From HERSHEY’S Makes 1 1/2 cups Finish off your next evening in with this delicious chocolate fondue recipe. HERSHEY’S Cocoa makes it easy to make…
From PILLSBURY BAKING
Makes 24 Bars
WOW! Lemon & Apricot – Yum!
INGREDIENTS
Non-stick cooking spray
1 package PILLSBURY Moist Supreme Lemon Flavored Premium Cake Mix
1 large egg
2 tablespoons Baking Sticks Butter Flavor All-Vegetable Shortening, melted
1 (12 oz.) jar Apricot Preserves
BUTTERMILK TOPPING
3 large eggs
1 cup buttermilk
1/2 cup Baking Sticks Butter Flavor All-Vegetable Shortening
1 teaspoon vanilla extract
Powdered sugar
DIRECTIONS
1.Heat oven to 350 degrees. Coat 8 x 8-inch baking pan with no-stick cooking spray. Reserve 1 cup cake mix for topping.
2.Stir remaining cake mix, 1 egg and shortening in medium bowl with a fork until evenly moistened. Press into bottom of prepared pan. Spread preserves evenly over crust.
For Buttermilk Topping – Beat eggs, buttermilk, shortening, and vanilla in large bowl on medium speed of electric mixer until blended. Gradually add reserved cake mix, beating until smooth. Pour over preserves.
Bake 45 to 50 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack. Sprinkle with powdered sugar.
Find this recipe and more holiday treats at pillsburybaking.com
From HERSHEY’S Makes 1 1/2 cups Finish off your next evening in with this delicious chocolate fondue recipe. HERSHEY’S Cocoa makes it easy to make…
Springtime Thumbprint Cookies From HERSHEY’S Makes 36 cookies Springtime brings lots of new color, and this beginner-friendly springtime thumbprint cookies recipe is no exception. INGREDIENTS…
From PILLSBURY BAKING Makes 24 servings Kids will have fun creating their favorite holiday shapes for treats when you make this Holiday Cake Molds recipe….
From MCCORMICK Makes 1 serving Satisfy your warm cookie craving almost immediately with this pumpkin cookie that’s prepared in a mug in the microwave. INGREDIENTS…