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.

BAPTIST POUND CAKE ICING

1/4 box light brown sugar
1/4 c. milk
1 stick butter

Cream together and pour over cake while warm. Cover with pecans if desired.

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.

Apple Dump Cake

Now this one is something I just opened the pantry and threw this and that together and it was a winner.

1 or 2 cans apple pie filling

1 box cinnamon swirl cake mix

1/2 - 1 cup apple juice

butter

1. In a 13x9 glass casserole dish, empty can(s) of apple pie filling.

2.Take the sugar packet out of cake mix box and sprinkle half of the packk on the apple filling.

3.Dump cake mix on filling.

4.Drop pats of butter all over the top of cake mix.

5.Sprinkle the rest of the sugar packet on top of cake mix and butter.

6. Pour apple juice all over the top of the cake mix.(You can adjust the juic to your likings)

7.Bake at 350* for 45 minutes to 1 hour.(or until browning)

'

Serve hot with a scoop of french vanilla ice cream.

Cherry Dump Cake

Now, this one is tried and true. My family and friends love this one and I
have been making it for years.



1 or 2 cans cherry pie filling

1 box of yellow cake mix

1 or 2 cans pineapple tidbits or crushed pineapple

butter



1. Dump cherry pie filling in 13x9 glass pan.

2. Drain juice from pineapple and set juice aside. Dump pineapple in pan.

3. Dump dry cake mix on top of pie filling and pineaple.

4. Drop pats of butter on top of cake mix and cover with the pineapple juice you set aside.

5. Bake at 350* until golden on top (may be about 45 minutes to 1 hour).


May be eat hot or cold.

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.