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German Sweet Chocolate Cake

  • 1 pkg (4 oz) Baker’s German Sweet Chocolate
  • 1/2 cup boiling water
  • 1 cup margarine
  • 2 cups sugar
  • 4 egg yolks, unbeaten
  • 2 1/2 cups sifted flour
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 egg whites, stiffly beaten
  • 1 cup buttermilk

Melt chocolate in boiling water. Cool.

Cream margarine and sugar until fluffy. Add egg yolks, one at a time and beat well after each.

Add melted chocolate and vanilla. Mix well. Sift together flour, salt, and soda. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.

Fold in egg whites.

Pour into 3 8 or 9 in ch layer pans, lined on bottom with parchment paper. Bake at 350 degrees for 30 minutes. Cool.

Frost with Pecan Coconut Frosting on the tops only.

Pecan Coconut Frosting

  • 1 can evaporated milk or 1 cup milk
  • 1 1/2 cup sugar
  • 3/4 cup margarine
  • 4 egg yolks, slightly beaten
  • 1 1/2 teaspoon vanilla
  • 2 1/2 cups coconut
  • 1 1/2 cup pecans

Place first 5 ingredients in pan. Stir constantly until thickens (about 12 minutes). It will look like a good white sauce.

Add coconut and pecans. Will thicken upon sitting.

Pour over cake layers and on top.

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Apple Cake

  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/2 cup margarine
  • 2 cups flour
  • 3/4 cup milk

Mix all ingredients together. Makes dough a little stiffer than cake batter. Use sheet cake pan (cookie sheet or jelly roll pan). Grease pan, spread dough, the cup apples into slices not too thick and not too thin. Place them on the batter and dop with margarine. Sprinkle top with cinnamon and sugar.

Bake at 350 degrees until golden, about 20-30 minutes.

One recipe for a jelly roll pan

1 1/2 recipes for a cookie sheet

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Chocolate Oil Cake

Mix:

  • 3/4 cup cocoa
  • 1 cup boiling water

Add in each of the following stirring well after each addition:

  • 2 cups sugar
  • 1 cup oil
  • 1 cup sour milk
  • 2 eggs
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 1/2 cups flour

This is a thin batter. Bake in a 9X13 greased pan at 350 degrees for about 45 minutes.

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Rainbow Cake

  • 1 Baked white or yellow cake in 9X13 or two round pans.
  • 1 package (3 oz.) Jell-O any flavor
  • 1 Cup boiling water
  • 1/2 Cup cold water
  • 8 oz Cool Whip

If doing layers place cake in clean layer pans. If doing 9X13 just leave in pan.

Prick each cake with utility fork at 1/2 inch intervals.

Dissolve gelatin in boiling water. Add cold water and pour carefully over cakes.

Chill 3-4 hours.

Dip layer pans in warm water for 10 seconds then turn onto serving plate. Top with Cool Whip. Place second layer on the first. Frost with Cool Whip.

If in 9X13 just frost with Cool Whip.

Store in fridge.

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Almost Candy Bars

  • 1/2 Cup margarine or butter
  • 1 pkg. Devil’s Food Cake Mix
  • 6 oz pkg. (1 cup) butterscotch chips
  • 6 oz pkg. (1 cup) semi-sweet chocolate chips
  • 1 Cup coconut
  • 1 Cup chopped nuts
  • 14 oz can sweetened condensed milk

Heat oven to 350 degrees.

In large bowl, cut margarine into cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of 15X10X1 inch jelly roll pan: press lightly.

Sprinkle with butterscotch chips, chocolate chips, coconut, and nuts. Pour sweetened condensed milk over all ingredients.

Bake for 20-25 minutes or until light golden brown. Cool completely. Cut into bars. 48 bars.

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Turtle Cake

1 Box German Chocolate cake mix, mixed according to directions on box, but not yet baked.

48 Kraft Caramels (1   14-oz bag)

1/2 Cup evaporated milk

2 Cups pecans, chopped

3/4 cup (1   1/2 sticks) butter (not margarine)

2 Cups semi-sweet chocolate chips

Whipped cream, for topping

Grease and flour 9X13 baking pan.  Preheat oven to 350 degrees.  Pour half the cake batter into the prepared pan.  Bake 15 minutes.

While the cake in baking, melt the caramels, milk, and butter in a large saucepan over medium heat.  Pour the mixture over partially baked cake.  Sprinkle half the pecans and half the chocolate chips over the caramel mixture.  Pour the rest of the batter over that.  Sprinkle the rest of nuts and chocolate chips on top.  Bake 20 more minutes.  It won’t look quite done when it’s finished, but it will firm up when it sets.  (It tastes better the second day!) Serve topped with whipped cream.

Serves 12-16

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Luscious Lemon Glazed Cake

3/4 cup cold water

3 oz. pkg. lemon Jello

4 eggs, slightly beaten

1 box moist lemon cake mix

3/4 cup oil

2 cups powdered sugar

Juice of 2 lemons

In large bowl mix cold water and Jello; stir in eggs.

Add cake mix then oil and mix.

Pour into greased and floured 9X13 baking pan.

Bake at 350 degrees for 35 minutes or until it stops sizzling.

 

While still warm use end of wooden spoon to poke holes all over the cake about 2 inches apart.  Be sure to go all the way to the bottom.

Mix powdered sugar and lemon juice together; drizzle over warm cake making sure to get into all the holes.

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Earthquake Cake

Any chocolate cake mix – mix according to package directions

FILLING

8 oz. cream cheese

sweetened condensed milk

1 egg

1 teaspoon vanilla

2 Tablespoons cornstarch

Mix cake mix according to package directions.

In a separate bowl mix up cream cheese so it is softened.  Then add sweetened condensed milk and blend together.  Then add egg, vanilla, and cornstarch.  Mix well.  In a greased 9X13 pan pour in cake mix and then gently spoon in cream cheese mixture on top.

Bake 350 degrees for 25-40 minutes

It’s done when the cake doesn’t wobble, toothpick test will not work – cake is gooey in nature.

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Chocolate Covered Oreo Cookie Cake

CAKE

1 pkg devil’s food chocolate cake mix

GLAZE

4 squares semi-sweet baking chocolate

1/4 cup butter, cut up

FILLING

1 pkg (8 ounce) cream cheese, softened

1/2 cup sugar

2 cups whipped topping

12 Oreo Cookies, coarsely chopped

CAKE

Preheat oven to 350 degrees.  Prepare and bake cake according to directions on package in 2 9-inch round cake pans.  Cool in pan 5 minutes.  Invert onto wire rack; remove pans.  Cool completely

GLAZE

Melt chocolate in small microwave bowl on HIGH 1 to 2 minutes or until chocolate is melted, stirring after 30 seconds.  Blend in butter.  Set aside to slightly thicken about 5 minutes.

FILLING

Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended.  Gently stir in whipped topping and crushed cookies.  Place 1 of the cake layers on serving plate top-side down.  Spread top of cake layer evenly with cream cheese mixture.  Place remaining cake layer on top, top-side up.  Spoon glaze to cover top of cake only.

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Rollo Cookies or Surprise Cookies

1 Devils Food Cake Mix

2 eggs

1/3 cup oil

Rollos

Mix cake mix, eggs, and oil with a wooden spoon.  (I don’t know why a wooden spoon) Place about 1 teaspoon of mixture on hand and flatten.  Place 1 Rollo in the center and roll into a ball.  Place on ungreased cookie sheet.  Bake 7-10 minutes at 350 degrees.  Sprinkle with powdered sugar.