How Sweet It Is!
You’re Going to Love What Betty Crocker Has In Store
February 2024 Issue
by Lindsay Gifford
Recipes, Photography and Information provided by Betty Crocker, Inc.
Love is in the air and Valentine’s Day is on its way. Are you ready to wow your significant other with a fabulous dessert surprise? If so, we’ve got you covered. This month we explored Betty Crocker’s fabulous array of delectable desserts.
Betty Crocker has been a household name and cultural icon for more than 90 years with a variety of boxed dessert mixes, cookbooks and homemaking know-how. Originally created as a persona by a flour-milling company to respond to consumer inquiries, the Washburn Crosby Company recognized the consumer demand for baking information and the Betty Crocker Kitchen was born.
Today, desserts are one of Betty Crocker’s claims to fame, and with kitchen-tested recipes for everything from layer cakes to apple pies—including both scratch desserts and shortcut options—it’s not hard to see why. If you set out to explore Betty Crocker’s recipe laden Website—which I suggest you do—you will quickly find they have also made a successful effort to provide recipes for the more health conscious, with guilt-free desserts and skinny dinner options. That’s right, you heard me: Betty Crocker’s website doesn’t just feature desserts. They offer a wide variety of everyday meals, holiday and entertaining suggestions, how-tos and much more. Their Website also offers money saving options. By inputting your zip code and your ingredient list it will pop up with notes where you can save money in your area on select ingredients.
All of the recipes featured this month start with a box mix shortcut, but shhh—don’t tell, because your friends and family will never know! Happy baking!
Sky-High Salted Caramel Chocolate Cupcakes
Prep Time: 45 mins | Total Time: 1 hr 30 mins | Servings: 24
These decadent cupcakes are an easier version of the Sky-High Salted Caramel Chocolate Cake.
Cake:
1 boxes Betty Crocker™ SuperMoist™ devil’s food cake mix
Water, oil and eggs called for on cake mix boxes
Salted Caramel Cheesecake Filling
1 pkgs (8 oz. each) cream cheese, softened
½ cup dulce de leche (caramelized sweetened condensed milk)
⅛ tsp kosher salt
Salted Caramel Buttercream:
1½ cup Butter, softened
6 cups Powdered sugar
2 tsps Vanilla
10 Caramels, unwrapped
1-3 Tbsps Milk
¼ tsp Kosher salt
Garnish:
½ cup Toasted pecans, chopped
½ cup Pretzels, crushed
Salted Caramel Glaze
Additional kosher salt, if desired
3 Tbsps Caramel topping
Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 Tbsp filling.
To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 Tbsp of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture. Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.
To make the full cake version of this recipe, read on below.
Peanut Butter Blossom Bars
Prep Time: 10 mins | Total Time: 1 hr 30 mins | Servings: 16
Bake your favorite peanut butter blossom cookie in bar form in this easy, cookie exchange-friendly recipe!
1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 Tbsps Vegetable oil
2 tsps Water
1 Egg
½ cup Hershey’s™ Mini Kisses™ Brand milk chocolates
3 tsps White sparkling sugar
16 Hershey’s™ Kisses™ Brand milk chocolates, unwrapped
Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In large bowl, combine cookie mix, oil, water and egg with spoon until stiff dough forms. Stir in Mini Kisses™. Press dough in bottom of pan. Sprinkle 2 tsps of the sparkling sugar on top. Bake 18 to 20 minutes or until golden. Immediately top with unwrapped Kisses™ in 4 rows by 4 rows. Sprinkle with remaining 1 tsp sparkling sugar. Cool completely on cooling rack, about 1 hour. Cut into 4 rows by 4 rows with one of the Kisses™ in center of each bar. Store in airtight container.
Apple Pie Stuffed Cupcakes
Prep Time: 25 mins | Total Time: 60 mins | Servings: 24
We took our favorite classic dessert, apple pie, and turned it into a can’t-miss cupcake. Topped with homemade frosting, drizzled with caramel and stuffed with apple pie filling, we can’t promise you’ll eat just one.
Cupcakes:
1 box Betty Crocker™ SuperMoist™ cake mix yellow
1 cup Water
½ cup Vegetable oil
3 Eggs
1 can (21 oz.) Apple pie filling
Topping:
1½ cups Heavy whipping cream
¼ cup Powdered sugar
1 tsp Vanilla
½ cup Caramel topping
¼ cup walnuts, finely chopped (optional)
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or spray muffin cups with cooking spray. In large bowl, combine cake mix, water, oil and eggs until smooth. Fill cups two-thirds full of batter. Bake 12 to 15 minutes or until cupcakes are set and bounce back when gently touched. Transfer to cooling rack to cool completely, about 20 minutes. Use small round cutter or wide end of decorating tip to cut out center of each cupcake. Fill centers with apple pie filling.
In medium bowl, beat whipping cream, powdered sugar and vanilla to stiff peaks. Spoon on tops of cupcakes, or fill decorating bag fitted with star tip, and create decorative swirls. Refrigerate cupcakes until ready to serve. Drizzle with caramel topping, and sprinkle with walnuts just before serving.
Expert Tip: If the pie filling contains large apple slices instead of apple chunks, roughly chop them with a knife so they’ll fit inside the cupcakes.
Looking for something even easier?
Check out Betty Crocker's 3-Ingredient Apple Dump Cake or Salted Caramel Apple Cheesecake Crisp at www.bettycrocker.com.
18 Layer Red Velvet Cake
Prep Time: 1 hr 45 mins | Total Time: 4 hrs | Servings: 16
White Cake:
1 box Betty Crocker™ SuperMoist™ white cake mix
3 Eggs
1¼ cups Water
⅓ cup vegetable oil
Red Velvet Cake:
1 cup Water
½ cup Vegetable oil
2 Tbsps Unsweetened baking cocoa
3 Eggs
1 bottle (1 oz.) Red liquid food color (about 2 Tbsps)
1 box Betty Crocker™ SuperMoist™ German chocolate cake mix
Frosting
1½ cups Butter, softened
1 tsp Vanilla
4½ cups Powdered sugar
1 to 2 Tbsps Milk
2½ cups Marshmallow creme (from two 7-oz jars)
Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray. Line bottom of each pan with cooking parchment paper. Spray parchment paper with cooking spray. In large bowl, beat white cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Loosely cover and refrigerate.
In another large bowl, beat Red Velvet Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread ½ cup red velvet batter in bottom of each pan. Loosely cover and refrigerate remaining batter. Place all 3 pans on oven rack positioned in center of oven. Bake about 8 minutes or until cake is set when lightly touched in center. For next cake layer, spread ½ cup white batter evenly over each baked red velvet layer. Bake 8 to 10 minutes or until cake is set when lightly touched in center. Repeat steps, twice, baking 9 to 12 minutes per layer or until top of cake layer is set when lightly touched in center. Cool 10 minutes. Remove cakes from pans; remove parchment paper from bottoms of cakes. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat marshmallow creme, butter, vanilla and 1 Tbsp milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time until spreading consistency. To assemble, stack cake layers, spreading ½ cup frosting between each layer. Spread thin layer of frosting over side and top of cake to seal in crumbs. Refrigerate cake 30 to 45 minutes to set frosting. Spread remaining frosting on side and top of cake.
Expert Tip: In a pinch for time but still want to make this impressive layer cake? You can replace the homemade frosting with 3 (12 oz.) containers of Betty Crocker® Whipped fluffy white frosting.
Sky-High Salted Caramel Chocolate Layer Cake
Prep Time: 1 hr 35 mins | Total Time: 2 hr 15 mins | Servings: 16
This is the perfect cake for any occasion! Don’t let the many layers intimidate you; it’s easier than it looks!
Cake:
2 boxes Betty Crocker™ SuperMoist™ devil’s food cake mix
Water, oil and eggs called for on cake mix boxes
Salted Caramel Cheesecake Filling:
3 pkgs (8 oz. each) cream cheese, softened
1½ cans (13.4 oz. each) dulce de leche (caramelized sweetened condensed milk)
¼ tsp kosher salt
Salted Caramel Buttercream:
1 cup Shortening
1 cup Butter, softened
8 cups Powdered sugar
1 tsp Vanilla
15 Caramels, unwrapped
3 Tbsps Milk
¼ tsp Kosher salt
Garnish:
¾ cup Toasted pecans, chopped
¾ cup Pretzels, crushed
Salted Caramel Glaze
3 Tbsps Caramel topping
Additional kosher salt, if desired
Heat oven to 350°F. Spray four 8- or 9-inch round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal. In large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.
Meanwhile, in large bowl, beat salted caramel cheesecake filling ingredients with electric mixer on medium speed just until smooth and well combined. Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.
To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 Tbsp of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk, 1 Tbsp at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.
In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.
Expert Tips: 1) This cake can be made up to a day in advance. Make as directed, and refrigerate loosely covered until ready to serve. Let cake sit at room temperature 1 hour before serving. 2) To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until pecans are light brown.
S’mores Poke Brownies
Prep Time: 30 mins | Total Time: 2 hrs | Servings: 16
1 cup Marshmallow creme
3 Tbsps Water
1 jar (about 12 oz) Hot fudge topping 1 cup Graham crackers, broken up
1 box (18.3 oz) Betty Crocker™ brownie mix fudge
2 cups Miniature marshmallows
Water, vegetable oil and eggs called for on brownie mix box
Heat oven to 350°F. Spray 9-inch square pan with cooking spray. Make brownies as directed on box for 9x9-inch pan. Cool 30 minutes. Use a wooden dowel to poke holes in brownies about 1 inch apart, pushing all the way down to bottom of pan.
In small microwavable bowl, microwave marshmallow crème uncovered on High 30 seconds or until soft. Add water; stir until smooth and pourable. Pour over brownies. Let stand 30 minutes.
Spread half of the hot fudge topping over top of brownies. Top with broken graham crackers and miniature marshmallows. Set oven control to broil. Broil with marshmallows 4 to 6 inches from heat 2 to 3 minutes or until marshmallows are lightly browned. Drizzle with remaining hot fudge topping. When ready to serve, cut into 4 rows by 4 rows.
Italian Love Cupcakes
Prep Time: 15 mins | Total Time: 1 hr 25 mins | Servings: 24
Chocolaty fudge cupcakes topped with chocolate frosting get some Italian lovin’ thanks to a layer of ricotta cheese filling. Add some white chocolate shavings for an elegant touch.
Cake Layer:
1 box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
1¼ cups Water
½ cup Vegetable oil
3 Eggs
Ricotta Layer:
2 containers (15 oz each) Whole-milk ricotta cheese
¾ cup Sugar
1 tsp Vanilla
4 Eggs
Frosting:
1 box (6-serving size) Chocolate instant pudding and pie filling mix
1 cup Milk
1½ cups Whipped cream or Cool Whip™ frozen whipped topping, thawed
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake layer ingredients with electric mixer on low speed 30 seconds. Increase speed to medium; beat 2 minutes, scraping bowl occasionally.
In separate large bowl, mix ricotta layer ingredients until combined. Fill each muffin cup about one-third full with cake batter (you may not use all the batter). Divide ricotta mixture evenly among cups. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
When cupcakes are completely cooled, make frosting. In large bowl, beat pudding mix and milk with whisk until combined and set. Fold in whipped cream. Pipe frosting on top of cupcakes.
Expert Tips: 1) Garnish cupcakes with white chocolate shavings or chocolate chips. 2) Cupcakes taste even better the next day if covered and chilled overnight.
Irish Cream Celebration Cake
Prep Time: 30 mins | Total Time: 3 hrs Servings: 8
When you’re celebrating a grown-up occasion, you deserve a grown-up cake. This beautiful creation uses Betty Crocker SuperMoist devil’s food cake mix, pudding and Irish liqueur in both the cake and frosting.
Cake:
4 Eggs
⅓ cup Vegetable oil
1 cup Sour cream
1 cup Irish cream liqueur
1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
Irish Cream Frosting:
1 cup Butter, softened
3 cups Powdered sugar
¼ cup Irish cream liqueur
1 tsp Vanilla
4 oz (half of 8-oz pkg) cream cheese, softened
Chocolate Glaze:
4 oz Bittersweet baking chocolate, chopped
½ cup Whipping cream
¼ cup Light corn syrup
2 tsps vanilla
⅓ cup Almonds, toasted, sliced
Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray. In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add ¼ cup liqueur and 1 tsp vanilla; beat until frosting is smooth and spreadable.
Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 tsps vanilla. Stir until smooth. Let stand 10 minutes or until thickened. Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
Expert Tips: 1) To make the cake layers a day ahead of time, bake and cool as directed, then place a slice of bread on each layer. Let stand at room temperature, and your cakes will stay fresh. 2) Change out the Irish cream liqueur for another flavor to make an entirely different kind of cake. Amaretto, hazelnut liqueur or caramel-flavored Irish cream liqueur would be delicious in this recipe.
Brownie Batter Cheesecake Bars
Prep Time: 20 mins | Total Time: 5 hr 55 mins Servings: 24
This genius brownie-mix hack is a chocolate lover’s dream dessert: creamy chocolate cheesecake with a chocolatey crust and a topping of silky chocolate ganache.
Crust:
1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on box for cakelike brownies
Filling:
2 pkgs (8 oz each) cream cheese, softened
½ cup Sugar
2 Tbsps Heavy whipping cream
1 tsp Vanilla
2 Eggs
Topping:
1½ cups Semisweet chocolate chips
¾ cup Heavy whipping cream
¼ tsp Fine sea salt, if desired
Heat oven to 325°F. Spray bottom of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Measure out ½ cup batter; cover and refrigerate for later use. Spread remaining batter in bottom of pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 10 minutes.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until smooth. Add reserved ½ cup batter, 2 Tbsps whipping cream and the vanilla; beat until smooth. Add 2 eggs; beat just until blended. Spread evenly over cooled crust. Bake 26 to 30 minutes or until center is set. Cool 30 minutes.
In medium microwavable bowl, microwave chocolate chips and ¾ cup whipping cream uncovered on high 1 minute; stir. Microwave 30 seconds; stir until smooth. Spread mixture on top of cheesecake layer. Refrigerate about 4 hours or until cooled completely. Cut into 6 rows by 4 rows. Sprinkle sea salt on top of chocolate layer before serving, if desired.
Expert Tips 1) To make cutting your cheesecake easier, dip a sharp straight-edge knife in warm water, and dry it each time you slice. 2) Get creative with your topping! Sprinkle with chopped candy, or top with shaved chocolate for extra indulgence.
Soft-Baked Chocolate Chip-Cream Cheese Cookie Bars
Prep Time: 10 mins | Total Time: 1 hr 35 mins | Servings: 24
Everyone’s all-time favorite cookie reimagined as a chewy-soft cookie bar!
1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
½ cup butter, softened
4 oz (half 8-oz pkg) Cream cheese, softened
1 Egg
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir all ingredients until soft dough forms. Spread dough evenly in pan. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.
Expert Tips: 1) To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened. 2) The secret for cutting bars easily is to line the pan with heavy-duty or nonstick foil. When it is time to cut the bars, just lift the baked bar with the foil out of the pan, and cut. This also makes cleanup extra easy.
Triple Chocolate Stout Whoopie Pies
Prep Time: 45 mins | Total Time: 45 mins |. Servings: 20
Three kinds of chocolate plus a good glug of stout beer gives these fun little whoopie pies big flavor.
Cookies:
1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
¼ cup Unsweetened baking cocoa
1 box (4-serving size) Chocolate instant pudding and pie filling mix
⅔ cup Stout beer
½ cup Vegetable oil
3 Eggs
Filling:
1½ cups (7 oz.) Marshmallow creme 1 cup Butter, softened
2 Tbsps Unsweetened baking cocoa 1½ cups Powdered sugar
1 Tbsp Stout beer
½ tsp vanilla
Heat oven to 350°F. Line cookie sheets with cooking parchment paper, or lightly spray with cooking spray. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets. Bake 8 to 11 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each whoopie pie, spread about 2 tablespoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down. Store covered in refrigerator.
Expert Tip: For even more chocolate flavor, use a chocolate stout beer.
Skinny Dark Chocolate Truffles
Prep Time: 30 mins | Total Time: 2 hr 40 mins | Servings: 36
4 oz Bittersweet baking chocolate, chopped
4 oz Semisweet baking chocolate, chopped
½ cup Half-and-half
2 Tbsps Hazelnut liqueur
½ cup crushed Chocolate Cheerios™ cereal
Toasted pecans or flaked coconut, finely chopped
In 1-quart heavy saucepan, heat both chocolates over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in half-and-half and liqueur. Refrigerate about 2 hours, stirring once, until thick enough to hold a shape. Place cereal on sheet of waxed paper. Drop chocolate mixture by rounded teaspoonfuls onto cereal; roll lightly to coat (truffles do not need to be perfectly round). Serve immediately or cover loosely with plastic wrap and refrigerate until ready to serve. Let stand at room temperature 15 minutes before serving.
Expert Tips: 1) Toasting really brings the flavor of the pecans alive! To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. 2) For uniform-sized truffles, a #100 cookie or ice cream scoop comes in handy. 3) For a special touch, place each truffle in a decorative paper candy cup.