RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES
Fun, colorful cookies that taste like birthday cake and are made with just five ingredients? It's true! These chewy cake mix cookies, topped with sprinkles, are the ones no one will be able to say "no" to.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 34
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
- Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 6 g, TransFat 0 g
RAINBOW CHIP DUMP CAKE
Rainbow chips, sprinkles and birthday cake come together to make this deliciously fun and colorful cake that's perfect for any occasion.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix until well mixed. Spread batter evenly in bottom of pan (mixture will be thick.)
- Bake 29 to 33 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely in pan, about 1 hour.
- Frost cake with frosting. Sprinkle with crushed cookies and sprinkles.
Nutrition Facts : Calories 400, Carbohydrate 75 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 51 g, TransFat 0 g
RAINBOW LAYER CAKE WITH RAINBOW CHIP FROSTING
Celebrate your next party with this colorful layered cake frosted with Betty Crocker™ Rich & Creamy™ rainbow chip frosting!
Provided by Angie McGowan
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mixes, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
- Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
- Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
- Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely, about 1 hour.
- Wash cake pans. Bake and cool remaining 3 cake layers as directed.
- Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on side and top of cake to seal in crumbs, then frost again with remaining frosting.
Nutrition Facts : Calories 690, Carbohydrate 103 g, Cholesterol 70 mg, Fat 6, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 4 g
GUSHER CONFETTI CAKE BALLS
Looking for delicious dessert using Betty Crocker® cake mix, frosting and fruit snacks? Then impress your guests with these cake balls that are dipped in candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 48
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
- Line cookie sheets with waxed paper. Crumble cake into large bowl. Add frosting and 1/2 cup of the sprinkles; mix well. Shape into 48 (1 1/4-inch) balls. Press 1 fruit snack into each ball, covering completely; place on cookie sheets. Freeze until firm; transfer to refrigerator.
- In medium microwavable bowl, microwave 1 bag of candy melts uncovered on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip cake balls into melted candy to cover; tap off excess. Place on cooking parchment paper. Immediately sprinkle with some of the remaining 1/2 cup sprinkles. Let stand until set. Repeat with remaining bag of candy melts, cake balls and sprinkles.
Nutrition Facts : Calories 213, Carbohydrate 29 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 90 mg
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