DEATH BY CHOCOLATE CAKE

4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pk Chocolate cake mix
1 pk Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar

Beat eggs, sour cream, water,and oil together
in a large bowl until thoroughly mixed.
Add cake mix and pudding mix. Beat until smooth.
Stir in chocolate chips. Pour into Bundt or tube pan
and bake at 350 F for 1 hour.
When cool, sift powdered sugar on top of cake.
Variation: Replace 1/4 cup water with Grand Marnier. Serves 8-10.

BARCARDI RUM CHOCOLATE CAKE

1 Chocolate cake mix
1 pk Chocolate Instant Pudding( 4-serving size) 4 Eggs
1/2 c Barcardi Dark Rum
1/4 c Cold water
1/2 c Oil
1/2 c Slivered almonds or nuts

FILLING

1 1/2 c Cold milk
1/4 c Barcardi Dark Rum
1 pk Chocolate Instant Pudding
Envelope Dream Whip Topping
Preheat oven to 350F. Grease and flour two 9-in layer cake pans.
Combine all cake ingredients together in large bowl.
Blend well, then beat at medium mixer speed for 2 minutes.
Turn into prepared pans. Bake for 30 minutes or until cake tests done.
Do not underbake. Cool in pans for 10 minutes.
Remove from pans, finish cooling on racks.

Split layers in half horizontally. Spread 1 cup filling
between each layer and over top of cake. Stack.
Keep cake chilled. Serve cold.
Optional: Garnish with chocolate curls.
Filling: Combine milk, rum, pudding mix and topping
in deep narrow-bottom bowl. Blend well at high
speed for 4 minutes, until light and fluffy. Makes 4 cups.

OLD-FASHIONED CHOCOLATE CAKE & COCOA FROSTING

CAKE:
3 cups all purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1 cup corn oil
1 tablespoon vanilla extract
1 1/2 cups semisweet chocolate chips
FROSTING:
1/2 cup plus 2 tablespoons (1 1/4 sticks)
unsalted butter, room temperature
5 cups powdered sugar
8 tablespoons (about) whole milk
1 1/4 teaspoons vanilla extract
3/4 cup plus 3 tablespoons unsweetened cocoa powder

FOR CAKE:
Preheat oven to 350°F. Butter and flour three 9-inch cake pans.
Sift first 5 ingredients into medium bowl.
Mix water, oil and vanilla in large bowl.
Whisk in dry ingredients. Divide batter among pans.
Sprinkle 1/2 cup chocolate chips over batter in each pan.
Bake cakes until tester inserted into
center comes out clean, about 25 minutes.
Cool cakes in pans on racks 15 minutes.
Cut around pan sides to loosen cakes.
Turn cakes out; cool completely.

FOR FROSTING:
Beat butter in large bowl until fluffy.
Gradually beat in 3 cups sugar.
Beat in 6 tablespoons milk and vanilla.
Add cocoa and remaining 2 cups sugar; beat until blended,
thinning with more milk if necessary.
Place 1 cake layer, chocolate-chips side up, on platter.
Spread 2/3 cup frosting over. Top with second cake
layer, chocolate-chips side up. Spread 2/3 cup frosting over.
Top with remaining cake layer, chocolate-chips side down.
Spread frosting over sides and top of cake.
(Can be made 1 day ahead. Cover with cake dome;
let stand at room temperature.)

APPLESAUCE SPICE CAKE

2 1/2 c Flour
1 1/2 c Baking soda
1 t Salt
1 t Ground cinnamon
3/4 t Ground nutmeg
1/2 t Ground cloves
1/4 t Baking powder
1/2 c Butter
2 c Sugar
2 Eggs
16 oz Applesauce
3/4 c Raisins
1/2 c Chopped walnuts

Preheat oven to 350F. Grease and lightly flour 13x9x2" baking pan.
Mix together the flour, baking soda, salt, cinnamon,
nutmeg, cloves and baking powder. Cream the butter until light.
Add the sugar and cream this mixture until fluffy.
Add the eggs, mixing well after each addition.
Add the flour mixture and the applesauce mixture, alternately,
beating very slowly after each addition.
Lightly fold in the nuts and raisins.
Bake for about 45mins. or until done. Cool.

JACK DANIELS FUDGE CAKE
(From the Jack Daniels Cookbook)

5 oz. unsweetened chocolate
2 C. sifted flour
1 t. baking soda
1/4 t. salt
1/4 c. dry instant coffee
Boiling water
Cold water
1/2 C. JACK DANIELS
2 sticks sweet butter
1 t. vanilla extract
2 C. granulated sugar
3 eggs (large or extra large)

Adjust rack to 1/3 up from bottom of oven and preheat to 325*
Butter and dust with flour a 9 inch tube pan or mini bundt pan.
Melt chocolate , set aside to cool
Sift flour, soda, and salt together
Dissolve coffee in a bit of boiling water,
add cold water to equal 1 1/2 cups.
Add the Jack Daniels and set aside.
Cream butter with electric mixer.
Add vanilla and sugar and beat well.
Add eggs one at a time. Add chocolate.
On low speed, add alternately the flour
and the liquid mixture.(It will be thin)
Pour into pan and rotate in 2 directions.
Bake 1 hour and 10-15 min.
Cool in pan for 15 min then remove from pan.
Can be drizzled with extra chocolate or
make a mixture of powdered sugar water and 1 T. Jack Daniels.
THIS IS VERY RICH!!

DIRT CAKE

1 ea Flower pot
1 ea Garden trowel
3 ea Gummy worms (or plastic)
1 ea Plastic flowers, bunch
16 oz Oreo cookies
1/2 c Butter, softened
8 oz Cream cheese, softened
1 c Confectioner's sugar
1 ts Vanilla
2 pk Inst choc-fudge pudding(4oz)
3 c Milk
12 oz Whipped topping,1 tub thawed

**This is a joke, a bit of whimsy to lighten up your next party.
The cake is really a quick mix dessert made
with Oreo cookies and soft squishy stuff.
The trick is to capture everyone's attention
with an announcement of some sort, and as you are speaking,
trowel out some of the dirt from the flower pot
around the flowers and eat it.
May be followed by a worm dug out of the "dirt".
You may substitute vanilla pudding for the chocolate if you want,
and use up to 20 oz of Oreos.
Use a clean new plastic flower pot or
line a clay pot with foil and wrap the stems
of live flowers if you use them to prevent any toxins from entering the dessert. **

Crush the cookies until they resemble potting soil. Set aside.
Cream the butter or margarine, cream cheese, sugar
and vanilla until smooth and fluffy. Set aside.
Combine the pudding mix and milk until well blended.
Then fold in the whipped topping. Gently fold the
cream cheese and pudding mixtures together.
To assemble the "cake", layer one-third of the cookie crumbs
followed by 1/2 of the pudding mixture, 1/3 of the crumbs,
the rest of the pudding mixture and topping with the balance of the crumbs.
Refrigerate 10-12 hours before serving.
Remove from refrigerator, decorate with flowers.
Serve by digging out portions with the trowel.

APPLE PIE CAKE

1/2 cup margarine
3/4 cup sugar
1 egg -- slightly beaten
1 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon vanilla
2 cups apples, peeled -- chopped
1/2 cup pecans -- chopped

Thoroughly grease a 9-inch pie pan.
Melt margarine, remove from heat, and blend with sugar and egg.
Mix in flour, baking powder, cinnamon, salt,
nutmeg, cloves, vanilla, apples, and pecans. Spread into pan.
Bake in a preheated 350^ oven for 40-45 minutes.
Serve warm with ice cream.

PIE PAN FUDGE CAKE

6 eggs, separated
1/2 cup butter, softened
3/4 cup sugar
1 tablespoon vanilla
6 squares semi-sweet chocolate, melted and cooled
1/2 cup flour
In a small bowl beat egg whites until stiff; set aside.
Cream in large bowl butter, sugar and vanilla until light.
Beat in all of the chocolate, then the
egg yolks in three portions until well blended.
Stir in flour. Fold in egg whites lightly but thoroughly.
Pour into 2 greased 9 inch pie pans.
Bake at 300 degrees for 45 minutes or til done.
Cool in pan on rack.

BITTERSWEET CHOCOLATE PISTACHIO CAKE

12 oz. bittersweet chocolate, chopped
1 3/4 cups unsalted butter
9 eggs, separated
1 cup plus 2 tablespoons sugar
2/3 cup brown sugar
1/3 cup ground, toasted pistachios
2/3 cup cake flour
3/4 teaspoon cream of tartar
12 oz. semi-sweet chocolate
1/2 cup unsalted butter
1/4 cup water

Heat oven to 375°. Butter a 10" springform pan,
line with waxed paper circle, butter paper and flour pan.
Melt chocolate and butter until smooth. Beat egg yolks,
1 cup sugar and brown sugar until mixture forms
a slowly dissolving ribbon when poured from a spoon.
Gently fold in pistachios and flour, then chocolate mixture.
In another bowl, beat egg whites and cream of tartar until foamy.
Gradually beat in 2 tablespoons sugar, beat until soft peaks form.
Quickly, gently but thoroughly, fold egg whites into batter.
Pour into prepared pan, bake 50-60 minutes or
until center is still slightly soft. Cool completely on wire rack.
Remove pan sides, carefully slide cake onto serving plate.
Heat semi-sweet chocolate, butter
and water until melted and smooth.
Pour over cooled cake, smoothing over top and sides.
Allow icing to harden before serving.

ORANGE POPPYSEED CAKE

1 cup sour cream
1 teaspoon vanilla
1/2 cup orange juice concentrate, thawed
1/3 cup poppyseed
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
4 large eggs

Heat oven to 375°. Butter a 10-cup Bundt pan.
In small bowl, combine sour cream, vanilla,
orange juice and poppyseed, set aside.
In large bowl, combine flour, baking powder, baking soda and salt, set aside.
Cream butter and sugar. Beat in eggs, one at
a time, beating well after each.
Beat in sour cream mixture until smooth.
Blend in flour mixture just until combined.
Pour into prepared pan, bake 55-60 minutues or
until top springs back when lightly touched.
Cool 10 minutes in pan, invert onto wire rack, cool completely.

PISTACHIO CAKE & FROSTING

1 18 oz. package yellow cake mix
2 3 oz. packages instant pistachio pudding mix
1 cup club soda or water
2/3 cup vegetable oil
5 eggs
1 large or 2 medium containers whipped topping, thawed
1 cup milk

Heat oven to 350°. Grease and flour 9"x13" pan.
Combine cake mix with one package pudding mix,
add soda or water, oil and eggs, beat 3 minutes.
Pour into pan, bake 45-50 minutes or til toothpick comes out clean.
Cool completely in pan.
Combine remaining package pudding mix and whipped topping,
slowly blend in milk, beat well. Let stand 10 minutes and beat well.
Spread frosting on cooled cake. Cover tightly and refrigerate.

BETTER THAN SEX CAKE

2 small pkgs of instant pistachio pudding mix
1 8oz pkg cream cheese, softened
1 cube butter
1 cup flour
1/2 cup chopped nuts
1 cup powdered sugar
Cool Whip
3 cups milk

CRUST :

Melt cube of butter over low heat, stir in flour.
Spread the mixure over the bottom of
a 9x13 glass baking dish.
Take the 1/2 cup chopped nuts and press into the crust.
Bake at 375f until done. Let cool completely.
1ST LAYER:
Mix cream cheese, powdered sugar and
1 cup of cool whip together.
Spread evenly over cooled crust.

2ND LAYER: Mix together the pudding and only 3 cups
of milk. Spread this evenly over the 1st layer.

3RD LAYER: Spread with remaining cool whip, and sprinkle with chopped nuts.
Cover and chill.

TURTLE CAKE

1 German chocolate Cake Mix
1 1/2 stick or 3/4 cup Margarine
1/3 cup Pet Milk
1 2/3 cup Mini Chocolate Chips
1 - 14 oz bag Kraft Caramels
1 cup pecan pieces-Not too fine
1 can Sour Cream Chocolate Frosting (Milk Chocolate Frosting)

Grease and flour 13x9x2" cake pan.
Make cake mix as directed.
Pour half of the cake batter in pan.
Bake in preheated oven at 350 degrees for 15 minutes.
While cake is baking, heat milk, margarine & caramels.
Pour caramel mixture over cake, top with pecans
and then chocolate chips.
Pour the rest of cake batter on top.
Bake for 20 minutes. Frost cake when cooled.

MINI CHEESECAKES

2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (12 ounce) box vanilla wafers
1 (20 ounce can) cherry pie filling

Preheat oven to 350 degrees.
Line miniature muffin tins with paper liners.
Crush the vanilla wafers and place 1/2 TBsp. of the
crushed wafers into the paper lined muffin tins.
Cream together with the cream cheese, sugar, eggs and vanilla.
Fill each liner with this mixture almost to the top.
Bake for 15 minutes. Cool and then top with a
tsp. of cherry (or any other flavor) pie filling.

PINEAPPLE CAKE

1 Large can of crushed pineapple
1 cup sugar
1 box Yellow Cake Mix
3-4 bananas
1 large container of Cool Whip
1 Cup Chopped nuts
1 Cup shedded Coconut

Prepare cake as directed. Bake in a 9x13 inch pan.
Mix together pineapple and sugar in a pan,
cook on medium heat until thickened, set aside.
Make pudding as directed and set aside.
When cake has cooled pierce with fork and spread
the pineapple mixture,banana slices, pudding,
cool whip, chopped nuts and coconut. Chill.
THIS CAKE MUST BE REFRIGERATED.

NO-FAT CHOCOLATE CAKE

vegetable oil spray
1 C all-purpose flour
1/3 C plus 1 T unsweetened cocoa
1 tsp. baking powder
1 tsp. baking soda
6 large egg whites, room temperature
1 1/3 C packed dark brown sugar
1 C plain, non-fat yogurt
1 tsp. vanilla extract

TOPPING:
1 TBsp. unsweetened cocoa
1 TBsp. confectioners' sugar

Preheat over to 350 degrees. Line bottom of 9-inch cake pan waxed paper.
Lightly spray bottom and sides. Dust pan with four.
Sift the flour, cocoa, baking powder and baking soda together.
With mixer, beat the egg whites, brown sugar, yogurt
and vanilla in large bowl until blended.
Mix in dry ingredients until just moistened.
Do not over mix. This is not a smooth batter as in most cakes.
The batter will appear lumpy and that's OK.
Pour batter into pan and bake for 35 minutes
or until toothpick inserted into the center comes out clean.
Cool in pan, on a rack, for 15 minutes.
Loosen cake from sides of pan and turn out onto plate.
Peel off waxed paper and turn cake right side up.
Combine cocoa powder and confectioners' sugar in a small bowl.
Sift over top of cake wile cake is still warm.
This topping will melt and appear like
frosting while cake finishes cooling.

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