Betty Crocker dessert recipes

8/7/2019 Betty Crocker dessert recipes

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surpriseCUPCAKE CONES

1 box Betty Crocker SuperMoistyellow cake mix

Water, vegetable oil and eggs called for

on cake mix box

1 cup candy-coated chocolatecandies

18 fl at-bottom ice cream cones

3 containers (12 oz each) BettyCrocker Whipped strawberryfrosting

cup Betty Crocker candy decors

ingredients

1 Heat oven to 350F (or 325F for dark or nonstick pans). Placepaper baking cup in each of 18 regular-size muffi n cups; placemini paper baking cup in each of 18 mini muffi n cups. Make cake

mix as directed on box, using water, oil and eggs. Spoon evenlyinto regular and mini muffi n cups.

2 Bake mini cupcakes 11 to 13 minutes, regular cupcakes 17 to 22minutes, or until toothpick inserted in center comes out clean.Remove from pans to cooling racks. Cool completely, about 30minutes.

3 If ice cream cone holder is unavailable, make a holder for the conesby tightly covering the tops of 2 empty square or rectangular pans(at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharpknife, cut 18 stars in foil, 3 inches apart, by making slits about

1 inch long.

4 Place about 2 teaspoons candies in each ice cream cone. Removepaper cups from cupcakes. For each cone, frost top of 1 regularcupcake with frosting; turn upside down onto a cone. Frost bottom(now the top) of cupcake. Place mini cupcake upside down onfrosted regular cupcake; frost side of regular cupcake and entiremini cupcakes completely (its easiest to frost from the conetoward the top). Sprinkle with candy decors. Push cone throughfoil opening in cone holder; the foil will keep it upright.

2010 & / of General Mills

these top25 desserts take the cake

OUR BEST

DESSERTS

!


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1 box Betty Crocker SuperMoist white cake mix

Water, vegetable oil and egg whites called for on cake mix box

2 containers (1 lb each) Betty Crocker Rich & Creamycreamy white frosting

24-30 large marshmallows

Betty Crocker colored sugar or candy sprinkles

White or colored birthday candles

ingredients

1 Heat oven to 350F (325F for dark or nonstickpans). Place paper baking cup in each of 24regular-size muffi n cups. Make and bake cake mias directed on box for 24 cupcakes, using water,and egg whites. Cool in pan 10 minutes; removefrom pan to cooling rack. Cool completely, abou

30 minutes.

2 Frost cupcakes with frosting.

3 Cut marshmallow with dampened kitchen scissointo slices; sprinkle with colored sugar. Arrange ocupcakes in fl ower shape. Place candle in middleof each fl ower.


happy birthday

premiumTRES LECHES CAKE

box Betty Crocker SuperMoist yellow cake mix

cups water

tablespoon vegetable oil

teaspoons vanilla

eggs

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

cup whole milk or evaporated milk

cup whipping creamcontainer Betty Crocker Whipped fl uffy white frosting

Heat oven to 350F (325F for dark or nonstick pan).Grease and fl our or spray bottom and sides of 13x9-inch pan.

In large bowl, beat cake mix, water, oil, vanilla and eggswith electric mixer on low speed 30 seconds, then onmedium speed 2 minutes, scraping bowl occasionally.Pour into pan.

Bake 29 to 35 minutes or until edges are golden brownand toothpick inserted in center comes out clean. Letstand 5 minutes. Poke top of hot cake every 1/2 inchwith long-tined fork, wiping fork occasionally to reducesticking.

In large bowl, stir together sweetened condensed milk,whole milk and whipping cream. Carefully pour evenlyover top of cake. Cover; refrigerate about 1 hour or untilmixture is absorbed into cake. Frost with frosting.


ngredientsMARSHMALLOW

CUPCAKES


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CAKE

1 box Betty CrockerSuperMoist Germanchocolate cake mix

1 cups water cup vegetable oil

3 eggs

1 bottle (1 oz) red food color

1 tablespoon unsweetenedbaking cocoa

ingredients

Heat oven to 350F (325F for dark or nonstick pans). Grease bottom and

sides of 13x9-inch pan or two 9-inch round cake pans and lightly fl our, orspray with baking spray with fl our.

In large bowl, beat all cake ingredients with electric mixeron low speed 30 seconds, scraping bowl occasionally.Beat on medium speed 2 minutes, scraping bowloccasionally. Pour into pan(s).

Bake as directed on box for 13x9-inch pan or 9-inchrounds. Cool completely.

In chilled large bowl, mix cream cheese and milk until

smooth. Beat in whipping cream and powered sugar withelectric mixer on high speed, scraping bowl occasionally,until soft peaks form. Frost top of 13x9-inch cake or fi lland frost cake layers. Store in refrigerator.


FROSTING

2 oz cream cheese,softened

2 teaspoons milk

1 cups whipping cream cup powdered sugar

1 box Betty Crocker SuperMoist chocolate fudge cake mix

cup butter or margarine, melted

2 eggs

2 tablespoons coffee-fl avored liqueur or strong coffee

4 cups vanilla ice cream

1 container (12 oz) Betty Crocker Whipped chocolate frosting

2 tablespoons coffee-fl avored liqueur, if desired

ingredients

1 Heat oven to 350F (325F for dark or nonstick pan).Grease bottom only of 13x9-inch pan with shorteningcooking spray. In large bowl, beat cake mix, butter aneggs until well blended. Spread batter in pan.

2 Bake 19 to 24 minutes or until center is set (top will apdry and cracked). Cool completely, about 1 hour.

3 Brush 2 tablespoons liqueur over cake. Let ice creamstand about 15 minutes at room temperature to softeSpread ice cream over cake. Freeze 3 hours or until fi r

4 In medium bowl, mix frosting and 2 tablespoons liquespread over ice cream. Freeze at least 1 hour.


mud slideICE-CREAM CAKE

easyRED VELVET CAKE


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1 box Betty Crocker SuperMoist German chocolatecake mix

Water, vegetable oil and eggs called for on cake mix box

1 can (14 oz) sweetened condensed milk

1 jar (16 to 17 oz) caramel, butterscotch or fudge topping

1 container (8 oz) frozen whipped topping, thawed

1 bag (8 oz) toffee chips or bits

ingredients

1 Heat oven to 350F (325F for dark or nonstick pan).Bake cake as directed on box for 13x9-inch pan.

2 Poke top of warm cake every 1/2 inch with handleof wooden spoon. Dr izzle milk evenly over top

of cake; let stand until milk has been absorbedinto cake. Drizzle with caramel topping. Run knifearound sides of pan to loosen cake. Cover andrefrigerate about 2 hours or until chilled.

3 Spread whipped topping over top of cake. Sprinklewith toffee chips. Store covered in refrigerator.


better-thanALMOST-ANYTHINGCAKE

strawberryYOGURT CAKE

1 box Betty Crocker SuperMoist white cake mix

cup water

1/3 cup vegetable oil

3 egg whites

1 container (6 oz) Yoplait Original 99% Fat Freestrawberry yogurt

1 container Betty Crocker Whipped vanilla frosting

1 quart (4 cups) strawberries

1 Heat oven to 350F (325F for dark or nonstick panGenerously grease and lightly fl our bottoms and sidof two 8-inch or 9-inch round pans, or spray with baspray with fl our.

2 In large bowl, beat cake mix, water, oil, egg whites yogurt with electric mixer on low speed 30 secondbeat on medium speed 2 minutes (batter will be luPour into pans.

3 Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds25 to 30 minutes, or until toothpick inserted in centcomes out clean. Cool 10 minutes. Run knife arounsides of pans to loosen cakes; remove from pans tocooling rack. Cool completely, about 1 hour.

4 Spread 1/3 cup frosting over 1 cake layer to within inch of edge. Cut about 10 strawberries into 1/4-incslices; arrange on frosted layer. Top with second layFrost side and top of cake with remaining frosting. remaining strawberries in half; arrange on top of caStore loosely covered in refrigerator.


ingredients


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1/3 cup sweetened condensed milk(not evaporated)

1 cup semisweet chocolate chips (6 oz)

1 box Betty Crocker SuperMoistchocolate fudge cake mix

cup vegetable oil

1 cup applesauce

2 eggs

cup chopped pecans

ingredients

1 Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only o13x9-inch pan with shortening; lightly fl our.

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

3 In large bowl, beat cake mix and oil with electric mixer on low speed 30seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and

eggs; beat on low speed 30 seconds, scraping bowl occasionally (batterwill be thick and grainy). Beat on medium speed 2 minutes, scraping bowloccasionally. Spread batter in pan.

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

5 Bake 38 to 43 minutes or until center is set. Run knife around side of panto loosen cake. Cool completely, about 2 hours. Store covered at roomtemperature.


triple-fudgeCAKE

lemonadePARTY CAKE

1 box Betty Crocker SuperMoist lemon oryellow cake mix

Water, vegetable oil and eggs called for on cakemix box

1 can (6 oz) frozen lemonade concentrate,thawed

cup powdered sugar

1 container Betty Crocker Whipped fl uffywhite or fl uffy lemon frosting

Yellow colored sugar, if desired

ingredients

1 Heat oven to 350F (325F for dark or nonstick pan). Makecake as directed on box for 13x9-inch pan. Cool 15 minutes.

2 Mix lemonade concentrate and powdered sugar. Pierce topof warm cake every 1/2 inch with long-tined fork, wipingfork occasionally to reduce sticking. Drizzle lemonade mixtureevenly over top of cake. Run knife around sides of pan toloosen cake. Cover and refrigerate about 2 hours or untilchilled.

3 Spread frosting over top of cake. Sprinkle with sugar. Storecovered in refrigerator.



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cup whipping cream

1 cup semisweet chocolatechips

1 box Betty CrockerSuperMoist devils foodcake mix

1 cup water


ingredients

1 In 1-quart saucepan, heat whipping cream over medhigh heat until hot but not boiling. Stir in chocolate cuntil melted and mixture is smooth. Refrigerate abouhour, stirring occasionally, until thick.

2 Heat oven to 350F (325F for dark or nonstick pans)Grease and fl our or spray with baking spray with fl oularge (2 3/4x1 1/4-inch) muffi n cups. In large bowl, bcake mix, water, oil and eggs with electric mixer on lspeed 30 seconds, then on medium speed 2 minute

scraping bowl constantly. Place 1/4 cup batter in eacmuffi n cup. Spoon 1 tablespoon cold chocolate mixton top of batter in center of each cup.

3 Bake 18 to 22 minutes or until top springs back whenlightly touched. Cool 1 minute. Carefully remove frompan; place on parchment paper. Cool 10 minutes. Frwith chocolate frosting. Just before serving, dust witpowdered sugar. Garnish with strawberry slices. Servwarm.


moltenCHOCOLATE

CUPCAKESred velvet torte

WITH WHITE

TRUFFLE FROSTING

AKE

box Betty Crocker SuperMoistGerman chocolate cake mix

cup water

cup vegetable oil

eggs

bottle (1 oz) red food color

tablespoon baking cocoa

Heat oven to 350F (325F for dark or nonstick pans).Grease or spray bottoms only of two 8-inch round cakepans. In large bowl, beat cake ingredients with electricmixer on low speed 30 seconds; beat on medium speed2 minutes. Pour into pans.

Bake and cool as directed on box for 8-inch rounds. Sliceeach cake layer in half horizontally to make a total of 4layers.

In medium microwavable bowl, microwave baking chipsuncovered on Medium (50%) 4 to 5 minutes, stirringhalfway through microwave time. Stir until smooth; cool5 minutes. Stir in frosting until well blended. Place 1 cakelayer, cut side up, on serving plate; spread with 1 cup ofthe frosting. Repeat with second and third cake layers.Top with remaining cake layer, cut side down; frost withremaining frosting.


ngredientsFROSTING

1 cups white vanillabaking chips

2 cups Betty CrockerRich & Creamy vanilla

frosting (from two1-lb containers)

3 eggs

1 container Betty CrockRich & Creamy chocolfrosting

Powdered sugar

Sliced strawberries


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1 box Betty Crocker SuperMoist cakemix (any fl avor)

Water, vegetable oil and eggs called for oncake mix box

1 container (12 oz) Betty CrockerWhipped fl uffy white frosting or (1 lb)Betty Crocker Rich & Creamy vanillafrosting

Yellow and red food colors

Blue and green neon food colors

3 packages (2.17 oz each) tropical fl avorcandy-coated fruit-fl avored chewycandies or 1 bag (8 oz) candy-coatedchocolate candies

ingredients

1 Heat oven to 350F (325F for dark or nonstick pans). Grease and fl ourbottom and side of 9-inch round cake pan, or spray with baking spray

with fl our. Place paper baking cup in each of 12 regular-size muffi ncups.

2 Make cake mix as directed on box, using water, oil and eggs. Spreadhalf of batter in round pan; spoon remaining batter into muffi n cups.Bake as directed on box. Cool completely, about 1 hour.

3 In small bowl, place 1 tablespoon frosting; stir in 2 drops yellow foodcolor. In another small bowl, place 1/4 cup frosting, 3 drops yellow foodcolor and 1 drop red food color; stir to make orange frosting. In thirdsmall bowl, place 1/2 cup frosting; stir in 7 drops blue neon food color. Tremaining frosting in container, stir in 7 drops green neon food color.

4 On serving plate, place cake layer with rounded side down. Frost topand side with green frosting. Frost 7 cupcakes with blue frosting, 4cupcakes with orange frosting and 1 cupcake with yellow frosting.Place 1 blue cupcake on center of green frosted cake. Place remainingblue cupcakes, sides touching, in circle around center cupcake. Place2 rows of 2 orange cupcakes on top center of blue cupcakes. Placeyellow cupcake on top center. Press candies into frosting to decorate.Store loosely covered at room temperature.


lets partyCAKE

CAKE

1 package Betty Crocker SuperMoistbutter recipe chocolate cake mix

cup chocolate milk

1/3 cup butter or margarine, melted

3 eggs

1 container (16 ounces) sour cream

1 package (4-serving size) chocolate fudgeinstant pudding and pie fi lling mix

1 bag (12 ounces) semisweet chocolatechips (2 cups)

ingredients

Heat oven to 350. Generously grease 12-cup bundtcake pan with shortening; lightly fl our.

Mix cake mix, chocolate milk, butter, eggs, sour creamand pudding mix (dry) in large bowl with spoon untilwell blended (batter will be very thick). Stir in chocolatechips. Spoon into pan.

Bake 55 to 65 minutes or until top springs back whentouched lightly in center. Cool in pan 10 minutes. Turnpan upside down onto wire rack or heatproof servingplate; remove pan. Cool completely, about 2 hours.Drizzle Rich Chocolate Glaze over cake. Store looselycovered at room temperature.


GLAZE

cup semisweetchocolate chips

3 tablespoons buor margarine

3 tablespoons ligcorn syrup

1 teaspoons wate

chocolate loversDREAM CAKE


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1 cup chopped pecans

1 bag (6 ounces) semiswechocolate chips (1 cup)

Ice cream or Whipped creamif desired

Caramel and chocolatetopping, if desired

Chopped pecans, if desired

ingredients

1 Heat oven to 350F (325F for dark or nonstick pan).Grease or spray bottom of 13x9-inch pan.

2 In large bowl, beat cake mix, water, oil and eggs wielectric mixer on low speed 30 seconds, then on mespeed 2 minutes, scraping bowl occasionally. Pour hathe batter into pan. Bake 22 minutes (25 minutes foror nonstick pan). Refrigerate remaining batter.

3 Meanwhile, in 1-quart saucepan, heat caramels andevaporated milk over medium heat, stirring frequentuntil caramels are melted. Stir in pecans. Pour carammixture over warm cake in pan. Sprinkle with chocolachips. Spread with remaining batter. Bake 25 minuteminutes for dark or nonstick pan) or until cake springback when lightly touched. Run knife around sides ofto loosen cake. Cool at least 30 minutes. Serve with cream, drizzle with topping and sprinkle with pecansStore loosely covered at room temperature.


chocolate

ultimateCARROT CAKE

Heat oven to 350F (325F for dark or nonstick pans).Grease two 8- or 9-inch round cake pans or 13x9-inchpan and lightly fl our, or spray with baking spray withfl our. In large bowl, beat cake mix, orange juice, oil,pineapple, orange peel, vanilla and eggs on low speed30 seconds. Beat on medium speed 2 minutes. Stir innuts, coconut and raisins. Pour into pans.

Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inchpan 37 to 43 minutes, or until toothpick inserted in centercomes out clean. Cool 10 minutes. Run knife aroundside of pans to loosen cakes; remove rounds from pansto cooling racks. Cool completely, about 1 hour.

Stir orange peel into frosting. Place 1 cake layer, roundedside down, on serving plate. Spread with about 1/3 cupfrosting. Place other layer, rounded side up, on top.Frost side and top of cake with remaining frosting orfrost top of 13x9-inch cake. Store in refrigerator.


ngredientsTURTLE CAKE

AKE

box Betty Crocker SuperMoistcarrot cake mix

cup orange juice or water

cup vegetable oil

can (8 oz) crushed pineapple injuice, undrained

teaspoon orange peel

teaspoon vanilla

eggs

cup chopped nuts

cup coconut

cup chopped raisins

FROSTING

1 to 2 teaspoons orangepeel, if desired

1 container (1 lb)Betty Crocker Rich& Creamy creamcheese frosting

1 box Betty CrockerSuperMoist devils foodcake mix

11/3 cups water

cup vegetable oil

3 eggs

1 bag (14 oz) caramels

cup evaporated milk


10/1310

1 box Betty CrockerSuperMoist cake mix(any fl avor)

Water, vegetable oil and eggscalled for on cake mix box

Thin sparkler candles, 61/2x1/8 inch

ingredients1 container Betty Crocker

Rich & Creamy or Whippedfrosting (any fl avor)

Flat mint or rainbowcandy-coating wafers

Pencils

CUPCAKES

1 box Betty CrockerSuperMoist lemon cakemix

1 box (4-serving size) lime-fl avored gelatin

cup water

1/3 cup Key lime juice


3 eggs

2 or 3 drops green food color,if desired

ingredients

Heat oven to 350F. Place paper baking cup in each of 24 regular-sizemuffi n cups. In large bowl, beat cake mix and gelatin with electric mixer

on low speed 30 seconds. Add remaining cupcake ingredients. Beatwith electric mixer on low speed 30 seconds; beat on medium speed 2minutes, scraping bowl as necessary. Divide batter evenly among muffi ncups, fi lling each about 2/3 full.

Bake 17 to 22 minutes or until toothpick inserted in centercomes out clean. Cool in pan 10 minutes. Remove from panto cooling rack. With toothpick or wooden skewer, pierce topsof cupcakes in several places.

In small bowl, mix 1 cup powdered sugar and enough of the 2to 2 1/2 tablespoons lime juice until glaze is smooth and thin

enough to drizzle. Drizzle and spread glaze over cupcakes.Cool completely, about 30 minutes.

In large bowl, beat cream cheese and butter on mediumspeed until light and fl uffy. On low speed, beat in vanilla and3 1/2 cups powdered sugar until mixed; beat on mediumspeed until fl uffy. Frost cupcakes, mounding and swirlingfrosting in center. Garnish with lime peel. Store covered inrefrigerator.


GLAZE

1 cup powdered sugar

2 to 2 tablespoons Key lijuice

FROSTING

1 package (8 oz) creamcheese, softened

cup butter or margarsoftened

1 teaspoon vanilla

3 cups powdered suga

Grated lime peel, if desired

1 Heat oven to 350F (325F for dark or nonstick pans)Make and cool cake as directed on box for two 8-incor 9-inch round pans.

2 While cake is cooling, place candles in warm wateruntil soft and pliable; wrap each candle around pencCool candles about 15 seconds; remove pencils.

3 Place 1 cake layer, rounded side down, on servingplate. Spread with about 1/3 cup frosting. Place othelayer, rounded side up, on top. Frost side and top ofcake with remaining frosting. Arrange candles andwafers on cake.


spiralCANDLE CAKE

key limeCUPCAKES


11/1311

cups crushed pretzels

cup butter or margarine,melted

tablespoons sugar

box Betty CrockerSuperMoist whitecake mix

cup nonalcoholicmargarita mix

cup vegetable oilteaspoons gratedlime peel

ngredients

Heat oven to 350 F (325 F for dark or nonstick pans). Placepaper baking cup in each of 24 regular-size muffi n cups.

In small bowl, combine 1 1/2 cups pretzels, butter, andsugar until blended. Spoon about 1/2 teaspoon pretzelmixture in each muffi n cup.

In large bowl, beat cake mix, margarita mix, oil, 2 teaspoonslime peel, and eggs with electric mixer on low speed 30seconds. Beat on medium speed 2 minutes, scrapingbowl, occasionally. Divide batter evenly among muffi ncups (2/3 full).

Bake 18 to 23 minutes until toothpick inserted in centercomes out clean. Cool 10 minutes; remove from pan tocooling rack. Cool completely.

In medium bowl, fold whipped topping, lime yogurt and2 teaspoons lime peel until blended; frost cupcakes.Sprinkle with crushed pretzels.


margaritaCUPCAKES

chocolateGANACHE CAKE

1 box Betty Crocker SuperMoist chocolatefudge cake mix

Water, vegetable oil and eggs called for on cakemix box

1 container Betty Crocker Rich & Creamychocolate frosting

1/3 cup whipping cream

cup semisweet chocolate chips2 bars (1.4 oz each) chocolate-covered toffee

candy, very coarsely chopped

1 Heat oven to 350F (325F for dark or nonstickpans). Make and cool cake as directed on box ftwo 8-inch or 9-inch round pans.

2 Place 1 cake layer, rounded side down, on serviplate. Spread with about 1/3 cup frosting. Top wsecond layer, rounded side up. Frost side and to

of cake with remaining frosting.

3 In 1-quart saucepan, heat whipping cream overmedium heat until hot (do not boil); remove froheat. Stir in chocolate chips until melted and smoLet stand 5 minutes. Carefully pour chocolate mixonto top center of cake; spread to edge, allowinsome to drizzle down side. Garnish top of cakewith toffee candy. Refrigerate about 1 hour or uchocolate is set. Store covered in refrigerator.


ingredients4 egg whites

2 containers (6 oz each)Yoplait Light Fat Freekey lime yogurt

1 cups frozen whippedtopping thawed

2 teaspoons grated limepeel

1/3 cup coarsely crushedpretzels


12/1312

1 box Betty Crocker SuperMoistchocolate fudge cake mix

Water, vegetable oil and eggs called for

on cake mix box1 box (4-serving size) milk chocolate

instant pudding and pie fi lling mix

2 cups cold milk

ingredients

1 Heat oven to 350F (325F for dark or nonstick pan).

2 Make and cool cake as directed on box for 13x9-inchpan.

3 Poke cake every 1/2 inch with handle of wooden spoon.In medium bowl, beat pudding mix and milk with wirewhisk about 2 minutes. Pour pudding evenly over cake.Run knife around sides of pan to loosen cake. Refrigerateabout 2 hours or until chilled. Store loosely covered inrefrigerator.


chocolate puddingPOKE CAKE

lemon crmeCUPCAKES

ingredients

1 Heat oven to 350F (325F for dark or nonstick pans).Make and bake cake mix as directed on box for 24cupcakes, using water, oil and eggs. Cool in pans 10minutes; remove from pans to cooling racks. Coolcompletely, about 30 minutes.

2 By slowly spinning end of round handle of woodenspoon back and forth, make deep, 3/4-inch-wideindentation in center of top of each cupcake, not quiteto bottom (wiggle end of spoon in cupcake to make

opening large enough).

3 In small bowl, mix fi lling ingredients. Spoon into smallresealable food-storage plastic bag; seal bag. Cut3/8-inch tip off one bottom corner of bag. Insert tip ofbag into opening in each cupcake; squeeze bag to fi llopening.

1 In medium bowl, stir together 1 container butter creamfrosting, the lemon peel and lemon juice. Frost cupcakes.Sprinkle with stars.


CUPCAKES

1 box Betty CrockerSuperMoist yellow orlemon cake mix

Water, vegetable oil and eggscalled for on cake mix box

FILLING

cup Betty CrockerWhipped vanilla frosting(from 12-oz container)

cup marshmallow creme

FROSTING

1 container (12 oz) BettyCrocker Whipped buttecream frosting

2 teaspoons grated lemonpeel

4 teaspoons fresh lemon ju

cup Betty Crocker stardecors


13/13

1 box Betty Crocker SuperMoist whitecake mix

Water, vegetable oil and egg whites called foron cake mix box

1 box (4-serving size) raspberry-fl avoredgelatin

1 cup boiling water

cup cold water

1 container (8 oz) frozen whipped topping,thawed (3 cups)

Fresh raspberries, if desired

ingredients

1 Heat oven to 350F (325F for dark or nonstipan).

2 Make and cool cake as directed on box for13x9-inch pan.

3 Pierce cooled cake all over with fork. In smalbowl, stir gelatin and boiling water until smoostir in cold water. Pour over cake. Run knifearound sides of pan to loosen cake. Refrigera2 hours. Frost with whipped topping; garnishwith raspberries. Store covered in refrigerato


raspberryPOKE CAKE

pinkCHAMPAGNE

CUPCAKES

UPCAKES

box Betty Crocker SuperMoistwhite cake mix

cups champagne

cup vegetable oil

egg whites

to 5 drops red food coloring

ROSTING

cup butter or margarine, softened

cups powdered sugar

Heat oven to 350F (325F for dark or nonstick pan).Place paper baking cup in each of 24 regular-size muffi ncups.

In large bowl, combine dry cake mix and champagne.Add oil, eggs and food color. Beat with electric mixeron medium speed for 2 minutes. Divide batter evenlyamong muffi n cups.

Bake 17 to 22 minutes or until toothpick inserted in centercomes out clean. Cool 10 minutes; remove from pan tocooling rack. Cool completely, about 30 minutes.

In medium bowl, beat frosting ingredients with electricmixer on medium speed until smooth. Frost cupcakes.Sprinkle with pink sugar and pearls.

ngredients cup champagne

1 teaspoon vanilla

4 to 5 drops red foodcoloring

GARNISH

Pink decorator sugarcrystals

Edible pink pearls

Betty Crocker dessert recipes

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