#3846 - Kit Kat Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 cup Hershey's hot fudge sauce
1 - 8oz. Cool Whip (thawed)
2 cups chopped Kit Kat candy bars
1/2 cup caramel sauce

Prepare cake batter according to box directions. Pour batter into a greased 9 x 13 cake pan and bake according to box directions--test with a toothpick for doneness. Cool completely. Use a large meat fork to poke holes all over the top of the cake. Follow the directions on the jar to heat up the hot fudge sauce, then pour it into and over the holes in the cake (your choice of amount--fill the holes as best as you can). Cool for a few minutes so the hot fudge sauce in the cake is room temperature. Spread the thawed Cool Whip all over the cake (if you don't like Cool Whip, you can use your favorite white frosting). Break the Kit Kat bars into small pieces using a butter knife, then measure until you have 2 cups of Kit Kat pieces. Sprinkle the chopped Kit Kat bars evenly over the Cool Whip/frosting. Drizzle caramel sauce all over the top (your choice of amount). Refrigerate overnight before cutting and serving.

#3650 - Chocolate Peanut Butter Poke Cake

 (by Sue [Hetrick] Sheaffer - friend)

1 box Duncan Hines chocolate cake mix
1 - 8oz. Philadelphia cream cheese (softened)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup Jif peanut butter
2 - 8oz. Cool Whip (thawed)
1 jar hot fudge ice cream topping
chopped peanuts

Prepare and bake cake according to box directions (in a 9 x 13 cake pan). Cool cake to room temperature. Use the handle end of a wooden spoon to poke about 30 holes into the cake (all the way to the bottom). In a mixer add cream cheese--beat. Add condensed milk and peanut butter--beat. Add ONE of the thawed 8oz. Cool Whips--beat until smooth. Spread the cream cheese mixture evenly over the top of the cake. Keep smoothing the cream cheese mixture with a spatula so that the holes get filled with the cream cheese mixture. Refrigerate the cake for at least 6 hours. Remove from refrigerator, spread the other 8oz. Cool Whip over the top of the cake. Drizzle the hot fudge topping over the Cool Whip. Sprinkle chopped peanuts over the top of the cake.

#3511 - Upside Down Chocolate Cheesecake

(by Shirley McNevich)

2 cups Nestle's semi-sweet chocolate bits
1 cup chopped pecans
1 cup Baker's angelflake coconut
1 box Duncan Hines chocolate cake mix
1 - 8oz. Philadelphia cream cheese (softened and cubed)
1/3 cup softened butter
2 cup Domino's powdered sugar (sifted)

Prepare the cake mix according to box directions. Line a 9 x 13 cake pan with wax paper (including the sides). Spray the wax paper with Pam. Sprinkle the chocolate chips, chopped pecans and coconut evenly over the wax paper in the bottom of the pan. Slowly pour the prepared chocolate cake batter all over the top. In a saucepan over low heat add the cubed cream cheese and softened butter--cook/stir until melted and mostly smooth. Remove from heat--add powdered sugar--stir until mixed. Carefully and evenly drizzle the cream cheese batter over the chocolate batter. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool the cake for 15 minutes, then invert on to a cake plate. Carefully peel and discard the wax paper. Cool completely.

#2765 - Chocolate Cake Brownie Bars

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
2 eggs
1/3 cup canola oil
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1 cup Nestle's semi-sweet chocolate bits

In a bowl add cake mix, 1 egg, and canola oil--beat with a spoon, then mix with a pastry blender until it makes crumbs. Reserve 1 cup of the crumb mixture--set aside. Press the rest of the crumb mixture into the bottom of an ungreased 9 x 13 cake pan. Bake at 350 degrees for 12-15 minutes. Remove from oven--cool slightly. In a bowl add cream cheese, 1 egg and white sugar--beat until smooth. Spread the cream cheese mixture over the baked cake mixture. Sprinkle the reserved cake crumbs and the chocolate chips over the cream cheese layer. Return to oven and bake 15 minutes longer at 350 degrees. Cool completely. Cut into bars or squares.

#2675 - Cake Mix Whooppee Pies

(by Cousin Cathy [Minier] Ulrich)

1 box Duncan Hines cake mix (chocolate or white)
1/2 cup water
2 eggs
Frosting: 2 cups Crisco shortening; 2 cups Domino's powdered sugar; 3/4 cup Carnation evaporated milk (NOT condensed); 1 TBSP vanilla

In a mixer add cake mix, water and eggs--beat. Drop by teaspoonsfuls on a greased cookie sheet about an inch apart. Bake at 350 degrees for 10-12 minutes. Let them cool before icing. Frosting: in a mixer add Crisco and 1 cup powdered sugar--beat. Add vanilla and evaporated milk--beat. Slowly add 1 more cup powdered sugar--beat until creamy. When cookies are cool, spread icing on one cookie (bottom side) and then top with another cookie (bottom side facing icing).

#2432 - Chocolate Coca Cola Cake

(by cousin Kathy [Minier] Uhlrich)

1 box Duncan Hines chocolate cake mix
12oz. Coca Cola regular soda (NOT diet)
Frosting: 1 - 3oz. box Jell-O chocolate INSTANT pudding mix; 1 1/2 cups milk; 1 - 8oz. Cool Whip (thawed)

In a mixer add cake mix powder and soda--beat until mixed, then beat on medium speed for 3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Cool completely. In a mixer add chocolate pudding mix and milk--beat until mixed, then beat for 1 minutes. Add thawed Cool Whip--beat until mixed. Frost the cake. Keep cake refrigerated.

#2413 - Triple Chocolate Cupcakes

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3oz. box Jell-O chocolate INSTANT pudding mix
1 - 8oz. Breakstone's sour cream
4 eggs
1/2 cup canola oil
1/2 cup warm water
1 - 12oz. bag Nestle's semi-sweet chocolate bits

Line muffin tins with cupcake liners. In a mixer add cake mix, pudding mix, eggs, sour cream, canola oil and water--beat on low until mixed, then beat on medium for 2 minutes. Remove bowl from mixer--add chocolate bits--stir until mixed. Fill each cupcake liner 2/3 full with batter. Bake at 350 degrees for 25 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2266 - Chocolate Chocolate Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3oz. box Jell-O INSTANT chocolate pudding mix
1 cup milk
1/2 cup Breakstone's sour cream
4 eggs
1 cup chopped nuts (optional)
2 cups Nestle's semi-sweet chocolate bits
Glaze: 2 squares Baker's unsweetened baking chocolate; 1 1/2 cups powdered sugar; 3 TBSP butter; 3 TBSP water; 1 tsp. vanilla

Grease and flour a 12" bundt cake pan--set aside. In a mixer add cake mix, pudding mix, milk, sour cream and eggs--beat until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add chocolate chips and nuts--stir with a spoon until mixed. Pour batter into prepared pan. Bake at 350 degrees for 55-65 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen the edges and invert on to a cake plate. Cool completely. Glaze: in a saucepan over low heat add baking chocolate and butter--heat and stir until melted and smooth. Remove from heat--add powdered sugar, water and vanilla--stir until smooth. Pour the glaze over the cooled cake.

#2002 - Cake Mix Pecan Bars

(by Shirley McNevich)

1 box Duncan Hines white OR chocolate cake mix
1/4 cup softened butter
1 beaten egg
Filling: 3 eggs; 3/4 cup Domino's dark brown sugar (packed); 3/4 cup Kayro dark corn syrup; 1 tsp. vanilla; 1 1/4 cups chopped pecans

Grease a 9 x 13 cake pan. Remove 1 cup of the cake mix from the box--set aside. In a bowl add the rest of the cake mix, softened butter and one beaten egg--stir until it makes crumbs. Spread all of the crumb mixture on the bottom of the cake pan. Lightly press down the crumb mixture all over using the back of a spoon. Bake at 350 degrees for 12 minutes. Filling: in a bowl add 3 eggs, brown sugar, corn syrup and vanilla--stir. Add the 1 cup of reserved cake mix--stir just until mixed--it will be lumpy. Pour the filling over the baked crust. Sprinkle the pecans evenly over the top of the filling. Bake at 350 degrees for 25-30 minutes or until filling is set. Cool completely. Cut into bars or squares.

#1741 - Mounds Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3.5oz. box Jell-O chocolate INSTANT pudding mix
1 cup milk + 1/2 cup milk
1/3 cup white sugar
24 large marshmallows (campfire sized)
2 - 7oz. bags Baker's angelflake coconut
5 TBSP butter
2 cups Nestle's semi-sweet chocolate bits

Prepare chocolate cake mix according to box directions BUT add chocolate pudding mix when making the batter. Bake according to box directions. In a saucepan add 1 cup milk, white sugar, marshmallows and coconut--stir/cook over low heat until marshmallows melt. Spread the mixture over the top of the warm cake. In a saucepan add 1/2 cup milk and butter--stir/cook until boiling, then cook for 1 more minute--remove from heat and add chocolate bits--stir until bits melt and mixture is smooth. Drizzle the chocolate mixture over the coconut mixture on top of the cake. Cool completely, then refrigerate.

#1735 - Cake Mix Sheet Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 2.1oz. box Jell-O sugar free instant chocolate pudding mix
1 3/4 cups water
3 egg whites
Frosting: 1 1/4 cups cold fat free milk; 1/4 tsp. almond extract; 1 - 1.4oz box Jell-O sugar free instant chocolate pudding mix; 1 - 8oz. reduced fat or fat free Cool Whip (thawed)

In a mixer add cake mix, 2.1oz. pudding mix, water, and egg whites--beat on low until mixed, then beat on medium for 2 minutes. Pour batter into a greased 10" x 15" jelly roll pan. Bake at 350 degrees for 12-18 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a bowl add fat free milk and almond extract--stir with a whisk. Add 1/3 of the 1.4oz. box pudding mix--stir with a whisk, then let it sit for 1 minute. Add another 1/3 of the pudding mix--stir with a whisk, then let it sit for 1 minute. Add the remainder of the pudding mix--stir with a whisk, let it sit for 1 minute. Beat the mixture with a whisk for 2 minutes. Add thawed Cool Whip--fold it in with a spoon. Frost the cooled cake.

#1655 - Chocolate Cake Bars

(by Aunt Eileen [Knouse] Carter)

1/2 cup softened butter
1 box Duncan Hines chocolate cake mix
1 cup Nestle's semi-sweet chocolate bits
1 cup Reese's peanut butter chips
1 cup Baker's angelflake coconut
1 cup chopped pecans
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)

Grease a 15 x 10 jelly roll pan (1" deep). In a bowl add cake mix and softened butter--use a fork or a pastry blender to make crumbs with the mixture. Sprinkle the crumb mixture into the bottom of the greased jelly roll pan. Spread the chocolate chips evenly over the crumbs. Sprinkle the peanut butter chips evenly over the crumbs. Sprinkle the coconut over the chips. Sprinkle the chopped pecans over the top. Drizzle the can of condensed milk evenly over the whole top. Bake at 325 degrees for 30-35 minutes or until slightly bubbling/lightly browned.

#1640 - Chocolate Cake Sundaes

(by Kim [Knecht] Bickel - friend)

1 box Duncan Hines chocolate cake mix
1 - 3.5oz. box Jell-O instant chocolate pudding mix
1 - 21oz. can cherry pie filling
Cool Whip for topping

Prepare cake according to box directions using a 9 x 13 cake pan. Cool completely. Cut the cake into 2" squares. Prepare pudding mix according to box directions, then put pudding in the refrigerator for 30 minutes. Using sherbet dishes or small bowls, add 2-3 squares of cake, then scoop some pie filling on top of the cake, scoop some pudding on top of the pie filling, then top with Cool Whip. Repeat with more sherbet dishes or small bowls.

#1633 - Chocolate Coconut Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix (baked in a 9 x 13 cake pan according to box directions)
24 large marshmallows
1 cup milk
1 cup white sugar
1 - 14oz. bag Baker's angelflake coconut
1 can of chocolate frosting (or make your own)

Bake the cake according to box directions. While cake is baking, in a saucepan over medium heat add white sugar, milk, marshmallows and the coconut--stir and cook until all of the marshmallows are melted. Remove cake from oven--cool slightly. Pour the marshmallow mixture evenly over the top of the warm cake. Cool completely. Once cake is cooled, frost the top of the marshmallow mixture with chocolate frosting.

#1401 - Easy Fudge Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 - 4.6oz. box Jell-O chocolate pudding mix (NOT instant)

Cook chocolate pudding mix according to box directions. In a large bowl add hot pudding and dry cake mix--stir until mixed. Pour half of the bag of chocolate chips into the batter--stir. Pour the batter into a greased 9 x 13 cake pan. Sprinkle the rest of the chocolate chips evenly over the top of the batter. Bake at 350 degrees for 30-35 minutes. Cool completely--frost if desired or sprinkle powdered sugar on the top of the cake.

#1280 - Chocolate Butterscotch Cookies

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix (do NOT mix according to box directions)
1/2 cup canola oil
2 eggs
1 - 12oz. bag Nestle's butterscotch morsels
1/2 cup chopped pecans

In a cup add eggs--beat with a fork. In a bowl add cake mix powder, beaten eggs and canola oil--stir with a spoon. Add the butterscotch chips and chopped pecans--stir until it stiffens like cookie dough. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Let the cookies set for 2 minutes before removing from cookie sheets.

#991 - Chocolate Cherry Cake

(by Shirley McNevich)

1/4 cup canola oil
1 box Duncan Hines chocolate cake mix
1/2 cup water
2 eggs
1 - 21oz. can Lucky Leaf cherry pie filling
Frosting: 5 TBSP softened butter, 1 cup Domino's powdered sugar, 1/2 cup milk, 1 cup Nestle's semi-sweet chocolate bits

Pour the canola oil into the bottom of a 9 x 13 cake pan--use a folded paper towel to smear the oil up on to the sides of the pan. Make sure the bottom and sides of the cake pan are coated--set aside. In a large bowl add eggs--beat with a fork. Add cake mix and water--stir well. Add cherry pie filling--stir until mixed. Pour batter into the greased cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool cake for 30 minutes. Frosting: in a saucepan over medium heat add butter, milk, and powdered sugar--stir and bring to a boil. Once boiling time it for 2 minutes then remove from heat and stir in the chocolate bits. Stir until chocolate bits have melted. Spread the frosting over the top of the cake. Cool completely.

#949 - Mint Chocolate Chip Bundt Cake

(by Shirley McNevich)

1 box Duncan Hines or Betty Crocker basic chocolate cake mix (NO pudding in mix)
1 - large box Jell-O INSTANT chocolate pudding/pie filling
1 cup Breakstone's sour cream
4 eggs
1/2 cup canola oil
1/2 cup water
1 - 12oz. bag Hershey's mint chocolate chips
Domino's powdered sugar (for sprinking)

In a mixer add cake mix, chocolate pudding mix, sour cream, eggs, canola oil and water--beat on low until mixed, then beat on medium until creamy. Remove bowl from mixer--add mint chocolate chips and stir just until mixed. Pour batter into a well greased bundt cake pan. Bake at 350 degrees for 1 hour. Cool for 10-15 minutes, then dump cake upside down on to a cake plate--cool completely. Frost/glaze as desired or sprinkle with powdered sugar.

#879 - Chocolate Peanut Butter Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1 cup cold milk
1/2 cup Jif peanut butter
1/2 cup dry roasted peanuts
2 squares Baker's semi--sweet baking chocolate (melted according to box directions)
1 1/2 cups Cool Whip (thawed)

Make the cake batter and bake it in two 9" round cake pans as directed on the cake box. Cool cakes 15-20 minutes, then remove from the cake pans and let them cool completely. In a bowl add pudding mix and cold milk--beat with a whisk until well blended. Add the peanut butter--beat with the whisk until blended. Refrigerate the pudding mixture until the cakes have completely cooled. When cakes have cooled, melt the Baker's chocolate according to box directions--add the whole roasted peanuts to the melted chocolate--stir. Cover a cookie sheet with Saran Wrap. Drop the chocolate covered peanut mixture by teaspoonsful on the Saran Wrap. Let the peanuts cool to room temperature, then refrigerate them for 15 minutes. Put one of the cake layers upside down on to a cake plate. Spread 1 cup of the refrigerated pudding mixture just on the top of the cake. Place second cake layer (top side up) on top of pudding layer. Add the Cool Whip to the remaining refrigerated pudding mixture--stir. Frost the top and sides of the cakes with the Cool Whip/pudding mixture. Remove the refrigerated peanut clusters from the Saran Wrap and arrange them on the top of the cake. Refrigerate.

#824 - Caramel Cake

(by Shirley McNevich)

1 box Duncan Hines chocolate cake mix
1 - 14oz. bag Kraft caramels (unwrapped)
1/2 cup butter
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup chopped pecans

In a mixer, prepare cake mix according to box directions. Grease a 9 x 13 cake pan. Pour 2 cups of the cake batter into the greased cake pan. Bake at 350 degrees for 15 minutes. While baking, use a saucepan over low heat--add the caramels, butter and condensed milk. Cook and stir until smooth. Remove cake from oven after the 15 minutes and spread the melted caramel mixture over the top of the cake. Spread the rest of the cake batter over the caramel mixture. Sprinkle the chopped pecans on top of cake. Bake at 350 degrees for 30-35 minutes or until you can get the cake to spring back when you lightly touch it with your finger.