Categorized | Recipes

Posted on 16 March 2012 by KWBG

Thin Mint Cupcakes by B Christenson
1 sleeve Thin Mints – crushed
Chocolate cake mix
Mix cake according to directions on box. Put 1 T of crushed cookie into a paper muffin cup, then fill to 2/3 full.  Bake as directed. Cool completely.
For filling:
1/2 cup sugar
1/3 cup milk
2/3 cup Crisco
1/4 tsp salt
1 T water
1 tsp mint flavoring
Green food coloring
Mix filling ingredients and beat for 5 to 7 minutes.  Inject filling into cooled cupcakes with a pastry tube.  Frost with your favorite chocolate frosting.




Raspberry Cake by BDM
In a large bowl combine:
1 (18 ¼ oz) box white cake mix
1 pkg (3 oz) raspberry gelatin
Add and beat until well blended: 
1 pkg (12 oz) frozen sweetened raspberries, thawed with juice
4 eggs
½ c vegetable oil
¼ c hot water
Pour into a greased 13 by 9 by 2 inch baking pan. Bake at 350˚ for 35 – 40 minutes or until a wooden toothpick inserted near the center comes out clean.
Frosting: fold together:
1 (12 oz) container thawed whipped topping
1 pkg (12 oz) frozen sweetened raspberries, thawed with juice
Spread over cake. Refrigerate at least two hours before serving. Store in refrigerator.

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