1 box GF yellow cake mix
3/4 cup smooth peanut butter
2 eggs
6 tbsp butter melted
2 tsp vanilla extract

14 ounce can sweetened condensed milk
6 ounces semisweet chocolate chips
2 tbsp butter

Combine the first set of ingredients and mix with a spoon until well blended. Press half of the peanut butter mixture into a greased pan (I used a glass baking dish that is approximately 7 X 9, although a 9 X 11 would probably be fine although the bars would be thinner and cooking time will decrease)

Combine the second set of ingredients in a microwave safe bowl. Microwave until all melted and smooth (approx. 2 minutes)

Pour melted fudge mixture over the peanut butter layer. Roughly crumble the remaining peanut butter mixture over the fudge to create a marble-type appearance.

Bake at 350F for 30 minutes or until light golden brown on the edges. Allow to cool completely and refrigerate and then cut into bars. I think these are the best when cold because the fudge part has a really nice smooth cool texture. Plus they are a great summer time treat!

Lemon Velvet Cake
rec.food.baking/busybee

This is a really great cake! The lemon juice icing makes the pucker!

1 pkg. lemon cake mix
1 cup water
1/2 tsp. lemon extract
1 (3-oz) lemon jello
3/4 cup corn oil
3 eggs
2 cups powdered sugar
1/2 cup lemon juice
grated rind of 1 lemon

Mix cake mix (dry), water, lemon extract, jello, oil and eggs for at least 3 minutes. Bake cake according to package directions in a 9 x 13 pan. When cake is done, prick entire cake with a fork. Mix powdered sugar, lemon juice and grated rind. Pour this mixture on top of warm cake. Serve plain or with whipped cream.

-1 box chocolate chunk brownie/cake mix (and subsequent required ingredients)
-1 cup Karo syrup
-1/2 cup sugar
-1 1/2 cups peanut butter

After making the wet cake mix and pouring it into whatever baking pan you’re going to use, melt the sugar and Karo in a saucepan on the stove until it’s barely boiling. Take it off the heat and stir in the peanut butter until it reaches a smooth mix. Pour it over the chocolate brownie mix. Bake until done (a bit longer than just the brownies would take alone. it will be a little wet when done due to the peanut butter’s gooeyness.) They will melt in your mouth!
I have made these all the time for my gluten-eating friends and they rave over them! It adapts well to gluten free mixes as well.

1 package Gluten Free Pantry Old Fashioned cake mix*
1 package Jello vanilla instant pudding
1/2 cup sugar
4 extra large eggs room temperature
1/2 cup canola oil
3/4 C orange juice
1 Tablespoon plus 2 teaspoons good vanilla extract

*Do not follow the directions on the package

Preheat the oven to 350 degrees.

Mix the wet ingredients in a large bowl. Add the dry ingredients and beat on high speed for two minutes.

Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.

Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.

Good luck everyone!!