br>For the Ginger Buttercream Frosting:
Beat butter with an
Nutella Chocolate Cake.
Trace the bottoms of
grees (or temperature recommended on cake mix box). Lightly grease two
o 350\u00b0F.
Sift cake mix into a medium mixing
CHOCOLATE CAKE:
Preheat oven to 350\
epare the chocolate cake according to the directions on the cake box, but
For cake, preheat oven to 350 degrees
Combine cake mix, eggs and pie filling.
Mix until well blended.
Pour into greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 35 to 40 minutes, or until done.
Frosting with Chocolate Frosting for Cherry Chocolate Cake.
ransfer mixture to a greased cake pan or cupcake tins. (Mixture
ompletely. Frost with Chocolate fudge frosting.
Chocolate fudge frosting: Place melted butter in
Combine first 6 ingredients and mix well.
Pour one half of the batter into greased & floured 13 X 9 X 2 baking dish.
Bake in preheated 350 degree oven for 20 - 25 minutes.
Melt and mix together the caramels and Eagle Brand milk.
Spread over the baked layer.
Sprinkle generously with chopped pecans.
Cover with remaining cake batter.
Bake 25 - 35 minutes longer.
Frost with Turtle Cake Frosting (recipe follows).
Make chocolate cake according to recipe in sheet pan.
While still warm, make icing.
Combine cocoa, sugar, butter or oleo, corn syrup and Pet milk; mix in saucepan.
Cook and stir over medium heat until sugar dissolves.
Boil slowly, stirring now and then until small amount dropped in water forms a soft ball.
Add vanilla and salt.
Poke holes in sheet cake and frost with this icing while hot.
Icing is thin.
ntil smooth.
Stir in chocolate chips.
Pour into the
Mix pudding according to directions.
Add whipped topping and blend.
Layer a 9 x 12-inch pan with graham crackers and pudding mix.
Cover with cake frosting.
(Frosting works best if heated in microwave so it can be poured on in a thin layer.)
Cream sugar and butter.
Beat in one egg at a time.
Add flour and buttermilk.
Mix well.
In a separate small bowl, mix cocoa and red food coloring, making a paste.
Add vinegar to paste and mix well.
Add mixture to first batter, stirring until thoroughly blended.
Add salt and mix well.
Pour batter into greased cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Red Velvet Cake Frosting.
Bake chocolate cake as directed in round cake pans.
Cool. Slice layers in half.
Mix pudding according to directions on box.
Mix Cool Whip in pudding.
Layer crackers in a 9 x 13-inch pan.
Layer pudding, then another layer of crackers.
Continue until all pudding is used.
End with a layer of crackers.
Place in freezer for 2 hours.
Cover with cake frosting.
Grease and flour 13 x 9-inch pan.
Sprinkle pecans and coconut in pan.
Mix cake per recipe on box.
Pour over nuts and coconut. Mix cream cheese, butter and sugar.
Spread over cake mix and bake at 350\u00b0 for 45 to 50 minutes.
ol.
Make the German chocolate cake:
Keep your oven
Bake
chocolate cake mix as directed on box.
Pour into 9
x 13-inch
pan.
Cool.
Poke\tholes in top and pour Kahlua over cake.
Cut\tin
1/2,
crumble cake and put 1/2 of cake in punch bowl.
Pour
1/2 cooled pudding on cake;
pour 1/2 Cool Whip
over pudding, break 1 Skor bar over Cool Whip and sprinkle on.
Repeat again.
Chill in refrigerator.