Mar 252011
 

Pictures

Ooey Gooey Butter Cake

Ooey Gooey Butter Cake

"Crust" Ingredients

"Crust" Ingredients

Cake Mix

Cake Mix

Adding Melted Butter

Adding Melted Butter

Egg

Egg

Mixing

Mixing

More Mixing

More Mixing

"Crust"

"Crust"

Pushing Crust into Pan

Pushing Crust into Pan

"Crust"

"Crust"

"Filling" Ingredients

"Filling" Ingredients

Cream Cheese

Cream Cheese

Creaming Cream Cheese

Creaming Cream Cheese

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Powdered Sugar

Adding Powdered Sugar

Adding Melted Butter

Adding Melted Butter

Mixing

Mixing

Adding Chocolate Toffee Bits

Adding Chocolate Toffee Bits

Folding in Bits

Folding in Bits

Pouring "Filling" Over "Crust"

Pouring "Filling" Over "Crust"

Smoothing the Top

Smoothing the Top

Ready for the Oven

Ready for the Oven

Crusty Corner!

Crusty Corner!

All Cooked

All Cooked

Ooey Gooey Butter Cake

Crust:
1 18.25 ounce box yellow cake mix
1 whole egg
1 stick butter, melted
Filling:
1 8 ounce package cream cheese, softened
2 whole eggs
1 teaspoon vanilla
1 16 ounce box powdered sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine the cake mix, 1 large egg, and 1 stick of melted butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add 2 large eggs and the vanilla. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in the 1 stick of melted butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

This is SO GOOD it should be illegal!!! And super easy! My dad gave me this recipe and I have no idea where he got it. Please make this and send me some! :)

Mar 162011
 

Pictures

Pine-Orange Cupcake

Pine-Orange Cupcake

Cupcake Ingredients

Cupcake Ingredients

Adding Cake Mix

Adding Cake Mix

Eggs!

Eggs!

Adding Crushed Pineapple

Adding Crushed Pineapple

Adding Vegetable Oil

Adding Vegetable Oil

Adding Pine-Orange Juice Mixture

Adding Pine-Orange Juice Mixture

Blend

Blend

Blended

Blended

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Butter

Butter

Creaming the Butter

Creaming the Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Crushed Pineapple

Adding Crushed Pineapple

Adding Orange Juice

Adding Orange Juice

Frosting

Frosting

Cupcakes!

Cupcakes!

Cupcake Close-Up

Cupcake Close-Up

Rows o' Cupcakes

Rows o' Cupcakes

Pine-Orange Cupcakes

1 18.25 ounce box orange cake mix
1 8 ounce can crushed pineapple in juice, drained, juiced reserved
3 whole eggs
1/3 cup vegetable oil
1 1/3 cups orange juice, mixed with remaining pineapple juice to mease 1 1/3 cups
Pine-Orange Frosting
1/2 cup butter, softened
1 8 ounce can crushed pineapple in juice, well drained
2 tablespoons orange juice, upto 4 tablespoons
5 cups powdered sugar, sifted

Preheat oven to 350. Line two cupcake trays with paper. Drain one can crushed pineapple with a cup underneath to catch juice. Add enough orange juice to make 1 1/3 cups. Set aside.

Blend cake mix, eggs, oil, crushed pineapple and pine-orange juice mix at low speed until moistened (about 30 seconds) Beat at medium speed for 2 minutes. (Batter will be lumpy because of crushed pineapple.)

Pour batter into lined cupcake pans and back about 17 – 19 minutes. Allow to cool in pans 5 minutes, then remove to wire rack to cool completely.

Pine-Orange Frosting: Cream butter, slowly adding powdered sugar 1/2 cup at a time. Add crushed pineapple and juice to reach desired consistency.

These cupcakes are very moist (hate that word!) and taste like heaven! The frosting in a bit lumpy (no piping!) and I a little runny, which I could have fixed by adding more powdered sugar, but I didn’t want to ruin the delicious taste!

Jan 142011
 

Pictures

Ingredients

Ingredients

Adding the Red Hots

Adding the Red Hots

Adding Sugar

Adding Sugar

Adding Apple Juice

Adding Apple Juice

Adding Food Coloring

Adding Food Coloring

Stirring

Stirring

Adding the Apples

Adding the Apples

All Stirred Up

All Stirred Up

Boiling

Boiling

In the Pan

In the Pan

Starting Cake

Starting Cake

Adding Pudding Mix

Adding Pudding Mix

Eggs

Eggs

Adding Apple Juice

Adding Apple Juice

Adding Sour Cream

Adding Sour Cream

Mixing

Mixing

Pouring Over Apples

Pouring Over Apples

Very Thick

Very Thick

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Flipped!

Flipped!

Close Up

Close Up

Candy Apple Cake

1 cup red hots
1/2 cup sugar
1 cup apple juice, divided
1/2 teaspoon red food coloring
4 whole Granny Smith apples, peeled, cored, and coarsely chopped
1 18.25 ounce box yellow cake mix (or White, or french vanilla)
1 3.4 ounce box vanilla pudding mix, instant
2 whole eggs
1 cup sour cream

Preheat oven to 350 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.

In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the baking dish.

In a medium bowl, combine cake mix, pudding mix, eggs, sour cream, and the remaining 1/2 cup apple juice; mix well and spoon over the apple mixture, spreading to completely cover. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool slightly, then invert over a serving platter. Allow to cool completely. Cut into squares and serve.

This recipes origins are totally unknown! But it’s a favorite in these parts! Pretty easy to make, but I must warn you of 2 things. 1 the cake batter is super thick! And 2 it addicting. You can’t eat just one piece!!! I challenge you!!

Jan 022011
 

Pictures

Eggnog Cupcake Cake with Eggnog Buttercream

Eggnog Cupcake Cake with Eggnog Buttercream

Cupcakes Ingredients

Cupcakes Ingredients

Adding the Mix

Adding the Mix

Freshly Grated Nutmeg

Freshly Grated Nutmeg

Eggs

Eggs

Adding Eggnog

Adding Eggnog

Adding Oil

Adding Oil

Mixing

Mixing

All Mixed

All Mixed

Ready for the Oven

Ready for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Frosting Ingredients

Frosting Ingredients

Creaming the Butter

Creaming the Butter

Adding the Vanilla

Adding the Vanilla

Adding the Eggnog

Adding the Eggnog

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding More Powdered Sugar

Adding More Powdered Sugar

Done

Done

Cupcakes

Cupcakes

Eggnog Cupcakes

1 18.25 ounce package yellow cake mix
1 cup eggnog
1/4 cup vegetable oil
3 whole eggs
1/4 teaspoon nutmeg

Preheat oven to 350 degrees.

In large bowl, combine all ingredients. Hand beat (I used a mixer and it turned out fine!) with a balloon whisk for at least one minute or more if lumps remain visible.

Pour into cupcakes pans and cook for 15- 20 minutes.

Cool 5 minutes in pans then move to wire rack to finish cooling

Eggnog Buttercream

1 cup butter, at room temperature
6 cups powdered sugar (6 to 8)
2 teaspoons vanilla
1/4 cup eggnog

Cream the butter for 30 seconds until smooth. Add eggnog, vanilla, and 1 C. powdered sugar. Mix until combined. Add powdered sugar cup by cup until you’ve used at least 6 cups and is the consistency you want.

Pipe or spread onto cupcakes.

I made these for my step-dad to take to his work party, and he said they went like hotcakes! My mom and I thought that was really funny! We’re silly like that. The batter for the cupcakes is pretty thick so I added about 1/8 – 1/4 cup more eggnog. It made the standard 24 cupcakes. The frosty is too yummy!! Considering the amount I ate, it’s a wonder that I had enough for the cupcakes!

The original recipe was for a cake, it came from here and the frosting recipe came from here.

Nov 282010
 

Pictures

Cake Ingredients

Cake Ingredients

Adding the Cake Mix

Adding the Cake Mix

Eggs

Eggs

Adding the Applesauce

Adding the Applesauce

Adding the Oil

Adding the Oil

Mixing

Mixing

All Mixed

All Mixed

Pouring into Pan

Pouring into Pan

Ready for the Oven

Ready for the Oven

Hot Out of the Oven

Hot Out of the Oven

Apple Pie Filling

Apple Pie Filling

Pouring the Filling

Pouring the Filling

Adding the Butter

Adding the Butter

Adding the Cinnamon

Adding the Cinnamon

Cooking

Cooking

Pudding-type Filling

Pudding-type Filling

Adding the Milk

Adding the Milk

Adding the Dream Whip

Adding the Dream Whip

Adding the Pudding Mix

Adding the Pudding Mix

Adding the Cinnamon

Adding the Cinnamon

Mixing it Up

Mixing it Up

Almost Ready

Almost Ready

The Cake is Cut

The Cake is Cut

Topping

Topping

The Bowl!

The Bowl!

Adding the Cool Whip

Adding the Cool Whip

First Layer

First Layer

Adding the Cake Cubes

Adding the Cake Cubes

Second Layer

Second Layer

Adding the Apple Filling

Adding the Apple Filling

Third Layer

Third Layer

Top View

Top View

Pudding Layer

Pudding Layer

Fourth Layer

Fourth Layer

Col Whip (Fifth Layer)

Col Whip (Fifth Layer)

More Cake (Sixth Layer)

More Cake (Sixth Layer)

Top View

Top View

More Apple FIlling

More Apple FIlling

More Cake! (Eighth Layer)

More Cake! (Eighth Layer)

Cool Whip (Ninth Layer)

Cool Whip (Ninth Layer)

Adding the Toffee Bits

Adding the Toffee Bits

Done!

Done!

Side View

Side View

Apple Spice Cake Trifle

1 18.25 ounce box spice cake mix
1 1/4 cups cinnamon applesauce
3 whole eggs
1/3 cup vegetable oil
1 21 ounce can apple pie filling
1 tablespoon butter
7 teaspoons ground cinnamon, divided
3 cups milk
1 large container vanilla pudding mix
1 envelope whipped topping mix
1 12 ounce tub Cool Whip®, thawed
1/2 cup chopped walnuts (optional)
1/4 cup English toffee bits or almond brickle chips

In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium speed of electric mixer for 2 minutes. Pour into a greased 13 x 9-inch baking pan.

Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

In a saucepan, cook pie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool.

In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes.

Spread a third of the topping in a 6-quart clear glass bowl.

Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours.

Recipe from here.

NOTES – Everything about this was YUMMY!!! Next time I would double the apple pie filling, there just wasn’t enough (in my opinion!). I barely had enough to get the second layer of apple pie filling on. I also didn’t use all the cake cubes (more for me to snack on!) The pudding stuff was to die! I would eat that on toast or anything else for that matter! Bottom line, it was huge, a lot of work and AWESOME!!!!

Nov 282010
 

Pictures

Cake Ingredients

Cake Ingredients

Pouring the Cake Mix

Pouring the Cake Mix

Eggs

Eggs

Adding Water

Adding Water

Adding Oil

Adding Oil

Mixing

Mixing

I Coarsely Chopped my Apples

I Coarsely Chopped my Apples

Adding to the Batter

Adding to the Batter

Folding in the Apples

Folding in the Apples

Pouring into Pan

Pouring into Pan

Ready for the Oven

Ready for the Oven

Custard Ingredients

Custard Ingredients

Pouring the Sweetened Condensed Milk

Pouring the Sweetened Condensed Milk

Adding Lemon Juice

Adding Lemon Juice

Adding Sour Cream

Adding Sour Cream

Mixing it Up

Mixing it Up

All Mixed

All Mixed

CAKE!!

CAKE!!

Pouring Custard over Cake

Pouring Custard over Cake

All Poured and Going Back in the Oven

All Poured and Going Back in the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Sprinkled with Cinnamon

Sprinkled with Cinnamon

A Piece of Cake!

A Piece of Cake!

Apple Spice Custard Cake

1 18.25 ounce box spice cake mix
3 whole eggs
1 1/4 cups water
1/3 cup vegetable oil
2 whole apples, peeled, cored and chopped
1 14 ounce can sweetened condensed milk
1 8 ounce container sour cream, at room temperature
1/4 cup lemon juice, bottled
Ground cinnamon

Preheat oven to 350 degrees. Prepare cake mix as package directs; stir in apples. Pour into well greased and floured 13×9 inch baking pan. Bake 30 minutes or until wooden pick inserted near center comes out clean.

Meanwhile, in medium bowl, combine sweetened condensed milk, sour cream and ReaLemon brand. Remove cake from oven; spread cream mixture over top. Return to oven; bake 10 minutes longer or until set. Sprinkle with cinnamon. Cool.

Refrigerate leftovers.

Recipe found here.

I found this cake to be interesting. I liked the cake, I liked the custard, but it was kind of weird. I mean all in all I liked it, but I think I would just make the cake with a cinnamon cream cheese (or buttercream) frosting if I ever make it again. I don’t think Justin was super fond of it. I mean he ate some, but not his favorite thing.

Nov 192010
 

Pictures

Cupcake Ingredients

Cupcake Ingredients

Adding Pineapple Cake Mix

Adding Pineapple Cake Mix

Eggs

Eggs

Adding Water

Adding Water

Adding Oil

Adding Oil

Adding Reserved Pineapple Juice

Adding Reserved Pineapple Juice

Adding Rum Extract

Adding Rum Extract

Adding Crushed Pineapple

Adding Crushed Pineapple

Mixing

Mixing

Batter

Batter

24 Regular Size Cupcakes

24 Regular Size Cupcakes

24 Mini Size Cupackes

24 Mini Size Cupackes

Fresh Out of the Oven

Fresh Out of the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Creaming Butter

Creaming Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Coconut Milk

Adding Coconut Milk

Mixing

Mixing

Adding More Powdered Sugar

Adding More Powdered Sugar

Mixing

Mixing

Frosted Mini Cupcakes

Frosted Mini Cupcakes

Close Up

Close Up

Frosted Regular Cupcakes

Frosted Regular Cupcakes

Racks of Cupcakes

Racks of Cupcakes

Pina Colada Cupcakes 2

1 18.25 ounce box pineapple cake mix
1 cup water (plus reserved pineapple juice)
1/3 cup vegetable oil
3 whole eggs
1 8 ounce can crushed pineapple, well drained and juiced reserved
1 teaspoon rum extract
Coconut Butter Frosting
2/3 cup butter, softened
7 cups powdered sugar, divided
1/3 cup coconut milk, or more if needed

Preheat oven to 350. Mix cake mix as directed, except use a mixture of water and reserved pineapple juice to make the amount of water required. Also add 1 teaspoon of rum extract and crushed pineapple.

Cook for about 18 – 20 minutes or until done.

Cool on wire racks.

Frosting: In a bowl, beat butter until fluffy. Gradually add 2 cups powdered sugar and salt, beating well. Slowly beat in coconut milk. Gradually beat in 5 cups powdered sugar. Beat in additional coconut milk to reach desired spreading consistency.

I pipe the frosting onto the cupcakes, but I like lots of frosting!!!

For some reason this made 24 regular and 24 mini cupcakes. I’m really not sure why!!

I prefer this recipe to the other Pina Coloda cupcakes that I posted. The frosting is so good, I could just eat it all say long!

Nov 102010
 

Pictures

Cookie Ingredients

Cookie Ingredients

Sugar for Rolling

Sugar for Rolling

Creaming Butter

Creaming Butter

Adding Eggs

Adding Eggs

Adding Lemon Zest

Adding Lemon Zest

Adding Cake Mix

Adding Cake Mix

Adding Yellow Cornmeal

Adding Yellow Cornmeal

Cookie Dough!

Cookie Dough!

Rolling in SUgar

Rolling in SUgar

Waiting for the Oven

Waiting for the Oven

Fresh Out of the Oven

Fresh Out of the Oven

Icing Ingredients

Icing Ingredients

Creaming Butter

Creaming Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Lemon Juice

Adding Lemon Juice

Mixing

Mixing

Icing!

Icing!

Cookie Awaiting the Icing

Cookie Awaiting the Icing

Cookies with Icing

Cookies with Icing

Magical Sandwich Cookies

Magical Sandwich Cookies

1/3 cup sugar
3/4 cup butter, softened
1 whole egg
2 tablespoons lemon zest, rind of
1 18.25 ounce box lemon cake mix
1/4 cup yellow cornmeal
Icing
2 cups powdered sugar, sifted
2 tablespoons butter, softened
2 tablespoons lemon juice (2 to 3)

Preheat oven to 375 degrees. Place sugar in shallow bowl.

Beat 3/4 cup butter in large bowl with electric mixer to medium speed until fluffy. Add egg and lemon peel; beat 30 seconds.

Add cake mix, 1/3 at a time, beating at low speed after each addition until combined. Stir in cornmeal. (Dough will be stiff).

Shape dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on ungreased cookie sheets.

Bake 8 to 9 minutes or until bottoms begin to brown. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.

Meanwhile, beat powdered sugar and remaining 2 tablespoons butter in small bowl with electric mixer at low speed until blended. Gradually add enough lemon juice to reach spreading consistency.

Spread 1 slightly rounded teaspoon frosting on bottom of one cookie. Top with second cookie, bottom side down. Repeat with remaining cookies and frosting. Store at room temperature for up to 24 hours or freeze.

Okay so these are awesome!!! Lemony goodness! Makes about 36 sandwich cookies.

Recipe from here.

Nov 092010
 

Pictures

Cake Mix Ingredients

Cake Mix Ingredients

Pouring in Cake MIx

Pouring in Cake MIx

Adding Egg Whites

Adding Egg Whites

Adding Water

Adding Water

Adding Oil

Adding Oil

Adding Red Food Coloring

Adding Red Food Coloring

Mixing

Mixing

All Red and Pretty

All Red and Pretty

Red Cake Batter

Red Cake Batter

Cupcakes in Oven

Cupcakes in Oven

Cupcakes out of Oven

Cupcakes out of Oven

Spider/UFO Bowl of Batter

Spider/UFO Bowl of Batter

Amara Licking the Spatula

Amara Licking the Spatula

Batter Faced Girl Cleaning the Mixer

Batter Faced Girl Cleaning the Mixer

Alien Ingedients

Alien Ingedients

Frosted

Frosted

Added the Chow Mein Noodles

Added the Chow Mein Noodles

Coloring the Frosting

Coloring the Frosting

Mixing Up the Frosting

Mixing Up the Frosting

Heated and Ready

Heated and Ready

Pretzels and Mini Marshmallows

Pretzels and Mini Marshmallows

Making the Eyes

Making the Eyes

Alien Eyes!

Alien Eyes!

They are so Cute

They are so Cute

Coated with Orange Frosting

Coated with Orange Frosting

About Half Way Done with the Coating

About Half Way Done with the Coating

All Coated

All Coated

They Have Eyes

They Have Eyes

Close Up

Close Up

Neon Green Frosting

Neon Green Frosting

Frosted UFO

Frosted UFO

Decorated UFO

Decorated UFO

Aliens with UFO

Aliens with UFO

Cake Mix
1 18.25 ounce box white cake mix
eggs whites
water
vegetable oil
red food coloring
UFO Accessories
neon green food coloring
1 16 ounce can vanilla frosting
M & M’s
Mini Marshmallows
Alien Accessories
1 1/2 16 ounce cans vanilla frosting
2 cups chow mein noodles
orange food coloring
24 whole pretzel sticks
24 whole mini marshmallows
24 whole red hots or mini M & M’s
chocolate spinkles

Preheat oven to 350. Make cake mix according to direction adding red food coloring (or whatever color you want to use).

For UFO: Grease and flour 1 1/2 quart glass mixing bowl. Pour half the batter into bowl and bake for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Remove Cake form bowl and cool completely, top side down on wire rack.

Trim bottom of cake bowl to make one side flat. Color frosting neon green. Carefully frost the “UFO”. I stuck M & M’s and mini marshmallows on the side to make it look like lights.

For Aliens: Make 12 cupcakes with remaining batter. Cook and cool.

Spread the tops of the cupcakes with a small mound of vanilla frosting. Insert chow mein noodles into cupcakes to look like spikes. Place in the freezer for about 15 minutes to firm up.

Spoon 3 tablespoons of the vanilla frosting into a small resealable bag and set aside.

Tint the remaining frosting bright orange with the food coloring and spoon into a glass microwave-safe bowl. Microwave the frosting, stirring frequently, until it is the texture of slightly whipped cream.

Holding the liner of the slightly frozen cupcake, dip the top of the cupcake up to the liner in the melted frosting to coat. Use a spoon to add more frosting if necessary. Allow the excess frosting to drip off. Invert and transfer to a cookie sheet. Repeat with the remaining cupcakes.

Insert one end of a pretzel stick into the side of a mini marshmallow. Repeat with the remaining marshmallows and pretzel sticks. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of frosting on one flat side of a marshmallow. Add a red hot or mini M & M’s as the pupil. Add a few chocolate jimmies on the top as eyelashes.

Insert two marshmallow eyes on top of a frosted cupcake about 1 in. apart. Repeat with the remaining cupcakes.

*NOTES- The UFO was supposed to be a spider but upon removing it from the bowl, some of the cake stuck to the bottom. It would no longer work as a spider so I went with UFO!

The Alien cupcake recipe came from here.

Nov 092010
 

Pictures

Basic Cake Mix Ingredients

Basic Cake Mix Ingredients

Adding Cake Mix

Adding Cake Mix

Adding Water

Adding Water

Adding Oil

Adding Oil

Adding Eggs

Adding Eggs

Mixing

Mixing

Still Mixing

Still Mixing

Adding Sprinkles

Adding Sprinkles

Stirring the Sprinkles In

Stirring the Sprinkles In

Halloween Cake Batter

Halloween Cake Batter

Ghost Tins

Ghost Tins

Ready for the Oven

Ready for the Oven

All Fresh and Hot and Out of the Oven

All Fresh and Hot and Out of the Oven

Close Up

Close Up

Vanilla Frosting Ingredients

Vanilla Frosting Ingredients

Creaming Butter

Creaming Butter

Adding the Marshmallow Cream

Adding the Marshmallow Cream

Mixing the Butter and Marshmallow Cream

Mixing the Butter and Marshmallow Cream

Adding Vanilla

Adding Vanilla

Adding Powdered Sugar

Adding Powdered Sugar

Mixing with Powdered Sugar

Mixing with Powdered Sugar

Scary Ghosts

Scary Ghosts

Red Hot Eyes

Red Hot Eyes

Cake Mix Ghosts with Vanilla Frosting

Cake
1 18.25 ounce box Halloween Cake Mix
3 whole eggs
1 cup water
1/3 cup vegetable oil
Vanilla Frosting
2 sticks butter (1 cup) softened
1 7 ounce container marshmallow cream, or fluff
1 cup powdered sugar
1 teaspoon vanilla

Preheat oven to 350. Mix cake mix as directed. Place ghost tins on cookie sheet. Pour/scoop cake mix into ghost tins. Cooke for 17-19 minutes. Remove from ghosts from cookie sheet and put on cooling rack. Cool.

Frosting: Beat butter in a large bowl with mixer on medium until creamy. Beat in Marshmallow Fluff. Then, beat in powdered sugar and vanilla. Increase speed to high and beat until fluffy. Makes 3 cups.

Decorate ghosts as desired. Use red hots or mini M & M’s for eyes.

*Chocolate Frosting: Melt 3 oz unsweetened baking chocolate as pkg directs; cool slightly. Follow directions for Vanilla Frosting, adding chocolate when beating the butter and 1 Tbsp milk when adding powdered sugar.

I like this frosting because, well I like marshmallows! It’s a bit sticky but very tasty. I got the recipe for this frosting in an issue of Woman’s Day Magazine.