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Quick Fixes with Mixes Featuring Desserts.Pmd C O O P E R A T I V E E X T E N S I O N S E R V I C E U N I V E R S I T Y O F K E N T U C K Y - C O L L E G E O F A G R I C U L T U R E Rosie Allen, Cooperative Extension Service With the wide range of packaged convenience foods available on grocer’s shelves today, you can have a tasty dessert ready in minutes. It can be as simple as dressing up a boxed mix or combining packaged goods--just two of the speedy strategies you’ll see in this recipe leaflet. Please note that you will need to adjust your caloric intake to allow for these high calorie treats. Pineapple - Orange Sunshine Cake Lemon - Cheese Cake 1 (18¼ oz.) pkg. yellow cake mix 1 (18¼ oz.) box white cake mix 1/4 cup applesauce 1 (3 oz.) pkg. cream cheese, softened 4 eggs 1 cup sour cream 1 (11 oz.) can mandarin oranges in light syrup 1 (6 oz.) can frozen lemonade, thawed 3 large eggs In large bowl, stir together cake ingredients until moist. Beat by hand for 2 minutes. Pour batter into a greased 9x13-inch Mix all ingredients on medium speed for 2 minutes. Bake pan. Bake 30 to 40 minutes at 350°F or until a toothpick in a well greased bundt pan at 350°F for 45-55 minutes. inserted in center comes out clean. Cool completely. Cool 1/2 hour in pan. Drizzle with thin icing or dust Frosting: with powdered sugar. Serves 16. 1 (8 oz.) container light whipped topping, thawed Nutrition Analysis: 213calories; 8g fat; 32g carbohydrates; 259mg sodium. 1 (3.4 oz.) pkg. instant vanilla pudding mix 1 (15½ oz.) can crushed pineapple in juice In a large bowl, mix together all frosting ingredients until Apple Cream Cake well blended. Spread over cake. Store in refrigerator. Yield: 16. 1 (18¼ oz.) pkg. yellow cake mix 3 cups tart apples, sliced and peeled Nutrition Analysis: 212 calories; 3.6g fat; 40.6g carbohydrates; 293mg sodium. 1/2 cup chopped walnuts 1/4 cup sugar 1 tsp. ground cinnamon 7-Up Cake 1 cup whipping cream Whipped cream or vanilla ice cream, optional 1 (18¼ oz.) box yellow cake mix 1 small box vanilla instant pudding Prepare cake batter according to package directions; 1 (12 oz.) can 7-Up® pour into a greased 9x13x2-inch baking dish. Combine 4 eggs apples, walnuts, sugar and cinnamon; spoon over batter. 3/4 cup oil Pour cream over the top. Bake at 350°F for 60 - 70 minutes or until a toothpick inserted near the center comes Beat all ingredients together. Bake in 13x9-inch pan out clean. Serve with whipped cream or ice cream, if for 40 minutes at 350°F. Yield: 16. desired. Yield: 16. Nutrition Analysis: 279 calories; 15g fat; 34g carbohydrates; 320mg sodium. Nutrition Analysis: 234 calories; 11g fat; 33g carbohydrates; 220mg sodium. Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin. AGRICULTURE & NATURAL RESOURCES • FAMILY & CONSUMER SCIENCES 4-H/YOUTH DEVELOPMENT • COMMUNITY & ECONOMIC DEVELOPMENT Earthquake Cake In a large mixing bowl, combine cake and pudding mixes, cocoa, milk and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-inch tube or bundt pan. Bake 1 (18¼ oz.) pkg. German chocolate cake mix 1 (8 oz.) pkg. cream cheese at 350°F for 55 to 60 minutes or until a toothpick inserted 1 cup pecans, chopped near the center comes out clean. Cool for 10 minutes; 1 cup shredded coconut remove from pan to a wire rack to cool completely. Dust 3 eggs with confectioners’ sugar, if desired. Yield: 16. 1/3 cup oil Nutrition Analysis: 279 calories; 12g fat; 44g carbohydrates; 375mg sodium. 1 1 3 cups water 1 stick margarine 1 lb. powdered sugar (3½ cups) Caramel Chocolate Cake Spray a 9x13-inch pan with cooking spray. Place nuts and coconut in bottom. Mix cake mix, eggs, oil, and 1 (18¼ oz.) pkg. German chocolate cake mix water. Pour batter in pan, gently over nuts and coconut. 1 (14 oz.) can sweetened condensed milk Heat cream cheese, margarine and powdered sugar and pour over batter. Bake at 350°F for 35 to 40 minutes. 1 (12 oz.) jar caramel ice cream topping Needs no frosting. Yield: 20. 1 (8 oz.) carton whipped topping ® Nutrition Analysis: 374 calories; 21g fat; 46g carbohydrates; 321mg sodium. 3 (1.20 oz.) Heath candy bars Prepare cake mix according to package directions. Pour Hot Fudge Pudding Cake into a greased 9x13-inch pan. Bake at 30 to 35 minutes or until a toothpick inserted near center comes out clean. 1 (18¼ oz.) pkg. devil’s food cake mix While the cake is hot, poke holes in top using the handle 2 eggs of a wooden spoon. Pour condensed milk over the top 1 cup water 1/2 cup chopped pecans and into the holes punched in the cake. Then pour the 1/2 cup granulated sugar caramel topping over the cake (for easier pouring, warm 1/2 cup firmly packed brown sugar the topping in the microwave for a few seconds). When 2 Tbsp. cocoa the cake has cooled completely, cover with whipped 1 cup boiling water topping. Crush Heath® bars while in wrappers until Whipped topping, for garnish crumbled. Sprinkle over whipped topping. Refrigerate until ready to eat. Yield: 16. Combine cake mix, eggs and water. Stir in pecans and Nutrition Analysis: 321 calories; 13g fat; 51g carbohydrates; 347mg sodium. pour into a 9x13-inch greased pan. Combine granulated sugar, brown sugar and cocoa. Sprinkle over batter. Pour boiling water over all. Do not stir. Bake at 350°F for 45 minutes or until toothpick inserted in center halfway to bottom comes out clean. Serve warm with TTTake - Along Cake whipped topping. Yield: 16. Tip: To reheat leftovers, microwave single serving of 1 (18¼ oz.) pkg. Swiss chocolate cake mix cake 15 to 20 seconds or until warm. 1 (12 oz.) pkg. semi-sweet chocolate chips Nutrition Analysis: 221 calories; 8g fat; 37g carbohydrates; 273mg sodium. 1 cup miniature marshmallows 1/4 cup butter or margarine, melted 1/2 cup firmly packed brown sugar Chocolate Bundt Cake 1/2 cup chopped pecans or walnuts 1 (18¼ oz.) pkg. chocolate cake mix Prepare cake following package directions for original 1 (3.9 oz.) pkg. instant chocolate pudding mix recipe. Add chocolate chips and marshmallows to 3 Tbsp. cocoa batter. Pour into a greased 9x13-inch pan. Drizzle 1¾ cups milk melted butter over batter. Sprinkle with brown sugar 2 eggs and top with pecans. Bake at 350°F for 45 to 55 minutes. 2 cups (12 oz.) semisweet chocolate chips Serve warm or cool completely. Yield: 16. Confectioners’ sugar Nutrition Analysis: 322 calories; 16g fat; 46g carbohydrates; 303mg sodium. Buckeye Cookie Bars Triple Chocolate Cookies 1 (18¼ oz.) pkg. chocolate cake mix 1 (18¼ oz.) pkg. Swiss chocolate cake mix 1/2 cup butter or margarine, melted 1/4 cup vegetable oil 1 egg 1 egg 1/2 cup semi-sweet chocolate chips 1 cup chopped peanuts 1/2 cup milk chocolate chips 1 (14 oz.) can sweetened condensed milk 1/2 cup coarsely chopped white chocolate 1/2 cup peanut butter 1/2 cup chopped pecans Combine cake mix, melted butter and egg in large bowl. Combine cake mix, oil and egg; beat on medium speed Stir in remaining ingredients. Drip by rounded until crumbly. Stir in peanuts. Reserving 1½ cups crumb tablespoonfuls 2 inches apart onto ungreased baking mixture, press remainder on bottom of greased 9x13-inch sheets. Bake at 375°F for 9 to 11 minutes. Cool 1 minute on baking sheets. Remove to cooling racks and cool baking pan. Beat sweetened condensed milk with peanut completely. Store in airtight container. Yield: 4 dozen. butter until smooth; spread over prepared crust. Sprinkle Nutrition Analysis: 99 calories; 6g fat; 11g carbohydrates; 114mg sodium. with reserved crumb mixture. Bake 25 to 30 minutes at 350°F or until set. Cool and store loosely covered at room temperature. Yield: 36 bars. Nutrition Analysis: 156 calories; 9g fat; 18g carbohydrates; 149mg sodium. Lemon Cheese Bars Easy Ingredients Add Fun Flavor To Cake Mixes 1 (18½ oz.) pudding recipe yellow cake mix Easy Ingredients Add Fun Flavor To Cake Mixes 1 (8 oz.) pkg. cream cheese, softened 1 egg ☺☺☺ Substitute coffee or your favorite carbonated 1/3 cup sugar beverage for the water. 1 tsp. lemon juice ☺☺☺ Add 1 tablespoon of grated lemon or orange peel. Mix dry cake mix, 1 egg and 1/3 cup oil luntil crumbly; reserve 1 cup. Pat remaining mixture lightly in ☺☺☺ Add 1 tsp. ground cinnamon, 1/2 tsp. ground nutmeg ungreased 9x13x2-inch pan. Bake 15 minutes at 350°F. and 1/2 tsp. ground cloves. Beat cheese, sugar, lemon juice, and egg until light and smooth. Spread over baked layer. Sprinkle with ☺☺☺ Add 2 tsp. vanilla, almond, orange, lemon, coconut, reserved crumb mixture. Bake 15 minutes longer; cool peppermint or rum extract, butter or maple flavoring. and cut into bars. Yield: 24 bars. Nutrition Analysis: 128 calories; 4g fat; 21g carbohydrates; 180mg sodium. Chocolate Almond Coconut Bars 6 oz. slivered almonds, chopped Rich ‘N Buttery Bars 1 (18¼ oz.) pkg. devil’s food cake mix 1/2 cup butter or margarine, melted 1/2 cold butter or margarine 1 (18¼ oz.) pkg.
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