Ice Cream Cone Cakes

Ingredients:

1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
24 flat-bottom ice cream cones
1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)


Directions:

Heat oven to 350°F (325°F for dark or nonstick pans).
Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on box.
Divide batter evenly among muffin cups (two-thirds full).
Place ice cream cone upside down on batter in each cup.
Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter).
Cool completely, about 30 minutes.
Remove paper baking cups.
Generously frost cake with frosting, and decorate as desired.
Store loosely covered.



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Party Checkerboard Cake

Ingredients:

CAKE
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
3 eggs
1/2 box (4-serving size) strawberry or orange-flavored gelatin

FROSTING
1 container Betty Crocker® Whipped fluffy white frosting
Yellow food color

DECORATIONS
Betty Crocker® Easy Flow white decorating icing (from 6.4-oz can), if desired
Candy flowers, if desired


Directions:

Heat oven to 350°F.
Grease and lightly flour bottoms and sides of three 9-inch round pans of checkerboard cake set.
Place divider ring in one of the pans, following manufacturer's directions.
In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly.
Beat 2 minutes longer.
Divide batter in half; stir gelatin into half of the batter.
Spoon batter into each pan and using divider ring, following manufacturer's directions.
Bake 23 to 29 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen side of each cake from pan with metal spatula; turn upside down onto cooling rack.
Cool completely, about 1 hour.
Tint frosting with yellow food color until deep yellow color.
Using a thin layer of frosting between layers, stack cake layers so outside colors of cake alternate.
Place cake on serving plate; frost side and top of cake with frosting.
Decorate with decorating icing; garnish with candy flowers.
Store loosely covered.

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Margarita Cupcakes

Margarita Cupcakes Recipe from Betty Crocker:

Cupcakes

• 1 box Betty Crocker® SuperMoist® lemon cake mix
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup gold tequila or water
• 1 teaspoon grated orange peel
• 3 eggs
• 1 box (4-serving size) lime-flavored gelatin

Frosting

• 2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
• 1 teaspoon electric green gel food color

Decoration

• 1/4 cup coarse white sugar or white decorator sugar crystals
• 24 thin lime slices (about 3 limes)
• 24 cocktail umbrellas

Directions


1.Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2.In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

3.Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 Minutes; remove cupcakes from pans to cooling rack. Cool completely.

4.In medium bowl, mix frosting and food color until blended. Frost cupcakes. Sprinkle sugar on small plate; roll edges of cupcakes in sugar. Cut small slit in lime slices; twist and place on cupcakes. Poke 1 umbrella into each cupcake. Store loosely covered in refrigerator.






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Strawberries and Cream Cake

PREP TIME
15 Min

TOTAL TIME
1 Hr 35 Min

SERVINGS
15

Ingredients

• 1box Betty Crocker® SuperMoist® white cake mix
• 1 1/4 cups half-and-half
• 1 tablespoon vegetable oil
• 4 eggs
• 1/2 cup strawberry syrup
• 1 container (8 oz) frozen whipped topping, thawed
• 3 cups fresh whole strawberries, sliced
• 1/4 cup strawberry jam
• 2 tablespoons sugar
• Lime peel twists

Directions 


1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

2. In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.

4. Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.



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Pineapple Upside-Down Cake

Ingredients

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg


Directions

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.


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Lemon Champagne Celebration Cupcakes

Cupcakes

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup water
1/2 cup dry champagne
1/2 cup vegetable oil
3 eggs
2 teaspoons grated lemon peel


Filling

1/4 cup lemon curd (from 10-oz jar)
1 tablespoon sour cream


Icing

2 cups powdered sugar
2 tablespoons butter, melted
3 tablespoons fresh lemon juice

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.

Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter. Pour into pan.

Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour.

In small bowl, mix lemon curd and sour cream until well blended. Set aside.

To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.

In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.

To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.



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