When baking in the shop, we use awesome recipes & use some super fun tools-some simple, some complex- but all make delicious cakes! However, when I am at-home with my kids in my not-so-large kitchen, and usually juggling more than just baking (soccer, dinner, homework, running a bakery, ice lessons, dance class, family...sound familiar?), I use much more simplified recipes & tools...some using the semi-homemade concept (thank you Food Network & Sandra Lee) of combining store-bought and from scratch ingredients & tools. So, have fun, go nuts & Bake On!

Cake Recipes  -  Frosting & Filling Recipes  -  Cake Mix Cookie Recipes - Favorite Cake Baking & Decorating Tools

We are all busy, and frankly, I like having lots to do (it's almost always with my family anyway, so it's fun!)! Therefore, when not at the bakery, I do not always have time to bake from scratch (nor time to shop for those non-pantry ingredients, because let's face it, I never have buttermilk just lying around my 'fridge!).  Therefore, it is my humble opinion that you cannot go wrong with a modified cake from a store-bought mix.  I have always received excellent taste reviews on cakes made from a mix., and even the great Alton Brown from his Good Eats show on Food Network said it was hard to beat the taste of a cake from a cake mix.  So, for all of those people out there who think “I can’t bake”, or “I don’t have time to bake”, or “I can’t get all the right ingredients”, rest assured, just go buy a box of Betty Crocker cake mix and viola...cake. So, without further adu, here are some modified cake mix recipes, which make the mix cake taste awesome!

  Carrot Cake - Cookie Surprise Cake - Chocolate Bundt Cake - Chocolate Champagne Cake -   Cake Baking Tips

Cake Mix Plus Cake Recipes!

The ‘Tastes Homemade’ Carrot Cake:
When we're not busting out the best carrot cake at our shop (my Chef is AWESOME!), I use this carrot cake when I am at home for home parites, brunches, and everything! The first time I made this cake, I had actually never made a carrot cake before, so while I thought it tasted great, I was so nervous to make it for my friend who loves carrot cake!  If anyone knew a good Carrot cake, it would have been her.  Much to my delight, she, along with her 50 friends including the Birthday Girl, all LOVED the cake!  So, I highly recommend this recipe and then pair it with a homemade Cream Cheese frosting and watch-out...it is so good!
 
1 Box Betty Crocker Carrot Cake Mix
4 eggs
1/2 cup vegetable oil
1 can (8oz) crushed Pineapple, with juice drained out
3/4 cup finely shredded carrots
 
Preheat oven to 350 degrees, mix cake mix, eggs, oil & pineapple for ~2 minutes on low speed with hand-mixer, and then stir in the carrots. Pour mix into desired pans (pre-sprayed with cooking spray).  Bake per time directed on box less ~5 minutes, or until cake is done (use a toothpick or bamboo skewer to poke cake and if it comes out clean, then it’s done!).  Please see Quick Baking Tips below for some other tips that apply to all cakes!

The Cookie Surprise Cake:
This Cookie Surprise cake is one of our all time family favorites.  I made it for my husband who loves cookies & cake and now it is our special cake (we may not have an “our song” or “our restaurant”, but we do have an “our cake”). I got the recipe from the Betty Crocker Ultimate Cake Mix Cake Book and am so glad I did!
 
1 Box Betty Crocker Yellow Cake Mix
3 eggs
1 cup milk (the book says whole, I used 2%)
1/2 cup butter or margarine, melted (I have tried both and like the butter better)
1 pouch Betty Crocker Chocolate Chip Cookie Mix
1/2 cup butter or margarine, softened
1 egg
 
Preheat oven to 350 degrees. For the cake, mix ingredients for ~2 minutes on low speed with hand-mixer, and then pour into desired cooking sprayed pans (the book says to use a jelly roll pan, but I just used a 9x13 and 9inch rounds and it worked fine as well).  For the cookie mix, mix ingredients with a spoon or your hand per pouch directions.  Drop the cookie dough by teaspoons all over the top of the cake mix in the pan.  Try to cover all areas of the cake. Bake 35-40 minutes, or until cake is done (use a toothpick or bamboo skewer to poke cake and if it comes out clean, then it’s done!). Once cool, frost with chocolate frosting.
 
The idea with the Cookie Surprise cake is that as the cake bakes the cookie dough drops to the bottom so when done, your cake will have a cookie layer along the bottom of the cake.  My cakes have never been quite so perfect, as not all of the cookie dough drops all the way to the bottom.  However, as I am more interested in eating this cake then taking a picture of it, I do not care.  I have never even tried to take it out of the pan, but just frosted it in the pan once cool (we’re lucky if we even cut ourselves a piece and don’t just eat it right from the pan itself!). This is the most delicious cake you will ever have, perfect layers or not!  I love this Cookie Surprise cake so much I want to try all sorts of variations, such as:

• yellow cake with peanut butter cookies frosted in chocolate frosting
• chocolate cake with peanut butter cookies glazed with chocolate frosting & sprinkled with crushed peanuts
• a spice cake with oatmeal raisin cookies?
• yellow cake with white chocolate &macadamia nut cookies frosted with a white chocolate buttercream?

The Best Chocolate Bundt Cake Recipe:
I got this recipe from a friend and then found it in the Cake Mix Doctor by Anne Byrn.  It is super yummy and rich, so I use it for my chocolate Bundt cakes as it is rich enough to stand on its own without frosting.  I like this one so much, I make it with the kids for breakfast, lunch, dinner or dessert and always pair it with strawberries! 
 
1 Box Duncan Hines Chocolate Cake Mix (you need a mix with no added pudding in the mix)
4 eggs
1/2 cup vegetable oil
1/2 cup water (it say warm in the book, although I’ve never warmed it...oops)
1 cup sour cream
1 3.9oz package of chocolate instant pudding mix
1 1/2 cups chocolate chips (the recipe says semi-sweet, but I’ve used all kinds, with my most recent being a triple chocolate mix of semi-sweet, white chocolate and chunks of 60% dark chocolate….yum!)
 
Preheat oven to 350 degrees, mix ingredients for ~2 minutes on low speed with hand-mixer, and then pour into desired Bundt pan (spray this one with cooking spray very well!).  Bake per time directed to on box, or until cake is done (use a toothpick or bamboo skewer to poke cake and if it comes out clean, then it’s done!).  I glaze this cake with chocolate frosting and serve with fresh strawberries.  Please see Quick Baking Tips below for some other tips that apply to all cakes!

The Champagne Truffle Chocolate Cake Recipe:
This is one of those “I’ve got an idea” recipes and wow did it work well!  It combines champagne, chocolate and grapes, and while you might say “grapes?!?”...it really works!  The recipe is super simple and believe me, I will use it  again & again!
 
1 Betty Crocker Chocolate Cake Mix 
Or 1 Best Chocolate Bundt Cake recipe (see Cake Mix Plus Recipes above).
2 cups white seedless grapes, soaked in 2-3 cups Champagne for 24-36 hours
2-3 cups Champagne Chocolate Truffle filling (see Filling & Frosting Recipes)
 
First, bake either a 3-layer or 2-layer cake in round pans. Once cooled, level your cakes and begin to assemble with the other ingredients above. For the 3-layer, layer cake on the bottom, them spread on the Champagne ganache filling, and top with the sliced grapes.  Repeat process with the second layer and finally top with the third layer of cake.  Once stacked, cover entire sides of cake with chocolate ganache and then pour runny ganache over the entire cake for a glossy finish.  If you want just 2 layers, simply start with a layer of cake, spread on the ganache filling, then top with the grapes and spread another layer of ganache filling over the grapes. Top with the second layer of cake and follow the above directions to frost the outside of the cake.  See this cake in the Traditional Bakery Style Cake Photo Gallery.  Please see Quick Baking Tips below for some other tips that apply to all cakes!

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Marble Cake:
Sometimes one flavor just won’t cut it when you’re making a cake and you’ll want to marble two flavors!  I say, go for it! I’ve made marble cakes for lots of reasons, such as someone requested it, I wanted to add some excitement to the cake,  or because I simply did not have enough mix to make the cakes needed and had to find a way to add more batter into my pans!  To marbleize your cakes, I follow the simplest of directions:

• Make the two different flavor cakes you are marbleizing in different bowls.
• Fill your pans about half way with one of the flavors.
• Then slowly drizzle in the next flavor, swirling it around your pan, until it is all used and split evenly among all of your baking pans.
• Finally take a knife and cut through the pans in a swirling pattern (do not mix the two flavors, but just swirl the batter around to make ribbons of different colors).

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A few Quick Baking Tips for any cake...

• Use cooking spray to coat the bottom of whatever pan you are using (it works fine for me, so I do not flour my pans).
• Always pre-heat your oven.  I simply turn the oven on to the temperature desired as I’m gathering my supplies, so that by the time I mix the ingredients and pour into pans, the oven is ready to go!
• I use just a simple cheap hand-mixer to mix the cake batter and it works just fine for me. 
• Watch how long you mix your cakes as over or under mixing can affect how they rise (or don’t).  I simply add my ingredients in a bowl, stick my mixer whisks in (not turned on) to mix ingredients slightly so that the mix doesn't fly all over, and then mix for two minutes on low speed (stopping once to scrape sides of the bowl).  Stick with the two minute rule even if doubling the recipe (be sure you’re getting everything in the bottom of the bowl though).
• Use your oven timer religiously as then you won’t have to worry about opening the oven too often to check your cake (which can cause cakes to sink) or over-cooking your cake (making it dry & too brown along the bottom & edges).
• Know your oven temperature accuracy and evenness of baking, as temperature affects how your cake rises.  It helped me to get an oven thermometer ($5 at the grocery store) to test my oven temperature accuracy.  I found my oven runs a bit hot, so when it calls for 350 degrees, I usually set it at 340-345 degrees.  It also helped to bake a gazillion cakes as I learned after the first few that my oven cooks unevenly.  So for the cakes I want cooked as level as possible I always need to put it on the left side (annoying though as whatever is cooked on the right side tends to rise more on its left side, but I make it work, so no worries!).
• When making a cake you will be cutting or sculpting, I usually slightly over-bake the cake so that it is a little more firm.  Your cake won’t be as moist, but no-one seems to mind and they are still delicious!
• When testing to see if your cakes are done, I simply poke them with a toothpick or bamboo skewer. If it comes out clean then you should be good to go.  I usually also gently touch the top of the cake and if it springs back that is another good indicator of doneness.  When testing your cakes for doneness though, please check them while they are still in the oven (you do not want to remove a cake from the oven until you know it is done as premature removal might cause your cake to sink).
• When removing your cake from the pan, please let it cool for 10-15 minutes and then remove it to a cooling rack.  Scrape a knife around the edges and then flip it over onto the rack, and back over so it cools fully while right side up.

How much does a homemade cake cost?
Making your own amazing cakes will save you tons of money as the cakes on this site would easily cost $40,$50,$100+ dollars at a bakery.  And bakeries are totally justified in charging this amount because, as discussed, it is no small effort to make these cakes– they do require a lot of time & effort! However, you won’t have to spend a lot of money on your own amazing cakes if you’re willing to spend your time making them.  That being said, how much does a homemade cake from a mix really cost (& I live in near Chicago, so please adjust accordingly)? 

• One basic cake (1 cake mix + 1 tub of frosting) costs ~$4-5, with ~$1.30 for the mix (best price is usually at my Target), ~$0.75 for 3 eggs, ~$0.50 for 1/3 cup oil, ~$1.50 for a tub of frosting (again, best price is usually at Target) and the incremental cents for water, cooking gas & baking pan spray.
• Most of the cakes on this site need 2-3 cakes, plus an extra tub of frosting, so the costs are ~$12-$17 per cake.
• Fondant decorations add cost as the small Wilton size (24 ounces used mostly for accents) costs ~$6-10 depending on the store and the 5lb size (used mostly for covering entire cakes) is usually ~$25.
• Wilton candy melts are very reasonable at ~$2.50 per bag, and half a bag usually makes plenty of accents pieces for a whole cake.
• Good quality baking chocolate (like the bars bought at Whole Foods) usually run ~$10 per pound, so my ganache cakes and chocolate cake can be a bit more pricey than the regular cakes.
• Toys put on your cake also will cost extra of course, but these are great gifts for your child as well!
• Cake board costs vary by size, with usually $5 for 6 round boards and $8 for 6 rectangle boards depending on store.  And cake boxes annoyingly expensive, with the cost being ~$2-$3 per box.

How many people will a cake serve?
A good rule of thumb for cake serving sizes is that 1 cake mix plus 1 tub frosting serves ~12-15 people.  Now here are some tips I’ve learning along the way about cake serving sizes:

• Depending on the cake you are making, you will have to do the math as some cakes use more than one mix, and some will be shaped so that parts of the cake will be removed. 
• When calculating my serving size, I tend to be careful and make the cake bigger than I think I’ll need (I would hate for someone to not get a serving, and who doesn’t love leftover cake anyway!).  However, on the whole, my friends always seem to have left-over cake even if I think I’m cutting it close as usually not everyone at your event will have a piece.
• If you are serving other desserts, your cake might not have to be as big as again, not everyone will have a piece.  
• If you want to make an amazing cake, but think it won’t serve everyone at your event, you can always supplement with cupcakes, another cake or cookies.  There have been plenty of events where I have made some complimentary cupcakes (see the Snow White cake and Snow White’s Dwarves cupcakes) or even an entire additional cake (I’ll try to make it a different flavor or different style so that the guests have all sort of different options).

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While the recipes used in my bakery are more complex than below, here are some simplified versions of frosting recipes that I use when baking at-home! Even when time is limited...they are the best and super easy to make!  I have used the store-bought tub frosting for the cakes when in a pinch, or when looking for something quick to do with my children, and they work just fine. But for awesome taste, and the smoothest texture...go scratch my baking lovelies!

Vanilla Buttercream- Chocolate Buttercream- Cream Cheese Buttercream - Fresh Strawberry Buttercream - Sweetened Whip Cream - Chocolate Ganache - Champagne Chocolate Ganache

From-Scratch Frosting & Filling Recipes:
I do try to use homemade frosting as much as possible, as they are so delicious and fresh tasting.  You will always know a homemade frosting...Yum! My husband and big sister always prefer the below recipes (of course they are the two that just want to dive into cakes….forget shapes & decorations, just give them a fork), and as frostings are so easy to make, I am happy to oblige!  And don’t forget, consider make more than you think you might need...it won’t go to waste! Most of these recipes make a bit more frosting than you’d find in a tub, and should nicely cover a 9x13 cake or a 2-layer round cake.

Vanilla Buttercream:
I use homemade vanilla buttercream on just about any flavor or type of cake.  I love it & it is so easy! Here goes…
 
3 cups powdered sugar
1/3 cup butter, softened (just use the butter...margarine if you must, but go on...use the butter!)
1 & 1/2 teaspoon vanilla extract
~2 tablespoons of milk
 
First mix the butter (or ‘ cream the butter’ if you’re fancy) with a hand-mixer until it is nice and soft.  Then add 1-2 cups of sugar and mix with the butter until mostly combined (use the lowest speed or enjoy lots of sugar flying in your kitchen!). Next add the vanilla and the milk, and mix until it is all combined.  Finally, start adding the remaining sugar until you reach the taste and consistency desired. 
 
I usually do not end up using all of the sugar asked for in the recipe.  Just remember, use the sugar to firm up your frosting and add milk to make it more spreadable. And once you make this recipe one time and see how easy it is to make, you’ll find the ingredients can really be eye-balled and you can make it just to your specific taste.  Just watch out you are not making it too buttery as you do not want your frosting to melt  while your cake is out on the table for serving (butter melts easily!).  Also, if you have leftovers, just spoon it out onto a plate, making a nicely rounded mound and refrigerate overnight. In the morning, you will have a delicious plate of faux fudge (Thanks Mom for this tasty idea...one of my favorite childhood memories!).

Chocolate Buttercream:
This is my husband’s favorite frosting!  It pairs so nicely with any flavor cake (Yellow, White, & even Chocolate) and is great for cupcakes as well as it is nice and fluffy.  It makes for a lighter chocolate frosting than the tub frosting and is not as glossy as a ganache, but it so flavorful, soft and yummy!
 
3 cups powdered sugar
4 ounces of Bakers Semi-sweet baking chocolate, finely chopped (I strongly prefer this chocolate to cocoa powder)
1/2 cup butter, softened (just use the butter...margarine if you must, but go on...use the butter!)
2 teaspoon vanilla extract
1-3 tablespoons of milk
 
First melt the chocolate in the microwave until runny and set out to cool (not hard, but just cool).  Then mix the butter (or ‘ cream the butter’ if you’re fancy) with a hand-mixer until it is nice and soft.  Add 1-2 cups of sugar to the butter and mix until combined. Next add in the melted chocolate & vanilla until it is all combined.  Finally, start adding the remaining sugar & the milk until you reach the taste and consistency desired.  And once you make this recipe one time and see how easy it is to make, you’ll find the ingredients can really be eye-balled and you can make it just to your specific taste.  Just watch out you are not making it too buttery as you do not want your frosting to melt  while your cake is out on the table for serving (butter melts easily!).  Also, if you have leftovers, just spoon it out onto a plate, making a nicely rounded mound and refrigerate overnight. In the morning, you will have a delicious plate of faux fudge (Thanks Mom for this tasty idea...one of my favorite childhood memories!).   

Cream Cheese Buttercream:
Like most people, I pair this Cream Cheese frosting with Carrot Cake, but it also rocks on a rich chocolate cake, brownies and well, my snitching spoon!
 
3-4 cups powdered sugar
8 ounces cream cheese, softened
1/4 cup butter, softened (just use the butter...margarine if you must, but go on...use the butter!)
1 teaspoon vanilla extract
in reserve:  1-2 tablespoons of milk to add only if you need to make your frosting less thick
 
First, mix the butter & cream cheese with a hand-mixer until it is nice and soft.  Then add 1-2 cups of sugar and mix with the butter mixture until combined (use the lowest speed or enjoy a sugar storm in your kitchen!). Next, add the vanilla, and mix until it is all combined.  Finally, start adding a bit of the remaining sugar (& milk if needed) until you reach the taste and consistency desired. 
 
I usually do not end up using all of the sugar asked for in the recipe.  And once you make this recipe one time and see how easy it is to make, you’ll find the ingredients can really be eye-balled and you can make it just to your specific taste.  Just watch out you are not making it too buttery as you do not want your frosting to melt  while your cake is out on the table for serving (butter melts easily!).  Also, if you have leftovers, just spoon it out onto a plate, making a nicely rounded mound and refrigerate overnight. In the morning, you will have a delicious plate of faux fudge (Thanks Mom for this tasty idea...one of my favorite childhood memories!). 

Fresh Strawberry Buttercream:
This buttercream is my new favorite filling for simple cakes.  I have never used it as a frosting as it can be temperamental and too runny sometimes, but I highly recommend it for a filling!  I pair it with white cake, making 3 8inch rounds, filling with this recipe and frosting with vanilla buttercream…it makes a Strawberry Shortcake cake that is soooooo good!   I found this recipe in Anne Byrn’s The Cake Mix Doctor, so thank you Ms. Byrn and to my good friend who recommended it...it is truly one of my favorites!
 
4 cups powdered sugar
1/2 cup butter, softened
1/2 cup diced fresh strawberries (and any juice they might have...although if they are very juicy, pat a bit dry so they do not add too much moisture)
 
First, mix the butter with a hand-mixer until it is nice and soft.  Then add the sugar and strawberries, mixing on the lowest speed (remember powdered sugar makes quite a storm when mixed on high speed!) until it is all combined.  Add a bit more sugar if your frosting is too runny, or more diced strawberries if it is too thick.   You will really need to play by ear the ingredients with this recipe as your consistency all depends on how juicy your strawberries are when diced.  I’ve had some batches set-up nicely with no problem and then with others had to add tons of sugar as my strawberries were super juicy.  If your frosting just keeps staying too runny, put it in the ‘fridge to set-up a bit before filling your cake and then keep the cake in the ‘fridge as much as possible until serving.   Once you make this frosting though, you will see what I’m talking about, so do not worry- just try it and you’ll be so glad you did!  It is by far the freshest tasting frosting ever!

Sweetened Whipped Cream:
I have only used this in my Yule Log cake, but it would be good on just about anything (Angel Food cake with fruit, dolloped on a plate with the chocolate Bundt cake, etc…).  As it is so simple, you can always just whip it up and use it as you think best too!  Here goes…..
 
1 cup heavy cream
3-4 tablespoons powdered sugar
 
Simply, beat the two ingredients with a hand mixer on high speed until soft peaks form (of course, as it mixes you might want to lower your mixer speed so you can see when the peaks are forming).  However, an important note!  You must use well chilled heavy cream, and well-chilled bowls & beaters, to make really good whipped cream.  Simply put your bowl & beaters in the freezer while you are making your cake or getting ready to make this frosting and you’ll be good to go by the time you mix it all up!

Chocolate Ganache for filling, frostings & truffles:
Even though I do not get to use it often, this is one of my favorite frostings.  It is so glossy and luxurious looking!   I usually use this in combination with another frosting and when it is in liquid form, I pour it over the cake….oh my gosh, it is too much! And it is beyond simple….
 
1 cup heavy cream
1lb chocolate, chopped (I use a good block of chocolate from a store like Whole Foods, but you can use your favorites)
 
Place chopped chocolate in a glass bowl.  Then heat the cream on the stove until it starts to boil (look for the bubbles around the edges).  Immediately remove from heat and pour it over the chopped chocolate and stir until chocolate is melted and smooth. Let it cool until it reaches the consistency you desire.  Ganache is great for many uses, including: 

• Coating your cake:  When the ganache is cool but still slightly runny, it can be poured over a cake to entirely cover it and then will set-up super smooth and shiny.  Just put your cake on a cooling rack so the chocolate just runs onto a bottom pan and your cake will look perfect (or let it pool at the bottom of the cake for a super luxurious look (see the 3-tier Chocolate Heart cake in the Fancy Tiered cake gallery...yum!).
• Dripping down your cake: When your ganache is even cooler and less runny, try pouring it over the top of a cake that has already been frosted and it will run down the side, but not all the way and set-up in what looks like chocolate drips down the side of your cake.  I want to try this on a cake where I use the fluffy chocolate buttercream (see Recipe above) to frost the cake and then pour a darker chocolate ganache over it so it drips over the sides.  This dripping also looks great for Bundt cakes.  
• Filling between cake layers: When the ganache is a spreadable consistency, use it as a filling for your cakes, and it will be unforgettable!
• Making homemade Chocolate Truffles: When the ganache is totally cool and hardened (you can even put it in the ‘fridge overnight) you can make homemade chocolate truffles….what an indulgent accent for your cake, or extra gift for your occasion!  Simply let your ganache harden to a stiff consistency and scoop it out with a spoon. Use the palm of your hands to roll into a ball and then roll it in cocoa powder, powdered sugar, crushed nuts, coconut or drape it in melted chocolate! 

Champagne Chocolate Ganache:
This ganache is divine and makes your cakes extra decadent.  Use it in the Champagne Truffle cake and you will be in heaven!
 
1 cup heavy cream
1lb chocolate, chopped (I use a good block of chocolate from a store like Whole Foods, but you can use your favorites)
1 tablespoon unsalted butter (softened or melted)
3tablespoons Champagne
 
Place chopped chocolate in a glass bowl.  Then heat the cream on the stove until it starts to boil (look for the bubbles around the edges).  Immediately remove from heat and pour it over the chopped chocolate and stir until chocolate is melted and smooth. Stir in your melted butter & Champagne. Let it cool until it reaches the consistency you desire (see Chocolate Ganache above for a list of ideas on using ganache!).
 
:)  And, please, have fun with your frosting!  For Mother’s Day one year all I wanted was to try out every chocolate frosting recipe I could get my hands on.   I made eight different kinds of frosting, tasted myself sick, and had a blast doing it!  So go for it, and you will find your favorites as well!
 

Cake Mix Cookie Recipes
The cookies we bake in the shop are so good, they hurt...my waistline that is...hee-hee. However, much like the cakes, when I"m baking at-home, or trying to do something quick for the soccer party I forgot about (yes, I'm one of those Mom's), I use cake mix to start the mix for some of my favorite cookies!  I use them all year round, especially during the Bake Sale & Christmas cookie season & using cake mix to start my cookies has saved the day so many times!  When my little boy wants to bake, we can easily whip something up with a minimum of fuss & muss.  I also made 100 small cookies in under 1 hours, and made some Daisy Girl Scouts VERY happy.  Here are my favorite recipes, including sugar, chocolate chip, lemon drops & more. And no, before you ask, I do not have a deal with Betty Crocker to plug their cake mixes...I just love baking with them!  I am now on a quest to see how many foods I can start with a Betty Crocker cake mix. Here goes....

Chocolate Cake Mix Cookies:
1 Box Betty Crocker Devil's Food Cake Mix
2 eggs
1/3 cup vegetable oil
 
Preheat oven to 350 degrees. Mix ingredients with a spoon until combined, and roll into balls of dough (~1inch round) using your palms. Place on an ungreased cookie sheet and bake for 8-10 minutes or until set. Cool for ~1 minute and transfer cookies to cooling rack.

Chocolate Cake Mix Cookie Variations!
 
- Chocolate Crinkle Cookies: Here's the extra step...Roll your balls of dough in granulated sugar before you place them on cookie sheet. Bake as directed above and the glistening sugar looks gorgeous! See the picture below.

- Chocolate Peppermint Cookies: Here's the extra step... Immediately after removing cookies from oven, sprinkle crushed candy cane on the hot cookie.  It will slightly melt on the hot cookie, but hold it's shape enough to look so festive! And I love chocolate & peppermint, so the taste combination, and the soft cookie with the crunchy topping is delicious! See the picture below.

-White Chocolate Decorated Chocolate Cookies: Here's the extra step....After the cookie is fully cooled, melt 1 bag of Wilton white chocolate candy melts, and use the white chocolate to decorate the cookie as follows: drizzle your cookies with the chocolate in  a zigzag pattern, dip half the cookie in the chocolate, spoon a dollop of chocolate on the cookie and sprinkle crushed candy cane or cocoa powder on the white chocolate. See the picture below.

-Powdered Snow Chocolate Cookies: Here's the extra step...Roll your balls of dough in powdered sugar before you place them on cookie sheet. Bake as directed above and the glistening sugar looks gorgeous! See the picture below.

Chocolate Chip Cake Mix Cookies:
1 Box Betty Crocker Yellow Cake Mix
2 eggs
1/2 cup butter, softened
1 tsp. vanilla
1 bag chocolate chips

Preheat oven to 350 degrees. Mix all ingredients except chips with a spoon or hand mixer until combined. Stir in chocolate chips with spoon. Roll dough into balls (~1inch round) using your palms & place on an ungreased cookie sheet. Bake for 8-10 minutes or until set. Cool for ~1 minute and transfer cookies to cooling rack. So simple to do with kids...and the cookies are awesome!

Sugar Cake Mix Cookies & Cookie Lollipops:
1 Box Betty Crocker White or Funfetti Cake Mix
2 eggs
1/3 cup oil
1 cup sugar (plain or tinted with food coloring dye to make festive colors like red, white & blue!)
20-24 cookie lollipop sticks (sold at Michaels or Hobby Lobby)

Preheat oven to 350 degrees. Mix all ingredients with a spoon. If making sugar drop cookies, roll dough into balls (~1inch round) using your palms & then roll dough ball in the sugar until well coated. Place ball on an ungreased cookie sheet. Bake for 8-10 minutes or until set. Cool for ~1 minute and transfer cookies to cooling rack. If making lollipop cookies, roll dough into ball sand place 3-inches apart on the cookie sheet. Flatten each dough ball slightly with your palm & insert the stick into the ball until the tip reaches the center. Bake 8-10 minutes or until set. Cool for one minute before removing to cool on cookie rack. You can decorate with sprinkles or frosting (Royal frosting sets up well, and there is a special cookie frosting sold in grocery stores especially for cookies that hardens well...I have not tried it, but go for it!).

Peanut Butter Cake Mix Cookies:
1 Box Betty Crocker Yellow Cake Mix
2 eggs
1/3 cup water
1 cup peanut butter

Preheat oven to 350 degrees. Mix all ingredients with a spoon or hand mixer. Roll dough into balls (~1inch round) using your palms & place ball on an ungreased cookie sheet. Bake for 8-10 minutes or until set. Cool for ~1 minute and transfer cookies to cooling rack. You can leave plain for sweet simplicity, sprinkle with sugar after baked for a sparkling look, top with a Hershey Kiss for the peanut butter blossom look, or drizzle or dip in melted chocolate! Yum!

Snickerdoodle Cake Mix Cookies:
1 Box Betty Crocker White Cake Mix
2 eggs
1/4 cup oil
Cinnamon sugar mixture (~2 tablespoons sugar + 1-2 teaspoons cinnamon to taste)

Preheat oven to 350 degrees. Mix all ingredients except Cinnamon mixture with a spoon. Roll dough into balls (~1inch round) using your palms & then roll dough ball in the Cinnamon mixture until well coated. Place ball on an ungreased cookie sheet. Bake for 8-10 minutes or until set. Cool for ~1 minute and transfer cookies to cooling rack.

Oatmeal Cake Mix Cookies and Monster Cookies:
1 Box Betty Crocker Yellow Cake Mix
1 egg
1 cup butter, softened
1/2 cup sugar
1 tsp. vanilla
2 cups quick-cooking oats

Preheat oven to 350 degrees. Mix all ingredients with a spoon, adding the cake mix & oats last for easy stirring.  If you are making classic Oatmeal cookies, roll dough into balls (~1inch round) using your palms & place on an ungreased cookie sheet. Bake for 8-10 minutes or until set. Cool for ~1 minute and transfer cookies to cooling rack.  If you are making Monster cookies, stir raisins, chocolate chips and M&M peanut butter candies into the dough (or any combination of your favorite add-ins). Now roll dough into balls (~1inch round) using your palms & place on an ungreased cookie sheet. Bake for 8-10 minutes or until set. Cool for ~1 minute and transfer cookies to cooling rack.

Lemon Drop Cake Mix Cookies:                        Lemon Glaze:
1 Box Betty Crocker Yellow Cake Mix               3-4 cups confectioners sugar
4 eggs                                                            2 tablespoons unsalted butter, melted
1/2 cup milk                                                    1/4 cup lemon juice & 1/4 cup hot water
1 3/4 cup reduced-fat sour cream

Preheat oven to 325 degrees & spray mini-muffin pan with cookie spray. Beat all cookie ingredients with a hand-mixer until combined. Fill mini-muffin cups until 2/3 full and bake for 10-12 minutes or until golden. Cool for ~1 minute and transfer cookies to cooling rack. Once cool, mix glaze ingredients together and while the glaze is smooth & syrupy, spoon over cookies. Set-aside until glaze sets-up. Then place each ookie in a mini-muffin liner for easy eating. Consider topping the Lemon Drop cookies with fresh fruit, or lemon zest for a festive look!

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