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Cream-Filled Strawberry-Brownie Cake Recipe by Pillsbury.com on Flickr.Via Flickr: INGREDIENTS: Brownie Layer 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix 1/2 cup Crisco® Pure Vegetable Oil 1/4 cup water 3 LAND O LAKES® Eggs Cake Layer 1 box (18.25 oz) Pillsbury® Strawberry Cake Mix 3/4 cup water 1/3 cup Crisco® Pure Vegetable Oil 3 LAND O LAKES® Eggs 1/2 cup diced fresh strawberries Filling 1 package (8 oz) cream cheese, softened 1/2 cup LAND O LAKES® Butter, softened 3 cups powdered sugar 1 container (8 oz) frozen whipped topping, thawed Frosting and Garnish 1 container (16 oz) frozen whipped topping, thawed 2/3 cup powdered sugar 3 cups sliced fresh strawberries* DIRECTIONS: 1. Heat oven to 350°F. Spray 3 (9-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans. 2. In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan. 3. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour. 4. Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping. 5. To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended. 6. To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator. **Tip: Whole strawberries dipped in chocolate can be substituted for the sliced strawberries.

Cream-Filled Strawberry-Brownie Cake Recipe by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS:

Brownie Layer

1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
3 LAND O LAKES® Eggs

Cake Layer

1 box (18.25 oz) Pillsbury® Strawberry Cake Mix
3/4 cup water
1/3 cup Crisco® Pure Vegetable Oil
3 LAND O LAKES® Eggs
1/2 cup diced fresh strawberries

Filling

1 package (8 oz) cream cheese, softened
1/2 cup LAND O LAKES® Butter, softened
3 cups powdered sugar
1 container (8 oz) frozen whipped topping, thawed

Frosting and Garnish

1 container (16 oz) frozen whipped topping, thawed
2/3 cup powdered sugar
3 cups sliced fresh strawberries*

DIRECTIONS:

1. Heat oven to 350°F. Spray 3 (9-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans.

2. In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan.

3. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour.

4. Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping.

5. To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended.

6. To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.

**Tip: Whole strawberries dipped in chocolate can be substituted for the sliced strawberries.

Streusel Coffee Cake by Betty Crocker Recipes on Flickr.Via Flickr: Cinnamon Streusel 1/3 cup Original Bisquick® mix 1/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 2 tablespoons firm butter or margarine Coffee Cake 2 cups Original Bisquick® mix 2/3 cup milk or water 2 tablespoons sugar 1 egg 1.Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside. 2.In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel. 3.Bake 18 to 22 minutes or until golden brown. High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons Gold Medal® all-purpose flour into the 2 cups Bisquick® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes. Planned-Overs This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste. Special Touch Crown this classic coffee cake with fresh fruit, a small mound of whipped cream and a sprinkle of cinnamon. Nutrition Information: 1 Serving: Calories 190 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 30mg; Sodium 380mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 13g); Protein 3g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2  *Percent Daily Values are based on a 2,000 calorie diet. Find more recipes at www.bettycrocker.com

Streusel Coffee Cake by Betty Crocker Recipes on Flickr.

Via Flickr:
Cinnamon Streusel

1/3 cup Original Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine

Coffee Cake

2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg

1.Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.

2.In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.

3.Bake 18 to 22 minutes or until golden brown.
High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons Gold Medal® all-purpose flour into the 2 cups Bisquick® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.

Planned-Overs
This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste.

Special Touch
Crown this classic coffee cake with fresh fruit, a small mound of whipped cream and a sprinkle of cinnamon.

Nutrition Information:
1 Serving: Calories 190 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 30mg; Sodium 380mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 13g); Protein 3g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.

Find more recipes at www.bettycrocker.com

Red Velvet Torte with White Truffle Frosting Recipe by Betty Crocker Recipes on Flickr.Via Flickr: INGREDIENTS: 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) DIRECTIONS: 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.

Red Velvet Torte with White Truffle Frosting Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

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)

DIRECTIONS:

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.

Overnight Lemon Country Coffee Cake by Betty Crocker Recipes on Flickr.Via Flickr: INGREDIENTS: 1/2 cup butter or margarine, softened 1 cup granulated sugar 2 eggs 2 containers (6 oz each) Yoplait® Original lemon burst yogurt 2 teaspoons grated lemon peel 2 1/3 cups Gold Medal® all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 3/4 cup packed brown sugar 3/4 cup chopped pecans 1/2 teaspoon ground nutmeg DIRECTIONS: 1. Spray bottom only of 13x9-inch pan with cooking spray. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon peel, flour, baking powder, salt and baking soda; beat on low speed until smooth. Spread batter in pan. Cover and refrigerate at least 8 hours but no longer than 16 hours. 2. In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate. 3. When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with brown sugar mixture. 4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.

Overnight Lemon Country Coffee Cake by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
2 containers (6 oz each) Yoplait® Original lemon burst yogurt
2 teaspoons grated lemon peel
2 1/3 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed brown sugar
3/4 cup chopped pecans
1/2 teaspoon ground nutmeg

DIRECTIONS:
1. Spray bottom only of 13x9-inch pan with cooking spray. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add yogurt, lemon peel, flour, baking powder, salt and baking soda; beat on low speed until smooth. Spread batter in pan. Cover and refrigerate at least 8 hours but no longer than 16 hours.
2. In small resealable plastic bag, mix brown sugar, pecans and nutmeg. Refrigerate.
3. When ready to bake, let coffee cake stand at room temperature while heating oven to 350°F. Uncover coffee cake; sprinkle with brown sugar mixture.
4. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.

Holiday Cake Bon Bons Recipe by Betty Crocker Recipes on Flickr. Via Flickr: Ingredients: 1 box Betty Crocker® SuperMoist® cake mix, (any flavor) Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker® Rich & Creamy frosting 3 oz. vanilla or chocolate-flavored candy coating Directions: 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. Prepare cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 30-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes. 2. In a large mixing bowl, crumble the warm cake; stir in the frosting until well blended. Refrigerate for 1 to 2 hours. 3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes. 4. In small microwave-safe bowl, microwave candy coating on HIGH for 1 to 2 minutes, stirring until smooth. Dip the balls, one at a time, in candy coating using a wooden skewer or fork to hold them. Place on aluminum foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Serve at room temperature. Store in airtight container.

Holiday Cake Bon Bons Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
Ingredients:

1 box Betty Crocker® SuperMoist® cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy frosting
3 oz. vanilla or chocolate-flavored candy coating

Directions:

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. Prepare cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 30-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.

2. In a large mixing bowl, crumble the warm cake; stir in the frosting until well blended. Refrigerate for 1 to 2 hours.

3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

4. In small microwave-safe bowl, microwave candy coating on HIGH for 1 to 2 minutes, stirring until smooth. Dip the balls, one at a time, in candy coating using a wooden skewer or fork to hold them. Place on aluminum foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Serve at room temperature. Store in airtight container.

Indulgent Brownie Torte by Betty Crocker Recipes on Flickr. Via Flickr: 1 box Betty Crocker® Supreme chocolate chunk or triple chocolate chunk brownie mix Water, oil and eggs called for on brownie mix box 1 container Betty Crocker® Rich & Creamy chocolate frosting Chocolate curls, if desired 1. Heat oven to 350ºF. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. 2. Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Cut brownie crosswise into thirds; place one piece on serving plate. 3. Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth. 4. Pour 1/3 of the frosting over brownie piece on serving plate. Place another brownie piece on top; pour half of remaining frosting over second brownie piece. Top with remaining brownie piece; pour remaining frosting over top. Refrigerate 30 minutes to set. Garnish with chocolate curls. Store loosely covered. Find more recipes at www.bettycrocker.com.

Indulgent Brownie Torte by Betty Crocker Recipes on Flickr.

Via Flickr:

1 box Betty Crocker® Supreme chocolate chunk or triple chocolate chunk brownie mix
Water, oil and eggs called for on brownie mix box
1 container Betty Crocker® Rich & Creamy chocolate frosting
Chocolate curls, if desired

1. Heat oven to 350ºF. Line 13x9-inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.

2. Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Cut brownie crosswise into thirds; place one piece on serving plate.

3. Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth.

4. Pour 1/3 of the frosting over brownie piece on serving plate. Place another brownie piece on top; pour half of remaining frosting over second brownie piece. Top with remaining brownie piece; pour remaining frosting over top. Refrigerate 30 minutes to set. Garnish with chocolate curls. Store loosely covered.

Find more recipes at www.bettycrocker.com.

Chocolate Pecan Bourbon Cake Recipe (by Betty Crocker Recipes) INGREDIENTS: Cake:2 cups Gold Medal® all-purpose flour2 cups granulated sugar1/2 cup butter or margarine, softened3/4 cup buttermilk1/2 cup water1/4 cup bourbon or water1 teaspoon baking soda1 teaspoon vanilla1/2 teaspoon baking powder1/2 teaspoon salt2 eggs4 oz unsweetened baking chocolate, melted, cooled1 cup chopped pecans Chocolate Glaze:1 oz unsweetened baking chocolate1 teaspoon butter or margarine1 cup powdered sugar5 to 6 teaspoons boiling water DIRECTIONS: 1. Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan. 2. In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan. 3. Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour. 4. In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.

Chocolate Pecan Bourbon Cake Recipe (by Betty Crocker Recipes)

INGREDIENTS:

Cake:
2 cups Gold Medal® all-purpose flour
2 cups granulated sugar
1/2 cup butter or margarine, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup bourbon or water
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened baking chocolate, melted, cooled
1 cup chopped pecans

Chocolate Glaze:
1 oz unsweetened baking chocolate
1 teaspoon butter or margarine
1 cup powdered sugar
5 to 6 teaspoons boiling water

DIRECTIONS:

1. Heat oven to 350°F. Grease and flour 10-inch angel food cake (tube) pan or 12-cup fluted tube cake pan.

2. In large bowl, beat all Cake ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.

3. Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

4. In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze.

Boozy Bourbon Chocolate Cupcakes Recipe by Betty Crocker Recipes on Flickr.INGREDIENTS: Cupcakes: 1 box Betty Crocker® SuperMoist® devil’s food cake mix 1 cup water 1/3 cup vegetable oil 1/4 cup bourbon whiskey 3 eggs 1 teaspoon vanilla Filling: 3/4 cup whipping cream 6 oz semisweet baking chocolate, finely chopped 1/3 cup butter, softened 3 tablespoons coffee liqueur Frosting: 1 jar (7 oz) marshmallow creme (1 3/4 cups) 1 cup butter, softened 2 tablespoons vanilla-flavored vodka 3 cups powdered sugar Garnish: 1/4 cup coffee liqueur DIRECTIONS; 1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full). 2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. 3. Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency. 4. For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency. 5. To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Boozy Bourbon Chocolate Cupcakes Recipe by Betty Crocker Recipes on Flickr.

INGREDIENTS:

Cupcakes:
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup bourbon whiskey
3 eggs
1 teaspoon vanilla

Filling:
3/4 cup whipping cream
6 oz semisweet baking chocolate, finely chopped
1/3 cup butter, softened
3 tablespoons coffee liqueur

Frosting:
1 jar (7 oz) marshmallow creme (1 3/4 cups)
1 cup butter, softened
2 tablespoons vanilla-flavored vodka
3 cups powdered sugar

Garnish:
1/4 cup coffee liqueur

DIRECTIONS;

1. Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray 24 regular-size muffin cups with cooking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among muffin cups (about two-thirds full).

2. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

3. Meanwhile, for filling, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute 30 seconds or until boiling. Stir in remaining filling ingredients until chocolate is melted and smooth. If necessary, microwave on High an additional 15 to 30 seconds until mixture can be stirred smooth. Cover; refrigerate about 60 minutes or until spreading consistency.

4. For frosting, in large bowl, beat marshmallow creme, 1 cup butter and the vodka with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat additional powdered sugar until pipping consistency.

5. To assemble, cut tops off each cupcake horizontally. Spread about 1 tablespoon filling onto bottom of each cupcake; add cupcake top. Pipe frosting on cupcake tops. Just before serving, drizzle each cupcake with 1/2 teaspoon coffee liqueur.

Betty Crocker Stars and Stripes Cake Recipe by Betty Crocker Recipes on Flickr.1 box Betty Crocker® SuperMoist® yellow cake mix Water, vegetable oil and eggs called for on cake mix box 1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting 1/3 cup fresh blueberries 1 pint fresh strawberries 1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan. 2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.

Betty Crocker Stars and Stripes Cake Recipe by Betty Crocker Recipes on Flickr.

1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint fresh strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and cool cake as directed on box for 13x9-inch pan.

2. Frost with frosting. Arrange berries on frosted cake to make flag design. Serve immediately.

Better-Than-Almost-Anything Cake by Betty Crocker Recipes on Flickr.INGREDIENTS: 1 box Betty Crocker® SuperMoist® German chocolate cake mix Water, vegetable oil and eggs called for on cake mix box 1 can (14 oz) sweetened condensed milk 1 jar (16 to 17 oz) caramel, butterscotch or fudge topping 1 container (8 oz) frozen whipped topping, thawed 1 bag (8 oz) toffee chips or bits DIRECTIONS: 1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan. 2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 3. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

Better-Than-Almost-Anything Cake by Betty Crocker Recipes on Flickr.

INGREDIENTS:
1 box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits

DIRECTIONS:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Bake cake as directed on box for 13x9-inch pan.
2. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
3. Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

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