Type what you have

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
• 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
• 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
• cooking spray
• banana
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Mix bananas and baking soda together in a bowl. Add cake mix; stir to create a thick batter. Spread into the prepared baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By Sandra B

Ingredients

• ✓ chocolate cake mix
• caramel
• evaporated milk
• butter
• pecan
• 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 Make cake mix according to package directions. Pour a little less than 1/2 of the batter into the prepared dish.
3. 3 Bake in the preheated oven for 15 minutes. Remove cake from the oven.
4. 4 Place caramels, milk, and butter in a microwave-safe bowl and cook on high, stirring occasionally, until melted and smooth, about 10 minutes. Pour melted caramel mixture over cake and sprinkle with pecans and chocolate chips. Pour remaining cake batter over the top.
5. 5 Bake in the preheated oven until the center of cake bounces back when gently pressed, 20 to 35 minutes.

By Debbie

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish.
2. 2 Combine caramels and 1/3 cup evaporated milk in a heavy saucepan, Cook over low heat, stirring constantly until smooth; set aside.
3. 3 Stir together cake mix, melted butter, and remaining 1/3 cup evaporated milk in a large bowl by hand until dough comes together. Press 1/2 of the dough into the prepared dish.
4. 4 Bake in the preheated oven for 10 minutes. Sprinkle chocolate chips over crust and pour caramel mixture evenly over chips. Crumble remaining dough over caramel layer and return to the oven.
5. 5 Continue baking for 15 to 18 minutes more. Cool in the refrigerator to set caramel before cutting into bars.

By Mary Lewno

Ingredients

• ✓ chocolate cake mix
• butter
• egg
• semisweet chocolate chip
• butterscotch chip
• vanilla extract
• vanilla ice cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. 2 Mix cake mix, butter, eggs, chocolate chips, butterscotch chips, and vanilla in a large bowl. Roll dough into 2-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
3. 3 Using an ice cream scoop, mold ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.

By momtomany

Ingredients

• ✓ chocolate cake mix
• cherry pie filling
• egg
• sugar
• butter
• milk
• semisweet chocolate chip

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Combine cake mix, cherry pie filling, and three eggs in a large bowl until well blended; pour cake mixture into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake cool completely.
4. 4 To make the frosting: Combine sugar, butter, and milk in a saucepan. Bring to a boil, stirring constantly, and cook for 1 minute. Remove from heat and stir in chocolate chips until melted and smooth.
5. 5 Spread frosting evenly over cooled chocolate cake.
6. 6 Slice and serve.

By Kathy Pieniazek

Ingredients

• ✓ chocolate cake mix
• water
• egg
• vegetable oil
• chocolate frosting
• fudge stripe cookie
• milk chocolate candy kiss
• red gel icing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Beat cake mix, 1 cup water, 3 eggs, and ⅓ cup oil in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium; beat for 2 minutes. Divide batter among the prepared cups.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 18 to 21 minutes. Cool. Frost cupcakes with frosting.
4. 4 Break cookies in half; press two halves, stripe-sides down, into tops of each cupcake for wings. Place chocolate kisses in front of wings, points-facing forward, for bodies. Dot top-sides kisses with red gel icing for eyes.

By Tosha Fields

Ingredients

• ✓ chocolate cake mix
• cooking spray
• water
• egg
• vegetable oil
• chocolate frosting
• chocolate confectioners coating

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Line a baking tray with waxed paper.
2. 2 Blend cake mix, water, eggs, and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 31 minutes. Let cool enough to handle.
4. 4 Crumble warm cake into a large bowl; stir in frosting until well blended. Use a melon baller or small scoop to form chocolate cake mixture into balls and place them on the prepared baking tray. Place in the freezer until cake balls are chilled, about 15 minutes.
5. 5 Melt chocolate coating in a glass bowl in the microwave or a metal bowl over a pan of simmering water, stirring occasionally until smooth.
6. 6 Dip cake balls in melted chocolate using a toothpick or fork to hold them. Return to the tray to set.

By Allison

Ingredients

• ✓ chocolate cake mix
• water
• egg
• vegetable oil
• sweetened condensed milk
• butterfinger candy
• caramel ice cream topping
• whipping cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into a 13 x 9-inch baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool completely on a wire rack.
4. 4 Poke holes into cake about 1-inch apart and 1-inch deep using the handle of a wooden spoon; pour sweetened condensed milk over cake. Sprinkle with ½ chopped candy bites; pour caramel topping over top.
5. 5 Spread whipped cream over cake; sprinkle with remaining ½ chopped candy bites. Refrigerate until ready to serve. Store in the refrigerator.

By Butterfinger

Ingredients

• ✓ chocolate cake mix
• cooking spray
• semisweet chocolate chip
• walnut
• milk
• applesauce
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Combine cake mix, chocolate chips, walnuts, milk, applesauce, and egg in a large bowl. Pour into the prepared pan and spread evenly.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely before cutting into squares.

By Debby Allen

Ingredients

• ✓ chocolate cake mix
• instant chocolate pudding mix
• vegetable oil
• egg
• water
• sour cream
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2. 2 Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 1 hour. Allow to cool.

By Lisa S

Ingredients

• ✓ chocolate cake mix
• caramel
• sweetened condensed milk
• butter
• sweetened condensed milk
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Place caramels and 1/3 cup condensed milk in a microwave-safe bowl. Microwave until caramels melted, stirring every 30 seconds. Set aside.
3. 3 Combine cake mix, melted butter, and 1/2 cup condensed milk in a large bowl; stir well. Pour 1/2 the batter into the prepared pan.
4. 4 Bake in the preheated oven for 6 to 8 minutes.
5. 5 Remove cake from oven; cover with caramel mixture, chocolate chips, and walnuts. Pour remaining batter on top. Bake 10 minutes more.

By R Staffel

Ingredients

• ✓ chocolate cake mix
• water
• egg
• vegetable oil
• milk
• instant chocolate pudding mix
• whipped topping
• chocolate sprinkle
• chocolate candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup cupcake tins or line with paper liners.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until well combined, about 2 minutes. Spoon batter into the prepared cups, filling each ⅔ full.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 19 to 23 minutes. Cool cupcakes completely.
4. 4 Beat milk and pudding mix together in a large bowl with an electric mixer until thick, about 2 minutes; beat in whipped topping.
5. 5 Fit a pastry bag with a coupler and a large piping tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon about 1 ½ cups pudding mixture into the bag; gather edges and twist together. Set aside remaining pudding mixture.
6. 6 Press piping tip into center of each cupcake; fill each with about 1 ½ tablespoons pudding mixture.
7. 7 Spoon 1 heaping tablespoon remaining pudding mixture on top of each cupcake; swirl to make a nest. Press chocolate sprinkles around edges of nests; place 3 chocolate eggs in each nest.

By Alberta Rose

Ingredients

• ✓ chocolate cake mix
• water
• egg
• vegetable oil
• instant chocolate pudding mix
• milk
• coffee
• whipped topping
• chocolate covered toffee bar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch dish.
2. 2 Mix cake batter according to package directions, adding water, eggs, and oil as directed. Spread batter into the prepared dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool and crumble.
4. 4 Make pudding according to package directions, adding milk as directed.
5. 5 Place 1/2 of the crumbled cake into a large trifle or other glass serving bowl. Pour 1/2 of the coffee over cake and spread 1/2 of the pudding on top. Cover with 1/2 of the whipped topping and sprinkle with 1/2 of the crushed candy bars. Repeat layers in the same order. Refrigerate until serving.

By Karen

Ingredients

• ✓ chocolate cake mix
• white cake mix
• food coloring
• brown paste food coloring
• chocolate frosting
• orange candy
• spearmint gumdrop
• gumdrop
• gumdrop
• candy lime slice
• sesame seed

Instructions

1. 1 Preheat oven according to cake mix directions. Butter and flour one 8 inch round and one 9 inch round cake pan and one 2 quart ovenproof bowl 8 inches in diameter.
2. 2 Prepare cake mixes. Pour 1 3/4 cups of the white mix into the 8 inch round cake pan, and the rest into the 2 quart bowl. Pour 1 3/4 cups of the chocolate mix into the 9 inch round pan.
3. 3 Bake 8 inch cake for 25 minutes, 9 inch cake for 20 minutes and bowl cake for 1 hour or until toothpick inserted into centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks.
4. 4 In separate small bowls, tint small amounts of vanilla frosting red and yellow, to use as ketchup and mustard. Tint remaining vanilla frosting light brown, using brown and yellow food coloring.
5. 5 For bun bottom, frost the 8 inch cake with light brown frosting.
6. 6 For hamburger patty, spread top and sides of 9 inch chocolate cake with chocolate frosting Lightly press all around sides of cake with folded paper towel, pulling towel straight out to create rough edge of burger. center cake on top of bun bottom.
7. 7 For cheese, arrange orange fruit chews in single layer on microwave-safe plate. Microwave on High 10-15 seconds or until slightly softened. With hands, press and flatten chews together to form 9 inch square. Place on top of hamburger patty. On work surface sprinkled with granulated sugar roll out 5 leaf-shaped gumdrops to 1/8 inch thickness to form 1 large lettuce leaf; repeat rolling with 6 more gumdrops to form another leaf. Arrange over cheese near edges of burger. For tomatoes, roll out red gumdrops individually to 1/8 inch thickness. Arrange over lettuce around burger edges. For onion rings, roll out white gumdrops to 1/8 inch thickness. With round cookie cutters or sharp knife cut out circles; cut 1/4 inch thick rings from circles with small cutters. Re-roll scraps to make additional rings; arrange rings over tomatoes. Arrange fruit-slice candies over onions for pickles. Pipe red and yellow icing around edges of burger for ketchup and mustard.
8. 8 For bun top: If necessary, trim bowl cake so that it will be flat on the bottom when inverted. Invert firm paper plate onto work surface. Center bowl cake, trimmed side down, on top of plate. Starting from the top, spread remaining light brown frosting in lines down sides of cake, turning plate after each section. Sprinkle with sesame seeds. Carefully place on top of the cake.

By Gail

Ingredients

• ✓ chocolate cake mix
• instant chocolate pudding mix
• egg
• water
• vegetable oil
• white rum
• walnut
• butter
• sugar
• white rum
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan; place chopped walnuts in the bottom of the pan.
2. 2 Beat cake mix, pudding mix, eggs, oil, 1/2 cup of water, and 1/2 cup of rum in a large bowl with an electric mixer on high speed for 2 minutes. Pour batter into prepared Bundt pan over the walnuts.
3. 3 Bake in the preheated oven until a skewer inserted into the cake comes our clean, 50 to 60 minutes.
4. 4 To make the rum glaze: Combine butter, sugar, 1/4 cup of rum, and 1/4 cup water in a saucepan. Bring mixture to a boil and cook for 2 minutes; pour immediately over still warm cake.

By Suzanne Stull

Ingredients

• ✓ chocolate cake mix
• cooking spray
• butter
• egg
• marshmallow
• sweetened condensed milk
• coconut
• almond
• butterscotch chip
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix cake mix, butter, and egg together in a bowl until evenly mixed and crumbly; press into the prepared baking dish.
3. 3 Bake in the preheated oven until edges of crust begin to crisp, 10 to 12 minutes.
4. 4 Place marshmallows in a microwave-safe bowl; heat in microwave until melted, 20 to 40 seconds. Stir condensed milk, coconut, and almonds into melted marshmallows; spread filling evenly over crust.
5. 5 Combine butterscotch chips and chocolate chips in a microwave-safe bowl; heat in microwave, stirring every 20 to 30 seconds, until melted, about 1 minute. Spread mixture evenly over filling. Refrigerate until chocolate hardens, at least 30 minutes.

By angienyc

Ingredients

• ✓ chocolate cake mix
• cooking spray
• flour
• water
• egg
• vegetable oil
• sweetened condensed milk
• caramel ice cream topping
• whipped topping
• english toffee baking bits

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with floured cooking spray.
2. 2 Beat cake mix, water, eggs, and vegetable oil in a bowl 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 in the center of the cake comes out clean, 34 to 38 minutes.
4. 4 Remove from the oven. Use a straw to poke holes into cake.
5. 5 Stir condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.
6. 6 Spread whipped topping over cooled cake and sprinkle with toffee bits.

By GDEEZY

Ingredients

• ✓ chocolate cake mix
• coconut
• pecan
• water
• vegetable oil
• egg
• cream cheese
• butter
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9x13-inch baking pan. Layer coconut and pecans in the bottom of pan.
2. 2 Mix cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until well combined. Pour over coconut and pecans. Clean the bowl and mixer attachments.
3. 3 Beat cream cheese, butter, and vanilla in the bowl until combined. Gradually mix in confectioners' sugar until smooth. Pour over cake batter.
4. 4 Bake in the preheated oven for 30 minutes; a toothpick will not come out clean.

By DARLENEL

Ingredients

• ✓ chocolate cake mix
• water
• vegetable oil
• egg
• white cake mix
• egg white
• milk
• vanilla pudding mix
• vanilla sandwich cookie
• green food coloring
• chocolate candy
• kitty litter box
• liner
• kitty litter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms of two 9x13-inch glass baking dishes.
2. 2 To make the cakes: Mix chocolate cake mix, 1 ¼ cups water, 1/2 cup vegetable oil, and 3 eggs in a large bowl with an electric mixer on medium speed until well combined. Pour into one of the prepared baking dishes.
3. 3 Mix white cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 egg whites in another large bowl on medium speed with clean beaters until well combined. Pour into the second prepared baking dish.
4. 4 Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes for the chocolate cake and 29 to 34 minutes for the white cake. Remove from the oven and let cool to room temperature on a wire rack, about 30 minutes.
5. 5 While the cakes are baking, make the pudding: Whisk cold milk and pudding mix together in a large bowl for 2 minutes. Refrigerate until needed.
6. 6 Crumble cookies in small batches in a food processor, scraping down the sides of the bowl often. Place 1/4 cup crumbs into a small bowl; stir in food coloring until crumbs are green. Set remaining crumbs aside.
7. 7 Unwrap candy rolls. Line the kitty litter box with the liner.
8. 8 Crumble cooled cakes into a large bowl. Add 1/2 of the uncolored cookie crumbs and some chilled pudding; toss to blend, adding more pudding as needed until mixture is moist but not soggy. Pour mixture into the kitty litter box.
9. 9 Microwave 1/2 of the candy rolls in a microwave-safe dish until soft, 30 to 60 seconds. Shape the ends so they are no longer blunt, then curve the candies slightly. Bury candies randomly in the litter box and sprinkle with 1/2 of the remaining uncolored cookie crumbs. Sprinkle a few green crumbs over top.
10. 10 Microwave 3 to 4 candies until almost melted. Place them on top of the cake and sprinkle some green crumbs over top.
11. 11 Microwave remaining candies until soft, then shape as in Step 9. Arrange all but one candy randomly over the cake, then sprinkle with remaining uncolored crumbs. Hang the remaining candy over one side of the litter box and sprinkle remaining green crumbs over top. Serve cake with the kitty litter scoop.

By Dee

Ingredients

• ✓ chocolate cake mix
• cooking spray
• water
• egg
• vegetable oil
• marshmallow
• evaporated milk
• sugar
• coconut
• butter
• chocolate chip
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch cake pan with cooking spray.
2. 2 Combine 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 cake pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
4. 4 Meanwhile, combine marshmallows, 1 cup evaporated milk, and 1 cup sugar in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut; pour over hot cake.
5. 5 Combine remaining ½ cup evaporated milk, remaining ½ cup sugar, and butter in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds; spread over coconut layer.
6. 6 Cool cake until coconut and chocolate layers are set, about 30 minutes.

By jillstauffer

Ingredients

• ✓ chocolate cake mix
• cooking spray
• peanut
• water
• egg
• vegetable oil
• peanut butter cup
• confectioners' sugar
• cream cheese
• peanut butter
• butter
• milk
• cocoa powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Spread chopped peanuts on the bottom of the baking pan.
3. 3 Mix chocolate cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed until smooth. Fold peanut butter cups into the cake batter. Pour over peanuts in the baking pan.
4. 4 Mix 2 cups confectioners' sugar, cream cheese, and peanut butter in another large bowl with an electric mixer until smooth. Drop tablespoonfuls of cream cheese mixture over cake batter in the baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
6. 6 Melt butter in a small saucepan over medium heat. Add milk and cocoa powder; bring to a boil. Reduce heat and stir in remaining 1 1/2 cup confectioners' sugar. Remove from heat and let glaze cool somewhat, 5 to 10 minutes.
7. 7 Pour glaze over baked cake; glaze will pool in cream cheese craters.

By DRFISH

Ingredients

• ✓ chocolate cake mix
• baking spray
• cocoa powder
• all-purpose flour
• water
• vanilla yogurt
• instant chocolate pudding mix
• vodka
• vegetable oil
• egg
• chocolate chip
• raspberry
• white sugar
• vanilla frosting
• nondairy whipped topping
• white chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
2. 2 Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
3. 3 Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
4. 4 Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
5. 5 Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
6. 6 Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
7. 7 Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

By vlynn

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
• 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
• 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