October is National Dessert Month. We are celebrating with three ways to use the cake mix. In collaboration with our sister brand, Always Save, we are reimagining the use of cake mix with these three cake mix recipes.
1 box of Best Choice or Always Save Yellow Cake Mix
3 ripe bananas
2 large Best Choice eggs
Optional: Walnuts, Chocolate Chips
Preheat oven to 350F and line the loaf pan with spray.
In a large bowl, mash bananas with a fork. Add cake mix and eggs. Mix all three well. If you are adding walnuts and chocolate chips, do so now.
Pour batter into loaf pan and bake for 24-35 minutes.
1 package Best Choice chocolate cake mix
1 cup Best Choice all-purpose flour
1/2 cup Best Choice butter, melted
2 Best Choice large eggs, room temperature
1/4 cup Best Choice chocolate syrup
1 teaspoon Best Choice vanilla extract
1/2 teaspoon Best Choice almond extract
1/2 cup Best Choice slivered almonds
1/2 cup Best Choice miniature semisweet chocolate chips
1 cup Best Choice white baking chips
1 tablespoon Best Choice shortening
Preheat oven to 350°. In a large bowl, combine cake mix, flour, butter, eggs, chocolate syrup, and extracts until well blended. Fold in almonds and chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12×2-in. log.
Bake 30-35 minutes or until firm to the touch. Let cool on racks 20 minutes.
Using a serrated knife, cut diagonally into 1/2-in. slices. Place on ungreased baking sheet cut side down. Bake 10-15 minutes or until firm. Remove from pans to wire racks to cool completely.
Meanwhile, melt baking chips and shortening; stir until smooth. Drizzle over biscotti; let stand until set. Store between pieces of waxed paper in airtight containers.
1 package Always Save/Best Choice lemon cake mix
2-1/4 cups Best Choice/Always Save whipped topping
1 large egg, room temperature
Best Choice/Always Save powdered sugar
Preheat oven to 350.
In a large bowl, blend the cake mix, whipped topping, and egg until well incorporated. The batter will be very sticky.
With a cookie scoop, roll cookies in powdered sugar.
Line a baking sheet with foil. Bake for 10-12 minutes.