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cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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A quick and easy cake that resembles a root beer float. Cake mix, root beer and powdered whipped topping mix are used.
Ingredients: cake mix, beer, vegetable oil, eggs
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Swap olive oil for butter in this soft, cranberry-pecan cake. It is a perfect cake to bring to parties or picnics.
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Moist dark chocolate cake is quick and easy to prepare thanks to tofu (the secret ingredient) mixed with cake mix and coffee.
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Cake mix cookies rolled in confectioners' sugar. M-m-mm m-m-mmm good! You can substitute any flavor cake mix you like in this recipe.
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Yellow cake mix combines with chunky peanut butter to create these quick and easy cookies.
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A moist cake made with cream cheese and studded with chunks of fresh apple and sprinkled with cinnamon sugar will be perfect for your Hanukkah celebration.
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This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.
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Bananas, coconut, and pecans give this moist buttermilk cake a unique flavor. Topped with a Banana Nut Frosting, this cake is best if made a day before serving.
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Spoon cake is a mix of a spoonbread, a pudding cake, and a biscuit all in one. It's topped with delicious strawberries for an easy, home-style dessert.
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Cake batter fudge cooked in the microwave for just minutes is a fun and easy way to make this sweet dessert. Any flavor of cake mix will do.