GOOEY MUG CAKE RECIPES

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CAKE MIX GOOEY BUTTER COOKIES RECIPE - BETTYCROCKER.COM



Cake Mix Gooey Butter Cookies Recipe - BettyCrocker.com image

Using Betty Crocker™ Super Moist™ yellow cake mix, these gooey butter cookies can be melting in your mouth in under an hour.

Provided by Jessica Walker

Total Time 45 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 5

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla
1 egg
1 box Betty Crocker™ Super Moist™ yellow cake mix

Steps:

  • Heat oven to 375°F.
  • In medium bowl, beat cream cheese and butter with spoon until well blended. Stir in vanilla and egg. Add cake mix; stir until well combined.
  • Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 1 inch apart on ungreased cookie sheets.
  • Bake 11 to 15 minutes or until set. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 140 , CarbohydrateContent 15 g, CholesterolContent 30 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 8 g, TransFatContent 0 g

RECIPES & COOKBOOKS - FOOD, COOKING RECIPES - BETTYCROCKER.COM - FLOURLESS CHOCOLATE CAKE RECIPE - BETTYCROCKER.COM



Recipes & Cookbooks - Food, Cooking Recipes - BettyCrocker.com - Flourless Chocolate Cake Recipe - BettyCrocker.com image

If there’s one cake we think everyone actually needs, this is it. Rich, gooey and soul-satisfying, flourless chocolate cake is what you need to celebrate your best friend’s birthday. It’s the cake you need to make a bad day better, and when you need to impress a guest—it's just the thing. It will never be too fancy or too casual. After all, it’s the little black dress of cakes. You can dress it up to suit your tastes or the occasion—how about raspberries and cream, or salted caramel and ice cream?—and you can never go wrong serving it up with a dusting of powdered sugar on top. Keep this cake recipe close—it’ll never let you down.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 8

12 oz bittersweet baking chocolate, chopped (three 4-oz bars)
3/4 cup butter, cut in pieces
1 cup sugar
6 eggs
1 teaspoon vanilla
1/2 cup Hershey's natural cocoa or Hershey's Special Dark cocoa
1 teaspoon espresso powder
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 375°F. Line bottom of 9-inch round cake pan with cooking parchment paper; spray with cooking spray.
  • In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; pour into large bowl. Stir in sugar until blended. Stir in eggs, 1 at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
  • Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack; remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
  • When ready to serve, place cake right side up on serving platter. Using sharp knife, cut into wedges, cleaning knife blade after each cut. Serve with whipping cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 410 , CarbohydrateContent 27 g, CholesterolContent 125 mg, FatContent 5 , FiberContent 6 g, ProteinContent 8 g, SaturatedFatContent 18 g, ServingSize 1 Serving, SodiumContent 130 mg, SugarContent 17 g, TransFatContent 0 g

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