Ingredients:
3 1/2 c Basic Cake Mix
3/4c milk
1 tsp vanilla
3 egg whites
1/2 c if you didn't add shortening.
Directions:
Preheat oven 375 lightly grease and flour 2 8 inch round pans, in a large bowl combine cake mix, milk beat for 2 mins add eggs, vanilla beat 2 more mins. Pour into prepared pans and cook 25 to 30 mins
Ingredients:
3 1/2 c Basic Cake Mix
3/4c milk
1 tsp vanilla
2 eggs
1/2c if you didn't add shortening.
Orange frosting
1⁄3 c butter
1 tsp vanilla
3 c sifted powdered sugar
3 tbsp orange juice
Directions:
Preheat oven 375 lightly grease and flour 2 8 inch round pans, in a large bowl combine cake mix, milk beat for 2 mins add eggs, vanilla beat 2 more mins. Pour into prepared pans and cooke 25 to 30 mins
Orange frosting - Combine powdered sugar and vanilla in a small bowl. Gradually add OJ.
Variation to make orange cake and 1 tsp grated orange peel to basic cake mix. Substitute 1⁄2 lemon extract for vanilla frost with orange butter cream.
Ingredients:
3 1/2 c Basic Cake Mix
1c milk
1 (4 oz) vanilla pudding
4 eggs
1⁄2 cup vegetable oil plus 1⁄4 c if you didn't add shortening
Nut filling
1⁄4 c sugar
1⁄2 c coarsely chopped nuts
2 tsp cinnamon
Vanilla frosting
1 cup sifted powdered sugar
1 1⁄2 tbsp milk
1⁄2 tsp vanilla
Directions:
Preheat oven 350 lightly grease and flour bundt pans, in a large bowl combine basic cake mix, vanilla pudding, oil and milk. Beat with an electric mixer for about 4 minutes. Add eggs 1 at a time, beat inbetween, pour 1⁄3 of cake batter into the prepared pan. Sprinkle half of the nuts filling, the other 1⁄3 of cake batter. Sprinkle remaining filling and remaining batter over top. Bake for 45 to 55 min until the cake tester comes clean. Cool prepare vanilla frosting and frost cake when cooled
Nut filling - combine ingredients mix well
Vanilla frosting - Combine powdered sugar and vanilla in a small bowl. Gradually add milk to make a medium thin frosting.
Ingredients:
3 1⁄3 c Basic Cake Mix
1⁄2 c sugar
2 eggs beaten
1 c buttermilk
1/2 c cocoa
1/2 c boiling water
1 tsp baking soda
1 tsp vanilla
Add 1/2c oil if not using shortening in mix
Creamy frosting
1 c milk
2 Tbsp flour
Pinch of salt
1/2 c butter
1⁄2 c shortening room temp.
1 c granulated sugar
1 tsp vanilla
Directions:
Preheat oven 350 lightly grease and flour 2 8 inch round pans, in a large bowl combine cake mix, sugar, eggs and buttermilk. Mix in a small bowl mix together cocoa, boiling water, baking soda and vanilla. Add to the cake mixture and beat well. Bake for 10 min, turn the oven to 375 and bake for 20 more minutes. Cool
Creamy frosting - Cook together milk, flour and salt for about 5 min, until thickened, cool, in another small bowl combine butter, shortening and sugar. beat well add to cooled milk mixture, beating constantly about 7 mins,stir in vanilla makes about 3 cups
Ingredients:
2 3/4 c. Muffin Mix
1 c. milk
1 egg, lightly beaten
1/2 c. butter
Directions:
This recipe makes a basic muffin. You can customize this recipe by adding 1 cup of blueberries, chopped apples, cranberries, raisins, chocolate chips, etc.
Preheat your oven to 400 degrees. Stir all ingredients together in a bowl until blended. Fill muffin tins 2/3 full and bake for about 20 minutes, or until a toothpick comes out clean.
Ingredients:
1 Tbsp active dried yeast
1 1⁄2 C luke warm water
2 Eggs Beaten
1⁄2 C Vegetable oil
5 to 6 C. Hot Roll Mix
Orange Butter
Orange glaze
Orange Butter
4 Tbsp butter
1⁄2 C Sugar
2 Tbsp Grated orange peel
Orange glaze
1 c Sifted powdered sugar
2 Tbs orange juice
Directions:
Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until dough is
smooth add more HRM if necessary, lightly butter bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until
doubled in size. Generously grease muffin pans. Prepare Orange Butter. Punch down dough, let stand for 10 mins on a lightly greased pan. On a floured surface roll out dough to a 10x 20 rectangle brush with orange butter. with a sharp knife cut into 20 1 inch slices. Stack5 strips together, cut each stack into 6 equal pieces. Place each stack upright in prepared muffin pans. Cover and let rise until doubled, preheat oven 400, bake 15 to 20 min until golden brown. Prepare orange glaze brush on while rolls are still warm make 24 rolls
Ingredients:
1 Tbsp active dried yeast
1 1⁄2 C luke warm water
2 Eggs Beaten
1⁄2 C Vegetable oil
5 to 6 C. Hot Roll Mix
Directions:
Lg bowl, dissolve yeast in lukewarm water. Blend eggs and oil. Add 5 c. HRM to make a soft, but not sticky dough, knead 5 mins. Until
dough is smooth add more HRM if necessary, lightly butter
bowl, put in bowl and turn to butter top. Cover Dough with a damp towel and let rise until doubled in size. Punch down dough, Grease 13x9 divide dough into 24 to 30 balls of equal size, place balls in prepared pan, cover and let stand until doubled in bulk. Cook 20 t0 25 min a 375 until golden brown.
