Bake cake according to directions.
Immediately
Heat oven to 350\u00b0.
Grease and flour 13 x 9 x 2-inch pan.
In large saucepan, cook filling as directed on package.
Blend cake mix (dry) into hot pudding.
Beat by hand or mixer 1 to 2 minutes. Pour in pan.
Sprinkle batter with chocolate pieces and nuts. Bake 30 to 35 minutes.
Top with whipped cream when ready to serve.
Preheat oven to 350\u00b0.
In a large bowl, mix fudge cake mix, almond extract, cherry pie filling and beaten eggs; beat with mixer until well blended.
Pour into a greased and floured 13 x 9-inch baking dish.
Bake for 20 to 30 minutes.
Remove from oven and let cool 1 to 2 hours before frosting.
Let frosting set before cutting into bars.
Toast slices of pound cake in oven on cookie sheet.
Add vanilla ice cream, Hot Fudge Sauce, whipped cream and cherries. It's delicious!
Mix together by hand.
Put in greased oblong cake pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Beat altogether and pour into floured and greased cake pan (9 x 13-inch).
Bake at 350\u00b0 for 25 to 30 minutes.
Put a chocolate frosting on when cooled.
FOR THE FUDGE CAKE: Melt chocolate in water in
pray 2 8-inch round cake pans with vegetable spray.
Preheat oven to 350\u00b0.
Chop almonds and toast at 350\u00b0 for 3 to 5 minutes.
Sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan (chiffon pan).
Set aside remaining almonds and chocolate chips.
Measure remaining ingredients into a mixing bowl; blend, then beat at medium speed for 4 minutes.
Stir in chips and almonds.
Pour into pan and bake at 350\u00b0 for 70 minutes, or until cake begins to pull away from sides of pan.
Cool in pan for 15 minutes.
Remove and continue cooling on rack.
Prepare and bake care as directed.
While cake is in the oven, make the pudding as directed.
When the cake is done, poke holes all over it.
Then pour hot pudding over the hot cake.
Cool ten to fifteen minutes.
Then pour caramel topping over all this. Refrigerate.
Serve with whipped topping.
Make cake in a long, square pan.
It needs to be thin layered so you can cut thin square slices (2 per person).
Place 1 slice or square on plate.
Add slice of ice cream.
Add other slice of cake, then pour 2 tablespoons of warm sauce over this.
Add whipped cream and a cherry.
This makes a quick dessert for Sunday lunch.
Kids love it because it looks like Shoney's hot fudge cake.
-inch pans) or until cake begins to pull away from
For the Cake:
Preheat oven to
Preheat oven to 350\u00b0.
Mix the cake mix, eggs, water and butter together.
Grease 9 x 13-inch pan.
Pour two cups of cake mix in pan.
Cook for 15 minutes or until done.
Mix cake mix as directed on box.
Bake in 2 (9 x 13-inch) pans for 12 minutes.
Mix pudding with milk, then add Cool Whip. Spread between the 2 layers.
Add icing to top layer.
Keep in refrigerator.
Preheat oven to 350\u00b0.
Grease and flour pan.
Blend ingredients in a large bowl.
Beat at medium speed for 2 minutes. Bake at 350\u00b0 until toothpick comes out clean.
Bake 50 to 60 minutes for a 10-inch tube pan, 45 to 50 minutes for two 8-inch round pans, 40 to 45 minutes for two 9-inch round pans and 50 to 55 minutes for a 9 x 13-inch pan.
Cool tube cake 25 minutes. Cool others 15 to 20 minutes before removing from pan.
Bake cake according to directions on package.
Poke holes into warm cake with handle of small wooden spoon.
Pour sweetened condensed milk over cake, pour caramel sauce over cake.
Cool. Spread cool whip over the top of cake and sprinkle with chopped snickers.
Refrigerate until served.
Preheat oven to 375\u00b0.
Grease and flour two 9-inch round pans. Prepare, bake and cool cake following directions.
Bake the fudge cake mix in a 9 x 13-inch pan according to package directions.
Cool completely.
Crumble cake into bottom of a large glass bowl such as a deep salad bowl.
Pour coffee over top of cake, if desired.
Mix 1 small chocolate instant pudding mix with cold milk.
Layer on top of cake.
Add layer of crushed Heath bars, saving some for a garnish on top.
Add large Cool Whip and sprinkle with remaining crushed Heath bar pieces.
Chill.
Prepare cake mix as directed.
Combine cream cheese, eggs and sugar in a medium mixing bowl.
Beat at high speed with electric mixer until smooth.
Gradually add milk and next 3 ingredients, beating well.
Set aside.
Grease and flour a 13 x 9 x 2-inch baking pan.
Spread half of the chocolate cake mixture in pan. Spoon cream cheese mixture evenly over chocolate batter.
Top with remaining cake batter.
Bake at 350\u00b0 for 55 to 60 minutes.
Cool completely.
Spread favorite frosting over cake.
Yields 15 servings.