Welcome to Our Friends

Dear Friend,

Now making your family’s favorite sweet treat just got easier…and what’s the timesaving secret? Each one begins with a cake mix! Inside Gooseberry Patch Cake Mixes are the yummiest recipes, whipped up in minutes.

The kids will love peeking in the cookie jar to find Caramel Layer Brownies, BIG Chocolate Cookies or Fun Bars. Invite neighbors over for a steaming cup of coffee served alongside Lemon-Poppy Seed Muffins or Brown Sugar Breakfast Rolls, and it’s a snap to make a delicious potluck dessert like Peach-Berry Cobbler or Raspberry-Hazelnut Chocolate Torte.

For easy gift giving, share jars of Orange Cream Cake in a Cup Mix and Make-Your-Own Chocolate Cake Mix in a Jar…always a welcome surprise. So take a look inside to find cake mix recipes so simple to prepare, you’ll want to try them all!

Mix up some fun!
Vickie & Jo Ann

Our Story

Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born.

We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasn’t long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history.

Hard to believe it’s been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, we’ve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, we’re best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers.

One thing’s for sure, we couldn’t have done it without our friends all across the country. Each year, we’re honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether you’ve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family!

Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235

www.gooseberrypatch.com

1-800-854-6673

Copyright

Copyright 2003, Gooseberry Patch 978-1-612810-15-7

All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Do you have a tried & true recipe…

tip, craft or memory that you’d like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com, register and follow the easy steps to submit your favorite family recipe. Or send them to us at:

Gooseberry Patch
Attn: Cookbook Dept.
2500 Farmers Dr., #110
Columbus, OH 43235

Don’t forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with it…and you’ll receive a FREE copy of the cookbook!

Join our Circle of Friends and discover free recipes & crafts, plus giveaways & more! Find all your favorite Gooseberry Patch cookbooks through our Store Locator. Visit our website or blog to join, look for us on YouTube and be sure to follow us on Facebook & Twitter too.

www.gooseberrypatch.com

Gooseberry Patch Classics: Cake Mixes

One of the secrets of a happy life
is continuous small treats.

-Iris Murdoch

Sugar-Topped Muffins

18-1/4 oz. pkg. white cake mix with pudding

1/2 t. nutmeg

1 c. milk

2 eggs

1/3 c. sugar

1/2 t. cinnamon

1/4 c. butter, melted

Blend cake mix, nutmeg, milk and eggs on low speed of an electric mixer until just moistened; blend on high speed for 2 minutes. Fill paper-lined muffin cups 2/3 full; bake at 350 degrees until golden, about 15 to 25 minutes. Cool for 5 minutes; remove from muffin cups to cool completely. Combine sugar and cinnamon on a small plate; set aside. Dip muffin tops into butter; roll in sugar and cinnamon mixture. Serve warm. Makes 2 dozen.

For a little extra sweetness, drizzle a powdered sugar glaze over Sugar-Topped Muffins. It’s easy…just add 2 tablespoons milk to 1-1/2 cups powdered sugar; blend until smooth.

Lemon-Poppy Seed Muffins

18-1/4 oz. pkg. white cake mix

6-oz. pkg. instant lemon pudding mix

2 T. poppy seed

3 eggs

1-1/4 c. water

1/3 c. oil

Combine the first 3 ingredients in a large mixing bowl; set aside. Whisk remaining ingredients in a medium mixing bowl; gradually blend into the dry ingredients. Fill paper-lined muffin cups 2/3 full; bake at 350 degrees for 20 minutes or until a toothpick inserted in the centers removes clean. Cool for 5 minutes; remove from muffin cups to cool completely. Makes about 1-1/2 dozen.

Enjoy the taste of freshly made muffins any time! Freeze baked muffins in a freezer-safe bag, then just remove as many as needed and let thaw in the refrigerator overnight.

Brown Sugar Breakfast Rolls

3 pkgs. active dry yeast

2-1/2 c. warm water

18-1/4 oz. pkg. white cake mix

4-1/2 c. all-purpose flour, divided

1/2 c. butter, softened

1/2 c. brown sugar, packed

2 t. cinnamon

1/4 c. butter, melted

1/3 c. sugar

Dissolve yeast in warm water in a small bowl; set aside until creamy, about 10 minutes. Combine cake mix, 3 cups flour and yeast mixture; stir well. Mix in remaining flour 1/2 cup at a time; knead until smooth, about 8 minutes. Place in a greased bowl, turning to coat both sides; cover with a damp cloth and set aside until double in bulk. Punch dough down; roll out on a lightly floured surface into a 16"x10" rectangle. Spread with softened butter; sprinkle with brown sugar and cinnamon. Roll up jelly-roll style beginning with a long edge; cut into one-inch slices. Whisk melted butter and sugar together; dip top of each roll into sugar mixture. Arrange in a greased 13"x9" baking pan; cover and let rise until double in bulk. Bake at 350 degrees until golden, about 20 minutes. Makes 16.

A basket filled with the Sunday paper, a thermos of chilled orange juice or steaming hot coffee and a batch of Brown Sugar Breakfast Rolls will be a welcome early-morning delivery!

Pumpkin Coffee Cake

2 16-oz. pkgs. pound cake mix

4 t. pumpkin pie spice

2 t. baking soda

3/4 c. water

15-oz. can pumpkin pie filling

4 eggs

Combine the first 3 ingredients; add water, pie filling and eggs, blending well. Pour half the batter into a greased 13"x9" baking pan; sprinkle half the topping over the batter. Spread with remaining batter; add remaining topping. Bake at 325 degrees for 50 minutes. Serves 15 to 18.

Topping:

3/4 c. brown sugar, packed

3/4 c. chopped walnuts

1/2 c. all-purpose flour

1/3 c. chilled butter

Toss ingredients together until crumbly.

Sprinkle some candy corn over the Pumpkin Coffee Cake topping for a delightful Halloween surprise!

Cinnamon-Filled Pudding Cake

18-1/4 oz. pkg. yellow cake mix

3.4-oz. pkg. instant vanilla pudding mix

3/4 c. oil

3/4 c. water

1 t. vanilla extract

1/2 t. butter flavoring

4 eggs

1/4 c. sugar

1-1/4 t. cinnamon

Combine first 6 ingredients in a large mixing bowl. Blend in eggs, one at a time, until mixture is smooth; set aside. In a separate bowl, combine sugar and cinnamon; sprinkle half in a greased Bundt® pan. Pour half the cake batter in pan; sprinkle remaining cinnamon-sugar mixture on top. Pour remaining batter on top. Bake at 350 degrees for one hour or until golden. Allow cake to cool for several minutes before removing from pan; drizzle icing over top while still warm. Serves 12.

Icing:

1 c. powdered sugar

3 T. milk

1/4 t. butter flavoring

Mix all ingredients until smooth and creamy.

Tin picnic baskets, popular in the 1940’s and 1950’s are stylish and perfect for keeping sweet treats fresh while toting to any get-together.

Butterscotch Cake

18-1/4 oz. pkg. yellow cake mix

15-3/4 oz. can butterscotch pie filling

3 eggs, beaten

2 c. butterscotch chips

Combine first 3 ingredients together; mix well. Spread in a greased 13"x9" baking pan; sprinkle with butterscotch chips. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center removes clean. Serves 12.

Chocolate Chip-Pudding Cake

3-1/2 oz. pkg. cook & serve chocolate pudding mix

18-1/4 oz. pkg. chocolate cake mix

2 c. chocolate chips

Prepare pudding mix according to package directions; remove from stove. Stir in cake mix until just moistened; spread in a greased and floured 13"x9" baking pan. Sprinkle with chocolate chips; bake at 325 degrees for 30 to 35 minutes. Makes 14 to 16 servings.

Mix ’em up! Add variety to cake recipes by substituting raspberry, chocolate-mint or peanut butter chips.

Pound Cake in a Hurry

18-1/4 oz. pkg. white cake mix

1 c. sour cream

3-1/2 oz. pkg. instant vanilla pudding mix

4 eggs

1 c. oil

Blend all ingredients together; pour into a greased and floured Bundt® pan. Bake at 350 degrees for 45 to 50 minutes. Makes 10 servings.

Whipped Topping Pistachio Cake

18-1/4 oz. pkg. white cake mix

2 3-1/2 oz. pkgs. instant pistachio pudding mix, divided

3 eggs

1 c. lemon-lime soda

1 c. oil

1 c. chopped pecans, divided

1-1/2 c. cold milk

2 c. frozen whipped topping, thawed

Combine cake mix, one package pudding mix, eggs, soda, oil and 1/2 cup pecans; mix well. Spread in a greased and floured 13"x9" baking pan; bake at 350 degrees for 40 minutes or until a toothpick inserted in the center removes clean. Set aside to cool. Blend remaining pudding mix and milk together; fold in whipped topping. Spread over cooled cake; sprinkle with remaining pecans. Refrigerate for one to 2 hours before serving. Makes 10 to 12 servings.

Angel Strudel

1 c. butter

2 c. all-purpose flour

3 egg yolks

2 T. vinegar

1/4 c. water

1 c. ground walnuts

1 c. chopped maraschino cherries

16-oz. pkg. angel food cake mix

Cut butter into flour using a pastry cutter; set aside. Combine egg yolks, vinegar and water together; blend into flour mixture. Divide dough into quarters; wrap in plastic wrap and refrigerate overnight. When ready to prepare strudel, combine walnuts, cherries and cake mix; divide into 4 equal portions and set aside. Roll out one section of dough into a very thin rectangle on a lightly floured surface; spread with one portion cherry mixture. Roll up jelly-roll style; place on an ungreased baking sheet. Repeat with remaining dough and filling. Bake at 325 degrees for 25 minutes; cut each roll into 6 slices. Makes 2 dozen.

Cherries and chocolate are always a winning combination. Try topping individual servings of Angel Strudel with chocolate glaze and a maraschino cherry.

Lemon-Lime Cake

18-1/4 oz. pkg. lemon cake mix

3-1/2 oz. pkg. instant lemon pudding mix

3/4 c. oil

12-oz. can lemon-lime soda

16-oz. container cream cheese frosting

Mix first 4 ingredients together; spread into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 40 minutes. Cool; spread with frosting. Refrigerate until ready to serve. Makes 15 to 18 servings.

Do you know someone who loves to bake? Fill a fabric-lined basket or mixing bowl with all the ingredients to a favorite cake mix recipe. Tuck in a spatula and tie on the recipe for an oh-so-welcome gift!

Peach-Berry Cobbler

18-1/4 oz. pkg. yellow cake mix

1/2 t. cinnamon

1/4 t. nutmeg

1 c. butter, softened

1/2 c. chopped nuts

21-oz. can peach pie filling

16-oz. can whole-berry cranberry sauce

vanilla ice cream or frozen whipped topping, thawed

Combine first 3 ingredients in a large mixing bowl; cut in butter with a pastry blender until coarse crumbs form. Stir in nuts; set aside. Mix pie filling and cranberry sauce together in an ungreased 13"x9" baking pan; sprinkle cake mixture on top. Bake at 350 degrees for 45 to 50 minutes. Serve over ice cream or top with whipped topping to serve. Makes 16 servings.

Oh-So-Peachy Cake

18-1/4 oz. pkg. yellow cake mix

3-1/2 oz. pkg. instant vanilla pudding mix

4 eggs

1 c. water

1 c. oil

29-oz. can sliced peaches, drained and juices reserved

1 c. sugar

8-oz. pkg. cream cheese, softened

Combine first 5 ingredients; mix well. Spread in a lightly greased 13"x9" baking pan; arrange peach slices on top. Set aside. Blend sugar, cream cheese and 5 tablespoons reserved peach juice together until smooth and creamy; pour over peach slices. Bake at 350 degrees for 50 minutes. Makes 12 to 15 servings.

Oatmeal-Raspberry Bars

18-1/4 oz. pkg. yellow cake mix

3/4 c. butter, melted

2-1/2 c. quick-cooking oats, uncooked

12-oz. jar raspberry jam

1 T. warm water

Combine cake mix, butter and oats in a large mixing bowl; toss until crumbly. Press half the mixture firmly into the bottom of a greased 13"x9" baking pan; set aside. Stir jam and water together; spread evenly over crust layer. Cover with remaining crumb mixture, patting firmly over the top; bake at 375 degrees for 20 minutes. Drizzle with glaze while warm. Cool; slice into bars to serve. Makes 15 to 18.

Glaze:

1 c. powdered sugar

warm water

Combine powdered sugar with enough warm water until a desired drizzling consistency is reached.

Gooey Cherry-Mallow Squares

4 c. mini marshmallows

18-1/4 oz. pkg. yellow cake mix

21-oz. can cherry pie filling

Spray the bottom of a 13"x9" baking pan with non-stick vegetable spray; arrange marshmallows evenly in pan. Prepare cake mix according to package directions; pour over marshmallows. Spoon pie filling on top; bake at 350 degrees for 45 to 50 minutes. Cool and cut into squares to serve. Makes 15 servings.

Rhubarb Cobbler

4 c. rhubarb, chopped

1 c. sugar

18-1/4 oz. pkg. white cake mix

3-oz. pkg. strawberry gelatin mix

1 c. water

1/3 c. butter, melted

Layer the first 4 ingredients in the order listed in an ungreased 13"x9" baking pan; pour water and butter on top. Do not stir. Bake at 350 degrees for 45 to 60 minutes. Makes 15 to 18 servings.

Sweet & Simple Rainbow Cake

16-oz. pkg. angel food cake mix

red, blue, yellow and green food coloring

Garnish: powdered sugar

Prepare cake mix following package directions; do not pour into tube pan. Place one cup batter into each of 4 different bowls; tint one pink, one blue, one yellow and one green. Spread pink batter into a greased and floured tube pan; carefully spoon blue batter on top. Repeat with yellow and then green batters; carefully place on lowest rack of oven, baking according to package directions. Remove from oven; invert onto a serving platter. Let cool; sprinkle with powdered sugar. Serves 10.

Try this tip for easy removal when cooling angel food cakes…invert the tube pan on a funnel or over the neck of a soda pop bottle.

Delicious Strawberry Angel Roll

16-oz. pkg. angel food cake mix

1 qt. strawberries, hulled and sliced

1/4 c. sugar

2 c. whipping cream

3 T. powdered sugar

Prepare cake mix according to package directions; pour into a greased jelly-roll pan lined with wax paper. Bake at 375 degrees for 10 to 12 minutes. Turn cake onto a towel dusted with powdered sugar. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on wire rack for 20 minutes, seam-side down. In a mixing bowl, combine strawberries and sugar; set aside. In a separate bowl, blend cream until foamy; gradually add powdered sugar, mixing until soft peaks form. Drain strawberries. Unroll cake and remove towel. Spread with half the whipped cream mixture; top with strawberries. Re-roll cake; place on a plate seam-side down. Serve with remaining whipped cream mixture. Serves 10 to 12.

Try filling Delicious Strawberry Angel Roll with frosting, pie filling or pure´ed fruit…all yummy variations on the original recipe!

Peanut Butter & Chip Cookies

2 eggs

1/3 c. water

1/4 c. margarine, melted

1-1/2 c. creamy peanut butter

1-1/2 c. brown sugar, packed

18-1/4 oz. pkg. yellow cake mix, divided

2 c. chocolate chips

Blend eggs, water, margarine, peanut butter, brown sugar and half the cake mix together until smooth; stir in remaining cake mix and chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10 minutes. Makes 4 to 5 dozen.

BIG Chocolate Cookies

2 18-1/4 oz. pkgs. chocolate cake mix

16-3/4 oz. pkg. brownie mix

3 eggs

3/4 c. oil

3/4 c. water

Combine all ingredients together; drop by tablespoonfuls 3 inches apart on ungreased baking sheets. Bake at 325 degrees for 8 to 10 minutes. Makes about 6 dozen.

Lollipop Cookies

18-1/4 oz. pkg. vanilla cake mix

1/3 c. oil

2 eggs

10 to 24 wooden popsicle sticks

16-oz. container favorite frosting

Combine cake mix, oil and eggs; drop by rounded tablespoonfuls 3 inches apart on ungreased baking sheets. Insert top inch of a wooden popsicle stick into each mound of dough; bake at 375 degrees for 8 to 10 minutes. Cool completely; spread with frosting. Makes about 2 dozen.

A lollipop bouquet! Fit florists’ foam into a new terra cotta pot and slip Lollipop Cookies securely into the foam. Cover the foam with colorful crinkled paper…what a kid-pleasing treat!

Orange Cream Cake in a Cup Mix

18-1/4 oz. pkg. white cake mix

3.4-oz. pkg. instant vanilla pudding mix

16 plastic zipping bags

2-2/3 c. powdered sugar, divided

12 t. unsweetened orange drink mix, divided

8 12-oz. microwave-safe coffee mugs

Place cake mix and pudding mix in a large bowl; blend well with a wire whisk. Place 1/2 cup dry mix into each of 8 bags; smooth each bag to remove as much air as possible before sealing. Label each bag “Cake Mix.” Place 1/3 cup powdered sugar and 1-1/2 teaspoons drink mix into each remaining bag; label “Glaze Mix.” Place one of each mix into each mug. Attach a gift tag with instructions to each mug. Makes 8.

Instructions:

Generously coat inside of mug with non-stick vegetable spray. Empty Cake Mix into mug. Add one egg white, one tablespoon oil and one tablespoon water; stir well until combined. Microwave on high for 2 minutes. While cake is baking, place Glaze Mix into a small bowl; add 1-1/2 teaspoons water and mix well. Pour glaze over warm cake.

Make-Your-Own
Chocolate Cake Mix
in a Jar

3 c. all-purpose flour

2 c. sugar

2 t. baking soda

3 T. baking cocoa

2 t. salt

Sift ingredients together; pack into a one-quart, wide-mouth jar. Secure lid; attach instructions.

Instructions:

Place mix in a large mixing bowl; make 3 wells in mixture. Pour one teaspoon vanilla extract into one well, 3/4 cup oil into another and 2 tablespoons white vinegar into the last well. Pour 2 cups cold water on top; mix well. Spread in an ungreased 13"x9" baking pan; bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted in the center removes clean. Serves 10 to 12.

For a spin on the traditional college student care package, fill a new 10-gallon galvanized garbage can with lots of snacks and these quick & easy mixes. Use pressure-sensitive stick-on letters to spell “junk food” on the outside of the can…what a rescue package at exam time!

Heavenly Black Forest Cake

18-1/4 oz. pkg. devil’s food cake mix

3 eggs

21-oz. can cherry pie filling

1 t. vanilla extract

1 T. sour cream

3/4 c. milk

Garnish: chocolate chips

Combine all ingredients in a large mixing bowl; mix well. Spread into a greased Bundt® pan; bake at 350 degrees for 45 to 55 minutes. Turn out onto a serving plate; cool. Frost and sprinkle with chocolate chips before serving. Makes 12 to 15 servings.

Frosting:

3.4-oz. pkg. instant vanilla pudding mix

8-oz. container frozen whipped topping, thawed

Prepare pudding mix according to package directions; fold in whipped topping. Mix gently until combined.

Instead of sprinkling with chocolate chips, gently press toasted almonds over Heavenly Black Forest Cake…an irresistible variation for almond lovers!

Raspberry-Hazelnut Chocolate Torte

18-1/4 oz. pkg. chocolate cake mix

10-oz. jar raspberry jam

1 c. chopped hazelnuts, toasted

Garnish: powdered sugar

Prepare cake mix according to package directions; pour equally into 2 greased 9" round baking pans. Bake according to package directions; cool completely. Slice each layer in half horizontally, making 4 thin cake layers; set aside. Melt raspberry jam in a small saucepan over low heat; cool slightly. Place one cake layer on a serving plate; spread with one third of the raspberry jam. Sprinkle with one third of the hazelnuts; top with another layer, spreading one third jam and sprinkling one third nuts on top. Repeat with third layer. Arrange fourth layer on top; sprinkle with powdered sugar. Serve immediately. Makes 8 to 10 servings.

Use what professional bakers do when making tortes…a length of dental floss to cut a cake into even layers!

Snowballs with Cranberry Sauce

18-1/4 oz. pkg. white cake mix

Prepare cake mix according to package directions; pour equally into 8 greased custard cups. Cover each tightly with aluminum foil; place in a deep baking pan filled with one inch warm water. Carefully place in a 325-degree oven; steam for 25 minutes. Remove from oven; turn out of cups onto individual serving plates. Spoon cranberry sauce on top; serve warm. Makes 8.

Cranberry Sauce:

1 c. sugar

1 c. water

2 c. cranberries

1 T. cornstarch

Heat sugar and water in a 2-quart saucepan until sugar dissolves; stir often. Add cranberries; heat until skins burst. Mix in cornstarch; bring to a boil, stirring constantly.

Snowballs with Cranberry Sauce are ideal desserts for any holiday dinner. Look for custard cups with frosty wintertime designs to make the table even more festive!

Mini Eggnog Cakes

1/2 c. ground walnuts, divided

18-1/4 oz. pkg. yellow cake mix

1 c. eggnog

1/4 c. oil

3 eggs

2 T. orange juice

1/4 t. nutmeg

Equally divide walnuts into the bottoms of 12 greased and floured one-cup Bundt® pans; set aside. Blend remaining ingredients together for 2 minutes; fill each Bundt® pan half full. Bake at 350 degrees for 10 to 25 minutes; cool on wire racks for 15 minutes. Remove from pans and cool completely. Makes one dozen.

Fill the centers of Mini Eggnog Cakes with a dollop of homemade whipping cream or pipe some around the edges of each cake…so delicious and easy! Just beat together 3 cups chilled whipping cream and 1/3 cup powdered sugar until stiff peaks form.

Chocolate Spice Cake

18-1/4 oz. pkg. German chocolate cake mix

1-1/2 t. cinnamon

3 eggs, beaten

12-oz. can date pie filling

Combine cake mix and cinnamon; add eggs and pie filling, stirring until just moistened. Spread in a greased tube pan; bake at 350 degrees for 55 minutes to one hour. Cool; remove from pan. Serves 12.

Upside-Down Pecan Loaf

3/4 c. butter, melted

1 c. brown sugar, packed

2 c. pecan pieces

1/4 c. corn syrup

18-1/4 oz. pkg. yellow cake mix

Combine first 4 ingredients; divide and spread equally into 2 greased and floured 9"x5" loaf pans. Set aside. Prepare cake mix according to package directions using 2 tablespoons less water; divide and pour equally into loaf pans. Bake at 275 degrees for 55 to 60 minutes; carefully invert pans immediately onto rimmed serving plates. Let stand for 2 minutes; remove pans. Slice and serve warm. Makes 16 servings.

Nut Roll Bars

18-1/4 oz. pkg. yellow cake mix

1/4 c. butter, melted

1 egg

3 c. mini marshmallows

2 c. peanut butter chips

1/2 c. corn syrup

1/2 c. butter

1 t. vanilla extract

2 c. chopped peanuts

2 c. crispy rice cereal

Combine cake mix, melted butter and egg; press into an ungreased 13"x9" baking pan; bake at 350 degrees for 10 to 12 minutes. Arrange marshmallows on top; bake 3 additional minutes. Melt chips, corn syrup and butter in a double boiler; stir in vanilla. Mix in peanuts and cereal; spread over marshmallow layer. Refrigerate until firm. Makes 2 dozen.

Mmmm…for those peanut butter and chocolate lovers, place unwrapped peanut butter cup candies on top of Nut Roll Bars right after adding the warm glaze.

Fun Bars

18-1/4 oz. pkg. chocolate fudge cake mix

1/4 c. butter

1/4 c. water

1 egg

3 c. mini marshmallows

1 c. candy-coated chocolates

1/2 c. pecans

Combine cake mix, butter, water and egg together; mix well. Press into a greased 13"x9" baking pan; bake at 375 degrees for 20 to 24 minutes. Sprinkle with marshmallows, candy-coated chocolates and pecans; bake until marshmallows melt, about 2 to 3 minutes. Cool completely; cut into bars to serve. Makes 1-1/2 to 2 dozen.

Speedy Little Devils

18-1/4 oz. pkg. devil’s food cake mix

1/2 c. margarine, melted

3/4 c. creamy peanut butter

13-oz. jar marshmallow creme

Blend cake mix and margarine in a large mixing bowl; remove 1/2 cup mixture and set aside. Press remaining mixture into a lightly greased 13"x9" baking pan; set aside. Mix peanut butter and marshmallow creme together; spread over cake mixture in pan. Sprinkle reserved cake mixture on top; bake at 350 degrees for 20 minutes. Cut into bars to serve. Makes one to 1-1/2 dozen.

Caramel Layer Brownies

14-oz. pkg. caramels, unwrapped

2/3 c. evaporated milk, divided

18-1/4 oz. pkg. German chocolate cake mix

3/4 c. butter, melted

1 c. chopped nuts

1 c. semi-sweet chocolate chips

Heat caramels and 1/3 cup evaporated milk in a heavy saucepan, stirring until melted and smooth; set aside. Combine cake mix, butter, remaining evaporated milk and nuts; mix until just moistened. Press half of cake mixture into the bottom of a 13"x9" baking pan that has been sprayed with non-stick vegetable spray; bake at 350 degrees for 6 minutes. Sprinkle with chocolate chips; spread caramel mixture over the top. Flatten pieces of remaining dough with your hands and place over the caramel layer; bake for 15 to 18 minutes. Cool slightly; refrigerate for 30 minutes to firm caramel layer. Cut into bars to serve. Makes 3 dozen.

Adding chocolate curls dresses up any dessert and they’re a snap to make…just pull a vegetable peeler over a chocolate bar and refrigerate curls until needed.

Cookies & Cream Cake

18-1/4 oz. pkg. white cake mix

1-1/4 c. water

1/3 c. oil

3 egg whites

1 c. chocolate sandwich cookies, crushed

Combine cake mix, water, oil and egg whites in a large mixing bowl; blend until just moistened. Blend on high speed with an electric mixer for 2 minutes; gently fold in crushed cookies. Divide and pour equally into 2 greased and floured 8" round baking pans; bake at 350 degrees for 30 minutes or until a toothpick inserted in the center removes clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Frost. Serves 12.

Frosting:

4 to 4-1/2 c. powdered sugar

1/2 c. shortening

1/4 c. milk

1 t. vanilla extract

Blend all ingredients together until smooth and creamy.

Root Beer Cake

18-1/4 oz. pkg. white cake mix

2-1/4 c. chilled root beer, divided

1/4 c. oil

2 eggs

1 env. whipped topping mix

Blend cake mix, 1-1/4 cups root beer, oil and eggs together; spread into a greased 13"x9" baking pan. Bake at 350 degrees for 30 to 35 minutes; cool completely. Blend remaining root beer and whipped topping mix together until soft peaks form; frost cake. Makes 24 servings.

Easy Ice Cream Sandwiches

18-1/4 oz. pkg. chocolate cake mix

4 c. vanilla ice cream, softened

Mix cake mix according to package directions, omitting eggs. Drop by tablespoonfuls onto greased baking sheets; bake at 350 degrees for 15 minutes. Cool completely. Spread ice cream on the flat bottom side of half the cookies; top with remaining cookies, flat-bottom side down. Gently press to form a sandwich; wrap individually in plastic wrap. Freeze. Makes 6 servings.

One of the secrets
of a happy life
is continuous
small treats.

-Iris Murdoch

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Gooseberry Patch • Attn: Cookbook Dept.
2500 Farmers Dr., #110 • Columbus, OH 43235

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Since 1992, we’ve been publishing country cookbooks for every kitchen and for every meal of the day! Each has hundreds of budget-friendly recipes, using ingredients you already have on hand. Their lay-flat binding makes them easy to use and each is filled with hand-drawn artwork and plenty of personality.

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Table of Contents

Welcome to Our Friends

Our Story

Copyright

Gooseberry Patch Classics: Cake Mixes

Sugar-Topped Muffins

Lemon-Poppy Seed Muffins

Brown Sugar Breakfast Rolls

Pumpkin Coffee Cake

Cinnamon-Filled Pudding Cake

Butterscotch Cake

Chocolate Chip-Pudding Cake

Pound Cake in a Hurry

Whipped Topping Pistachio Cake

Angel Strudel

Lemon-Lime Cake

Peach-Berry Cobbler

Oh-So-Peachy Cake

Oatmeal-Raspberry Bars

Gooey Cherry-Mallow Squares

Rhubarb Cobbler

Sweet & Simple Rainbow Cake

Delicious Strawberry Angel Roll

Peanut Butter & Chip Cookies

BIG Chocolate Cookies

Lollipop Cookies

Orange Cream Cake in a Cup Mix

Make-Your-Own Chocolate Cake Mix in a Jar

Heavenly Black Forest Cake

Raspberry-Hazelnut Chocolate Torte

Snowballs with Cranberry Sauce

Mini Eggnog Cakes

Chocolate Spice Cake

Upside-Down Pecan Loaf

Nut Roll Bars

Fun Bars

Speedy Little Devils

Caramel Layer Brownies

Cookies & Cream Cake

Root Beer Cake

Easy Ice Cream Sandwiches

Join Our Circle of Friends

Table of Contents

Welcome to Our Friends

Our Story

Copyright

Gooseberry Patch Classics: Cake Mixes

Sugar-Topped Muffins

Lemon-Poppy Seed Muffins

Brown Sugar Breakfast Rolls

Pumpkin Coffee Cake

Cinnamon-Filled Pudding Cake

Butterscotch Cake

Chocolate Chip-Pudding Cake

Pound Cake in a Hurry

Whipped Topping Pistachio Cake

Angel Strudel

Lemon-Lime Cake

Peach-Berry Cobbler

Oh-So-Peachy Cake

Oatmeal-Raspberry Bars

Gooey Cherry-Mallow Squares

Rhubarb Cobbler

Sweet & Simple Rainbow Cake

Delicious Strawberry Angel Roll

Peanut Butter & Chip Cookies

BIG Chocolate Cookies

Lollipop Cookies

Orange Cream Cake in a Cup Mix

Make-Your-Own Chocolate Cake Mix in a Jar

Heavenly Black Forest Cake

Raspberry-Hazelnut Chocolate Torte

Snowballs with Cranberry Sauce

Mini Eggnog Cakes

Chocolate Spice Cake

Upside-Down Pecan Loaf

Nut Roll Bars

Fun Bars

Speedy Little Devils

Caramel Layer Brownies

Cookies & Cream Cake

Root Beer Cake

Easy Ice Cream Sandwiches

Join Our Circle of Friends

Table of Contents

Welcome to Our Friends

Our Story

Copyright

Gooseberry Patch Classics: Cake Mixes

Sugar-Topped Muffins

Lemon-Poppy Seed Muffins

Brown Sugar Breakfast Rolls

Pumpkin Coffee Cake

Cinnamon-Filled Pudding Cake

Butterscotch Cake

Chocolate Chip-Pudding Cake

Pound Cake in a Hurry

Whipped Topping Pistachio Cake

Angel Strudel

Lemon-Lime Cake

Peach-Berry Cobbler

Oh-So-Peachy Cake

Oatmeal-Raspberry Bars

Gooey Cherry-Mallow Squares

Rhubarb Cobbler

Sweet & Simple Rainbow Cake

Delicious Strawberry Angel Roll

Peanut Butter & Chip Cookies

BIG Chocolate Cookies

Lollipop Cookies

Orange Cream Cake in a Cup Mix

Make-Your-Own Chocolate Cake Mix in a Jar

Heavenly Black Forest Cake

Raspberry-Hazelnut Chocolate Torte

Snowballs with Cranberry Sauce

Mini Eggnog Cakes

Chocolate Spice Cake

Upside-Down Pecan Loaf

Nut Roll Bars

Fun Bars

Speedy Little Devils

Caramel Layer Brownies

Cookies & Cream Cake

Root Beer Cake

Easy Ice Cream Sandwiches

Join Our Circle of Friends