Valentine's Triple-Fudge Cake Recipe

A rich, delicious and home-made chocolate cake at your service on this Valentines Day.

Ingredients

1/3 cup sweetened condensed milk (not evaporated)

1 cup semisweet chocolate chips (6 oz)

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

1/2 cup vegetable oil

1 cup applesauce

2 eggs

1/2 cup chopped pecans

Cooking Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside. In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter. Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.

High Altitude (3500-6500 ft): No change.

Prep Time: 15 min

Total Time: 3 hours 5 min

Yield: 15 Servings

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Chocolate Sweetheart Cake Recipe

Ingredients

1 package (1 pound 2.25 ounces) devil's food cake mix with pudding

1 1/3 cups water

1/2 cup vegetable oil

3 eggs

1 tub (12 ounces) chocolate whipped frosting or 1 tub (16 ounces) chocolate ready-to-spread frosting

Cooking Directions

Heat oven to 350°. Grease bottom only of 1 round pan, 8x1 1/2 inches, and 1 square pan, 8x8x2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.Cut round layer in half as shown in diagram. Freeze uncovered about 1 hour for easier frosting if desired. Arrange pieces on serving platter to form heart as shown in diagram. Frost cake with frosting, attaching pieces with small amount of frosting. Store loosely covered at room temperature. Try this chocolate cake recipe from Betty Crocker on this Valentines Day.

Prep Time: 15 min

Total Time: 2 hours

Yield: 12-16 servings

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Gluten Free Sweetheart Cake Recipe

Ingredients

1 box Betty Crocker® Gluten Free devil's food cake mix (Water, butter and eggs called for on cake mix box)

1 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)

3 rolls Betty Crocker® Fruit by the Foot® strawberry chewy fruit snack (from 4.5-oz box)

1 roll Betty Crocker® Fruit Roll-Ups® green chewy fruit snack (from 5-oz box Blastin' Berry Hot Colors )

Red colored sugar

Cooking Directions

Heat oven to 350°F. Grease bottom only of 8-inch heart-shaped foil pan with shortening or cooking spray. Make cake mix as directed on box, using water, butter and eggs. Pour into pan. Bake 44 to 49 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost cake with frosting.To make rose, unroll strawberry fruit snack; cut in half crosswise. Starting at one short end, roll up one half to form a rose. Repeat for desired number of roses. Arrange roses on frosted cake. Unroll fruit roll-up, cut small leaves from green portion. Place leaves next to roses. Sprinkle edge of cake with colored sugar. Share a lovely gluten free cake with your family on this Valentines Day.

Prep Time: 20 min

Total Time: 2 hours 15 min

Yield: 8 servings

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Chocolate Heart Cake Recipe

Showing your love for Valentine's Day is sweet and easy when you have cake mix, frosting and a heart-shaped foil pan. This one is from my all time favorite Betty Crocker.

Ingredients

2 heart-shaped foil pans (9 inch)

1 box Betty Crocker® SuperMoist® devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy chocolate frosting

Red cinnamon candies

Cooking Directions

Heat oven to 350°F. Grease bottom only of foil pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cakes. Decorate with candies.

Prep Time: 15 min

Total Time: 1 hour 50 min

Yields: 2 cakes; 8 servings each

Special Thanks & Best Regards for Betty Crocker.

Olive Garden's Lemon Cream Cake Recipe

Ingredients

Cake:

1 18.25-ounce box Betty Crocker white cake mix

1-1/4 cups water

1/3 cup vegetable oil

3 egg whites

Lemon Cream Filling:

8 ounces, cream cheese - softened

2 cups powdered sugar

4 teaspoons lemon juice

1 cup heavy whipping cream

Vanilla Crumb Topping

1/2 cup all purpose flour

1/2 cup powdered sugar

1/4 cup cold butter

1/2 teaspoon vanilla extract

powdered sugar for garnishing

Cooking Directions

1. Make white cake, following the directions on the box. Pour batter into a greased 10-inch cake pan or springform pan, and bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.

2. Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.

3. Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until blended.

4. Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. If you have trouble making small crumbs, pop the bowl into your refrigerator for a few minutes. Chill this crumb topping until you are ready to use it.

5. When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.

6. Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

7. Now chill the cake for at least 3 hours before you serve it. When you are ready to dig in, slice cake into twelve slices. Serve each slice topped with powdered sugar tapped through a strainer.

Serves: 12

Betty Crocker Luscious Mandarin Orange Cake Recipe

It's cool, it's creamy, it's moist and it's easy to have on hand because it stores in the fridge. There's no denying the popularity of this orange-flavored cake with the creamy pineapple frosting.

Prep Time: 10 min
Total Time: 1 hour 50 min
Makes: 20 servings

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup vegetable oil
1/2 cup chopped walnuts, if desired
1 can (11 oz) mandarin orange segments, undrained
4 eggs
1 can (20 oz) crushed pineapple, undrained
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 to 1 teaspoon grated orange peel, if desired
1 cup frozen (thawed) whipped topping

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan, or lightly spray.
2. In large bowl, beat cake mix, oil, walnuts, orange segments, and eggs with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

High Altitude (3500-6500 ft): Bake 33 to 38 minutes.

Betty Crocker Pear-Ginger Upside-Down Cake Recipe

Enjoy this sweet and perky cousin to classic pineapple upside-down cake.

Prep Time: 25 min
Total Time: 1 hour 45 min
Makes: 8 servings
Pear-Ginger Topping
1/4 cup butter or margarine
2/3 cup packed brown sugar
1/2 teaspoon ground ginger
3 pears, peeled, cut into 1/2-inch wedges
1/4 cup finely chopped crystallized ginger
Cake
1 tablespoon Gold Medal® all-purpose flour
1/4 cup finely chopped crystallized ginger
1 1/3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup packed brown sugar
6 tablespoons butter or margarine, softened
2 eggs
1/2 teaspoon vanilla
1/4 cup milk
Ginger Whipped Cream
1 cup whipping cream
2 tablespoons granulated sugar
1/4 teaspoon ground ginger

1. Heat oven to 325°F. Grease bottom and sides of 8- or 9-inch square pan with shortening.
2. In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in 2/3 cup brown sugar. Heat to boiling. Remove from heat. Stir in 1/2 teaspoon ground ginger. Pour into pan; spread evenly. Arrange pear wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary. Sprinkle 1/4 cup crystallized ginger evenly over pears.
3. Toss 1 tablespoon flour and 1/4 cup crystallized ginger to coat; set aside. In medium bowl, mix 1 1/3 cups flour, the baking powder and salt; set aside. In large bowl, beat 1 cup brown sugar and 6 tablespoons butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Stir in ginger-flour mixture. Spread batter over pears and ginger.
4. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling rack. Meanwhile, in chilled medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add granulated sugar and 1/4 teaspoon ground ginger, beating until soft peaks form.
5. Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve cake warm with Ginger Whipped Cream. Store cake loosely covered.

High Altitude (3500-6500 ft): Heat oven to 350°F. Increase flour to 1 1/2 cups.

Betty Crocker Carrot Cake Recipe

Try this classic cake recipe, and you'll make it a permanent addition to your collection!

Prep Time: 20 min
Total Time: 1 hour 5 min
Makes: 12 to 16 servings

Cake:
1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts

Cream Cheese Frosting:
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Store in refrigerator.

Betty Crocker Red Velvet Cake with White Truffle Frosting Recipe

Need a special dessert? Layers of chocolate bliss frosted with indulgent yet easy truffle frosting take the cake!

Prep Time: 20 min
Total Time: 2 hours 0 min
Makes: 12 servings

Cake:
1 box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/4 cup water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 tablespoon baking cocoa

Frosting:
1 1/2 cups white vanilla baking chips
2 1/4 cups Betty Crocker® Rich & Creamy vanilla frosting (from two 1-lb containers)

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
2. Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in half horizontally to make a total of 4 layers.
3. In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting. Repeat with second and third cake layers. Top with remaining cake layer, cut side down; frost with remaining frosting.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

Betty Crocker Triple-Fudge Cake Recipe

Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.

Prep Time: 15 min
Total Time: 3 hours 5 min
Makes: 15 servings

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce
2 eggs
1/2 cup chopped pecans

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour.
2. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.
3. In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
4. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.
5. Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.
High Altitude (3500-6500 ft): No change.

Betty Crocker Triple-Chocolate Cake Recipe

Triple-Chocolate Cake

Attention, chocoholics: This chocolate chip-studded chocolate cake with white chocolate frosting is meant for you!

Prep Time: 15 min
Total Time: 2 hours 0 min
Makes: 12 servings

Cake:
1 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup

White Chocolate Glaze:
1/4 cup white vanilla baking chips
1 teaspoon shortening

1. Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
2. In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
4. In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
5. In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

Betty Crocker Lemon Cake with Raspberry Mousse Recipe

Delight in a delicious cake with raspberry filling and raspberry-whipped cream mousse frosting.

Prep Time: 20 min
Total Time: 2 hours 10 min
Makes: 16 servings

1 box Betty Crocker® SuperMoist® lemon cake mix
1 1/3 cups buttermilk
1/3 cup vegetable oil
1 teaspoon grated lemon peel
3 eggs
2 cups raspberry pie filling (from 21-oz can)
1 1/2 cups whipping cream
Fresh raspberries, if desired
Mint leaves, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, buttermilk, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
2. Bake 8-inch rounds 30 to 36 minutes, 9-inch rounds 28 to 33 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
3. Place 1 cake layer, rounded side down, on serving plate. Spread 3/4 cup of the pie filling over cake layer to within 1/4 inch of edge. Top with second layer, rounded side up.
4. In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Beat in remaining 1 1/4 cups pie filling on low speed just until blended. Frost side and top of cake with raspberry mousse. Garnish with fresh raspberries and mint leaves. Store loosely covered in refrigerator.

Betty Crocker Raspberry-White Chocolate Coffee Cake Recipe

Raspberries and white chocolate star in a glazed, streusel-topped coffee cake.

Prep Time: 0 min
Total Time: 0 min
Makes: 12 servings

Streusel:
1/2 cup packed brown sugar
1/2 cup white vanilla baking chips
1/3 cup Gold Medal® all-purpose flour
1/4 cup butter or margarine, softened

Coffee Cake:
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 cup butter or margarine, softened
1/2 cup milk
1 egg
2 cups fresh or frozen loose-pack raspberries

Glaze:
1/2 cup white vanilla baking chips
2 tablespoons light corn syrup
1 1/2 teaspoons water

1. Heat oven to 350ºF. Grease bottom and sides of 10-inch angel food (tube cake) pan with shortening or cooking spray; lightly flour. In small bowl, mix all streusel ingredients; set aside.
2. In large bowl, beat all coffee cake ingredients except raspberries with electric mixer on low speed until moistened. Beat on medium speed 1 minute, scraping bowl occasionally.
3. Spread two-thirds of the batter in pan. Top with raspberries. Carefully spread remaining batter over raspberries. Sprinkle streusel over batter.
4. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean and top is golden brown.
5. Cool coffee cake 10 minutes. Meanwhile, in 1-quart saucepan, heat all glaze ingredients over low heat, stirring constantly, until mixture is smooth and thin enough to drizzle. Remove coffee cake from pan. Drizzle glaze over warm coffee cake. Serve warm.

Betty Crocker Raspberry-Blueberry Shortcakes Recipe

Layers of flaky puff pastry show off the berries in a sherbet-topped shortcake.

Prep Time: 30 min
Total Time: 2 hours 0 min
Makes: 8 servings

1/3 cup sugar
2 teaspoons cornstarch
1/3 cup water
2 cups fresh or frozen blueberries
1 tablespoon lemon juice
2 cups raspberries
1 sheet frozen puff pastry (from 17.3-ounce package)
1 pint (2 cups) lemon sherbet or sorbet

1. In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
2. Heat oven to 400ºF. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
3. To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.

Betty Crocker Raspberry-Lemonade Cake Recipe

Betty Crocker created the poke cake, a cake that's poked after baking so the topping forms pockets of wonderfulness. Try this delicious citrus-berry combo.

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
4. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

Prep Time: 25 min
Total Time: 2 hours 0 min
Makes: 12 servings

Betty Crocker Lemon-Raspberry Cake Recipe

The red raspberry preserves filling in this lemony yellow cake makes each slice pretty as a picture!

1 box Betty Crocker® SuperMoist® lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
6 tablespoons raspberry preserves
1 1/4 cups butter or margarine, softened
2 teaspoons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round pans.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
3. Bake 13 to 16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 16 to 19 minutes.

Prep Time: 10 min
Total Time: 1 hour 45 min
Makes: 16 servings

Apple Upsidedown Cake Betty Crocker Recipe

Ingredients

* 1/2 cup butter or margarine
* 1/4 cup whipping cream
* 1 cup packed brown sugar
* 1/2 cup chopped pecans
* 2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
* 1 box Betty Crocker® SuperMoist® yellow cake mix
* 1 1/4 cups water
* 1/3 cup vegetable oil
* 3 eggs
* 1/4 teaspoon apple pie spice
* Topping
* 2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
* 1/2 cup frozen (thawed) whipped topping
* Caramel topping, if desire

Directions

1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.

2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.

3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.

4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

5. High Altitude (3500-6500 ft): Bake 45 to 50 minutes.

6. Nutrition Information:

7. 1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2

8. *Percent Daily Values are based on a 2,000 calorie diet.