1 & 1/2 cups sugar, 1 cup buttermilk, 1/2 cup biscuit mix, 1 & 1/3 cups margarine, 1 tsp. vanilla, 3 eggs. Mix well. Grease pan. Bake 350 for 30 minutes.
1/2 cup softened butter, 1/2 cup sugar, 2 eggs, 8 oz. sour cream, 1 package Jiffy corn muffin mix, 1 can (15&1/4 oz.) whole kernel corn drained, 1 can (14 & 3/4 oz) can of creamed corn. In large bowl, mix butter, sugar. Add eggs one at a time beating after each. Add sour cream. Gradually add muffin mix alternating with milk. Fold in corn. Pour into greased 3 quart baking dish. Bake uncovered 45 to 50 minutes at 325 til lightly brown on top.
1 Box Betty Crocker Butter Pecan Cake Mix, 2/3 cup oil, 4 eggs, 1 cup milk, 1 can coconut pecan icing, 1 can chopped pecans. Preheat oven to 325. Grease and flour bundt pan. Add 1/2 cup pecans at bottom of cake pan. Mix cake mix, oil, eggs and milk together. Beat at medium speed for 2 minutes. Add can of coconut pecan frosting to bottom. Add remaining 1/2 cup pecans to batter. Mix well. Pour into pan and Bake at 325 for one hour or until done.