The original recipe I used called for Crème de Menthe, but you really could use any type of liqueur you have sitting in your liquor cabinet. This cake is great for a party. You can make it ahead of time and keep it in the refrigerator until ready to serve.
15.25 oz. box white cake mix
½ cup canola oil
1 cup water
3 Tbsp. flavored liqueur
16 oz. can Ghirardelli chocolate syrup
8 oz. frozen whipped topping, thawed
2 Tbsp. flavored liqueur
Prepare cake mix according to package directions, but substitute 3 Tbsp. liqueur for the same amount of water. Pour batter into a greased and floured 13 x 9 inch baking pan. Bake according to package directions. When cake is done, remove from oven and place pan on wire rack. While cake is still hot, pierce in several places with a fork. Pour chocolate syrup over cake. Refrigerate until ready to serve. Fold 2 Tbsp. liqueur gently into whipped topping to blend. Spread whipped topping over cake, slice and serve. Serves 12.
15.25 oz. spice cake mix
21 oz. can apple pie filling
3/4 cup light sour cream
1/4 cup rum
2 Tbsp. canola oil
1 tsp. almond extract
2 Tbsp. dark brown sugar
1-1/2 tsp. ground cinnamon
2/3 cup powdered sugar
2 tsp. reduced fat milk
Preheat oven to 350 degrees. Set aside 1 Tbsp. cake mix and 1½ cups of pie filling. In a large bowl, combine eggs, sour cream, rum, canola oil, almond extract, remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half the batter into a greased fluted cake pan. In a separate small bowl, mix together the brown sugar, cinnamon, reserved 1 Tbsp. cake mix and pie filling. Spoon over batter. Top with remaining batter. Bake for 45 minutes.
Cool on rack. Invert cake onto plate. In a small bowl, mix powdered sugar and milk. Dribble over cake as a glaze. Slice and serve.
2 egg whites
1-1/3 cup water
8 oz. low fat plain yogurt
15.25 oz. box Devil’s Food cake mix
1/2 cup unsweetened cocoa powder
2 tsp. powdered sugar
Preheat oven to 350 degrees. In a medium bowl, combine egg whites, egg, water, and yogurt. In a large mixing bowl, blend cake mix and cocoa. Beating at low speed, add liquid mixture to dry ingredients. Blend well.
Pour batter into greased and floured fluted tube pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Cool on rack. Invert cake onto plate. Dust with powdered sugar. Slice and serve.
Preheat oven to 350 degrees. In a small bowl, cream butter and sugar, then add flour in small batches until mixture is blended. Press into an ungreased 8-inch square baking dish. Bake for 15 to 20 minutes or until slightly browned. Meanwhile, in a separate bowl, beat the filling ingredients until frothy. Pour over crust.
Bake for 10 to 15 minutes or until set. Cool on a wire rack. Sprinkle with powdered sugar and cut into squares to serve. Makes 16 lemon bars.
1-1/2 cups fat free milk
1 oz. package sugar free instant butterscotch pudding mix
½ cup canned pumpkin
½ tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
½ cup fat free whipped topping
1/4 tsp. freshly grated nutmeg
Whisk milk and pudding mix in large bowl for two minutes. Set aside. In another bowl, combine the pumpkin, cinnamon, ginger, and allspice. Add to the pudding mixture. Gently fold in whipped topping until blended. Spoon into individual dessert cups. Sprinkle nutmeg on top. Refrigerate until ready to serve. Serves 4 to 6.