Ho Ho Cake

I've been meaning to post this for awhile now...it's soooo goood

You can make this in a 9x13 for you,
but if you don't want such thick cake make it in a jelly roll pan
(or whatever you call it - those long pans with the 1 inch lip... Pampered chef calls them a bar pan they are 10 x 15 1/2)

So here goes..
1st just back a normal chocolate cake mix just like the box.
Let it cool COMPLETELY!! (if the cake it too hot the white middle will "melt")
Then beat together until fluffy (it takes a LONG time so use a stand mixer if you have one!)
1 can evaported milk (small can or 1/2 of 12 oz. size can )
3/4 cup sugar
1 stick softened butter
2/3 cup shortening

Spread topping on cake and freeze for at least 30 minutes.

Melt one container of chocolate icing in the microwave for 30 seconds

Pour over cake and return to freezer until cooled.

(After that final freeze cake can be kept in the refrigerator!)

Red Velvet Bon Bons

These take some time... Ok a lot of time, but are SOOOOOOO good!

Ingredients

1 Red velvet cake mix

1 container of cream cheese icing

1 bag of chocolate flavor Almond Bark

Directions

Bake the cake according to the directions on the box.... as soon as you remove it from the oven (and can touch it) crumble the entire cake into a large bowl.

Stir in the container of cream cheese icing.

(This must be done while the cake is still hot)

Place cake/icing mixture in fridge to chill (about 1 - 2 hours)

Once chilled shape cake mixture into balls and place on cookie sheet.

Freeze at least 2 hours or more. (You could make several, freeze, and remove a little at a time).

Melt chocolate in double boiler (or VERY CAREFULLY in the microwave according to the package directions)

Remove the balls from the freezer and dip into chocolate. (*** only take a few out of the freezer at time or they will thaw and fall apart).

Once you dip them in chocolate place them on wax paper until they harden.

You can decorate them with chopped nuts, coconut, mini chocolate chips, sprinkles... etc; or just leave them plain.

BUT WATCH OUT... they are SOOOO good.

You can also do this with a yellow cake mix, vanilla icing, and chocolate coating....or chocolate cake mix, vanilla icing, white chocolate coating... try different things!

(*thanks to my "hand" model Kelly!)

Gooey Butter Cake

I'm not sure if I'm even supposed to share this recipe - it's kind of a family secret....so, be sure to snatch this up before I get busted! You will absolutely love this cake! It's sweet, gooey, super rich, and oh, so wonderfully yummy and addictive! Only make this on special occasions or you will gain some weight!

Bottom Layer:
1 yellow boxed cake mix
1/2 c. butter, melted
2 eggs

Mix ingredients and pat into well-greased and floured 9x13 pan. (Or two 8x8's)

Top Layer:
8 oz. pkg. cream cheese, softened
1 lb. (or 4 cups) powdered sugar
2 well beaten eggs

Beat topping ingredients well. You may need to use an electric mixer to get it smooth enough. Spread over bottom layer. Sprinkle with additional powdered sugar.

Bake for 40 min. at 350 degrees. Top will be golden brown and edges will be dark brown when done. Cool and enjoy! My favourite is to keep this cake in the fridge and eat it cold. Mmmmm!

Chocolate Chip Cake

1 box yellow cake mix (with pudding)

16 oz. sour cream

1/2 cup oil

1 LARGE box instant vanilla pudding

4 eggs

12 oz. chocolate chips

Mix together and place in greased and floured bundt pan.

Bake at 350 degrees for 1 hour.

Also works with Chocolate cake mix and white chocolate chips!

Get creative... maybe butterscotch ones work too?!!

SOOO SIMPLE - SOOOO GOOD!! I know I've got LOTS of dessert recipes!!!

(I got this recipe from Bryan's Aunt Carol!)