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Chocolate Fudge Cookies
Dessert American

Chocolate Fudge Cookies

4.7

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Stir cake mix, eggs, and oil in a large bowl until well blended; fold in chocolate chips. Roll dough into walnut-sized balls; place cookies 2 inches apart on prepared cookie sheets.
  3. 3 Bake in the preheated oven until edges are crisp, about 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Kalsmom

Easy Black Bottom Cupcakes
Dessert American

Easy Black Bottom Cupcakes

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips.
  2. 2 Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.

By Roberta Stange

Earthquake Cookies
Dessert American

Earthquake Cookies

4.6

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Mix cake mix, eggs, shortening, and water in a medium-sized bowl; mix with a spoon. Chill for 1 hour.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Shape dough into balls and roll in powdered sugar. Place on cookie sheets.
  4. 4 Bake in the preheated oven until browned, 8 to 10 minutes.

By Topoac

Creepy Halloween Skull Cupcakes
Dessert American

Creepy Halloween Skull Cupcakes

4.8

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool them completely on a wire rack before decorating.
  4. 4 Frost each cupcake with a thin layer of white vanilla frosting. For best results, refrigerate the cupcakes for 30 minutes to make decorating easier.
  5. 5 Remove cupcakes from the fridge and apply a second layer of white frosting. Fill a piping bag outfitted with a small round tip with chocolate frosting and draw a skull face on the cupcakes: pipe large ovals for the eyes, two dots for the nostrils, and a large "stitched" smile for the mouth.

By pieperle

Easy Halloween Mummy Cupcakes
Dessert American

Easy Halloween Mummy Cupcakes

4.8

Prep
30 min
Cook
18 min
Total
123 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners, preferable dark-colored or Halloween-themed ones.
  2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until batter is smooth and creamy, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 21 minutes. Remove from oven and cool tins on a wire rack for 15 minutes. Remove cupcakes from the tins and cool completely on a wire rack before decorating, about 1 hour.
  4. 4 Spoon frosting in an pastry bag or a plastic bag with the corner cut off. Pipe strands of frosting onto the top and bottom of the cupcakes, leaving an oval eye shape exposed in the middle. Pipe 2 dots in the exposed middle for the mummy's eyes. Place 2 chocolate chips flat-side up in the middle of each dot for the pupils.

By pieperle

Nasty Cake
Dessert American

Nasty Cake

3.0

Prep
10 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Prepare batter and bake cake as directed on the package.
  2. 2 About 5 minutes before the cake is finished baking, melt the butter in a large saucepan to allow for foaming, and stir in the evaporated milk. Bring the mixture to a boil over medium heat, and stir in the corn syrup and sugar. Bring back to a boil, stir to dissolve sugar, turn off the heat, and add the baking soda. Stir continuously until the baking soda is mixed in and stops foaming, about 2 minutes.
  3. 3 Remove the cake from the oven, and poke holes in the hot cake with a butter knife or the end of a wooden spoon. Pour the syrup over the hot cake, and let cool before cutting.

By michaelsgal85

Too Much Chocolate Cake
Dessert American

Too Much Chocolate Cake

4.8

Prep
15 min
Cook
50 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 12-cup Bundt pan.
  2. 2 Beat cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl until smooth and well blended.
  3. 3 Stir in chocolate chips.
  4. 4 Pour batter into the prepared Bundt pan.
  5. 5 Bake in the preheated oven until top is springy to the touch and a toothpick inserted into center of cake comes out clean, 50 to 55 minutes.
  6. 6 Cool cake thoroughly in the pan for at least 1 ½ hours before inverting onto a plate. Sprinkle powdered sugar on top if desired.
  7. 7 Enjoy!

By Denise

Double Chocolate Brownie Cake
Dessert American

Double Chocolate Brownie Cake

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Have all ingredients at room temperature.
  2. 2 Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in eggs, sour cream, oil, and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Allow to cool.

By ECHOSZERO

The Easiest Chocolate Pudding Cake
Dessert American

The Easiest Chocolate Pudding Cake

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. 2 Combine milk and non-instant pudding mix in a saucepan. Cook over medium heat, stirring constantly, until pudding is thickened. Remove the pan from heat and stir in cake mix until batter is smooth. Pour into the prepared baking dish. Sprinkle with chocolate chips.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 30 minutes.

By Mary

Better Than Sex Cake
Dessert American

Better Than Sex Cake

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch glass pan.
  3. 3 Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.
  5. 5 Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.
  6. 6 Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.
  7. 7 Refrigerate until chilled through and serve right from the pan. Enjoy!

By Elaine

Ice Cream Pizza
Dessert American

Ice Cream Pizza

4.6

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Make the crust: Mix cake mix, oil, and egg together in a large bowl until well blended. Fold in chocolate chips. Pour mixture into the center of the prepared baking sheet, and use your fingers to form it into a 1/4-inch thick circle, about 9 inches in diameter. Sprinkle with flaked salt.
  3. 3 Bake in the preheated oven until set, 14 to 16 minutes.
  4. 4 Remove from the oven and firmly knock the bottom of the baking sheet on the counter to remove any extra air from crust. Let cool on the baking sheet for at least 30 minutes. Transfer to a large plate or platter.
  5. 5 Beat softened ice cream in a bowl with an electric mixer until consistency is similar to soft serve.
  6. 6 Use an offset spatula or knife to spread ice cream over cooled crust. Place into the freezer until firm, about 30 minutes.
  7. 7 Slice "pizza" into 8 slices. Top each slice with walnuts and hot fudge.

By Julie Hubert

Cherry Devil's Food Cake
Dessert American

Cherry Devil's Food Cake

4.7

Prep
20 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Beat together cake mix, cherry pie filling, eggs, and oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat at medium speed until a light and fluffy batter forms, 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. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.
  4. 4 Heat together sugar, milk, and butter in a small saucepan over medium heat. Simmer, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat, add chocolate chips, and stir until chocolate is melted. Set aside to cool and thicken to icing consistency, about 20 minutes.
  5. 5 Poke holes into the top of cake. Pour chocolate icing over cake, allowing it to run down the edges.

By LARRYRCTEXAS

Devil's Food Brownie Cake
Dessert American

Devil's Food Brownie Cake

4.4

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan or Bundt pan with nonstick spray.
  2. 2 Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  4. 4 Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
  5. 5 Pour ganache over cooled cake.

By Yoly

Chocolate Pudding Fudge Cake
Dessert American

Chocolate Pudding Fudge Cake

4.6

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 Beat cake mix, sour cream, milk, oil, water, eggs, and pudding mix in a large bowl with an electric mixer for 4 minutes. Mix in 2 cups chocolate chips. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. 4 Meanwhile, melt remaining 1 cup chocolate chips and butter in a double boiler or the microwave. Stir glaze until smooth, then drizzle over the cooled cake.

By Jackie

Giant OREO Cookie Cake
Dessert American

Giant OREO Cookie Cake

4.6

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat two 9-inch round cake pans with cooking spray.
  2. 2 Combine cake mix, water, eggs, and vegetable 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 the prepared cake pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 24 to 29 minutes. Cool cakes in the pans for 10 minutes; invert carefully onto wire racks. Cool cakes completely.
  4. 4 Place chocolate and butter in a small microwave-safe bowl; microwave on high power until butter is melted, about 2 minutes. Stir until chocolate is completely melted; cool 5 minutes.
  5. 5 Meanwhile, beat cream cheese and sugar in a large bowl with an electric mixer until combined; gently stir in whipped topping and crushed cookies.
  6. 6 Place 1 cake layer on a plate; top with cream cheese mixture. Place remaining cake layer on cream cheese mixture layer; spread with chocolate glaze. Let stand until firm, 10 minutes. Store in the refrigerator.

By Oreo

Black Forest Bundt Cake
Dessert American

Black Forest Bundt Cake

4.6

Prep
10 min
Cook
55 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-inch Bundt pan.
  2. 2 To make the cake: Stir cake mix, pie filling, chocolate chips, eggs, and almond extract together in a mixing bowl until just combined. Pour batter into the prepared Bundt pan.
  3. 3 Bake in the preheated oven until a toothpick inserted near the center comes out clean, 55 to 60 minutes. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely, about 30 minutes more.
  4. 4 Meanwhile, make the glaze: Heat chocolate chips, milk, and butter in a saucepan over medium-high heat, stirring occasionally, until chocolate melts and mixture is well combined. Stir in confectioners' sugar.
  5. 5 Spread glaze over cooled cake.

By Donna

Snowball Cake
Dessert American

Snowball Cake

4.5

Prep
20 min
Cook
65 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cake mix, water, 3 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 2 1/2-quart oven-proof bowl; scrape sides of the bowl and set aside.
  3. 3 Beat cream cheese, sugar, and remaining 1 egg in a mixing bowl until combined; spoon into center of cake batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.
  5. 5 Cool cake in the bowl for 10 minutes. Loosen cake from the bowl using a knife; invert onto a wire rack and let cool completely.
  6. 6 Meanwhile, whisk milk, pudding mix, and confectioners' sugar together in a medium bowl for 2 minutes. Stir in whipped topping. Refrigerate until ready to use.
  7. 7 Place cake on a serving plate. Frost with chilled pudding mixture; cover with coconut. Keep cake refrigerated.

By Kraft

Chocolate Candy Bar Cake
Dessert American

Chocolate Candy Bar Cake

4.8

Prep
30 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch pans.
  2. 2 To make the cake: Combine cake mix, milk, oil, eggs, and instant vanilla pudding mix in a large bowl; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl; continue to beat for 4 minutes on medium speed. Pour batter into prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen; invert cakes carefully onto a cooling rack and let cool for about 30 minutes.
  4. 4 To make the frosting: Beat cream cheese, confectioners' sugar, and white sugar in a large bowl until smooth. Fold in whipped topping, pecans, and chopped chocolate. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

By NOUELLETTE

Easy Incredible Ice Cream Cake
Dessert American

Easy Incredible Ice Cream Cake

4.7

Prep
15 min
Cook
35 min
Total
300 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat the bottom and sides of two 8-inch round cake pans.
  2. 2 Blend cake mix, water, oil, and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Pour into the prepared cake pans.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
  4. 4 While the cake layers are baking, line a clean 8-inch round cake pan with plastic wrap, allowing the sides to hang over about 6 inches all the way around. Peel down the sides of the ice cream carton and slice off several big pieces; press them into the prepared cake pan. Wrap plastic over the top of the ice cream and continue to form until it's in an even layer. Freeze for 1 hour.
  5. 5 Remove cakes from the oven and cool for 10 to 15 minutes in the pans. Transfer to a wire rack and let cool completely, about 30 minutes.
  6. 6 Place one cake layer on a freezer-safe plate. Reserve remaining layer for another use (you can freeze it for up to 4 months.)
  7. 7 Combine chopped cookies and chocolate topping in a medium bowl. Spread cookie "crunchies" evenly on top of the cake layer. Invert frozen ice cream layer on top of cookie layer with the bottom (smooth side) up. Return to the freezer for 1 hour.
  8. 8 Add cream to bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed. Gradually mix in powdered sugar until stiff peaks form. Spread icing evenly over cake and freeze for 1 more hour.
  9. 9 Decorate cake with icing and sprinkles and return to the freezer for at least 30 minutes (or up to 1 week) before serving.

By NicoleMcmom

Chocolate Mousse Bunny Cake
Dessert American

Chocolate Mousse Bunny Cake

4.5

Prep
60 min
Cook
35 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan; dust with cocoa powder.
  2. 2 Combine cake mix, 1 cup water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until cake springs back when lightly touched, and a toothpick inserted into center comes out clean, 30 to 35 minutes.
  4. 4 Meanwhile, chill a stainless steel bowl and beaters in the refrigerator, at least 20 minutes.
  5. 5 Cool cake in the pan on a wire rack for 15 minutes; remove cake from pan to finish cooling completely.
  6. 6 Place baking chocolate in a microwave-safe bowl. Microwave on high power until chocolate is slightly warm, about 1 minute. Continue to microwave in 20-second intervals, stirring after each interval, until chocolate melted.
  7. 7 Stir melted chocolate and condensed milk together in a large bowl until well combined; whisk in pudding mix and ¼ cup water until thick and smooth, about 1 minute. Cover the bowl; refrigerate, at least 30 minutes.
  8. 8 Whip cream in the chilled bowl with an electric mixer using the chilled beaters until stiff peaks form, about 2 minutes.
  9. 9 Stir chilled pudding mixture until smooth; gently fold in whipped cream for chocolate frosting.
  10. 10 Cut cake into 2 equal halves; stack, cut-sides down, on a platter. Glue halves together with a thin coating of frosting if needed.
  11. 11 Cut a small wedge from top of cake, about ⅓ of the way up, to form a head. Attach wedge to bottom of cake (opposite the head) using toothpicks to make a tail.
  12. 12 Generously frost cake; sprinkle with grated chocolate for fur.
  13. 13 Place jelly beans on front of head to make eyes and nose. Cut 2 large ears from construction paper; insert into top of head.
  14. 14 Refrigerate cake until ready to serve.

By HILLY29

Chocolate Flan Cake
Dessert American

Chocolate Flan Cake

4.8

Prep
30 min
Cook
120 min
Total
450 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup fluted tube pan with nonstick spray. Place a piece of rolled-up foil into the tube part of the pan to prevent cake from spilling over the top. Pour caramel topping into the prepared pan.
  2. 2 Beat cake mix, water, 3 eggs, and vegetable oil together in a large bowl until well combined; pour evenly over caramel topping.
  3. 3 Combine condensed milk, evaporated milk, 4 eggs, cream cheese, and vanilla in a blender. Process until smooth; pour slowly over cake batter. While baking, the cake will rise and the milk mixture will go to the bottom.
  4. 4 Coat a piece of foil with nonstick spray. Cover the pan tightly with foil, coated-side down. Place the pan in a large roasting pan. Pour hot water into the roasting pan to a depth of 2 inches.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs on it, about 2 hours.
  6. 6 Place cake on a cooling rack; cool for 15 minutes. Remove foil and invert onto a serving plate. Cool for 1 hour at room temperature. Chill for 4 hours or overnight before serving.

By Eagle brand

Chocolate Kahlua Cake
Dessert American

Chocolate Kahlua Cake

4.7

Prep
15 min
Cook
50 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with floured cooking spray.
  2. 2 Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared Bundt pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
  4. 4 Remove from the oven and cool in the pan for 10 minutes. Invert cake onto a plate and remove from pan; let cool completely, about 30 minutes.
  5. 5 Dust with confectioners' sugar to serve.

By sister-woman

Ho Ho Bumpy Cake
Dessert American

Ho Ho Bumpy Cake

5.0

Prep
10 min
Cook
25 min
Total
140 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15x10-inch jelly roll pan.
  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.
  3. 3 Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Let cool completely, at least 45 minutes.
  5. 5 Combine sugar, shortening, evaporated milk, butter, vanilla extract, and salt in a bowl. Beat with a hand mixer until light and fluffy, 10 to 15 minutes.
  6. 6 Pipe cream frosting in lines over the cooled cake.
  7. 7 Place chocolate frosting in a microwave-safe bowl. Warm in the microwave for 1 minute, checking after 30 seconds. Drizzle melted frosting over the cream with a spoon. Refrigerate until set, about 1 hour.

By Maureen Martindale VanHook

Giant Ding Dong Cake
Dessert American

Giant Ding Dong Cake

4.8

Prep
25 min
Cook
45 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
  2. 2 Stir cake mix and instant pudding together in a large bowl; make a well in the center; add 1 1/4 cups water, eggs, and oil. Mix until well blended. Transfer to the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 to 50 minutes. Cool cake completely on a wire rack before removing from the pan.
  4. 4 Cut a 1-inch thick slice off top of cake and set aside. Scoop cake from the center, leaving 1-inch around border of cake. Discard or save for another use. Whisk milk and flour together in a saucepan over medium heat, stirring constantly until thickened. Set filling aside to cool completely.
  5. 5 Beat sugar, 1/2 cup shortening, butter, and vanilla together in a large bowl on high speed until light and fluffy. Add cooled milk mixture and continue to beat for 4 more minutes. Spoon filling into center of cake; replace reserved top layer.
  6. 6 Combine chocolate chips, remaining 1/4 cup shortening, corn syrup, and 2 1/4 tablespoons water in the top of a double boiler. Heat, stirring frequently, until melted and smooth. Pour warm glaze over cake and smooth over sides. Refrigerate until serving.

By TheThreeDogKitchen

Checkerboard Cake
Dessert American

Checkerboard Cake

4.5

Prep
45 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Prepare cakes: Preheat the oven to 350 degrees F (175 degrees C) with racks in middle and lower third positions.
  2. 2 Place devil's food cake mix, 1 cup milk, 1/3 cup melted butter, 3 large eggs, and 1 teaspoon vanilla extract in the bowl of a stand mixer. Beat at low speed, using the paddle attachment, for 1 minute until combined. Increase speed to medium and beat for 2 minutes.
  3. 3 Spoon batter evenly into 2 (9-inch) round nonstick cake pans, greased with baking spray; set aside.
  4. 4 Repeat procedure with the white cake mix, substituting 3 egg whites for 3 large eggs.
  5. 5 Bake 4 cakes in the preheated oven until a wooden pick inserted in middle comes out clean, 20 to 25 minutes, rotating cake pans from front to back and between top and bottom racks halfway through baking time.
  6. 6 Remove pans to a wire rack and cool for 10 minutes. Remove cakes from pans and cool completely on wire racks, about 1 hour.
  7. 7 Trim the top of the cakes as needed to make sure the top is level.
  8. 8 Prepare frosting: Beat softened butter with a stand mixer at medium speed, using the paddle attachment, until creamy, 1 to 2 minutes.
  9. 9 Add softened cream cheese and mix for 1 minute until combined, stopping to scrape down sides of bowl as needed.
  10. 10 Whisk together powdered sugar and cocoa in a large bowl; gradually add to butter mixture alternately with 4 tablespoons milk, along with the vanilla. Beat at low speed until blended after each addition, stopping to scrape down bowl in between additions. (If needed, add up to 1 tablespoon milk, 1 teaspoon at a time, to reach desired consistency.) Increase speed to medium, and beat 1 to 2 minutes or until light and fluffy.
  11. 11 Assemble cake: Place 1 chocolate cake layer on a cutting board. Using a 6-inch round cutter, cut out center of cake to create a 6-inch cake round; leave 9-inch cake ring intact, and remove center 6-inch cake. Using a 3-inch round cutter, cut out center of the 6-inch cake to create a 3-inch cake round; leave 6-inch ring intact, and remove center 3-inch cake round. Place the 9-inch cake ring on a serving platter or cake stand. Set aside 6-inch ring and 3-inch cake round.
  12. 12 Repeat process with 1 vanilla cake layer to create 1 (9-inch) vanilla cake ring, 1 (6-inch) vanilla cake ring, and 1 (3-inch) vanilla cake round.
  13. 13 Place the 6-inch vanilla ring in the center of the 9-inch chocolate ring. Place the 3-inch chocolate cake round in the center of the 6-inch vanilla ring.
  14. 14 Spread a thin layer of frosting over layer on platter. Place 9-inch vanilla cake ring on frosted layer and place the 6-inch chocolate ring in center of thee 9-inch vanilla ring. Place the 3-inch vanilla cake round in the center of the 6-inch chocolate ring. Spread a thin layer of frosting over layer. Repeat process with remaining chocolate cake layer and vanilla cake layer.
  15. 15 Spread remaining frosting over top and sides of cake. Chill for 15 minutes before serving.

By Pam Lolley

Homemade Chocolate Sandwich Cookies
Dessert

Homemade Chocolate Sandwich Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Blend the above ingredients together with a pastry blender until mixed.
  3. 3 Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
  4. 4 Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
  5. 5 NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

By John Crandall

Chocolate Banana Cake
Dessert

Chocolate Banana Cake

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
  2. 2 Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

By Robin

Chocolate Toffee Cookies I
Dessert

Chocolate Toffee Cookies I

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C).
  2. 2 In a large bowl, combine the cake mix, oil, and eggs Beat with an electric beater for 3 to 4 minutes, until well blended. With a spoon, stir in the chopped candy.
  3. 3 Drop by teaspoonfuls 2 inches apart on to cookie sheets that have been coated with nonstick baking spray. Bake for 9 to 11 minutes, or until the cookies are firm. Remove the cookies to a wire rack to cool completely.

By Pat Kersteter

Self-Filled Cupcakes II
Dessert

Self-Filled Cupcakes II

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pans.
  2. 2 Prepare cake mix according to package directions.
  3. 3 Combine cream cheese and sugar, cream until light and fluffy. Add egg and salt, beating well.
  4. 4 Spoon batter into greased muffin pans filling 2/3 full. Drop a few semisweet chocolate morsels in the center and spoon 1 teaspoon of the cream cheese mixture on top of the chocolate morsels.
  5. 5 Bake at 350 degrees F (175 degrees C) for 25 minutes. Let cupcakes cool before serving.

By Cathy

Cake Mix Whoopie Pies
Dessert

Cake Mix Whoopie Pies

4.1

Prep
Cook
Total

Instructions

  1. 1 To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
  2. 2 To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
  3. 3 In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
  4. 4 Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

By Amy Kerby