1 (15 oz) Betty Crocker White Cake Mix
4 eggs
1/2 c oil
1/2 c water
1 c eggnog
8 oz evaporated milk
14 oz sweetened condensed milk
1 pint heavy cream
1 c powdered sugar
Preheat oven to 350 degrees. In a stand mixer, beat together the cake mix, eggs, oil and water. Pour this batter into two 9-inch cake rounds that are generously sprayed with nonstick baking spray. Bake for 24-29 minutes in a preheated oven. Remove and cool completely in the metal cake pans. Once cool, tip one of your cakes gently out of the metal pan, then use a sharp knife to slice the rounded top portion of the cake. Return the leveled cake to the cake pan. Drizzle the eggnog over the cake rounds - a half a cup of eggnog should be drizzled over each cake. Then, drizzle the evaporated milk, followed by the condensed milk. Make sure you drizzle the milks over the entire cakes. Set cakes uncovered to allow the milk to seep into the cakes, about 30-45 minutes. Whip the whipping cream with the powdered sugar until stiff peaks form. Remove the cakes from the fridge. Invert the leveled cake onto a serving dish. Add whipped cream to the top of the cake, then gently invert the second cake on top of the frosted layer. Frost with the remaining cream. - Recipe from CheekyKitchen on Tablespoon.com
Pumpkin Dump Cake
·
1 (18.25
ounce) Betty Crocker Supermoist yellow cake mix
·
1 (20
ounce) can pure pumpkin
·
1 (12
ounce) can evaporated milk
·
3 whole
eggs
·
1 cup
white sugar
·
3 teaspoons
cinnamon
·
3/4 cup
butter, melted
Directions
Preheat oven to 350 degrees and grease a 9x13 baking dish. In a
large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended.
Spread pumpkin mixture in prepared baking dish.
Sprinkle cake mix evenly on top of the batter. Pour melted butter over
the top of the cake mix. Bake 50 minutes.
Cool. Top with whipped cream or ice cream.
Meg's Key Lime Cupcakes
Cupcakes
1 box Betty Crocker Lemon Cake mix
1 pkg (4 serving size) lime jello
3/4 cup water
1/3 c Key Lime Juice
1/3 /c oil
3 eggs
2-3 drops green food coloring
Glaze
1 c confectioner's sugar
2 1/2 T Key Lime Juice
Frosting
1 pkg (8 oz) cream cheese
1/4 c butter, softened
1 t vanilla extract
3 1/2 c confectioner's sugar
Preheat oven to 350 degrees. Line 24 cupcake pans with paper liners. In a large bowl, combine box of cake mix and box of lime jello and stir together with a fork for 30 seconds to combine completely. Add the rest of the cupcake ingredients. Beat on low with a mixer for 30 seconds, then on high for 2 minutes. Divide evenly between cupcake liners. Bake 17 to 22 minutes, or until a toothpick inserted comes out clean. Let cool 10 minutes then poke holes in each cupcake top with a toothpick. Mix glaze with just enough Key Lime juice until smooth enough to drizzle and spread over each cupcake. Cool completely for 30 minutes. Meanwhile, mix cream cheese and butter for frosting with a mixer on a medium setting until smooth and fluffy. Slowly add confectioner's sugar and vanilla and mix until smooth. Frost cupcakes. Garnish with zest, if desired. Keep cupcakes refrigerated.
Buttermilk Pie
1 ½ cups sugar
1 c buttermilk
½ c Bisquick
1/3 cup margarine or butter, melted
1 teaspoon vanilla
3 eggs
Grease pie tin. Combine all ingredients in a bowl and mix well. Pour into pie pan. Bake at 350 degrees for 30 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes. Serve topped with fresh fruit and whipped cream. Wonderful with strawberries and whipped cream.
Lion House Ginger Cookies
1/2 c granulated sugar
½ c brown sugar
¾ c shortening
¼ cup molasses
1 egg
2 cups all-purpose flour
2 t soda
¼ t salt
1 t cinnamon
1 ½ t ginger
Preheat oven to 350 degrees. In a large mixing bowl, combine sugars and shortening until mixture is light and fluffy. Add molasses and egg. Beat well. Add flour, soda, salt, cinnamon and ginger and beat well. Scrape down the sides of the bowl and mix again. Drop dough by rounded tablespoonfuls onto a lightly greased cookie sheet. Press down each cookie with the bottom of a glass dipped in sugar. Bake for 8-10 minutes, being careful not to over bake. Makes approximately 2 ½ dozen cookies.
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