Homemade desserts: Razzleberry lemon, black forest cakes
Treat yourself to razzleberry lemon, black forest cakePlay Video
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Cathy Mitchell, author of "Dump Cakes," shows how to step up those store-bought cake mixes by adding a few other ingredients in these easy-to-make cake recipes.
- 1 21-ounce can of cherry pie filling
- 1 15-ounce can of pitted dark cherries, drained
- 1 package German chocolate cake mix
- 1 12-ounce can of cherry cola
- Chocolate chips
Preheat oven to 350 degrees. Spray 13" x 9" baking pan with nonstick cooking spray. Spread cherry pie filling and cherries in bottom of prepared pan.Top with dry cake mix, carefully spreading over cherries with fork. Do not mix. Slowly pour soda over cake mix, covering as much as possible. Do not mix. Cover with foil and bake 20 minutes. Remove foil and bake an additional 30 to 40 minutes or until cake is set. Cool 15 minutes. Serve warm with ice cream or whipped cream and chocolate sauce.
- 3 to 4 cups fresh raspberries or mixed berries
- 12 ounces diet lemon-lime soda
- 1 package raspberry gelatin
- 1 package lemon cake mix
- 1/2 cup butter, melted
Preheat oven to 350 degrees. Spray 13" x 9" baking pan with nonstick cooking spray. Spread raspberries in bottom of prepared pan.Pour soda over raspberries. Sprinkle with dry gelatin. Top with dry cake mix, carefully spreading over fruit layer with for. Do not mix. Drizzle butter over cake mix, covering as much as possible. Bake 45 to 60 minutes or until top is golden and cake is set. Cool 15 to 30 minutes. Serve warm.