Type what you have

Ingredients

• ✓ chocolate cake mix
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. 2 Prepare batter according to instructions on cake mix package. Stir in 1 1/2 cups chocolate chips. Reserve remaining chips.
3. 3 Pour batter into Bundt pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
4. 4 Cool for 10 minutes in pan, then turn out onto a wire rack. Before cake is cool, pour reserved chocolate chips on top.

By My'esha

Ingredients

• ✓ chocolate cake mix
• cola-flavored carbonated beverage

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Combine the cake mix and cola in a large bowl. Use a hand whisk to mix ingredients until light and smooth, about 3 minutes. Pour batter into prepared baking dish.
3. 3 Bake cake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Allow cake to cool before cutting.

By sheerblonde05

Ingredients

• ✓ chocolate cake mix
• vegetable oil
• egg
• butterscotch chip

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well.
3. 3 Drop dough by tablespoonfuls onto ungreased cookie sheets.
4. 4 Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes.
5. 5 Remove to wire rack to cool completely.

By Tamee

Ingredients

• ✓ chocolate cake mix
• vanilla frosting
• peanut butter
• peanut butter cup candy

Instructions

1. 1 Preheat oven to 350 degrees F. Place 30 paper baking cups in muffin cups.
2. 2 Prepare, bake and cool cupcakes according to package directions.
3. 3 Combine frosting and peanut butter in medium bowl. Stir until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes and candies.

By Duncan HinesR Canada

Ingredients

• ✓ chocolate cake mix
• butterscotch topping
• whipped topping
• chocolate-covered peanut butter candy

Instructions

1. 1 Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
2. 2 Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.

By June

Ingredients

• ✓ chocolate cake mix
• chocolate cookie crumb
• chocolate frosting
• gummi worm

Instructions

1. 1 Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting.
2. 2 Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.
3. 3 Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy.

By Shaleo

Ingredients

• ✓ chocolate cake mix
• vanilla frosting
• chocolate sandwich cookie crumb
• chocolate covered graham cracker cookie

Instructions

1. 1 Prepare and bake cake mix according to package directions for cupcakes.
2. 2 In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes.
3. 3 Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve!

By Liz Harrison

Ingredients

• ✓ chocolate cake mix
• chocolate pudding mix
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 In a large saucepan, prepare the pudding according to the instructions on the box. Remove from heat. Mix cake mix into the hot pudding and stir until blended.
3. 3 Pour batter into prepared pan, and sprinkle with the chocolate chips and walnuts. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.

By Cookiebun

Ingredients

• ✓ chocolate cake mix
• milk
• butter
• egg
• milk chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 In a large bowl, combine the cake mix, milk, butter and egg; mix until well blended. Batter will be thick. Stir in the chocolate chips. Stir in the walnuts if desired. Spread the batter evenly into the prepared pan.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until brownies spring back to the touch. Cool before cutting into squares.

By Michele O'Sullivan

Ingredients

• ✓ chocolate cake mix
• water
• vegetable oil
• egg
• vanilla ice cream
• chocolate fudge frosting

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease or line 24 cupcake or muffin cups with paper baking liners.
2. 2 Stir cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Drop 2 tablespoons of batter into each cupcake cup. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 8 to 10 minutes. When the cupcakes have cooled completely, cover and freeze until hard, about 4 hours.
3. 3 Spoon about 1/2 cup of the softened ice cream into each cup and gently pack it into the cup. Cover and return to the freezer until frozen, about 4 hours. Frost the cupcakes with the prepared frosting and serve.

By footballgrl16

Ingredients

• ✓ chocolate cake mix
• chocolate pudding mix
• milk
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
2. 2 Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
3. 3 Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
4. 4 Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.

By Jann DeCirce

Ingredients

• ✓ chocolate cake mix
• instant chocolate pudding mix
• cornstarch
• vegetable oil
• water
• vegan chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, pudding mix, and cornstarch in a large bowl. Mix in oil and 1/4 cup water. Add additional water until batter is moist. Mix in chocolate chips.
3. 3 Roll batter into balls and arrange on baking sheets.
4. 4 Bake in the preheated oven until tops split, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.

By Emily Rosado

Ingredients

• ✓ chocolate cake mix
• cream cheese
• butter
• cornstarch
• sweetened condensed milk
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 Prepare cake according to directions on package. Pour into Bundt pan.
3. 3 In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
4. 4 Pour cream cheese mixture evenly over cake batter.
5. 5 Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.

By WINTERBORN

Ingredients

• ✓ chocolate cake mix
• butter
• white sugar
• cocoa powder
• heavy cream
• vanilla extract
• walnut

Instructions

1. 1 Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce.
2. 2 For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream.

By Colleen Culbertson

Ingredients

• ✓ chocolate cake mix
• egg
• butter
• semisweet chocolate chip
• walnut
• confectioners' sugar
• cream cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 13x9 inch baking pan.
2. 2 Combine the chocolate cake mix, 1 of the eggs, and the butter or margarine and mix until smooth. Pat mixture into the prepared pan. Sprinkle the semi sweet chocolate chips and the chopped nuts evenly over the cake.
3. 3 Mix together the confectioner's sugar, cream cheese, and the remaining 2 eggs until well blended. Pour over the semi-sweet chocolate chips and the chopped nuts.
4. 4 Bake at 350 degrees F (175 degrees C) for about 40 minutes. Let cake cool a little before cutting. Serve warm or cooled.

By Karin Christian

Ingredients

• ✓ chocolate cake mix
• butter
• egg
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir together cake mix, butter, and eggs in a large bowl until smooth and well blended. Mix in chocolate chips until incorporated. Drop by spoonfuls onto ungreased baking sheets.
3. 3 Bake in the preheated oven until edges are set, 8 to 10 minutes. Cool cookies on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

By Kristi

Ingredients

• ✓ chocolate cake mix
• coffee liqueur
• chocolate mousse mix
• chocolate covered english toffee
• whipped topping
• milk chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2. 2 Prepare cake mix according to package directions. Pour batter into the prepared pans.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Let cake cool slightly then pierce cakes with a fork. Pour the coffee liqueur gradually over the three cake layers.
4. 4 Prepare the chocolate mousse according to the package directions. Let chill in the refrigerator.
5. 5 Once cake is cool break it into pieces. Layer cake pieces, chocolate mousse, crushed butter toffee candy bars, and whipped topping 1/3 at a time in a large glass bowl. Grate the chocolate candy bar over the top. Let chill in refrigerator for several hours before serving.

By Sue Cauch

Ingredients

• ✓ chocolate cake mix
• cream cheese
• white sugar
• egg
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) or the temperature recommended on the cake mix package. Line a 12-cup muffin tin with paper liners.
2. 2 Cream together cream cheese and sugar in a mixing bowl until smooth. Beat in egg until well blended, then stir in chocolate chips.
3. 3 Prepare chocolate cake mix according to package directions, but do not bake.
4. 4 Fill the prepared muffin cups 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, then top with more chocolate cake batter.
5. 5 Bake in the preheated oven according to package directions for cupcakes.

By Star Pooley

Ingredients

• ✓ chocolate cake mix
• butter
• chocolate chip
• butterscotch chip
• marshmallow
• coconut
• sweetened condensed milk

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Grease a 10x15 inch jellyroll pan.
2. 2 Combine the cake mix and the melted butter in a large mixing bowl. Mix until evenly moistened, then press into the prepared pan. Layer chocolate chips, butterscotch chips, miniature marshmallows, and coconut over the cake mix crust. Pour the condensed milk over the layers.
3. 3 Bake 30 minutes or until golden brown. Let cool before cutting into bars.

By nichole

Ingredients

• ✓ chocolate cake mix
• dark chocolate cake mix
• egg
• vegetable oil
• cream cheese
• confectioners' sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
2. 2 In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
3. 3 Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
4. 4 To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.

By Anne Paquette

Ingredients

• ✓ chocolate cake mix
• egg
• pumpkin puree
• white sugar
• oil
• water
• cinnamon
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
2. 2 Mix chocolate cake mix, eggs, pumpkin puree, sugar, oil, water, cinnamon, and nutmeg together in a bowl; pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes.

By Dianna Jacobs-Fresh

Ingredients

• ✓ chocolate cake mix
• black licorice
• white frosting
• candy corn
• cinnamon red hot candy
• orange decorator sugar

Instructions

1. 1 Prepare cupcakes according to package directions. Let cool completely.
2. 2 Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

By Heatherly Noble

Ingredients

• ✓ chocolate cake mix
• coffee liqueur
• whipped topping
• instant chocolate pudding mix
• milk
• chocolate covered english toffee
• almond

Instructions

1. 1 Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
2. 2 Mix the pudding mixes with the milk until thick.
3. 3 In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

By Bev

Ingredients

• ✓ chocolate cake mix
• butter
• egg
• evaporated milk
• caramel
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, combine 1/2 cup of the butter with the cake mix and egg. Work the mixture with your hands until everything is well blended. The mixture will be crumbly. Press the mixture evenly into a 10 x15 inch jellyroll pan.
3. 3 Bake for 10 minutes in the preheated oven. Remove and cool for 10 minutes.
4. 4 In a saucepan , combine the remaining 1/2 cup of butter with the evaporated milk and caramels, over medium heat. Stir occasionally until smooth. Remove from heat and pour the mixture over the baked crust, turning the pan from side to side so that it is evenly coated.
5. 5 Return to the oven, and bake for 15 to 20 minutes, until it is bubbly all over. Cool and drizzle with icing. Allow icing to set before cutting into squares.
6. 6 To make the icing, stir together the confectioners' sugar with the water and vanilla until smooth. If the icing is too thick, add more water. If it is too thin, add more confectioners' sugar.

By Jean Higgins

Ingredients

• ✓ chocolate cake mix
• coconut pecan frosting
• cream cheese
• confectioners' sugar
• egg

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Spread the entire can of frosting into the bottom of a 9x13 inch baking pan. Refrigerate while the filling is prepared. In a medium bowl, cream together the cream cheese and confectioners' sugar. Stir in the egg, and beat until light. Spread over the frosting. Prepare the cake mix as directed on box, pour over the filling layer, and spread evenly.
3. 3 Bake 45 to 50 minutes in the preheated oven, until a toothpick inserted comes out clean. Let the cake cool in the pan for 5 minutes, then invert onto a serving plate. Wait 5 minutes before removing pan from over the cake.

By Dylana

Ingredients

• ✓ chocolate cake mix
• water
• egg
• vegetable oil
• chocolate ice cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine chocolate cake mix, water, eggs, and oil in a large bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Allow to cool completely on a wired rack.
4. 4 Meanwhile, remove the carton paper from ice cream. Set ice cream block on its long side. Use a piece of string or dental floss to cut ice cream in half lengthwise, then place the 2 pieces side-by-side on a sheet of waxed paper.
5. 5 Remove cooled cake from the baking dish and place over the ice cream slabs. Trim cake and ice cream, so the edges are flush.
6. 6 Place a board or serving platter over cake. Holding onto the waxed paper and board, flip ice cream cake over. Remove the waxed paper and smooth the seam between the ice cream slabs.
7. 7 Cover top with waxed paper and freeze until very firm. Decorate as desired.

By winnie the pooh

Ingredients

• ✓ chocolate cake mix
• pumpkin
• egg
• vegetable oil
• cream cheese frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, pumpkin purée, eggs, and oil in a bowl using an electric mixer on medium speed for 3 minutes. Pour batter into the prepared baking dish; spread evenly.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 35 to 40 minutes. Cool completely, 30 to 45 minutes.
4. 4 Frost cooled cake with cream cheese frosting.

By ALETA1314

Ingredients

• ✓ chocolate cake mix
• caramel
• evaporated milk
• butter
• semisweet chocolate chip
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
2. 2 Unwrap caramels and place in saucepan with 2 Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
3. 3 In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.
4. 4 Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture by teaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.

By Jessi

Ingredients

• ✓ chocolate cake mix
• pudding mix
• milk
• butter
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Dump cake mix into the prepared baking dish.
3. 3 Dump dry pudding mix on top of the cake mix.
4. 4 Drizzle milk over everything and mix to combine. Sprinkle chocolate chips on top of mixture. Distribute butter evenly on top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

By Karla Harmer

Ingredients

• ✓ chocolate cake mix
• water
• vegetable oil
• egg
• sweetened condensed milk
• hot fudge topping
• whipped topping
• english toffee candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
2. 2 Mix cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until well combined. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove from the oven and set the baking dish on a wire rack.
4. 4 While the cake is still very warm, poke holes all over the top with the end of a wooden spoon. Pour condensed milk over cake and let cool, 20 to 30 minutes.
5. 5 Pour hot fudge topping over cooled cake and let set, 20 to 30 minutes.
6. 6 Spread whipped topping over top and sprinkle with crushed toffee.

By Teri