Got a minute? Got a pan? Desserts with American dash!
One pan! One mix! No more than 3 things to add! No more than 35 minutes of your time! Velvety and vanilla was never so easy.
Chocolate-vanilla snow tunnel cake recipe
Ingredients
1 angel food cake (10-inches)
1 pkg. (4-1/2 ounces) chocolate flavor instant pudding
1-1/2 cups cold milk
1 tub (12 oz.) Cool Whip Whipped Topping, thawed
Directions
Bake cake as directed. Cool. With a serrated knife, slice 1″ layer off the top of the cake. Gently hollow out a trench in the cake 1-1/2 inches wide and 2 inches deep. Tear cake from trench into small pieces.
Combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1-3/4 cups of topping into the pudding. Fill the trench with this mixture.
Replace the top of the cake. Spread remaining topping over the cake’s sides and top. Chill until set.
Honey almond squares recipe
Ingredients
1 (18-ounce) box Duncan Hines white cake mix with pudding
1 (8-ounce) package cream cheese, at room temperature
1/4 cup honey
1 (2-3/4 ounce) package sliced almonds
Directions
Bake cake as directed on package in a 13x9x2-inch pan. Cool. Cream the cheese and gradually add honey; beat until smooth. Spread cream cheese mixture on top of cake. Sprinkle with almonds. Store in refrigerator.
Peach snowball cake recipe
Ingredients
1 box white cake mix
1-1/2 quarts vanilla ice cream
1 can (21 ounces) peach pie filling
3-1/2 ounces flaked coconut
Directions
Bake cake as directed on package in a 13x9x2-inch pan. Cool. Cut into 2-1/2 inch square and palce in dessert dishes. Top with a scoop of ice cream, peach pie filling, then sprinkle with coconut. Serve at once.
