← All recipes

FareShare Gazette -- January 2009 Recipes

This FareShare Gazette -- January 2009 Recipes recipe uses Yellow Cake Mix, Instant Vanilla Pudding Mix, Water, Vegetable Oil, and Confectioners Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 pkg
• 1 pkg
• 1/2 cup
• 1/2 cup
• 1 cup
• 1 pkg
• 3/4 cup
• 1/2 tsp
• 1/2 cup
• 1 tbsp
• 1/3 cup
• 1/2 tsp
• 1 1/3 cup
• 2/3 cup
• 1 cup
• 2 tsp
• 2 1/2 cup
• 1 tsp
• 2 tsp
• 1/2 tsp
• 1 tbsp
• 3 tbsp
• 1/4 cup
• 3 tbsp
• 1 cup
• 1/2 tsp
• 1 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   1 package yellow cake mix -- (18.25 ounces)

3. 3

   1 package instant vanilla pudding mix -- (5.1 ounces)

4. 4

   Amaretto Glaze** 1/2 cup amaretto liqueur

5. 5

   1. Preheat oven to 350 degrees F (175 degrees C).

6. 6

   Grease and flour a 10-inch Bundt pan.

7. 7

   In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract and 2 tablespoons of the amaretto; blend together well.

8. 8

   Pour batter into the prepared pan.

9. 9

   Let the cake cool for at least 2 hours before removing from the pan.

10. 10

    To make Amaretto Glaze: Sift the confectioners' sugar and combine it with the remaining 1/2 cup amaretto.

11. 11

    Blend until smooth.

12. 12

    You may add more amaretto as needed.

13. 13

    Contributed to the FareShare Gazette Cake Mix Challenge by Gonzo; 22 January 2009. www.fareshare.net

14. 14

    Amount Measure Ingredient -- Preparation Method

15. 15

    1 package Butter or Yellow Cake Mix -- (18.25 ounces)

16. 16

    Vanilla ice cream -- optional but good

17. 17

    In large saucepan, heat pie filling over medium heat until very hot, stirring occasionally.

18. 18

    Meanwhile, in large bowl, combine cake mix and butter; blend at low speed for 45 to 60 seconds or until crumbly.

19. 19

    Place 1 1/2 cups cake mixture in medium bowl; stir in walnuts and cinnamon until well mixed.

20. 20

    Add milk to cake mixture in large bowl; stir until dry particles are moistened.

21. 21

    Bake at 375 F. for 30 to 40 minutes or until topping is golden brown and cracks appear dry.

22. 22

    Cool 30 minutes.

23. 23

    Serve warm with ice cream.

24. 24

    Tip. Cake can be baked in two 8-inch square pans. Bake as directed above.

25. 25

    Cake can also be cut in half, using one 8-inch pan and half of a large cake mix or a small (Jiffy) cake mix.

26. 26

    Contributed to the FareShare Gazette Cake Mix Challenge by Bobbie; 24 January 2009. www.fareshare.net

27. 27

    In a large bowl, whisk together oil, brown sugar, citrus zest and egg.

28. 28

    Do not over beat.

29. 29

    Mixture should be pasty.

30. 30

    Add vanilla and buttermilk.

31. 31

    In a separate bowl, stir together flour, soda and cinnamon. Blend gently.

32. 32

    Once partially blended, fold in fruit.

33. 33

    If batter seems too loose, add a few tablespoons of flour (no more than 4) to make batter a bit stiffer.

34. 34

    Scoop batter into oiled 9 x 13-inch pan.

35. 35

    Sprinkle topping evenly over batter.

36. 36

    Bake for 45 minutes or until a toothpick inserted into the cake comes out clean.

37. 37

    Soften the gelatin in the cold water then dissolve it in the boiling water; add the lemon juice and set aside to cool.

38. 38

    Blend in the mayonnaise and mashed sieved avocado.

39. 39

    Fold in the heavy cream that has been whipped until stiff.

40. 40

    Season with Worcestershire sauce, onion juice, salt, pepper and cayenne.