Apricot Cream Cake

Ingredients
Cake
1 package DUNCAN HINES Moist Deluxe Classic Yellow Cake Mix
1 jar (18 ounces) apricot preserves, divided

Frosting
1 package (4-serving size) vanilla-flavor instant pudding and pie filling mix

3/4 cup milk

1-1/2 cups whipping cream, chilled

1/4 cup toasted flaked coconut, for garnish

Apricot halves and mint leaves, for garnish

1) Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

2)For cake, prepare, bake and cool cake following package directions for basic recipe.

3)To assemble, split each cake layer in half horizontally. Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.

4) For frosting, prepare pudding mix as directed on package, using 3/4 cup milk. Beat whipping cream until stiff in large bowl. Fold whipped cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved 1 tablespoon preserves to glaze apricot halves. Refrigerate until ready to serve.

Tip You can substitute 3 cups thawed frozen nondairy whipped topping for the whipping cream.

Almond Cupcakes

Ingredients

1 package DUNCAN HINES Angel Food Cake Mix
1-1/4 cups water

2 teaspoons almond extract

1 container DUNCAN HINES Creamy Home-Style Classic Vanilla Frosting

Pastel-colored sprinkles, for garnish (optional

1) Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin cups with foil or paper liners.

2)Combine cake mix, water and almond extract in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 1 minute. Fill muffin cups two-thirds full. Bake at 350°F for 20 to 25 minutes or until golden brown, cracked and dry on top. Remove from muffin pans; cool completely. Spread frosting on cupcakes and decorate with sprinkles, if desired.

Boston Cream Pie

Boston Cream Pie

Ingredients:
1cup granulated sugar
1/3cup shortening
1egg
1teaspoon vanilla
1-1/4cups all-purpose flour
1-1/2teaspoons baking powder
1/2teaspoon salt
3/4cup milk
Cream Filling (recipe follows)
Chocolate Glaze (recipe follows)

Preparation:

1.)Preheat oven to 350°F. Grease and flour 9-inch round cake pan. Beat together granulated sugar and shortening in large bowl until light and fluffy. Blend in egg and vanilla. Combine flour, baking powder and salt in small bowl. Add flour mixture to sugar mixture alternately with milk, beating well after each addition. Pour into prepared pan. Bake 35 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes.

2.)Meanwhile, prepare Cream Filling. Loosen edge of cake and remove to rack to cool completely. Prepare Chocolate Glaze. When cake is cool, split in half horizontally to make 2 thin layers. To assemble, spoon Cream Filling over bottom half of cake; cover with top half. Spread top with Chocolate Glaze; cool. Serve when glaze is completely set. Refrigerate.

Cream Filling: Combine 1/3 cup granulated sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt in 2-quart saucepan. Gradually stir in 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Gradually stir small amount of hot mixture into 2 slightly beaten egg yolks; mix thoroughly. Return to hot mixture in pan. Bring to a boil; boil 1 minute, stirring constantly. Do not overcook. Remove from heat; stir in 2 teaspoons vanilla. Cool to room temperature. Chill.Chocolate Glaze: Combine 2 (1-ounce) squares unsweetened chocolate and 3 tablespoons butter in medium saucepan; stir over low heat until melted. Remove from heat; stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla. Stir in 3 to 5 teaspoons water, 1 teaspoon at a time, until glaze is of desired consistency. Cool slightly.

Chocolate Toffee Crunch Fantasy

Ingredients
1 package DUNCAN HINES Moist Deluxe Devil's Food Cake Mix

12 bars (1.4 ounces each) chocolate covered toffee bars, divided

3 cups whipping cream, chilled


1) Preheat oven to 350°F. Grease and flour 10-inch tube pan.

2) Prepare, bake and cool cake following package directions. Split cake horizontally into three layers; set aside. Chop 11 candy bars into pea-size pieces (see Tip). Whip cream until stiff peaks form. Fold candy pieces into whipped cream.

3)To assemble, place one split cake layer on serving plate. Spread 1-1/2 cups whipped cream mixture on top. Repeat with remaining layers and whipped cream mixture. Frost sides and top with remaining filling. Chop remaining candy bar coarsely. Sprinkle over top. Refrigerate until ready to serve.

***** To quickly chop toffee candy bars, place a few bars in food processor fitted with steel blade. Pulse several times until pea-size pieces form. Repeat with remaining candy bars

Orange Pudding Cake

Orange Pudding Cake

Ingredients

1 Packge (18025 ounces yellow Cake mix

1Packge (3 ounces Cook -And Serv Vanilla Pudding mix

1/2 Cup Orange Juice

2 tablespoons grated orange rind


2 tablespoons confectioners suger

makes 12 servings

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1) Preheat oven to 250 f Grease genrously and flour a 12-cup tube pan .Combine dry ingredients from both the cake mix and vanilla pudding mix in a large bowl .Add remaning ingredients according to package directions for the cake mix only , Substituting 1/2 cup orange juice for 1/2 cup pf the liquid calld for on Yellow cake mic Package, mix Well

2) Stir grated orange rind into batter pour batter into prepared pan

3) Bake cake untill a long wooden skewer inserted near center comes out clean .35-45 minutes . cool in pan on a wire rack for 10 minutes. invert cake onto a wire rack: remove pan . Cool completley . invert cooled cake onto serving plate. sprinkle top with confectioners' suger .