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OUR BEST
DESSERTS !
surprise
CUPCAKE CONES
1 Heat oven to 350°F (or 325°F for dark or nonstick pans). Place
paper baking cup in each of 18 regular-size muffin cups; place
mini paper baking cup in each of 18 mini muffin cups. Make cake
mix as directed on box, using water, oil and eggs. Spoon evenly
into regular and mini muffin cups.
1
dreamy
CREAM-FILLED CUPCAKES
1 Heat oven to 350°F (325°F for dark or nonstick pans). Make
and bake cake mix as directed on box for 24 cupcakes, using
water, oil and eggs. Cool 10 minutes; remove from pan to
cooling racks. Cool completely, about 30 minutes.
bananaSPLIT CAKE
1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease
bottom only of 13x9-inch pan with shortening or cooking
spray. In large bowl, beat cake mix, water, oil, eggs and
mashed bananas on low speed 30 seconds; beat on medium
speed 2 minutes, scraping bowl occasionally. Stir in chocolate
chips. Pour into pan.
2
premium
TRES LECHES CAKE
happy birthday
MARSHMALLOW
ingredients CUPCAKES
1 box Betty Crocker® SuperMoist® yellow cake mix
1¼
1
cups water
tablespoon vegetable oil
ingredients
2 teaspoons vanilla
1 box Betty Crocker® SuperMoist® white cake mix
4 eggs
Water, vegetable oil and egg whites called for on cake mix box
1 can (14 oz) sweetened condensed milk (not evaporated)
2 containers (1 lb each) Betty Crocker® Rich & Creamy
1 cup whole milk or evaporated milk
creamy white frosting
1 cup whipping cream
24-30 large marshmallows
1 container Betty Crocker® Whipped fluffy white frosting
Betty Crocker® colored sugar or candy sprinkles
White or colored birthday candles
mud slide
ICE-CREAM CAKE
1 Heat oven to 350°F (325°F for dark or nonstick pan).
Grease bottom only of 13x9-inch pan with shortening or
cooking spray. In large bowl, beat cake mix, butter and
eggs until well blended. Spread batter in pan.
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix 3 Brush 2 tablespoons liqueur over cake. Let ice cream
stand about 15 minutes at room temperature to soften.
½ cup butter or margarine, melted
Spread ice cream over cake. Freeze 3 hours or until firm.
2 eggs
2 tablespoons coffee-flavored liqueur or strong coffee 4 In medium bowl, mix frosting and 2 tablespoons liqueur;
4 cups vanilla ice cream spread over ice cream. Freeze at least 1 hour.
1 container (12 oz) Betty Crocker® Whipped chocolate frosting 2010 © & ™/® of General Mills
2 tablespoons coffee-flavored liqueur, if desired
4
strawberry
YOGURT CAKE
better-than
ALMOST-ANYTHING ingredients
CAKE
1 box Betty Crocker® SuperMoist® white cake mix
¾ cup water
ingredients
/
13 cup vegetable oil
3 egg whites
1 container (6 oz) Yoplait® Original 99% Fat Free
1 box Betty Crocker SuperMoist German chocolate
® ® strawberry yogurt
cake mix 1 container Betty Crocker® Whipped vanilla frosting
Water, vegetable oil and eggs called for on cake mix box 1 quart (4 cups) strawberries
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 Heat oven to 350°F (325°F for dark or nonstick pans).
1 bag (8 oz) toffee chips or bits Generously grease and lightly flour bottoms and sides
of two 8-inch or 9-inch round pans, or spray with baking
spray with flour.
triple-fudgeCAKE
1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of
13x9-inch pan with shortening; lightly flour.
2 In small microwavable bowl, microwave milk and 1/2 cup of the chocolate
chips uncovered on Medium (50%) about 1 minute or until chocolate is
softened; stir until smooth and set aside.
3 In large bowl, beat cake mix and oil with electric mixer on low speed 30
ingredients seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and
eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter
/
13 cup sweetened condensed milk will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl
(not evaporated) occasionally. Spread batter in pan.
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker® SuperMoist® 4 Drop melted chocolate mixture by teaspoonfuls over batter, dropping more
chocolate fudge cake mix around edge than in center. Stir remaining 1/2 cup chocolate chips and the
pecans into reserved cake mixture; sprinkle over batter.
½ cup vegetable oil
1 cup applesauce
5 Bake 38 to 43 minutes or until center is set. Run knife around side of pan
2 eggs to loosen cake. Cool completely, about 2 hours. Store covered at room
½ cup chopped pecans temperature.
3 In medium microwavable bowl, microwave baking chips 3 Bake 18 to 22 minutes or until top springs back when
uncovered on Medium (50%) 4 to 5 minutes, stirring lightly touched. Cool 1 minute. Carefully remove from
halfway through microwave time. Stir until smooth; cool pan; place on parchment paper. Cool 10 minutes. Frost
5 minutes. Stir in frosting until well blended. Place 1 cake with chocolate frosting. Just before serving, dust with
layer, cut side up, on serving plate; spread with 1 cup of powdered sugar. Garnish with strawberry slices. Serve
the frosting. Repeat with second and third cake layers. warm.
Top with remaining cake layer, cut side down; frost with
2010 © & ™/® of General Mills
remaining frosting.
2010 © & ™/® of General Mills
7
“let’s party”
CAKE
1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour
bottom and side of 9-inch round cake pan, or spray with baking spray
with flour. Place paper baking cup in each of 12 regular-size muffin
cups.
2 Make cake mix as directed on box, using water, oil and eggs. Spread
half of batter in round pan; spoon remaining batter into muffin cups.
Bake as directed on box. Cool completely, about 1 hour.
ingredients 3 In small bowl, place 1 tablespoon frosting; stir in 2 drops yellow food
color. In another small bowl, place 1/4 cup frosting, 3 drops yellow food
1 box Betty Crocker® SuperMoist® cake color and 1 drop red food color; stir to make orange frosting. In third
mix (any flavor)
small bowl, place 1/2 cup frosting; stir in 7 drops blue neon food color. To
Water, vegetable oil and eggs called for on remaining frosting in container, stir in 7 drops green neon food color.
cake mix box
1 container (12 oz) Betty Crocker® 4 On serving plate, place cake layer with rounded side down. Frost top
Whipped fluffy white frosting or (1 lb) and side with green frosting. Frost 7 cupcakes with blue frosting, 4
Betty Crocker® Rich & Creamy vanilla cupcakes with orange frosting and 1 cupcake with yellow frosting.
frosting Place 1 blue cupcake on center of green frosted cake. Place remaining
Yellow and red food colors blue cupcakes, sides touching, in circle around center cupcake. Place
Blue and green neon food colors 2 rows of 2 orange cupcakes on top center of blue cupcakes. Place
yellow cupcake on top center. Press candies into frosting to decorate.
3 packages (2.17 oz each) tropical flavor
candy-coated fruit-flavored chewy
Store loosely covered at room temperature.
candies or 1 bag (8 oz) candy-coated 2010 © & ™/® of General Mills
chocolate candies
chocolate lover’s
DREAM CAKE
1 Heat oven to 350°. Generously grease 12-cup bundt
cake pan with shortening; lightly flour.
ingredients
2 Mix cake mix, chocolate milk, butter, eggs, sour cream
CAKE GLAZE
and pudding mix (dry) in large bowl with spoon until
well blended (batter will be very thick). Stir in chocolate 1 package Betty Crocker® SuperMoist® ¾ cup semisweet
butter recipe chocolate cake mix chocolate chips
chips. Spoon into pan.
½ cup chocolate milk 3 tablespoons butter
or margarine
3 Bake 55 to 65 minutes or until top springs back when /
13 cup butter or margarine, melted
3 tablespoons light
touched lightly in center. Cool in pan 10 minutes. Turn 3 eggs
corn syrup
pan upside down onto wire rack or heatproof serving 1 container (16 ounces) sour cream
plate; remove pan. Cool completely, about 2 hours. 1½ teaspoons water
1 package (4-serving size) chocolate fudge
Drizzle Rich Chocolate Glaze over cake. Store loosely instant pudding and pie filling mix
covered at room temperature. 1 bag (12 ounces) semisweet chocolate
chips (2 cups)
2010 © & ™/® of General Mills
8
ultimate
CARROT CAKE
chocolate
TURTLE CAKE
ingredients
ingredients
CAKE ½ cup chopped nuts
1 box Betty Crocker® SuperMoist® ½ cup coconut 1 box Betty Crocker® 1 cup chopped pecans
carrot cake mix SuperMoist® devil’s food
½ cup chopped raisins 1 bag (6 ounces) semisweet
½ cup orange juice or water cake mix chocolate chips (1 cup)
FROSTING 11/3 cups water
½ cup vegetable oil Ice cream or Whipped cream,
1 to 2 teaspoons orange ½ cup vegetable oil if desired
1 can (8 oz) crushed pineapple in
peel, if desired
juice, undrained 3 eggs Caramel and chocolate
1 container (1 lb) topping, if desired
1 teaspoon orange peel 1 bag (14 oz) caramels
Betty Crocker® Rich
1 teaspoon vanilla & Creamy cream Chopped pecans, if desired
½ cup evaporated milk
4 eggs cheese frosting
2 Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch 3 Meanwhile, in 1-quart saucepan, heat caramels and
pan 37 to 43 minutes, or until toothpick inserted in center evaporated milk over medium heat, stirring frequently,
comes out clean. Cool 10 minutes. Run knife around until caramels are melted. Stir in pecans. Pour caramel
side of pans to loosen cakes; remove rounds from pans mixture over warm cake in pan. Sprinkle with chocolate
to cooling racks. Cool completely, about 1 hour. chips. Spread with remaining batter. Bake 25 minutes (29
minutes for dark or nonstick pan) or until cake springs
3 Stir orange peel into frosting. Place 1 cake layer, rounded back when lightly touched. Run knife around sides of pan
side down, on serving plate. Spread with about 1/3 cup to loosen cake. Cool at least 30 minutes. Serve with ice
frosting. Place other layer, rounded side up, on top. cream, drizzle with topping and sprinkle with pecans.
Frost side and top of cake with remaining frosting or Store loosely covered at room temperature.
frost top of 13x9-inch cake. Store in refrigerator.
2010 © & ™/® of General Mills
spiral
CANDLE CAKE
1 Heat oven to 350°F (325°F for dark or nonstick pans).
Make and cool cake as directed on box for two 8-inch
or 9-inch round pans.
10
margarita
CUPCAKES
chocolate
GANACHE CAKE
ingredients
1½ cups crushed pretzels 4 egg whites
ingredients
¼ cup butter or margarine, 2 containers (6 oz each)
melted Yoplait® Light Fat Free 1 box Betty Crocker® SuperMoist® chocolate
fudge cake mix
2 tablespoons sugar key lime yogurt
1½ cups frozen whipped Water, vegetable oil and eggs called for on cake
1 box Betty Crocker® mix box
SuperMoist® white topping thawed
cake mix 2 teaspoons grated lime 1 container Betty Crocker® Rich & Creamy
peel chocolate frosting
1 cup nonalcoholic
margarita mix /
13 cup coarsely crushed /
13 cup whipping cream
/
13 cup vegetable oil pretzels ½ cup semisweet chocolate chips
2 teaspoons grated 2 bars (1.4 oz each) chocolate-covered toffee
lime peel candy, very coarsely chopped
1 Heat oven to 350° F (325° F for dark or nonstick pans). Place 1 Heat oven to 350°F (325°F for dark or nonstick
paper baking cup in each of 24 regular-size muffin cups. pans). Make and cool cake as directed on box for
two 8-inch or 9-inch round pans.
2 In small bowl, combine 1 1/2 cups pretzels, butter, and
sugar until blended. Spoon about 1/2 teaspoon pretzel 2 Place 1 cake layer, rounded side down, on serving
mixture in each muffin cup. plate. Spread with about 1/3 cup frosting. Top with
second layer, rounded side up. Frost side and top
3 In large bowl, beat cake mix, margarita mix, oil, 2 teaspoons of cake with remaining frosting.
lime peel, and eggs with electric mixer on low speed 30
seconds. Beat on medium speed 2 minutes, scraping
bowl, occasionally. Divide batter evenly among muffin
3 In 1-quart saucepan, heat whipping cream over
medium heat until hot (do not boil); remove from
cups (2/3 full). heat. Stir in chocolate chips until melted and smooth.
Let stand 5 minutes. Carefully pour chocolate mixture
4 Bake 18 to 23 minutes until toothpick inserted in center onto top center of cake; spread to edge, allowing
comes out clean. Cool 10 minutes; remove from pan to some to drizzle down side. Garnish top of cake
cooling rack. Cool completely. with toffee candy. Refrigerate about 1 hour or until
chocolate is set. Store covered in refrigerator.
5 In medium bowl, fold whipped topping, lime yogurt and
2 teaspoons lime peel until blended; frost cupcakes. 2010 © & ™/® of General Mills
Sprinkle with crushed pretzels.
2010 © & ™/® of General Mills 11
chocolate pudding
POKE CAKE
1 Heat oven to 350°F (325°F for dark or nonstick pan).
lemon crème
CUPCAKES
1 Heat oven to 350°F (325°F for dark or nonstick pans).
Make and bake cake mix as directed on box for 24
cupcakes, using water, oil and eggs. Cool in pans 10
minutes; remove from pans to cooling racks. Cool
completely, about 30 minutes.
12
pink
CHAMPAGNE
CUPCAKES
raspberry
POKE CAKE
ingredients
ingredients
1 box Betty Crocker® SuperMoist® white
cake mix
CUPCAKES ¼ cup champagne
Water, vegetable oil and egg whites called for
1 box Betty Crocker SuperMoist
® ®
1 teaspoon vanilla on cake mix box
white cake mix
4 to 5 drops red food 1 box (4-serving size) raspberry-flavored
1¼ cups champagne coloring gelatin
/
13 cup vegetable oil
GARNISH 1 cup boiling water
3 egg whites Pink decorator sugar ½ cup cold water
4 to 5 drops red food coloring crystals
1 container (8 oz) frozen whipped topping,
Edible pink pearls thawed (3 cups)
FROSTING
½ cup butter or margarine, softened Fresh raspberries, if desired