16 LAYER CHOCOLATE CAKE

1 box chocolate cake mix
2 sticks butter, softened
7 eggs
1 1/2 c. water
1 c. plain flour

ICING:

1 box confectioners' sugar
1 stick butter
2 tbsp. cocoa
1 tsp. vanilla

Mix cake ingredients and bake in 350 degree oven. Grease and flour pans, bake in thin layers for a few minutes.
Let butter soften. Mix icing ingredients until smooth. Spread on warm cake.

OLD FASHION THIN LAYER CHOCOLATE CAKE

1 box yellow cake mix

CHOCOLATE FROSTING:

2 c. sugar
5 tbsp. cocoa
1 (12 oz.) can evaporated milk
1 tsp. butter

Prepare cake mix according to package directions. Pour batter into 4 greased and floured pans. Dip 2 serving spoons of batter in each pan. Bake 2 layers at a time at 350 degrees until brown. Repeat process with remaining layers. Bake only a few minutes as the layers will be thin.
Prepare frosting by mixing all ingredients in a medium saucepan. Let come to a boil, stirring constantly. Boil for about 3 minutes. Turn heat down and let simmer. Cool. Stack cake layers like pancakes, spreading frosting between each layer. Spread remaining frosting on sides and top of cake.

GIANT CHOCOLATE CHIP COOKIE

1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at the time, beating well.

Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.

Spread in a greased 14 inch round pizza pan. Bake at 375 * for 20 to 25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired. ( I also do this in a 12 x 2 heart shaped cake pan or cookie pan. Can also use as a sheet cake or cut shaped cookies from it.)

ALMOND JOY CAKE

1 box Duncan Hines chocolate cake mix


FILLING:

1 cup evaporated milk
1 cup sugar
24 large marshmellows
1 7oz angel flake coconut

Combine milk and sugar: add marshmellows and heat until melted. Add coconut. Pour over cake while hot.

TOPPING:

1 1/2 cup sugar
1/2 cup evaporated milk
1/2 cup butter ( 1 stick)
1 1/2 cups chocolate chips
1 cup pecans (I use sliced almonds too)

Mix sugar, butter, and milk. Bring to a boil and add chips. Stir until melted. Add nuts. Pour over cake. Just like an Almond Joy candy bar.

CHOCOLATE ICE BOX PIE

This one sounds delicious!!

1 can sweetened condensed milk
2 squares unsweetened chocolate
1/4 cup water
1/2 pint whipping cream
Graham cracker crust

Melt chocolate in top of double broiler. Add condensed milk and cook until very thick. Take from fire and slowly stir in water. Pour into shell and cover with whipped cream.Chill several hours before serving.

3 LAYER CHOCOLATE DELIGHT

1 stick butter (melted)
1 c. crushed nuts (reserve some for top)
1 c. flour (slightly heaped up)
6 c. cool milk
1 c. powdered sugar
8 oz. cream cheese (softened)
1 lg. Cool Whip
1 sm. pkg. instant chocolate pudding mix
1 sm. pkg. instant vanilla pudding mix

Mix butter, crushed nuts, flour and 3 cups of milk. Press into 9 inch pan. Bake at 350 degrees for 20 minutes or until brown. Cool. Beat 1 cup powdered sugar, cheese and 1 cup Cool Whip. Pour over crust. Beat pudding mixes and 3 cups milk for 2 minutes. Pour over cheese layer. Spread remaining Cool Whip on top. Sprinkle with nuts.

CHOCOLATE DELIGHT

CRUST:
1 c. flour
1 stick butter (1/4 lb.)
1 c. crushed walnuts

Melt butter, add flour and nuts. Spread into 9 x 13 inch pan. Bake at 350 degrees until golden brown (approximately 15 to 20 minutes). Let cool.

8 oz. cream cheese
1 c. granulated sugar
1/2 of a 12 oz. Cool Whip

Spread over crust. Beat 2 large instant chocolate puddings with 3 cups milk. Spread over cream cheese. Top with remaining Cool Whip. Garnish with grated chocolate (can use chocolate bar). You can change this to Lemon Delight by changing the 2 large chocolate puddings to 2 small lemon instant pudding.

CHOCOLATE/PISTACHIO/LEMON DELIGHT

FIRST LAYER:
1 stick butter
1 c. chopped nuts
1 c. flour
Work together, pack in lightly greased 9x13 inch pan and bake at 350 degrees for 20 minutes.

SECOND LAYER:
Soften 8 oz. cream cheese. Beating with electric mixer, gradually add 1 cup sugar. Fold in half of 8 oz. container Cool Whip. Spread on cooled crust.
THIRD LAYER:
1 lg. or 2 sm. pkg. chocolate, pistachio, or lemon instant pudding
1 lg. pkg. vanilla instant pudding
3 c. cold milk
Beat with electric mixer until thickened; will be like rubber. Spread over second layer.
Top with remaining Cool Whip. Add chopped nuts. May add grated chocolate on chocolate delight. Cover and refrigerate overnight.

EASY NO BAKE OATMEAL COOKIES

This was a special request here this weekend। You would think it was someone's birthday

1 stick margarine
1/2 cup cocoa powder
2 cups sugar
1/2 cup milk
3 cups oatmeal,quick cooking
1 teaspoon vanilla
1/2 cup peanut butter
1 cup nuts,chopped (optional)

Directions:
1.Mix first 4 ingredients together and boil for 1 minute.
2.Remove from heat.
3.Add next 4 ingredients.
4.Mix well. Drop on waxed paper by teaspoons to cool.
5. Eat and enjoy.

Yeild; about 3 dozen cookies

HOMEMADE CHOCOLATE CAKE

Printed from COOKS.COM

3 1/2 c. flour
2 eggs
2 tsp. vanilla
3 tbsp. cocoa
1/2 c. sugar
1 c. milk

Mix all ingredients. Bake at 350 degrees for 30-45 minutes.

HOT CARAMEL TOPPING:
1 stick butter
1 1/2 c. sugar
1 1/2 c. white Karo syrup

Bring to a boil. Pour over cake.

FOOD CRITIC REPORT: TOO MUCH CHOCOLATE CAKE

Straight from the horses mouth..."that was damn good", "when you gonna make the next one". This dessert is to die for. It is very rich and "chocolately". The sour cream adds a smoothness and the pudding adds a fluffiness. I guess you can call it that. There are so many words to describe it. You just have to try it for yourself. Ummmm!! good with a tall glass of cold milk (and I don't even like milk).

Also good with a scoop of vanilla ice cream, which I had with mine. I also didn't dust with powdered sugar because it really doesn't need any more sugar.

MAYONNAISE CAKE

This recipe came from my sister in law and mom in law. It is good. I have made it twice now in the past two weeks.The first time I made a peanut butter chocolate frosting for it and this time we didn't want icing.

2 cups all purpose flour

2 tsp baking soda

3 level Tbsp baking cocoa

Mix all these up. In another bowl, mix:

1 cup sugar

1 cup mayonnaise

1 cup cold water

1 tsp vanilla

Mix it up a little and then beat in dry ingredients until smooth.

Put into cake pan and bake at 350* for 30-35 minutes.

Frost with your choice of frosting. Peanut butter chocolate or cream cheese frosting are good options.

OREO POUND CAKE

Ingredients
* 1 1/2 cups sugar
* 1 cup butter (softened NO SUBSTITUTIONS)
* 2 cups cake flour
* 1/2 teaspoon salt
* 5 large eggs
* 1 teaspoon vanilla
* 1 cup crushed Oreo cookies (do not even think of using reduced fat or those ones that are already crushed up!)
* 1 cup vanilla frosting

Directions
1. Cream butter, sugar and vanilla.
2. Gradually add flour and salt.
3. Add eggs one at a time.
4. Mix until well blended.
5. Fold cookies in until well blended.
6. Pour into greased and floured (be sure to generously grease and flour pan) 10x6-inch loaf pan. 7. Bake at 325°F for 1 hour or until knife comes out clean.
8. let cake cool completely (you may want to leave the house as the smell could cause you to tear into it before you have a chance to ice it).
9. Place cake on wax paper.
10. Heat frosting in it's container in microwave 20 seconds or until it can be poured.
11. Pour over cake.
12. Garnish with additional crushed cookies.

S'MORES SANDWICHES

PREP TIME 5 Min
COOK TIME 6 Min
READY IN 11 Min
Original recipe yield 1 sandwich

INGREDIENTS
*2 slices bread
* 2 tablespoons peanut butter
* 2 teaspoons butter
* 2 tablespoons milk chocolate chips
* 1/4 cup miniature marshmallows

DIRECTIONS
1. Spread butter onto one side of each slice of bread. Place bread butter sides down in the pie iron. Spread half of the peanut butter onto the exposed side of each piece of bread. Stick the marshmallows to one side and the chocolate chips to the other. Close the pie maker.
2. Roast over a campfire for about 3 minutes on each side, until the bread is toasted. It should be nice and golden like a grilled cheese with chips melted and marshmallows gooey.

BETTER THAN SEX CAKE AND ICING

1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted

Add each ingredient in the order above, blend thoroughly between each.
Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.

ICING FOR B-T-S CAKE

1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut

Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.