I always use the method from "The Cake Mix Doctor" (and use it for ANY flavor cake mix): BASIC YELLOW BUTTER CAKE 1 yellow cake mix (18-1/4 oz.) 1 stick butter (8 Tblsp.) butter, melted (do not use margarine) 1 cup milk (2% or whole  not skim) 3 large eggs 2 tsp. Vanilla extract Preheat oven to 350° F. Grease and flour two 8-inch round cake pans. In large mixing bowl, combine ingredients listed above. Beat just until blended, and no lumps remain. Pour into pans and bake at 350° F. for 27-29 minutes or until cake tests done. If making cupcakes, bake for 20 minutes.

Phyllis: I don't like to counter Post my friends but I do it a little different. There are many ways to make Pizza , try all of them. You may or may not like mine but it is worth a try. : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the dough back in the oiled pan , put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 2 teasps sugar 1/4 Cup of Veg. Oil 1/2 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour Place in a mixing bowl, the Water, 1 cup of AP flour, wheat flour , yeast, sugar. Mix a little and let it sit to test the yeast, to see if it rises. Add the oil and salt and more flour. Add enough AP flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it backing the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. Dough should be about 3/16 " thick on the bottom and about ½" around the edge. Follow the previous instructions. Good luck, Lou PS:  RE: Pizza Sauce...how to make from store canned tomatoes clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Feb 16, 07 at 16:54 I used Pizza Sauce which is crushed Tomatoes and Puree, with Basil. You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso. A lot of others are sort of orange, red color. . Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree. You have to spice to your own taste. Start with 3/4 teaspoon of garlic pwd. (add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt. 3 teasp. Sugar ( add more if too acidy ). An italian pinch of pwd.cloves. 3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base ) Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick. SPAGHETTI SAUCE This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste ,½ cup of fine chopped Onion. And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir ALSO !!! season to your own taste. Add more or less of what you like. LOU, Said that

I saw someone make St. Louis pizza recently - it may have been on ATK, and they made a point of saying that it has to be cut into squares, even though it is a circle! I might have seen it on the Travel Channel. Anyway, it looks like a decent enough recipe, but I have not yet put it on my list of things to try. If you love it after making it, I will add it to the list, however, as it appears to be a simpler way to make pizza dough - somewhat like cracker or biscuit dough. I have never made Chicago style pizza either, but it is on my list, although not high because I've never had it, and so I don't know how much I would like it. I've

We tried it out with toast -- it does take awhile, but our toast was evenly brown per the setting that we choose. We heated up the pizza stone for the suggested 30 minutes. I'm not annoyed by this (although my DH was tapping his foot) because I've always preheated pizza stones for at least 20 minutes in the range oven. We used a frozen Trader Joe's Italian Pizza as our test. It was nicely browned and bubbly, but in less time than suggested by the instructions on the pizza box. So, now I am game to make pizzas to try. So far, that's all we've done. We did have to pull ours away from the tile backsplash more than I wanted as we got some vibration and a bit of noise when we tried the convection. I don't think the pizzas need the convection setting, IMHO...I will test the difference when I have time. I'm so accustomed to having an oven timer on my full size range, so I may get a little separate timer to use for this so that I don't forget about having something baking. I'm 54 and this is the first toaster oven of any kind that I've ever owned! I've not even had a toaster for at least 10 years! However, being empty-nesters now, it's just more energy-efficient to run something smaller for small portions. Thanks! Cameron