Mississippi Mud Cake

Ingredients:

• One Chocolate Cake, baked in a 9×13” pan 
• 1 10.5oz bag of miniature marshmallows 
For the frosting:
• 1/3 CUP Butter 
• 1/3 CUP Milk 
• 1/3 CUP Cocoa powder 
• 1 tsp Vanilla extract 
• 3 CUPS Powdered sugar

Better Than (you know what) Cake

• 1 pkg. devil's food, chocolate, or German chocolate cake mix
• 1 can sweetened condensed milk
• 1 (8 oz.) container frozen whipped topping, thawed
• chocolate syrup (or fudge ice cream topping)
• caramel ice cream topping
• 4-5 Heath or Skor bars, chopped up

Instructions

• Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake.
• Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of chocolate syrup/fudge and caramel topping. Refrigerate a little longer, then serve!

Caramel Apple Sheet Cake

Ingredients
2 cups flour plus 2 Tablespoons flour
2 cups sugar
1 teaspoon cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups peeled and chopped green apples
Frosting
½ cup butter
6 Tablespoons milk
3½ cups powdered sugar
½ teaspoon vanilla
⅛ cup caramel sauce (I use caramel ice cream topping)
Instructions
In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
Pour into a 15x13 inch greased jelly roll pan.
Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.

Cinnamon Roll Cake

Ingredients:
3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

*Preheat oven to 350 degrees.  Spray 9x13 glass baking pan with cooking spray.
*Mix flour, salt, sugar, baking powder, milk, eggs and vanilla.  slowly stir in the melted butter. Pour into pan.

*For topping, in large bowl mix together until creamy.  Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
*Bake at 350 for 35-40 min. or when a toothpick comes out nearly clean.

*For glaze, mix and drizzle evenly over the warm cake.

Weight Watchers 2 Point Pumpkin Muffins

1 (18 oz) box spice cake mix
15 oz pumpkin
1 egg
3/4 c. water
*(optional to make without the egg and a full cup of water).

*Mix all ingredients together. Makes 24 muffins. Cook for 20-25 min. at 350 degrees. They will be very moist.

Banana Cake

2/3 c. butter, softened
1 2/3 c. sugar
2/3 c. buttermilk (or reg. milk)
3-4 bananas (very ripe)
2 eggs
2 1/2 c. flour
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt

*Preheat oven to 350 degrees. Grease two 8 or 9 inch layer cake pans.
*Mix ingredients together, but do not over mix. Pour into pans.
*Bake 25-30 min or until a toothpick inserted near center comes out almost clean.  Cool.  Frost.

Punch Bowl Cake

1 yellow cake mix
2 boxes vanilla pudding
1 can crushed pineapple, drained
1 can cherry pie filling
12 oz. whipped topping
1/2 c. chopped nuts

*Prepare cake & pudding according to package directions. Crumble 1/2 of cake in bottom of punch bowl. Pour 1/2 of pudding mix over cake. Crumble the other 1/2 of cake into the bowl & pour rest of pudding over that layer. Add pineapple, then cherry pie filling, then topping. Sprinkle nuts on top & chill.

Hawaiian Pineapple Cake

1 yellow cake mix
8 oz. cream cheese, softened
1 large vanilla instant pudding
milk needed for pudding
1 (16 oz) can pineapple chunks, drained
12 oz. whipped topping
1/3 c. coconut

*Mix & bake yellow cake in 9x13" pan according to box directions & cool. Make pudding according to box directions & set aside. Mix softened cream cheese with prepared pudding until mixture is smooth. Pour mixture onto cooled cake. Sprinkle pineapple chunks on top of cream cheese pudding in cake pan. Smooth whipped topping over top of cake. Sprinkle top with coconut. Refrigerate.

Inside-Out Chocolate Cake

1 chocolate cake mix
1 large instant chocolate pudding
1 3/4 c. milk
2 eggs
1 1/2 c. chocolate chips

*Mix all ingredients except choc. chips together for 2 min. Add choc. chips. Bake in bunt pan at 350 degrees for 50-60 min. Don't overcook. Invert onto plate after cooking & sprinkle with powdered sugar.

Death by Chocolate

1 chocolate cake mix
3/4 c. sour cream
4 eggs
1/2 c. water
1/2 c. oil
1 small package instant chocolate pudding
1 c. semi-sweet chocolate chips

*Preheat oven to 350 degrees. Beat eggs, sour cream, water & oil together in a large bowl until thoroughly mixed. Add cake mix & pudding mix. Stir in chocolate chips. Place batter in a greased & floured bunt pan. Bake for about 45-55 min. or until a fork comes out clean. Cool cake in pan. When cool, sift powdered sugar on top of cake.