Recipes Using Golden Cake Mix Food

DUNCAN HINES' FAST FIXIN-CHOCOLATE CHIP CAKE RECIPE

Steps:

• Preheat oven to 350 F. Pour oil into a 13x9x2-inch pan. Tilt pan until bottom is covered with oil.
• Put remaining ingredients into pan; stir with a fork or spoon until blended (about 2 minutes).
• Scrape sides and spread batter evenly in pan.
• Bake at 350° for 35-45 minutes; until toothpick inserted near center comes out clean.
• Cooled cake may be sprinkled with powdered sugar.
• Use a knife to loosen cake from sides; cut and serve directly from pan. Store leftover cake loosely covered.

GOLDEN CARAMEL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with gold foil cupcake liners.
• In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.
• Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely.
• Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve.

GOLDEN TURMERIC CAKE

Steps:

• Preheat the oven to 350˚ F. Use the tahini to "grease" the inside of a 7-inch savarin or tube pan. Mix the black and white sesame seeds together and sprinkle them evenly into the pan.
• In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the center and pour in the milk, oil and orange blossom water. Mix until you have a smooth batter and then pour into the prepared cake pan.
• Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before inverting it onto a rack to cool. Serve while still a little warm with a strong cup of coffee.

GOLDEN SYRUP CAKE

Steps:

• Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
• Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
• Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
• Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
• This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.

GOLDEN EGGNOG CAKE

Steps:

• Filling:.
• Mix the dried cherries with the liquor or vanilla, add the remaining ingredients, stir well and set aside.
• Stir occasionally so the cherries absorb the liquid evenly.
• Cake:.
• Preheat the oven to 325°F.
• Lightly grease a 10-inch tube or bundt-style pan.
• In a large bowl, beat together the butter, sugar, nutmeg and salt until light and fluffy.
• Add the eggs one at a time, beating after each addition until the batter looks fluffy. Beat in the rum or brandy, if you're using it.
• Whisk the flour and baking powder together. Beat in one-third of the flour mixture, then one-third of the eggnog or cream.
• Repeat, being sure to scrape the bottom and sides of the mixing bowl occasionally.
• Add the remaining flour and eggnog or cream, beating well.
• Spoon half the batter into the prepared pan. Sprinkle with the nut and cherry mixture. Top with the remaining batter.
• Smooth the top gently.
• Lift the cake pan several inches above the counter and drop it to the counter; repeat. This will eliminate any large air pockets or bubbles.
• Bake the cake for 1 hour, 15 minutes, or until a cake tester inserted in the center of the cake comes out clean.
• Remove the cake from the oven and place on a rack.
• Let the cake cool in the pan for 20 minutes, then loosen the edges with a knife and return to the rack to cool completely.
• Glaze:.
• Mix all of the glaze ingredients together, adding a bit of water if needed.
• Drizzle over the cooled cake.
• Yield: 1 cake.

NECTARINE GOLDEN CAKE

Steps:

• Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
• Whisk together flour, baking powder, and salt.
• Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
• Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

GOLDEN YELLOW CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) cake pans with shortening(or nothing if you have a really good nonstick cake pan) and set aside.
• Cream the butter and sugar together, add 2 tablespoons of the 4 tablespoons of vegetable oil in 1 of the 2 bowls. Then mix the egg yolks one by one, completely mix them--do not add another one until the one before is completely mixed.
• Get another bowl and sift the cake flour, salt, and baking powder together. Stir to distribute everything good. Slowly mix it together with the stuff in the other bowl. When it starts to get dry or hard to mix with the mixer add the milk, yogurt, 2 tablespoons of vegetable oil, and vanilla. Add about seven drops of yellow food coloring or until you get the perfect golden yellow. Mix completely and very well, leave no unmixed cake flour on the sides--believe you me it does not make a good cake having droplets of or little chunks of cake flour in the cake so make sure you scrape the sides down good and mix it in well.
• Pour into the prepared pans leaving enough space to rise. Bake for 18 to 20 minutes or until you can stick a toothpick into the cake and it comes out clean. Remove from oven and cool on a rack.
• You can make a really good chocolate or vanilla frosting for the cake. Or you can buy the frosting.

QUICK MIX STEAMED GOLDEN PUDDING

Steps:

• Place syrup in bottom of pudding mold before adding batter.
• Prepare the cake mix with the egg and milk or water according to directions on package.
• Pour into a greased 2 to 2 1/2 qt pudding mold and cover with a lid, foil or greased double wax paper.
• NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour.
• Alternately, fill in- dividual molds and steam for 20-25 minutes.
• Bake remaining cake batter.

GOLDEN CAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
• In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
• Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.

GOLDEN CHOCOLATE CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in candy bars, chocolate chips, nuts and coconut. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool in pan 15 minutes before removing to a wire rack to cool completely. Chill before slicing. Dust with confectioners' sugar if desired.

MOIST GOLDEN CAKE

Steps:

• Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350 F/177°C.
• Spray a 9 x 2-inch (23 x 5-cm) round cake pan with nonstick cooking spray and line with a parchment circle. (I very lightly spray the top of the parchment, too.).
• In a mixer on medium speed, beat the butter to soften. Beat until it is light in color, about 3 minutes. Add sugar and continue to beat (cream) until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, then continue creaming.
• Beat in the vanilla. On medium speed, blend in the oil.
• On the lowest mixer speed, blend in the yolks, one at a time, mixing just to blend. Blend in the whole eggs, one at a time, mixing just to blend.
• In a medium mixing bowl, beat flour, baking powder, and salt for 30 full seconds at medium speed with a hand mixer or with a fork or whisk by hand.
• On the slowest mixer speed, blend over 1/2 of the flour mixture into the batter. Continue on slowest speed and blend in 1/2 of the buttermilk. Continue adding the remainder of the flour until all is incorporated. Blend in the remaining buttermilk.
• In a cold bowl with cold beaters, whip cream until soft peaks form when the beater is lifted. Stir about 1/4 of the whipped cream into the batter to lighten. Then, fold the rest of the whipped cream into the batter.
• Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches (10 cm) to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 F/98 C if you check by inserting an instant read thermometer.
• Place in the pan on a rack to cool, about 10 minutes, then shake the pan to loosen the cake all around. Spray a cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling. Peel off the parchment. Cool completely before slicing into layers, storing or icing.