716 mix cream filling Recipes

chocolate cake mix , prepared as directed, cream cheese, softened, seedless raspberry jam, powdered sugar, prepared chocolate frosting, not whipped, cocoa powder, unsweetened, sugar, cornstarch, water, seedless raspberry jam, raspberry liqueur (optional)

betty crocker supermoist devil s food cake mix, water, vegetable oil, eggs, whipping cream, brown sugar, powdered instant coffee, fresh raspberries

chocolate cake mix, cream cheese, softened, sugar, egg, salt, semisweet chocolate pieces

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

egg yolks, white sugar, flour, whole milk, vanilla extract, instant lemon pudding mix, nutri whipped topping, salt

yellow cake mix, butter, shortening, white sugar, evaporated milk, vanilla extract

flour, baking pwd, salt, butter, egg yolk, caster sugar, filling a, ceam cheese, sour cream, caster sugar, filling b, low fat evaporated milk, vanilla, egg yolks, caster sugar, cornstarch, topping glazed in sugar syrup, strawberries, kiwis, oranges, berries

cream cheese, softened, sour cream, milk, instant vanilla pudding mix, cherry pie filling, divided, prepared graham cracker pie crust

apple pie filling with cinnamon, graham cracker crust, cream cheese, softened, sour cream, hot spiced cider mix, crunchy granola bars, without raisins, crushed

cream-filled vanilla sandwich cookies, crushed, butter, melted, cream cheese, softened, sugar, cold 2% milk, instant butterscotch pudding mix

dark chocolate cake mix, cream cheese, softened, canned pumpkin, sugar, semisweet chocolate, heavy whipping cream, candy corn, for garnish

paper baking cups, vegetable cooking spray, eggs, grated carrots, crushed pineapple in juice, well drained, sour cream, chopped toasted pecans, vegetable oil, ground cinnamon, ground ginger, vanilla extract, white cake mix, pineapple filling, buttermilk-cream cheese frosting, nests : egg-shaped chocolate-coated malted milk balls; bright green edible paper, cut into strips

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

popped popcorn, chocolate bear-shaped crackers, cream-filled chocolate sandwich cookies, red and green m &m s brand chocolate candies, red and green gummy bears

water, piecrust mix, eggs, egg whites, vanilla pastry cream, chocolate glaze

water, piecrust mix, eggs, egg whites, vanilla pastry cream, chocolate glaze

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.

cream 1 stick butter with 1/3 cup sugar until smooth., slowly beat in 1 egg ., sift 2 cups flour twice with 1/2 tsp salt and 2 tsp baking powder., add dry ingredients to the butter mixture alternately with 2 tbsp milk., spoon mixture into well buttered 8 springform pan ., melt 1 stick butter and blend in 1 cup finely ground almonds,1/2 cup sugar,2 tbsp milk and 2 tbsp vanilla., mix well and bring to a boil., cool and pour over batter in the pan ,spreading it evenly., bake at 400 degress for 25 minutes., cool cake,remove from pan and slice in half horizontally., raspberry filling, heat 1 cup raspberry jam ,put it through a fine sieve and let cool., butter cream filling, cream 1/4 cup sweet butter until soft and beat in 1 egg yolk., add 1 cup confectioners sugar ,a little at a time,and beat until mixture is fluffy., beat in 1 tsp vanilla ., spread the bottom layer of cooled ,cut cake with a layer of raspberry filling., then a layer of butter cream filling ., reassemble the cake layers and sprinkle with confectioners sugar.