MANGO CAKE WITH CAKE MIX RECIPES

Name: Mango Cake
Prep time: 25 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 2/3 cups Original Bisquick™ mix; 1/2 cup granulated sugar; 1/3 cup milk or water; 2 tablespoons vegetable oil; 1 teaspoon vanilla; 1/2 teaspoon ground nutmeg; 1 egg; 1 cup diced mango; 1/2 cup flaked coconut; 1/3 cup packed brown sugar; 1/4 cup chopped macadamia nuts; 3 tablespoons butter or margarine, softened; 2 tablespoons milk

MANGO CAKE RECIPE - BETTYCROCKER.COM

Mango Cake Recipe - BettyCrocker.com image

Original Bisquick® mix provides a simple addition to this great mango cake topped with flaked coconut and nuts - a delicious dessert ready in about an hour.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 2/3 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/3 cup milk or water
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1 egg
1 cup diced mango
1/2 cup flaked coconut
1/3 cup packed brown sugar
1/4 cup chopped macadamia nuts
3 tablespoons butter or margarine, softened
2 tablespoons milk

Steps:

Heat oven to 350°F. Grease 9-inch round cake pan or 8-inch square pan; sprinkle with Bisquick mix. In large bowl, beat all cake ingredients except mango with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fold in mango. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over warm cake.
Broil cake with top 3 inches from heat about 3 minutes or until topping is golden brown. Cool 30 minutes before serving. If desired, serve with sweetened whipped cream.

Nutrition Facts : Calories 340 , CarbohydrateContent 45 g, CholesterolContent 40 mg, FatContent 3 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving , SodiumContent 380 mg, SugarContent 27 g, TransFatContent 1 g

MANGO LAYER CAKE RECIPE - BETTYCROCKER.COM

Mango Layer Cake Recipe - BettyCrocker.com image

Sweet-tart mangoes impart a terrific tropical taste to a cake that relies on a mix and creamy canned frosting.

Provided by Betty Crocker Kitchens

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup mango nectar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons grated lime peel
3 egg whites
1 container Betty Crocker™ Whipped fluffy white frosting
2 to 3 medium mangoes, seeds removed, peeled and finely chopped (about 2 cups)
1/2 cup shredded coconut

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
Bake and cool as directed on box for 9-inch rounds.
On serving plate, place 1 cake, rounded side down. Spread with half of the frosting; top with half of the mangoes and half of the coconut. Top with second cake, rounded side up. Spread with remaining frosting; top with remaining mangoes and coconut. Store loosely covered in refrigerator.

Nutrition Facts : Calories 360 , CarbohydrateContent 58 g, CholesterolContent 0 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 320 mg, SugarContent 39 g, TransFatContent 2 g

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