CHOCOLATE LOVER'S DREAM CAKE

CHOCOLATE LOVER'S DREAM CAKE
Yum!  Had this for my birthday 2017.  Tasted great days later.  On the caramel-toffee topping we did less than it called for and that was still plenty.  We thought next time maybe do the genache topping then drizzle the caramel and other toppings on individual pieces.

Ingredients

1

box Betty Crocker™ SuperMoist™ chocolate fudge cake mix

3/4

cup chocolate milk (hot chocolate would work too)

1/3 cup butter or margarine, melted 

3

eggs

1

container (8 oz) sour cream

1

box (4-serving size) chocolate fudge instant pudding and pie filling mix

1

bag (12 oz) semisweet chocolate chips (2 cups)

Ganache Glaze

1

cup semisweet chocolate chips (6 oz)

2/3

cup whipping cream

Caramel-Toffee Topping

1 1/2

cups semisweet chocolate chips (9 oz) (we did 1/4 c mini chocolate chips)

1/2

cup caramel topping (used Trader Joe's)

1/2

cup toffee bits (wouldn't have to have and it will still be good)

1

bar (2.07 oz) Snickers™ candy bar, unwrapped, chopped (we did 6 mini chopped in 1/4)

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 12-cup fluted tube cake pan with shortening and lightly flour, or spray with baking spray with flour.
•  In large bowl, mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 2 cups chocolate chips. Spoon into pan.
•  Bake 56 to 64 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
•  Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Drizzle caramel topping over cake. Sprinkle with toffee bits and chopped candy. Store loosely covered at room temperature.

BANANA SNACK CAKE

BANANA SNACK CAKE

Jackson really liked this cake. He thanked me over and over for making it. When mixing it I kept on checking the recipe to make sure there wasn't more things. It did mix together though. Mine was done cooking in about 20 minutes. I liked it better without the frosting. I wouldn't mind trying with pumpkin and use a vanilla pudding.

This snack cake is so simple, so few ingredients, so moist. Frosting is not even required!

This is another great after-school snack or side to stick in a lunch box. Or both! Since it's made in a 9 x 13 cake pan, you'll have enough for a couple of days, easy.

I found this recipe on www.allrecipes.com but made some changes according to reviews.

Banana Snack Cake

• 1 yellow cake mix
• 3 ripe bananas
• 1 tsp baking soda

Mix all three ingredients well. Pour mix into a 9x13 pan that has been spraying with nonstick cooking spray. Bake at 350° for about 35 minutes, or until toothpick comes out clean. May be served as is or topped with whipped cream.

The frosting pictured is 4 oz. cream cheese (softened), 8 oz. whipping cream and 1 box of sugar free banana pudding. Can use regular pudding. Whipped together until creamy.

PINEAPPLE ORANGE CAKE

PINEAPPLE ORANGE CAKE

We all loved this cake! So easy. A great summer cake!

1 pkg yellow cake mix

1 can (11 oz) mandarin oranges

4 egg whites

1/2 cup unsweetened applesauce

orange extract - a little bit (1/2 tsp), optional

In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low for 2 minutes. Pour into a greased 9x13. Bake at 350 for 25-30 minutes.

TOPPING:

1 can (20 oz) crushed pineapple, undrained

1 pkg. (1 oz) sugar-free instant vanilla or cheesecake pudding mix

1 (8 oz) whipped topping

In a bowl, combine the pineapple and pudding mix. Fold in the whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

GHOSTS IN THE GRAVEYARD

GHOSTS IN THE GRAVEYARD
This was so fun to make. Jackson liked putting on the tombstones. Great FHE activity/refreshment. I thought it tasted better the next day.

1 pkg. (16 oz) chocolate sandwich cookies (I used Oreos - but plain chocolate might work better)
3 1/2 cups cold milk
2 pkg (4 oz each) Jell-o Chocolate Instand Pudding (I used the big one)
2 (8 oz) Cool Whip, thawed
----
Milano cookies
Gel frosting
candy corns or candy pumpkins
Halloween sprinkles

Crush cookies. Make pudding and let stand for 5 minutes. Stir in 3 cups of the cool whip and 1/2 of the crushed cookies. Put into a 9x13. Sprinkle rest of cookie crumbs. Refrigerate for 1 hour or until ready to serve.

To decorate:
*Milano cookies to make the tombstones. (I thought it would be a fun idea to write our names on the tombstones with gel frosting)
*Can scatter sprinkles, candy corns or candy pumpkins if you wish
*Drop dallops of remaining whipped topping onto dessert to make "ghosts" (I used some chocolate sprinkles we had to make the ghost eyes).