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).
Mix cake mix according to directions.
Pour in sheet cake pan.
Mix together cream cheese, egg, sugar and 1/2 c. chocolate chips.
Drop on top of cake batter and cut through with knife. Top with rest of chocolate chips and pecan pieces.
Bake at 350\u00b0 for 25-30 minutes.
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.)
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
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.
Mix pudding and milk and cook according to directions on box. Beat in dry chocolate cake mix.
Pour into 9 x 13-inch pan sprayed with Pam.
Sprinkle with semi-sweet chocolate morsels.
Bake at 350\u00b0 for 30 minutes or until cake tests done.
Bake chocolate cake as directed in round cake pans.
Cool. Slice layers in half.
In casserole dish, make one 3 ounce package cooked chocolate pudding in microwave.
When cooked, stir in one package inexpensive generic chocolate cake mix.
Pour into greased and floured large baking pan.
Top with one small package chocolate chips and nuts.
Bake at 325\u00b0 for 30 to 35 minutes or until done.
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.