102 chip cake mix filling Recipes

chocolate cake mix (or your fave flavor!), favorite pudding mix (use only instant !), eggs, water, oil, cream cheese, sugar, egg, salt, chocolate , peanut butter, or white chips

chocolate cake mix, water, vegetable oil, eggs, cream cheese, softened, sugar, egg, salt, chocolate chips

cream cheese, softened, white sugar, egg, semisweet chocolate chips, chocolate cake mix

food cake mix, cream cheese, white sugar, egg, salt, semisweet chocolate chips

cream cheese, softened, sugar, egg, semisweet mini chocolate chips, banana cake mix, nuts, finely chopped, sugar

cake, preferred brand cake mix, any flavor (i used vanilla), ingredients to prepare cake, according to directions, fresh or frozen raspberries (approx. 1 bag frozen, 2 pints fresh ), buttercream filling, marshmallow fluff, butter, softened and cut into 1-inch pieces, vanilla extract, powdered sugar plus more , if necessary, chocolate topping, chocolate chips, vegetable oil, you will also need, cupcake liners, pastry bag with round tip (or a ziplock bag and a wooden skewer)

cake flour, all-purpose flour, chocolate flavor instant pudding and pie filling mix, baking soda, baking powder, cinnamon, ground nutmeg, granulated sugar, butter (softened ), pumpkin puree (libby s brand), egg, vanilla extract, milk, white chocolate chips, pecans (chopped )

chocolate cake mix , with creamy vanilla filling (for cupcakes- betty crocker chocolate cupcakes fun da-middles), water , vegetable oil and eggs called for on cupcake mix box, cream-filled chocolate sandwich cookies, crushed (3/4 cup), powdered sugar, salt, whipping cream, vanilla, semi-sweet chocolate chips, pearl sugar, betty crocker decorating decors and chocolate sprinkles

almond extract, butter, canned cherry pie filling, chocolate fudge cake mix, eggs; well beaten, milk, semi sweet chocolate chips, sugar

chocolate cake mix , 2 layer size, cherry jello, boiling water, cold water, cherry pie filling, cream cheese, softened, icing sugar, tub of cool whip, chocolate chips, oil

food cake mix, cocoa, sugar, eggs, vegetable oil, coconut rum or 2 tsp coconut extract, cherry pie filling, chocolate chips, shredded coconut, sliced almonds, chopped

chocolate cake mix (i use devils food), cherry pie filling, eggs, almond extract, sugar, butter, milk, semi-sweet chocolate chips

yellow cake mix, creamy peanut butter, melted butter, eggs, semi-sweet chocolate chips, butter, sweetened condensed milk, coconut pecan frosting mix

chocolate cake mix, cream cheese, softened, sugar, egg, salt, chocolate chips

betty crocker supermoist devil s food cake mix, betty crocker whipped fluffy white frosting, semisweet chocolate chips

yellow cake mix, butter, eggs, peanut butter, butter, chocolate chips, sweetened condensed milk, shredded coconut, chopped nuts, vanilla

strawberry cake mix, sour cream, eggs, cream cheese, softened, egg, beaten, sugar, white chips, combine egg with cream cheese and sugar. mix well. add chips and stir in well. put 2 tsp of filling in center of each cupcake.

cream cheese-chocolate chip tunnel cake, cake, granulated sugar, vegetable oil, eggs, beaten lightly, vanilla extract, baking soda, baking powder, salt, unsweetened cocoa, all-purpose flour, buttermilk, strong coffee, granulated sugar, cream cheese - softened, vanilla extract, egg, semisweet chocolate chips, glaze, powdered sugar, unsweetened cocoa, butter, melted, water, preheat oven to 350*f (175*cup). generously grease a 10-inch bundt or tube pan. set aside., cake : combine sugar, oil and eggs in a large mixing bowl. beat for 1 minute until smooth. add remaining ingredients and beat at medium speed for three minutes, scraping sides of bowl occasionally. set batter aside and prepare filling., filling: cream the sugar with cream cheese at medium-high speed. add the vanilla and egg and beat until smooth. stir in the chocolate chips, mixing well., pour half of the cake batter into the prepared pan. spoon the filling mixture evenly over the layer of batter , then carefully pour remaining batter over the filling., bake for 65 to 70 minutes or until cake tests done when lightly pressed in the center and cake springs back. cool cake on a wire rack for 20 to 25 minutes before removing from pan. cool completely before glazing., glaze : combine all ingredients to form a consistency thin enough to drizzle decoratively on the cooled cake.