Combine cake mix, oil & eggs in bowl and mix with mixer until blended.
Stir in chips & sprinkles.
Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
Bake 8-10 minute at 350 degrees.
b>mix until desired consistency is reached. Set aside.
For the Cake
Layer
coconut and chopped nuts in bottom of sheet cake pan. Mix German chocolate cake mix according to directions on box
and pour mix over bottom layer.
Take stick of margarine and
cream cheese
and heat in microwave until softened.
Add powdered sugar to this and pour as evenly as possible over top of
cake mix. Bake at 350\u00b0 or temperature on cake box, adding 5 minutes baking time for mixture.
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.
Mix German chocolate cake mix as directed on box and bake in 9-inch x 13-inch pan.
Cool completely.
Punch holes in top of cake.
Pour 1 can condensed milk over cake.
Pour 1 can cream of coconut over cake.
Ice with small Cool Whip.
Crush Butterfingers and sprinkle on top.
Refrigerate.
Prepare oblong cake pan with shortening and flour.
Layer coconut and coarsely chopped pecans in bottom of pan.
Mix German chocolate cake mix and pour over coconut and pecans.
Melt butter and cream cheese in microwave.
Mix in powdered sugar with spoon. Pour over top of cake leaving about 1/2 inch away from top of pan. Bake 35 minutes at 350\u00b0.
Prepare pudding as directed on package.
After pudding has thickened, mix in with a box of chocolate cake mix.
Stir well. Pour into a 9 x 13-inch greased pan.
Sprinkle chocolate chips and nuts on top.
Bake at 350\u00b0 for 25 minutes.
Sprinkle
the
nuts
and
coconut
in
the
bottom of a greased 9
x 13-inch pan. Mix the chocolate cake mix, pudding, eggs, vanilla,
oil
and
water
and
pour\tover
the nuts and coconut mixture.
Mix the cream cheese, margarine and powdered sugar.
Spread
over the cake dough. Bake at 350\u00b0 for 30 to 35 minutes or until center of cake springs back.
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 german chocolate cake mix according to package directions.
While cake is still warm poke holes in top of cake with the end of a wooden spoon, pour sweetened condensed milk over top.
Let cake cool. Pour hot fudge topping over top of cake and let set.
Spread on whipped topping.
Dig in!
Make German chocolate cake mix according to directions.
Pour on top of nuts.
Melt 1 stick margarine with 8 ounces cream cheese.
Use mixer and blend, then add 1 box powdered sugar.
Pour on top of cake mix.
Bake at 350\u00b0 for 30 to 40 minutes.
nch baking pan.
Stir chocolate cake mix, water, vegetable oil, and eggs
Bake German chocolate cake mix according to directions in a 9 x 13-inch pan.
While warm, poke holes in top with fork.
Pour over cake Eagle Brand sweetened condensed milk.
Cool.
Then top with following layers:
Hershey's fudge topping, Cool Whip and crushed Heath bars.
Cover and refrigerate overnight.
Mix German chocolate cake mix as directed.
Mix pecans and coconut.
Put in bottom of long 9 x 13-inch cake pan.
Pour cake mix over coconut and nuts.
Mix cream cheese, margarine and confectioners sugar.
Beat until fluffy.
Spoon over cake mix. Bake at 350\u00b0 for 45 minutes.
Place pecans in bottom of greased 10 x 15-inch pan.
Mix German chocolate cake mix according to directions on box and pour over pecans.
Mix margarine, confectioners sugar and cream cheese. Drop by spoonfuls over cake.
Bake at 350\u00b0 for 55 minutes, or until done.
Prepare chocolate cake mix
as directed on box in a 9 x 13-inch cake pan.
Cool
and
slice crosswise thru cake.
Make filling of
sugar,
milk, marshmallows and coconut; cook until thick.
Spread on 1/2 cake.
Top filling with other 1/2 cake.
Cook chocolate pudding.
Cool for 5 minutes.
Combine with dry German chocolate cake mix.
Mix by hand.
Pour into lightly greased and floured 9 x 13-inch pan.
It will be thick.
Leave it a little lumpy in the pan.
Sprinkle chocolate chips on top with nuts.
Cool completely, then put powdered sugar in strainer to decorate.
Mix together chopped pecans and coconut.
Pour into a 13 x 9-inch pan.
Mix together German chocolate cake mix as directed on box.
Pour over nuts with coconut.
n a mixing bowl, beat cake mix, remaining 1/3 cup half
Grease and flour 9 x 13-inch pan.
Mix chopped pecans and coconut; pour in pan.
Mix German chocolate cake mix according to directions on box.
Pour batter evenly on top of nuts and coconut. Do not stir.
Mix softened butter and cream cheese.
Add sugar; beat until smooth.
Pour on top of cake batter.
Do not stir. Bake in 350\u00b0 oven for 40 minutes.