#3853 - Devil Bars

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup butter (melted)
2/3 cup milk
3/4 cup Jif creamy peanut butter
1 - 7oz. jar Fluff marshmallow creme
1/2 cup chopped peanuts
6oz. Baker's semi-sweet baking chocolate (coarsely chopped)

In a bowl add the cake mix powder, melted butter and 1/3 cup of the milk--mix well. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees 12-14 minutes or until center is almost set. Remove from oven and set aside for 3 minutes. In a bowl add the peanut butter and 1/3 cup milk--mix well. Spread the peanut butter mixture evenly over the baked crust. Dollop the marshmallow creme all over the top of the peanut butter mixture. Sprinkle the chopped nuts and coarsely chopped baking chocolate evenly over the top. Bake at 350 degrees 18-20 minutes or until center is set. Cool completely. Cut into bars or squares.

#3582 - Musketeer Cake

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
3 eggs
1/3 cup canola oil
1 cup water
3 - 3oz. boxes Jell-O INSTANT chocolate pudding mix
2 - 8oz. Cool Whip (thawed)
1 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups milk
1 tsp. vanilla

In a mixer add cake mix powder, eggs, water and canola oil--beat. Add 1 box chocolate pudding mix--beat until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. In a mixer add cream cheese and 1/2 cup of the milk--beat. Add vanilla, another 1/2 cup milk and 1 more box chocolate pudding mix--beat well. Add 1 whole tub of Cool Whip--beat well. Loosen the cooled cake and cut it horizontally into two large sheets. Place the bottom half of the cake back into the cake pan. Spread all of the frosting over the bottom cake (it will be very thick), then carefully place the top half of the cake on to the frosting. In a mixer add the last box of chocolate pudding and 1/2 cup milk--beat well. Add the second tub of Cool Whip--beat well. Frost the top of the cake with the second batch of frosting. Note: if you don't like so much frosting, only make the first batch of frosting and use half of it on the first layer and the second half on the top layer.

#3228 - Sour Cream Raisin Cake

(by Shirley McNevich)

1 box Duncan Hines Devil's Food cake mix (with pudding in mix)
3/4 cup Domino's dark brown sugar (packed)
3 TBSP cornstarch
2 beaten eggs
3/4 cup white sugar
1 1/2 cups Breakstone's sour cream
1 cup raisins
1/2 cup chopped nuts
1 tsp. vanilla
Glaze: 1/3 cup softened butter; 2 cups Domino's powdered sugar; 2-4 TBSP hot water; 2oz. Baker's unsweetened baking chocolate; 1 1/2 tsp. vanilla

In a saucepan add the raisins and cover them with water--bring them to a boil over medium heat. Once boiling, cook/stir them for 5 minutes, then drain and cool them. Prepare and bake the cake mix according to box directions in a 9 x 13 cake pan. Cool the cake completely. In a saucepan (no heat yet) add white sugar, brown sugar and cornstarch--stir. Add sour cream and beaten eggs--stir to mix. Place the saucepan on the stove over medium heat--cook/stir until mixture thickens and boils. Once mixture boils, cook for 1 minute. Remove from heat--add drained raisins, chopped nuts and 1 tsp. vanilla--stir to mix. Cool the mixture to room temperature, then stir mixture hard. Spread the mixture over the top of the cooled cake. Glaze: in a saucepan over low heat add butter and baking chocolate--cook/stir until melted. Remove from heat--add powdered sugar and 1 TBSP hot water--stir well. Keep adding hot water 1 TBSP at a time and stirring until the mixture is glaze consistency. Once you have the right consistency, add the 1 1/2 tsp. vanilla--stir well. Drizzle the glaze all over the top of the top of the raisin mixture.

#2875 - Double Chocolate Drop Cookies

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup canola oil
2 eggs
1 - 6oz. bag Nestle's semi-sweet chocolate bits
pecan halves

In a mixer add cake mix, canola oil and eggs--beat until mixed. Remove bowl from mixer--add chocolate bits--stir to mix. Drop by spoonfuls on to greased cookie sheets. Place a pecan half on the top of each cookie. Bake at 350 degrees for 10-12 minutes. Cool 1-2 minutes before removing from cookie sheets. Place cookies on paper towels to cool.

#2488 - White Chocolate Frosted Cookies

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
1/2 cup canola oil
2 eggs
Frosting: 1 cup Nestle's white chocolate bits; 1 TBSP canola oil

In a mixer add cake mix, 1/2 cup canola oil and eggs--beat. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool cookies completely. In a microwave safe bowl add white chocolate chips and 1 TBSP canola oil--microwave on low for 2-3 minutes or until melted. Let the mixture stand for 2 minutes, then stir until smooth. Place wax paper on cookie sheets. Dip each cooled cookie 1/3 of the way into the white chocolate mixture, then set them on the wax paper. Refrigerate cookies until firm.

#2352 - Devil's Food Cupcakes

(by Shirley McNevich)

1 box Betty Crocker Supermoist devil's food cake mix
2 - 3oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1 egg + 3 eggs
1 1/2 cups Nestle's mini semi-sweet chocolate bits
1 1/2 cups water
1/2 cup canola oil

In a mixer add cream cheese, white sugar and 1 egg--beat. Remove bowl from mixer--add 1 cup of the chocolate bits--stir until mixed, then set aside. In a mixer add cake mix, water, canola oil and 3 eggs--beat until mixed, then beat on high for 2 minutes. Place cupcake liners into muffin tins--fill each halfway with the cake batter. Drop a teaspoonful of the cream cheese mixture into the center of each cupcake batter. Bake at 350 degrees for 17-20 minutes. Cool completely. Frost as desired. Sprinkle the remaining 1/2 cup chocolate bits over the frosting on each cupcake.

#2259 - Dot Cookies

(by Shirley McNevich)

1 box Duncan Hines Devil's food cake mix
2 eggs
1/3 cup canola oil
1 - 6oz. bag Nestle's white chocolate bits OR peanut butter bits

In a mixer add eggs and canola oil--beat. Slowly add cake mix--beat. Remove bowl from mixer--add white chocolate bits OR peanut butter bits--stir until mixed using a wooden spoon. Drop batter by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool slightly before removing from cookie sheets.

#1881 - Frosted Devil's Food Cookies

(by Shirley McNevich)

1 box devil's food cake mix
1/3 cup Crisco shortening
1/3 cup water
1 egg
1 can chocolate fudge frosting (or make your own)

In a mixer add Crisco, water and egg--beat. Slowly add cake mix--beat on low until smooth. Shape the dough into 1" balls--place them on greased cookie sheets. Spray the bottom of a drinking glass with Pam--flatten each dough ball into a cookie shape. Bake at 375 degrees for 5-8 minutes or until cookie centers are firm. Cool completely. Frost the cookies.

#1308 - Quick Black Bottom Cupcakes

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 egg
1/3 cup white sugar
1/8 tsp. salt
1 - 6oz. bag Nestle's chocolate chips
1 box Devil's Food cake mix
2 TBSP Parkay margarine

In a mixer add cream cheese, egg, white sugar and salt--beat. Remove bowl from mixer--add chocolate bits and stir. Transfer this mixture into another bowl so you can use the mixer again. In the mixer, prepare Devil's Food cake mix according to box directions BUT add 2 TBSP Parkay--beat. Line cupcake tins with paper cupcake liners. Fill each cupcake liner about 1/2 full with cake batter. Drop 1 heaping teaspoon of the cream cheese mixture into the center of the batter in each cupcake liner. Bake at 350 degrees for 25-35 minutes.

#1264 - Whooppee Pie Cake

(by Shirley McNevich)

1 box Devil's food cake mix (with pudding in the mix)
1 - 3.5oz. box Jell-O INSTANT chocolate pudding mix
4 eggs
1/4 cup canola oil
1 1/2 cups milk
Filling: 2/3 cup white sugar; 1 cup Crisco shortening; 1 cup milk; 1 - 3.5oz. box Jell-O INSTANT vanilla pudding

In a mixer add cake mix powder, chocolate pudding mix, eggs, canola oil and 1 1/2 cups milk--beat on low until blended, then beat on high for 2 minutes. Line TWO 9 x 13 cake pans with wax paper. Pour half of the batter into each cake pan. Bake at 350 degrees for 15 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add white sugar, Crisco--beat. Add 1 cup milk--beat. Add vanilla pudding mix--beat until thick. Remove both cakes from the cake pans--peel off the wax paper. Put one cake back into a cake pan (flat side up). Frost the flat top of this cake with the filling. Place the other cake (flat side down) carefully on top of the filling.

#926 - Kahlua Cake

(by Pat Klase - friend)

1 box Duncan Hines Devil's food cake mix
4 eggs
1 cup sour cream
1 cup Kahlua liquor
3/4 cup canola oil
1 - 12oz. bag Nestle's semi-sweet chocolate chips

In a mixer add eggs and sour cream--beat. Add cake mix--beat. Add oil--beat. Add Kahlua--beat on low until mixed, then beat on high for 4 minutes. Remove bowl from mixer--add chocolate chips and stir by hand. Pour batter into a greased bundt cake pan. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Cool for 20 minutes, then dump on to a cake plate. Frost or glaze if desired.

#868 - Chocolate Cookie Cake

(by Shirley McNevich)

1 box Duncan Hines Devil's food cake mix
Glaze: 4 squares Baker's semi-sweet baking chocolate, 1/4 cup butter (cut into small pieces)
Filling: 1 - 8oz. Philadelphia cream cheese (softened), 1/2 cup white sugar, 2 cups thawed Cool Whip, 12 Oreo cookies (crushed)

In a mixer, make the cake batter according to box directions. Pour half of the batter into each of two greased 9" round cake pans. Bake according to box directions. Remove from oven, let them cool for ten minutes, and remove both of the cakes on to plates and let them cool completely. Place Oreos in a Ziploc bag and crush with a rolling pin--set aside. In a mixer add cream cheese and white sugar--beat. Remove bowl from mixer--add Cool Whip and crushed Oreos--stir just until mixed. Place one of the cakes on a cake serving plate (top side down). Spread the cream cheese filling on the top of the cake. Place the other cake on top of the filling layer (top side up). Glaze: melt the chocolate in a microwave safe bowl in the microwave on high until chocolate is melted--remove from microwave and add butter--stir until blended. Let stand five minutes to cool and thicken. Spread the glaze on the top (NOT the sides) of the top cake.

#560 - Dream Whip Pudding Cake

(by Shirley McNevich)

1 envelope Dream Whip
1 box Duncan Hines yellow cake mix OR 1 box Duncan Hines devil's food cake mix
3 eggs
1 cup cold water if making the yellow cake mix OR 1 1/4 cup cold water if making the devil's food cake mix
1/4 cup canola oil
1 - 3.5oz. box Jell-O vanilla pudding and pie filling (NOT instant) if you're making the yellow cake mix OR 1 - 3.5oz. box Jell-O chocolate pudding and pie filling (NOT instant) if you're using the devil's food cake mix

In a mixer add all ingredients for the kind of cake you've chosen--beat on low speed until moistened. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour batter into a 9 x 13 x 2 greased cake pan. Bake at 350 degrees for 35-40 minutes or until inserted toothpick comes out clean. Cool, then frost the cake. You can use any of our frosting recipes if you wish (recipe #515, #475, #308, #187, #149, #2).