BETTER THAN SEX CAKE BETTY CROCKER RECIPES

Steps:

• Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.
• In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.
• Make sure Chex™ mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex™ mixture.
• In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth. Use a spoon or fork to drizzle over snack. Microwave the milk chocolate baking chips next, starting with 20 seconds and stirring, then at 20 second intervals until the mixture is completely smooth (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency).
• Drizzle over the snack mixture. Then microwave the vanilla (white) baking chips in 20-second intervals, stirring until smooth, and drizzle that over the snack mixture. (Note: The vanilla and milk chocolate chips should not need cream added.) Quickly sprinkle coarse salt over all while candy drizzles are still wet.
• Refrigerate until set. Break apart and store in tightly covered container. Perfect for gift giving!

Steps:

• Preheat oven to 350°F. Spray a fluted tube cake pan with non-stick baking spray with flour.
• Stir the cake mix, flour and pudding mix together in a mixing bowl. Add the sour cream, oil, water and eggs. Using an electric mixer, beat on low speed for 15 seconds. Increase speed to medium and beat for 2 minutes.
• Pour batter into pan. Bake for 38-44 minutes until a wooden skewer inserted into the center of the cake comes out clean.
• Allow to cool in pan for 10 minutes. Turn the cake out onto a wire rack and cool completely.
• Beat cream cheese until light and fluffy. Sift the powdered sugar over the cream cheese, then add vanilla extract and milk and beat until smooth and creamy.
• Pour into a disposable pastry bag and pipe icing over top of the pound cake.