Thursday, May 9, 2013

Cookin with Coupons

Give me some cake!  Yummy moist, and delicious cakes.  I especially like recipes involving a basic cake mix, that you can make into your own custom dessert.  This weekend, we have Duncan Hines cake mixes on sale for $.99, and here is a coupon to use when you stock a few mixes:  Save $.35 on 1 Duncan Hines cake mix
 Here are some great recipes to try with a little help from my friends at Duncan Hines:

Orange Creme Blueberry Cake

  1. Preheat oven to 350°F. Grease and flour two 8" round cake pans.
  2. Mix Duncan Hines® Lemon Supreme Cake Mix, pudding mix, eggs, orange juice, water and vegetable oil. Fold in orange zest.
  3. Pour cake batter into prepared pans and bake 25 to 35 minutes or until toothpick inserted into cakes comes out clean.
  4. Pour 1 packet of Duncan Hines® Frosting Creations™ Orange Crème Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
  5. Pipe a circle or “dam” of the Orange Crème frosting you just created around outer edge of bottom cake layer. Fill center circle with 1 cup of Duncan Hines® Comstock® Blueberry Pie Filling. Top with second layer of cake.
  6. Frost sides and top of layer cake with the Orange Crème frosting. Add remaining frosting to a piping bag with decorator tip.
  7. Pipe a circle of frosting in center of top of cake. Fill circle with remaining 1/2 cup of Duncan Hines® Comstock® Blueberry Pie Filling and serve.
  8. Tip:

  9. To create the look of vertical stripes on the side of cake, frost the entire cake, then use a palette or butter knife to start at the bottom of the cake and pull the knife straight up the side of the cake. Start the next stripe slightly overlapping the previous one. Repeat around the cake.
 Cherry Red Velvet Layer Cake
  • 1 pkg Duncan Hines® Red Velvet Cake Mix
  • 1/2 cup buttermilk
  • 1 (21 ounce) can Comstock® or Wilderness® More Fruit Cherry Pie Filling or Topping
  • 1/2 cup butter, melted
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 9 oz. white baking chocolate
  • 12 oz. cream cheese, at room temperature,   Use Newspaper coupon to save $.50 on 1 Philadelphia cream cheese 
  • 6 Tbsp. butter, at room temperature
  • 1 1/2 tsp. pure vanilla extract
  • 4 1/2 cups confectioners’ sugar  Use Newspaper coupon to save $.50 on 2 
  • 7 oz. flaked coconut
  1. Preheat oven to 350ºF. Grease and flour 3 round 8-inch cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve ½ cup of the syrup.
  2. In a large mixing bowl, add cake mix, buttermilk, ½ cup cherry syrup, melted butter, eggs and vanilla. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans.
  3. Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
  4. Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes.
  5. Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth.
  6. Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2 ½ cups of the confectioners’ sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy.
  7. To Frost: Place one cake layer on a serving platter and spread with frosting, top with Cherries. Place the second layer on the first and frost. Place the 3rd cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake.
 Cinnamon Streusel Cake


  • 1 cup packed dark brown sugar,   Use Newspaper coupon to save $.50  on 1 Domino brown sugar
  • 2 tbsp. all-purpose flour
  • 1 tbsp. plus 1 tsp. ground cinnamon
  • 1 cup chopped pecans
  1. Preheat oven to 350°F. Grease and flour two 9" x 5" loaf pans.
  2. Mix together Duncan Hines® Butter Golden Cake Mix, pudding mix, flour, eggs, softened butter and water.
  3. In separate bowl, mix together streusel ingredients.
  4. Pour cake batter into each prepared loaf pan, filling the pans only one-third full.
  5. Sprinkle streusel mixture on top of batter. Top with remaining batter. The pans will now be two-thirds full.
  6. Bake 40 to 60 minutes or until toothpick inserted into cakes comes out clean.
  7. Let cakes cool completely and remove from pans.
  8. Pour packet of Duncan Hines® Frosting Creations™ Cinnamon Roll Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  9. Frost pound cakes with the Cinnamon Roll frosting you just created.
  10. Tip:

  11. Pound cakes freeze beautifully. Freeze the second cake, unfrosted, wrapped well in plastic wrap and foil. Thaw and then frost cake and serve.

For additions Print N Save Coupons:

All internet coupon print limits are subjective. At the time of this email coupons were available for print. If the daily or weekly print limit has been reached, the coupon will be automatically pulled from the websites. You can try to print again tomorrow. All coupons listed are not available in our stores. We list them so you can order or find them to save you money. Check with clipping services, trade boards, or ebay to find coupons not in your store. It is our intent to help you find as many savings opportunities as possible. Enjoy!