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Instructions. Combine butter & cake mix in a large mixing bowl & beat until well combined. Add in confectioners sugar one cup at a time, beating well between each addition. Add 1/2 the milk after the second cup of confectioners sugar & mix well. When adding the last cup of confectioners sugar, add the remainder of the milk & vanilla.

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Step 3: Mix the butter and the cake mix together on medium speed until thoroughly combined (at least 2 minutes.) Use a spatula to scrape the butter mixture down from the sides of the bowl before moving on to the next step. Step 4: We use a food scale to measure 1 Pound of Powdered Sugar.

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Spread the cake mix onto a baking sheet and bake for 5 minutes until the flour reaches a temperature of 160 degrees. Cool completely before adding to frosting. Cream the butter first until light and fluffy. Then add in the powdered sugar, with the mixer off 1/2 cup at a time. And the mix on low until combined.

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Add whole egg (1 large), extra egg yolk, vanilla extract (2 teaspoons), and cake batter extract (½ teaspoon) and stir until incorporated. Add baking powder (1½ teaspoons), baking soda (½ teaspoon) and salt (¼ teaspoon). Mix until combined. Half cup at a time, add all-purpose flour (2½ cups) and mix until flour is just incorporated.

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Beat the butter until smooth and creamy. Add the cake mix and beat until well incorporated. Add the powdered sugar one cup at a time, beating well between each addition. Mix in the pinch of salt. Beat in the heavy cream one tablespoon at a time using only as much as needed to reach your desired consistency.

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4 eggs. 1 cup water. 1⁄2 cup oil. 1 (18 1/4 ounce) box butter pecan cake mix. 1 (1 lb) container coconut pecan frosting. Mix all together with mixer. Bake in a well-greased bundt pan at 375 for 45-55 minutes. Cool 20 minutes before turning out on cake plate. How to Can Tomatoes.

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Spread the cake mix on a baking pan and bake at 350 degrees for 3-5 minutes. Let cool completely before adding to frosting. Using a standing mixer or handheld mixer with a large bowl, beat softened butter for 3-5 minutes on medium high until it is very light and fluffy. Add the cake mix and powdered sugar.

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Beat the softened butter and powdered sugar together. Put the softened butter in a large bowl and start beating with an electric mixer. Gradually add 3 cups (600 g) of powdered sugar while mixing. Start at a low speed, then increase to a medium speed once the sugar is incorporated with the butter.

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Add in three cups of confectioner's sugar and vanilla extract and beat on low until incorporated and then medium until well mixed. Add in the cake mix and milk mixture plus the last three cups of confectioner's sugar and beat on low, then on medium until well mixed. Now, check the consistency.

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Preheat oven to 350F (177C) and prepare two deep 8" round cake pans³ by lining the bottoms with parchment paper and lightly greasing the sides. Set aside. In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.

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Bake top 2 pans for 21 minutes, remove from oven. Move bottom pan up and bake for another 2 minutes then remove. 2 x 23 cm / 9″ cake pans - 27 minutes. 2 x 15.25cm / 6″ cake pans - 25 - 27 minutes, only make half a batch. Halve the recipe for a single round cake, 20 - 23cm / 8 - 9″.

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In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.

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Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy.

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Blend/ process until the mixture is smooth. This can be done up to 48 hours in advance. Store the orange-infused olive oil in an airtight container at room temperature. Add the cake flour, baking powder, baking soda, cardamom, and salt to a medium size bow and stir with a wire whisk to combine.

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Instructions. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed until smooth. Turn the speed to low and add the cake mix, powdered sugar, and cream, mixing until just combined. Turn the speed back up to medium and beat for an addition minute, until the frosting is smooth and creamy.

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Then use a spoon or rubber spatula to stir the flour mixture into the batter. Mix just until the batter is smooth. In a small bowl, add the remaining ½ cup sugar and 1 ½ tablespoon ground cinnamon. Stir to combine. Spoon about ⅔ of the cake batter in the loaf pan and spread it out into an even layer.