Duncan Hines Recipes

duncan hines recipes

Chocolate Toffee Cream Cake
Makes 12 to 16 servings

1 package Duncan Hines® Moist Deluxe® Dark Chocolate Fudge Cake Mix
3 eggs
1-1/3 cups water
1/2-cup vegetable oil
1- package (6 ounces) milk chocolate English toffee bits, divided
1 container (12 ounces) extra creamy non-dairy whipped topping, thawed

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Blend cake mix, eggs, water and oil in large mixing bowl until moistened. Beat at medium speed with electric mixer for 4 minutes. Pour into prepared pans. Bake at 350°F for 30 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Remove cakes from pans. Cool completely. Reserve 1/4 cup toffee bits; fold remaining bits into whipped topping. Place one cake layer on serving plate; spread with 3/4 cup topping mixture. Top with remaining layer. Frost sides and top with remaining topping mixture; garnish with reserved bits. Refrigerate until ready to serve. Tip If chocolate toffee bits are not available, 4 chocolate covered toffee candy bars can be substituted. Chop bars in a food processor until small pieces form.

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duncan hines recipes

Weight Watchers Spicy Apple Bundt Cake Recipe
WW: Spicy Apple Bundt Cake (3 points) Serves 18

1 {18.25-oz.} pkg. Spice Cake Mix {Duncan Hines Moist Deluxe}
1{21-oz.} can apple pie filling {if possible use a sugar free filling}
1 large egg
2 egg whites
2 teaspoons confectioner's sugar (Powdered)

Preheat oven to 350ºF. Spray a 10-inch Bundt pan with nonstick spray. With an electric mixer on low speed, beat the cake mix, apple pie filling, egg & egg whites in a large bowl until moistened, about 30 seconds. Increase the mixer speed to medium and beat until well blended, about 2 minutes. Pour batter into the prepared pan. Bake until a toothpick inserted into the cake comes out clean, about 40-45 minutes. Cool in the pan on a rack for 20 minutes. Remove cake from pan and finish cooling on the rack. Sift the confectioners' sugar over the top just before serving.

One 1/18 of cake serving equals: 156 calories, 2 grams fat (1 gram saturated fat), 12mg cholesterol, 192 mg sodium, 33 gm. carbohydrate, 1 gram fiber, 2 grams protein
WW Points: 3 Note: Carbs and WW Points will be lower if you use Sugar-Free Pie Filling.

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duncan hines recipes

Spicy Pumpkin Cookies
Pumpkin cookies are delicious. After you frost these cookies, you can decorate them for Christmas. They are a nice change from the sugar cookies we usually decorate for the Holidays. This recipe calls for vanilla frosting but I think a cream cheese frosting would make them a special treat. Enjoy!

1 (18 ¼-ounce) package Duncan Hines yellow cake mix
2 teaspoons pumpkin pie spice
1-cup pumpkin
¼ cup butter or margarine, softened
½ cups raisins (optional)
1 cup ready-made vanilla frosting or your favorite recipe of cream cheese frosting

Preheat oven to 375 degrees. Lightly grease cookie sheet with shortening.In large bowl, stir together cake mix and pumpkin pie spice. Stir in pumpkin and butter until well blended. Stir in raisins. Drop dough by tablespoonfuls 2 inches apart onto prepared sheet. Bake for 11 to 12 minutes, or until set and lightly golden brown around edges. Cool for 1 to 2 minutes on sheet. Remove to a wire rack. Cool for 30 minutes, or until completely cooled. Frost with frosting and decorate if desired. Makes 2 ½ dozen.
Note: Do not substitute pumpkin pie mix for pumpkin. Variation: You may blend 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger to use in place of the pumpkin pie spice.

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