 Here are some life saver ideas for deserts. I hope you try one of them.
Ultimate Carrot Cake
Prep Time:25 min
Start to Finish:2 hr 45 min
Makes:16 servings
Cake
1 box Betty Crocker® SuperMoist® carrot cake mix
1/2 cup orange juice or water
1/2 cup vegetable oil
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon orange peel
1 teaspoon vanilla
4 eggs
1/2 cup chopped nuts
1/2 cup coconut
1/2 cup chopped raisins
Frosting
1 to 2 teaspoons orange peel, if desired
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
2. Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
3. Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.
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New-Fashioned Peanut Butter Cookies
Make homemade cookies the new-fashioned way! Cake mix gives you a quick start.
Prep Time:20 min
Start to Finish:40 min
Makes:54 cookies
1 box Betty Crocker® SuperMoist® yellow or butter recipe yellow cake mix
1/4 cup packed brown sugar
1/3 cup water
1 cup creamy peanut butter
1/4 cup shortening or vegetable oil
2 eggs
Granulated sugar
1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
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Big-Batch Streusel Coffee Cake
Need to make four big coffee cakes? Here's an easy way to do it using a 5-pound box of Bisquick® mix.
Prep Time:20 min
Start to Finish:
Makes:80 servings
Streusel
2 1/4 cups Original Bisquick® mix (from 5-lb box)
2 1/4 cups packed brown sugar
3 1/2 teaspoons ground cinnamon
3/4 cup firm butter or margarine
Coffee Cake
15 1/4 cups Original Bisquick® mix (from 5-lb box)
5 cups milk or water
3/4 cup granulated sugar
7 large eggs (12 oz; 1 1/3 cups)
1. Heat oven to 375°F. Grease 4 (13x9-inch) pans with shortening or cooking spray. In 1 1/2- to 2-quart bowl, stir together streusel ingredients; set aside.
2. In 6- to 6 1/2-quart bowl, stir coffee cake ingredients until blended. Spread evenly in pans. Sprinkle evenly with streusel.
3. Bake 18 to 22 minutes or until golden brown.
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