir in a few everyday ingredients for bakeshop-quality treats, such as Caramel Cashew Cake Pops and Lemon Meringue Cupcakes. With Cake Mix Creations, you’ll save so much time that you can spend a little extra effort on decorating. Inside, we’ll show you how to turn cupcakes into silly monkeys, cute cats, fun clowns and so much more!
Cake mixes are also the base for yummy cookies, from macaroons and biscotti to sweet thumbprints and chip-filled standbys. And don’t forget about bars! Cake mixes speed preparation on these snacks, too, featuring flavors such as raspberry, lemon and peanut butter.
You’ll discover an entire chapter devoted to heavenly angel food cakes as well as a Bundt Cakes chapter filled with beautifully domed creations. In the Desserts & More section, you’ll find effortless coffee cakes, cinnamon rolls, crisps and trifles. Best of all, a bonus chapter shows you how to turn ordinary brownie mixes into extraordinary desserts such as cheesecakes and even ice cream!
Think you don’t have time to surprise your family with an after-dinner delight? Grab a box of cake mix and look for the quick–to-mix icon:
fastfixFor these treats, you’ll need no more than 15 minutes of hands-on prep work before setting things in the oven. What could be easier?
Turn your kitchen into the most popular bakeshop in town, and let your family and friends think you’re a top baker. After all, there’s no need to let them in on your little secret—a box of cake mix and Cake Mix Creations!
{ 1 }
Layer Cakes & Tortes
Raspberry Orange Torte
LEMON CREAM CAKE
Drizzling limoncello liqueur over the cake layers before frosting adds a tart punch.
—AMY FREDERICK ISLAND CITY, OR
PREP: 20 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 12 SERVINGS
1 package yellow cake mix (regular size)
1 ¹/4 cups water
3 eggs
¹/3 cup canola oil
1 teaspoon lemon extract
1 carton (8 ounces) mascarpone cheese
1 cup heavy whipping cream
¹/2 cup lemon curd
¹/4 cup limoncello, optional
Fresh raspberries and lemon peel strips
1. In a large bowl, combine cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon peel. Store in the refrigerator.
CHOCOLATE-ALMOND SACHER TORTE
Each bite of this luscious cake features the delightful flavors of chocolate, almonds and apricots.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 12-16 SERVINGS
¹/2 cup chopped dried apricots
¹/2 cup amaretto
1 package devil’s food cake mix ( regular size )
³/4 cup water
¹/3 cup canola oil
3 eggs
APRICOT FILLING
²/3 cup apricot preserves
1 tablespoon amaretto
FROSTING
¹/2 cup butter, softened
4 ¹/2 cups confectioners’ sugar
³/4 cup baking cocoa
¹/3 cup boiling water
1 tablespoon amaretto
1 cup sliced almonds, toasted
1. In a small bowl, combine the apricots and amaretto; let stand for 15 minutes. In a large bowl, combine the cake mix, water, oil, eggs and apricot mixture. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. For filling, in a small saucepan, heat the apricot preserves and amaretto on low until preserves are melted, stirring occasionally; set aside.
4. For frosting, in a large bowl, cream the butter, confectioners’ sugar and cocoa until smooth. Add water and amaretto. Beat on low speed until combined. Beat on medium for 1 minute or until frosting achieves spreading consistency.
5. Cut each cake horizontally into two layers. Place a bottom layer on a serving plate; spread with half of the filling. Top with another cake layer; spread with ²/3 cup frosting. Top with third layer and remaining filling. Top with remaining cake layer.
6. Frost top and sides of cake with remaining frosting. Gently press almonds into the sides. Refrigerate for several hours before slicing.
PECAN PEAR TORTE
This delicious pear-flavored cake is topped with butterscotch whipped cream and will be a showstopper when you present it to family or guests.
—JEANNE HOLT MENDOTA HEIGHTS, MN
PREP: 25 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 10 SERVINGS
1 can ( 15 ounces ) pear halves
1 package butter recipe golden cake mix ( regular size )
¹/2 cup butter, softened
3 eggs
1 teaspoon vanilla extract
¹/2 cup chopped pecans, toasted
TOPPING
1 carton (8 ounces) frozen whipped topping, thawed
²/3 cup butterscotch ice cream topping, divided
2 cups chopped peeled ripe pears
1 tablespoon lemon juice
¹/3 cup pecan halves, toasted
1. Drain pears, reserving liquid. Puree the pears in a blender; add enough of the reserved liquid to measure 1 cup.
2. In a large bowl, combine the cake mix, butter, eggs, vanilla, chopped pecans and pear puree; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
3. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a small bowl, fold whipped topping into ¹/3 cup butterscotch topping. Place one cake layer on a serving plate. Spread with half of the filling. Toss pears with lemon juice; sprinkle half of the pears over the filling. Drizzle with 2 tablespoons of the butterscotch topping. Repeat layers.
5. Arrange pecan halves on top of cake. Drizzle with the remaining butterscotch topping. Store in the refrigerator.
NOTE Butterscotch topping should be at room temperature.
COME-HOME-TO-MAMA CHOCOLATE CAKE
Using a mix, it will take you less than a half hour to whip up this cure-all cake. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. • BAKE: 40 MIN. + COOLING • MAKES: 12 SERVINGS
1 package devil’s food cake mix ( regular size )
1 cup (8 ounces) sour cream
1 package (3.9 ounces) instant chocolate fudge pudding mix
4 eggs
¹/3 cup canola oil
¹/4 cup water
¹/4 cup buttermilk
2 tablespoons chocolate syrup
2 teaspoons vanilla extract
FROSTING
1 pound semisweet chocolate, chopped
6 tablespoons Dutch-process cocoa powder
6 tablespoons boiling water
1 ¹/2 cups butter, softened
¹/2 cup confectioners’ sugar
1. In a large bowl, combine the first nine ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour the batter into two greased and floured 8-in. baking pans.
2. Bake at 350° for 38-43 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. For frosting, in a microwave, melt chocolate; stir until smooth. Let chocolate cool to room temperature, about 20-30 minutes. Meanwhile, dissolve cocoa in boiling water; cool.
4. In a large bowl, beat butter and confectioners’ sugar until fluffy. Add melted chocolate; beat on low speed until combined, scraping sides of the bowl as needed. Beat in cocoa mixture.
5. Place one cake layer on a serving plate; spread with 1 ¹/2 cups frosting. Top with the remaining cake layer. Spread the remaining frosting over top and sides of cake.
CHOCOLATE MINT CREAM CAKE
I had a lot of fun dreaming up my fun dessert. It’s easy but very impressive when serving. The peppermint gives the cookies-and-cream flavor a cool holiday spin.
—PATTY THOMPSON JEFFERSON, IA
PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 14 SERVINGS
1 package white cake mix ( regular size )
1 cup water
¹/2 cup canola oil
3 eggs
¹/2 teaspoon peppermint extract
1 cup crushed mint creme Oreo cookies
TOPPING
2 packages (3.9 ounces each) instant chocolate pudding mix
¹/3 cup confectioners’ sugar
1 ¹/2 cups cold 2% milk
¹/2 to 1 teaspoon peppermint extract
1 carton (12 ounces) frozen whipped topping, thawed
¹/2 cup crushed mint creme Oreo cookies
15 mint Andes candies
1. In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies. Pour into three greased and floured 9-in. round baking pans.
2. Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. For topping, combine the dry pudding mixes, confectioners’ sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies.
4. Place one cake layer on a serving plate; spread with the topping. Repeat layers twice. Frost the sides of cake with the remaining topping.
5. Chop eight candies; sprinkle over center of cake. Cut the remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.
fastfixsmPEACH CAKE
My mom’s springtime layer cake is peachy and creamy. My brother, whose birthday is in April, requests Mom’s specialty every year.
—TAMRA DUNCAN LINCOLN, AR
PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 10-12 SERVINGS
1 can (15 ¹ / 4 ounces) sliced peaches, undrained
1 package yellow cake mix ( regular size )
¹/3 cup canola oil
3 eggs
1 carton ( 8 ounces ) frozen whipped topping, thawed
³/4 cup ( 6 ounces ) peach yogurt
Additional drained diced peaches, if desired
1. Drain peaches, reserving juice. Add enough water to juice to measure 1 ¹/4 cups. Cut peaches into 1-in. pieces; set aside.
2. In a large bowl, beat the cake mix, peach juice mixture, oil and eggs on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.
3. Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
4. In a bowl, combine the whipped topping and yogurt; fold in the reserved peaches. Spread topping between layers and over top of cake. Garnish with additional diced peaches if desired. Store in refrigerator.
PUMPKIN SPICE LAYER CAKE
Perfect for fall holidays, the warm, aromatic spices of cinnamon, ginger and nutmeg along with the pumpkin will make you think of the brilliant hues of autumn leaves.
—LINDA MURRAY ALLENSTOWN, NH
PREP: 25 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 10-12 SERVINGS
1 package yellow cake mix ( regular size )
3 eggs
1 cup water
1 cup canned pumpkin
1 ³/4 teaspoons ground cinnamon, divided
¹/4 teaspoon ground ginger
¹/4 teaspoon ground nutmeg
2 ¹/2 cups vanilla frosting
1 ¹/4 cups chopped walnuts
1. In a large bowl, combine the cake mix, eggs, water, pumpkin, 1 teaspoon cinnamon, ginger and nutmeg; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two well-greased and floured 9-in. round baking pans.
2. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. Combine frosting and remaining cinnamon; spread between layers and over top and sides of cake. Press walnuts lightly into frosting on sides of cake.
STRAWBERRY CAKE
To hint at the flavor of this fresh-tasting strawberry cake with its pretty pink tint before cutting, garnish the top with whole strawberries.
—PAM ANDERSON BILLINGS, MT
PREP: 25 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 12-16 SERVINGS
1 package white cake mix ( regular size )
1 package ( 3 ounces ) strawberry gelatin
1 cup water
¹/2 cup canola oil
4 egg whites
¹/2 cup mashed unsweetened strawberries
Whipped cream or frosting of your choice
1. In a large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes.
2. In a small bowl with clean beaters, beat egg whites on high