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1 package Betty Crocker SuperMoist carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 (8-ounce) can crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup flaked coconut
1/2 cup raisins
1 tub Betty Crocker Rich & Creamy cream cheese ready-to-sprea...
Cream Cheese Frosting (see Fabulous Frostings and Glazes chap...
1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening; lightly flour.
2- Beat cake mix, water, oil, eggs and pineapple (with juice) in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
3- Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 28 to 32 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
4- Fill layers and frost side and top of cake with frosting. Store covered in the refrigerator.
High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Heat oven to 375°. Add 1/3 cup all-purpose flour to dry cake mix. Decrease oil to 1/3 cup.
1 Serving: Calories 480 (Calories from Fat 305); Fat 34g (Saturated 12g); Cholesterol 100mg; Sodium 400mg; Carbohydrate 38g (Dietary Fiber 1g); Protein 6g. % Daily Value: Vitamin A 10%; Vitamin C 2%; Calcium 2%; Iron 4%.
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 (8-ounce) can crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup flaked coconut
1/2 cup raisins
1 tub Betty Crocker Rich & Creamy cream cheese ready-to-sprea...
Cream Cheese Frosting (see Fabulous Frostings and Glazes chap...
1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening; lightly flour.
2- Beat cake mix, water, oil, eggs and pineapple (with juice) in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
3- Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 28 to 32 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
4- Fill layers and frost side and top of cake with frosting. Store covered in the refrigerator.
High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Heat oven to 375°. Add 1/3 cup all-purpose flour to dry cake mix. Decrease oil to 1/3 cup.
1 Serving: Calories 480 (Calories from Fat 305); Fat 34g (Saturated 12g); Cholesterol 100mg; Sodium 400mg; Carbohydrate 38g (Dietary Fiber 1g); Protein 6g. % Daily Value: Vitamin A 10%; Vitamin C 2%; Calcium 2%; Iron 4%.
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