Recipes - Cakes

My Aunt Sharon says, "I used to make everything at home from scratch, but Duncan Hines is easier, faster, cheaper, and always DELISH!"

PREAHEAT oven to 350°F .
GREASE sides and bottom of each pan with oil spray.
FLOUR lightly. (Use baking cups for cupcakes.)

BLEND cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds).
BEAT at medium speed for 2 minutes.
POUR batter in pans and bake immediately.

BAKE in two 9 inch round pans. Pour batter in pans and bake immediately for 35-38 minutes. Cake is done when toothpick inserted in center comes out clean.
COOL in pan completely before frosting.

INGREDIENTS: 1 box Duncan Hines Red Velvet cake mix; 3 large eggs; 1 ¼ cups of water; 1/3 cup of vegetable oil; 2 containers Duncan Hines cream cheese frosting.

FROST bottom tier generously on top and sides. Place top tier on bottom tier and frost top tier.

German Chocolate Cake

3 cups sugar
1 3⁄4 cups unsalted butter, softened
2 1⁄2 tsp. vanilla extract
8 large egg yolks
1 12-oz. can evaporated milk
1 1⁄2 cups roughly chopped pecans
1 7-oz. package sweetened shredded coconut
4 oz. German's Sweet Chocolate, chopped
2 oz. unsweetened chocolate, chopped
2 cups flour
1 tsp. baking soda
1⁄4 tsp. kosher salt
1 cup buttermilk
4 large egg whites

1. Combine 1 1⁄2 cups sugar, 3⁄4 cup butter, 1 1⁄2 tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat. Bring to a simmer; cook until thick, 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.

2. Heat oven to 350˚. Grease three 9" round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside. Put chocolates into a small bowl; pour in 1⁄2 cup boiling water; let sit for 1 minute. Stir until smooth; set aside. In another bowl, whisk flour, baking soda, and salt; set aside.

3. In a standing mixer, beat 1 1⁄4 cups sugar and remaining butter until fluffy; add remaining egg yolks one at a time. Add chocolate mixture and remaining vanilla; beat until smooth. On low speed, alternately add flour mixture and buttermilk until just combined; set batter aside.

4. Meanwhile, whip egg whites to soft peaks. Add remaining sugar; whip to stiff peaks. Fold egg whites into batter; divide between pans and smooth batter. Bake until cakes are set, 25-30 minutes. Let cakes cool; frost the top of each cake and assemble, leaving the sides bare.

SERVES 14 - 16

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