. One box chocolate cake mix
. One package instant chocolate pudding
. 2 cups sour cream
. 4 eggs
. ¾ cup vegetable oil
. 1 cup hot water
. 2 teaspoons vanilla extract
. Vanilla ice cream
. Put cake mix, pudding mix, sour cream, eggs, oil, vanilla and water in mixing bowl.
. Mix at low speed for 30 seconds until combined.
. Raise speed to medium and beat for two minutes, scraping the side of the bowl as needed.
. Spray the inside of a slow cooker with cooking spray and pour the batter into the slow cooker.
. Cover the cooker and cook on low setting for 6-7 hours until the cake is a little puffy.
. Scoop the warm cake with a spoon into serving dishes and top with ice cream.
. yellow cake mix and the ingredients on the box to make cake
. cupcake liners
. ¼ cup sprinkles
. 3 cups of vanilla ice cream mixed with 3 tbsp. of yellow cake mix and lots of sprinkles
. 1½ cups heavy whipping cream
. 1 tsp. vanilla
. ½ cup powdered sugar
. 1½ tsp. Unflavored Gelatin
. 4 tsp. water
. Preheat oven to 180 degrees C.
. Put cupcake liners into a muffin tin and measure out 1 Tbsp. of batter into each liner.
. Bake for about 15 minutes or until they bounce back.
. Once cooled leave the liners and cake inside of the muffin tin.
. Put your softened ice cream on top of the cake until it reaches the top of the liners.
. Freeze in the freezer until the ice cream is hardened.
– To make whipped cream frosting:
. Mix the water and gelatin in a large microwave safe bowl.
. Microwave on high for about 20 seconds or until all the gelatin is dissolved.
. Let the gelatin cool off before adding it to the cream, but don’t let it get cold.
. Meanwhile with an electric mixer whip the heavy cream, sugar and vanilla until thickened.
. Add the gelatin to the whipped cream slowly and beat until the whipped cream forms stiff peaks.
Cinnamon Rolls with Cake mix.
. 2 box Cake Mix, powder mix only
. 2 pkg. active dry yeast
. 2½ cups warm water
. 1 tsp. salt
. 2 tsp. vanilla
. 5 cups bread flour
. ½ cup butter, softened
. 1 cup brown sugar, packed
. ¼ cup butter, softened
. 3 cups powdered sugar
. 3-6 Tbsp. milk
. In a large liquid measuring cup, measure out 2½ cups warm water.
. Pour in the 2 packets of active dry yeast and let it activate and foam up.
. Once yeast is active pour into bowl of a stand mixer.
. Add cake mix, salt, vanilla and bread flour.
. Use dough hook attachment to knead dough together, just for a minute or two.
. Spray a large bowl with cooking spray and place dough inside.
. Cover with saran wrap. Let sit for an hour until doubled in size.
. Punch dough down with fists and cover again. Let rise for an additional hour until double in size.
. Once dough has gone through its second rise, remove and place on a clean floured surface.
. Roll out into a large rectangle shape.
. Smear softened butter over top.
. Evenly sprinkle, distribute and rub brown sugar over top.
. Then sprinkle yellow cake mix evenly over top of that.
. Sprinkle with desired about of cinnamon and sprinkles.
. On one of the long sides, roll up to make a long and skinny log. Slice into even rolls. I
. Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes.
. Bake at 180 for 15-20 minutes.
– While cinnamon rolls are baking, make the cake batter frosting:
. In a large bowl, beat butter, powdered sugar, cake mix, vanilla and milk.
. Add more powdered sugar/milk until desired consistency is reached.
. Add in as many sprinkles as desired.
. Spread frosting over warm rolls.