Well--I am going to try. The brownie cake [in a football cake pan] is in the oven.
Watch here for what I used and how it turned out!
OK -- here is what I used: 1 Betty Crocker Super Moist Butter Recipe Yellow Cake Mix; 1 Betty Crocker Dark Chocolate Fudge Brownie Mix.
To the combined cake/brownie mixture I added 2 cups of eggnog, 1/2 cup softened butter, 1/4 cup canola oil, and 3 eggs.
I poured the batter into a football shaped cake pan about 3/4 full. [Could have been less]; the remainder of the batter I poured into 12 cupcake liners.
Baked at 350 degrees.
The taste is delicious. The edges of the big cake and the tops of the cupcakes got more "crisp" than I would have preferred, but the cake texture is perfect!
The color is perfect for making a football cake! I just added white icing "laces" to the cake and the cupcakes. Perfect for our superbowl party!
OH--why eggnog? why the combo? Post Wisconsin blizzard=no trips to the store=use what you have on hand!
As long as you put the right amounts of water, eggs, and oil for each mix and use a pan or pans big enough for the total, there should be no problem
Yes, you'll end up with more batter and you'll need to make sure you use a larger pan or make in multiple pans but you can mix flavors you think would taste good together.
Of course!
It is safe to use Duncan Hines cake mixes for several months after it the best if used by date. The cake will likely bake up flatter than usual however.
About 2 boxed cake mixes.
In the grocery where the cake mixes are. You can also get sugar cookie dough ready to bake in the refrigerated section where the canned biscuits are.
There are several different recipes and types of no-bake fruit cake, but in general, they should be refrigerated. In many no-bake desserts, the ingredients will not hold together indefinitely at room temperature.
You cannot unbake a cake. When you bake a cake, some of the chemical components are altered. Such changes cannot be reversed by any means accessible to humans.
Cake rhymes with rake and you bake a cake.
There are several ways of using it: Put the dividers into the pan. Pour batter for white and chocolate cake into alternating squares to make a checkerboard pattern. Once they are all filled, you pull the dividers out and then bake. Bake the cake with the dividers in place and then remove the dividers and Ice the blocks together. Bake a chocolate cake with the divider in place and bake a white cake with the dividers in place. Then arrange the squares into a double size cake and ice into place.
You must either have a specialty cake pop pan in which to bake the pops, or you can bake a cake and crumble it up and mix it with frosting and form the mixture in to balls.
The moisture from the ingredients should be enough to bake the cake, you shouldn't need any extra. But yes, you need moisture to bake a cake.
Using an oven is best recommended to bake a cake
Any recipe book will tell you how to bake a cake.
how long after exsperation date is cake mixes safe to use ?