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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 oz) plain white cake mix
1 package (3.4 oz) vanilla instant pudding mix
3/4 cup water
3/4 cup vegetable oil
4 large eggs
1 can (5.5 oz) chocolate syrup
1 tsp butter flavoring and a drop yellow food coloring, if desired
1 tsp rum flavoring and a drop green food coloring
1 tsp almond extract and a drop of pink food coloring
Topping:
1 tbsp confectioners sugar for dusting
Place a rack in the center of the oven and preheat the oven to 350 degrees. Mist a 12-cup Bundt pan with vegetable oil spray and dust with flour. Set the pan aside.
Place the cake mix, pudding mix, water, oil, and eggs in a large mixing bowl and blend for 30 seconds. Increase the mixer speed to medium and blend 1 1/2 minutes more. Scrape down the sides of the bowl, and remove three, 3/4 cup portions to three smaller bowls. Set these aside. Stir the chocolate syrup into the batter left in the mixing bowl. Stir the butter flavoring and yellow food coloring, if desired, into one of the portions. Stir the rum flavoring and green coloring into another, and stir the almond extract and pink coloring into the third.
Pour the chocolate batter into the prepared pan. Pour one color at a time over the chocolate batter, being careful not to pour the colored batter too close to the edges of the pan, keeping the colors in the center. Place the pan in the oven.
Bake the cake until it springs back when pressed with your finger, 45 to 50 minutes. Remove the pan from the oven to a rack to cool for 20 minutes. Run a sharp knife around the edges and invert the cake onto a rack to completely cool. Dust with confectioners sugar and serve. Note: Since the batter has a pale yellow color, you don’t need to add the yellow food coloring unless you want a more dramatic appearance.
SIZZLIN GOOD CHICKEN AND PASTA
2 tbsp oil
1 tsp season salt
1/2 tsp minced garlic
1/8 tsp cayenne pepper
1 lg boneless, skinless chicken breasts, cut into chunks
1 medium carrot, cut into strips
1 green and red bell pepper, cut into chunks
1/2 lb pkg spaghetti, uncooked
1 cup sliced fresh mushrooms
1 tsp season salt
In a medium bowl, blend first 4 ingredients. Add next 4 and toss to coat. Cover; marinate in refrigerator at least 1 hour. Prepare spaghetti as directed; drain. In a large skillet, combine chicken and vegetable mixture; stir-fry until chicken is not pink and vegetables are tender crisp. Add mushrooms; stir-fry 1 minute. Add spaghetti and season salt. Toss to mix. Heat through. Arrange on warm serving platter. Serves 4-6
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SPUMONI CAKE
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Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 oz) plain white cake mix
1 package (3.4 oz) vanilla instant pudding mix
3/4 cup water
3/4 cup vegetable oil
4 large eggs
1 can (5.5 oz) chocolate syrup
1 tsp butter flavoring and a drop yellow food coloring, if desired
1 tsp rum flavoring and a drop green food coloring
1 tsp almond extract and a drop of pink food coloring
Topping:
1 tbsp confectioners sugar for dusting
Place a rack in the center of the oven and preheat the oven to 350 degrees. Mist a 12-cup Bundt pan with vegetable oil spray and dust with flour. Set the pan aside.
Place the cake mix, pudding mix, water, oil, and eggs in a large mixing bowl and blend for 30 seconds. Increase the mixer speed to medium and blend 1 1/2 minutes more. Scrape down the sides of the bowl, and remove three, 3/4 cup portions to three smaller bowls. Set these aside. Stir the chocolate syrup into the batter left in the mixing bowl. Stir the butter flavoring and yellow food coloring, if desired, into one of the portions. Stir the rum flavoring and green coloring into another, and stir the almond extract and pink coloring into the third.
Pour the chocolate batter into the prepared pan. Pour one color at a time over the chocolate batter, being careful not to pour the colored batter too close to the edges of the pan, keeping the colors in the center. Place the pan in the oven.
Bake the cake until it springs back when pressed with your finger, 45 to 50 minutes. Remove the pan from the oven to a rack to cool for 20 minutes. Run a sharp knife around the edges and invert the cake onto a rack to completely cool. Dust with confectioners sugar and serve. Note: Since the batter has a pale yellow color, you don’t need to add the yellow food coloring unless you want a more dramatic appearance.
SIZZLIN GOOD CHICKEN AND PASTA
2 tbsp oil
1 tsp season salt
1/2 tsp minced garlic
1/8 tsp cayenne pepper
1 lg boneless, skinless chicken breasts, cut into chunks
1 medium carrot, cut into strips
1 green and red bell pepper, cut into chunks
1/2 lb pkg spaghetti, uncooked
1 cup sliced fresh mushrooms
1 tsp season salt
In a medium bowl, blend first 4 ingredients. Add next 4 and toss to coat. Cover; marinate in refrigerator at least 1 hour. Prepare spaghetti as directed; drain. In a large skillet, combine chicken and vegetable mixture; stir-fry until chicken is not pink and vegetables are tender crisp. Add mushrooms; stir-fry 1 minute. Add spaghetti and season salt. Toss to mix. Heat through. Arrange on warm serving platter. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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