(Family Features) Do you think that beautiful and delicious desserts must all be made from scratch? Think again. With a cake mix and a new cookbook, you can be on your way to making spectacular sweets in no time.
The "Betty Crocker Fix-With-a-Mix Desserts" cookbook, (Wiley Publishing, 2010), features 100 mix masterpieces from bite-size delights to full-size show-stoppers. The book includes:
* Delectable desserts from cakes and cupcakes to cookies and bars, fruit cobblers, tarts, cheesecake and more.
* Luscious full-color photos of every recipe.
* Flavors that take mixes beyond the basics, like Chocolate-Marshmallow Pillows, Citrus Mini Cheesecakes and Banana Turtle Torte.
* A handy index by mix so you can pick recipes based on the mixes you already have in your pantry.
All recipes start with Betty Crocker's trusted mixes, including SuperMoist® Cake Mix, angel food cake mix, brownie mix, cookie mix, Bisquick®, and all-new gluten-free mixes for cookies, brownies, and cakes.
See how easy it is to turn a mix into a mouthwatering dessert with this Ooey-Gooey Caramel Cake recipe featured in the cookbook.
Ooey-Gooey Caramel Cake
Prep time: 20 minutes
Start to finish: 2 hours 5 minutes
- 1 box (1 lb 2.25 ounces) Betty Crocker SuperMoist® yellow cake mix
- 1/4 cup all-purpose flour
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 bag (8 ounces) milk chocolate-coated toffee bits
- 1 can (13.4 ounces) dulce de leche (caramelized sweetened condensed milk)
- Sweetened whipped cream, if desired
- Caramel topping, if desired
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13 x 9-inch pan with baking spray with flour.
- In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
- Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.
Sweet Note: Crushed, chocolate-covered English toffee candy bars can be used instead of the toffee bits.
Source: Wiley Publishing
Need a dessert that is not only delicious but easy to make? Try this recipe for Cinnamon-Apple Crostata. You'll have a hard time waiting to sink your teeth in to the flaky crust with a burst of cinnamon and apples. Find more delicious dessert recipes at Culinary.net.
Watch video to see how to make this delicious dessert!
- Pie Pastry (we used Pillsbury Refrigerated Pie Crusts)
- 1/2 cup sugar
- 4 tsp. cornstarch
- 2 tsp. cinnamon
- 4 cups peeled and thinly sliced apples (4-5 medium sized)
- 1 tsp. sugar (for sprinkling)
- 2 tbs. chopped pecans
- Heat oven to 450°.
- In medium bowl mix together 1/2 cup sugar, cornstarch and cinnamon. Stir in peeled and sliced apples until well combined.
- Place flattened pie crust on an ungreased cookie or pizza sheet.
- Spoon apple mixture onto the center of the crust, spreading the mixture to about 2 inches from the edge of the crust.
- Fold crust over mixture, pleating along the way.
- Brush edges of crust with water.
- Sprinkle sugar over crust and apple mixture.
- Bake for 15-20 minutes or until crust is a golden brown.
- Sprinkle pecans over apple mixture.
- Serve with a dollop of whipped cream.
Recipe adapted from Pillsbury.