J wn J ni's blog: "Recipes"

1 package (1 lb 2.3 oz) Betty Crocker® fudge brownie mix 2/3 cup vegetable oil 1/4 cup water 1 tablespoon instant coffee granules or crystals 2 eggs 1 box (4-serving size) chocolate fudge instant pudding and pie filling mix 2 cups cold milk 1 bag (8 oz) toffee bits 1 container (8 oz) frozen whipped topping, thawed 1. Heat oven to 350ºF. Grease bottom only of 13x9-inch pan. In medium bowl, stir brownie mix, oil, water, coffee granules and eggs until well blended. Spread in pan. 2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. 3. Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping. 4. Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.

1 box Betty Crocker® SuperMoist® lemon or yellow cake mix Water, vegetable oil and eggs called for on cake mix box 1 can (6 oz) frozen lemonade concentrate, thawed 3/4 cup powdered sugar 1 container Betty Crocker® Whipped fluffy white or fluffy lemon frosting Yellow colored sugar, if desired 1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes. 2. Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 3. Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.