Cherry-Chocolate Mallow Cake
1(10-oz.) bag mini-marshmallows
1 box reg. size chocolate cake mix
1 can cherry pie filling
1 small box cherry Jell-O

In a 9x13-inch baking pan: line the bottom with the bag of mini-marshmallows. Mix the cake according to package directions. Pour on marshmallows. Mix together: pie filling and cherry Jell-o. Pour on top of cake batter. Bake at 350 degrees for 35 minutes.

Brownies
1 small box instant chocolate pudding mix
1 reg. size box chocolate cake mix
2 cups semi-sweet chocolate chips

Prepare pudding mix according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15x10x1-inch
baking pan. Bake at 350 degrees for 30 to 35 minutes or until the top springs back when lightly touched.
Makes 24 brownies.

Hawaiian Surprise
1 pkg. yellow cake mix with pudding
1/2 c. oil
4 eggs
1 sm. can mandarin oranges, undrained

FROSTING
1 (8 oz.) container Cool Whip
2 1/2 c. well drained, crushed pineapple
1 sm. box instant vanilla pudding mix

Beat cake mix, oil, eggs and oranges for 2 minutes. Bake in a 9 x 13 inch pan in a 350 degree oven for 30 to 40 minutes. Let cool.
FROSTING: Mix all together with a spoon. Spread over cooled cake. Decorate with flaked coconut and orange slices. Refrigerate. Serves
12.

Pizza Pan Jello Cake
1 pkg. strawberry Jello
2 firm bananas, sliced diagonally
1 box Jiffy golden cake mix

Prepare cake mix according to package directions. Pour into greased and floured pizza pan with edge. Bake approximately 10 minutes at
350 degrees. Cool. Prepare Jello, using 1 1/2 cups water. Let set until thick, but not firm. Lay sliced bananas on cake in circular pattern
working inward. Cover with thickened Jello and refrigerate. Serve with whipped cream if desired.

Cream Cheese Brownies
1 pkg. Betty Crocker Super Moist German Chocolate Cake Mix
1 (8 oz.) pkg. cream cheese, softened
1 egg
1/2 c. sugar
1/2 c. milk chocolate chips

Heat oven to 350 degrees. Grease and flour jelly roll pan 15 1/2 x 10 1/2 x 1 inch. Prepare cake mix as directed on package. Pour batter
into pan. Mix remaining ingredients. Drop by tablespoonfuls onto batter. Cut through batter with knife or metal spatula several times for
marbled effect. Sprinkle with additional chocolate chips and chopped nuts if desired. Bake until cake springs back when touched lightly in
center or when wooden pick inserted in center comes out clean 25 to 30 minutes.

Chocolate Chip Cream Cheese Cookies
1/4 c. oleo or margarine
1 (8 oz.) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. Duncan Hines Cake Mix (white)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts

Cream oleo and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add
chips and nuts. Bake at 375 degrees for 10 to 12 minutes

Pumpkin Dessert
1 lg. can Libby pumpkin (for 2 pies)

Mix as directed, except cut the milk amount in half.
1 box yellow cake mix
Chopped walnuts
1-1/2 sticks oleo or margarine, melted

Spread this in a buttered 9 x 13 inch pan. Sprinkle over this (dry) yellow cake mix. Sprinkle over this chopped walnuts. Drizzle over this 1
1/2 sticks melted oleo. Bake at 350 degrees for 1 hour. Test as for pumpkin pie.

Peach Dessert
1 lg. can peach slices
1 stick butter or margarine
1 box yellow cake mix
1 c. walnuts, chopped
1 c. coconut

Empty peaches and juice into 9 x 13 inch pan. Shake dry cake mix over the peaches. Evenly drizzle melted butter over cake mixture.
Shake coconut over butter and shake nuts over coconuts. Bake in 325 degree oven for 60 minutes. Serve with ice cream or whip cream. Apple Dessert
1 box Pillsbury Plus yellow cake mix
1/3 c. butter, softened
1 egg
1 (20 oz.) can apple pie filling
1/2 c. brown sugar, packed
1/2 c. walnuts, chopped
1 tsp. cinnamon
1 c. sour cream
1 egg
1 tsp. vanilla

Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter and egg, at low speed with electric mixer to form a crumbly dough. Press mixture into bottom of an ungreased 9 x 13 inch pan. Spread apple pie filling over top. Combine brown sugar, nuts and cinnamon. Sprinkle over pie filling. Combine sour cream, egg and vanilla, pour over top. Bake 40 to 55 minutes or until golden brown.

Cherry Dessert
1 white Betty Crocker cake mix
1 can Thank You cherry pie filling or strawberry pie filling
1 (12 oz.) container Cool Whip

Grease a 9x13 inch cake pan. Bake cake as directed using 3 whole eggs. Cool cake completely. Spread pie filling on top of cake. Spread
Cool Whip on top of pie filling. Put in refrigerator and serve cold.

Pineapple Dessert
1 box yellow cake mix
1 lg. can crushed pineapple, drained
1 c. pecans
2 stick margarine

Grease bottom and sides of 9x13 inch pan. Spread drained pineapple on bottom, then sprinkle with 1/2 package cake mix and a layer of
pecans. Sprinkle remaining cake mix on top. Dab with margarine and bake at 300 degrees until done (1-2 hours). Cool and cut into
squares.

Rhubarb Dessert
4 c. rhubarb
1 c. sugar
1 (3 oz.) box strawberry Jello
1 c. water
1 yellow or white cake mix

Put 4 cups rhubarb on the bottom of a 9 x 13 inch dish. Sprinkle with 1 cup sugar. Next, sprinkle with 1 box strawberry Jello. On the top, sprinkle 1 yellow or white cake mix. Over this pour 1 cup of water. Bake 45 minutes at 350 degrees. Delicious served with whipped cream or ice cream.

German Chocolate Bars
80 light caramels
1/2 c. evaporated milk
1 pkg. German chocolate cake mix
3/4 c. margarine, softened
1/3 c. evaporated milk
1 c. nuts, chopped
1 c. chocolate chips

Melt caramels and 1/2 cup evaporated milk and set aside. Combine cake mix, margarine, and milk. Press half of mixture into a 9x13 inch
pan. Bake at 350 degrees for 6 minutes. Sprinkle nuts and chocolate chips over pan mixture. Place remaining mixture over chips and
bake at 350 degrees for 15 minutes.

Mandarin Cream Cake
1 box yellow cake mix
1 sm. can of mandarin oranges & juice
4 eggs
1/4 c. oil

Mix all ingredients together. Put into 3 cake pans and bake at 350 degrees for 15 minutes. Turn out. Allow to cool completely before icing.

ICING:
1 lg. container of Cool Whip
1 pkg. vanilla instant pudding
20 oz. can pineapple (including juice)

Mix all ingredients together, spread between layers and on top. Refrigerate.

German Chocolate Bundt Cake
1 box yellow cake mix
1 sm. box instant vanilla pudding
1 sm. pkg. chocolate chips
1 German sweet chocolate bar, grated (save 1/4 c.)
4 eggs
1 c. oil
1 c. milk

Mix all ingredients together. Bake at 350 degrees for 50 to 60 minutes. Cool in pan 10 minutes. Top with grated chocolate and powdered
sugar mixed.


German Chocolate Upside Down Cake
1 box German chocolate cake mix
1 (8 oz.) pkg. cream cheese
1 box powdered sugar
1 c. coconut
1 c. chopped pecans
1 stick melted margarine

Grease bottom of 9"x13" cake pan. Sprinkle pecans and coconut on bottom of pan. Mix cake as directed on box. Pour cake batter over
pecans and coconut. Mix cream cheese, melted margarine and powdered sugar until creamy. Drop by spoonfuls onto cake batter being
careful not to touch side of pan with mixture. Bake at 350 degrees for 45 minutes (glass pan). Tupperware pan, bake 325 degrees for 45
minutes.


German Chocolate Refrigerator Cake
CAKE
1 white cake mix (not with pudding)
1 lg. box instant chocolate pudding
2 eggs
2 c. water

Mix and bake in 9 x 13 inch pan at 350 degrees until toothpick comes clean.

FROSTING
1/4 c. butter
2 egg yolks
1 c. powdered sugar
1 c. Cool Whip
3 Heath bars

Cream butter, egg yolks and powdered sugar. Fold in Cool Whip. Crush Heath bars and sprinkle on top. Keep refrigerated.

Rhubarb Torte
4 c. rhubarb
3/4 c. sugar
1 (3 oz.) pkg. strawberry Jello
1 yellow or white cake mix

Cut rhubarb into small pieces. Put rhubarb in bottom of pan. Evenly spread the sugar over the rhubarb. Spread Jello over the top of the
sugar. Melt 1/3 cup butter, drizzle over cake mix: 1 cup water, pour over cake mix and bake for 1 hour at 350 degrees.

Earthquake Cake
1 c. pecans, chopped
1 c. coconut
1 German chocolate box cake mix
1 stick margarine
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar

Combine the 1 cup of pecans and 1 cup of coconut and put in the bottom of a 9 x 13 inch baking pan. Mix the German chocolate cake as
directed on the box. Pour over the nuts and coconut. Over low heat, melt the margarine and cream cheese. Slowly stir in the entire box
of confectioners sugar. Spoon cream cheese mixture over cake mix. Do not spread, just drop over top. Bake cake at 350 degrees for 45
minutes.

Banana Chocolate Cake
1 box chocolate fudge cake mix or any chocolate cake recipe
1/4 box of chocolate pudding
2 to 3 tsp. ripened bananas, smashed or crushed before adding to mixture

Empty box of chocolate cake into mixing bowl and follow directions on package for mixing. Add 1/4 package of pudding mix plus 3 small
or 2 large crushed bananas to mixture. Beat according to directions, 2 to 3 minutes with electric beater or approximately 2 minutes - 300
strokes by hand. Can also be made with a scratch made chocolate cake, adding all ingredients. Bake at 350 degrees about 30 to 35
minutes. Check when cooked with dry top. Great with your favorite frosting.

Tomato Spice Cake
1 pkg. (2-layer) spice cake mix
1 can (10 3/4 oz.) condensed tomato soup
1/2 c. water
2 eggs
1 c. chopped nuts (opt.)

Mix only above ingredients; following directions on package. If desired fold in cup chopped nuts or walnuts. Bake as directed. Frost with cream cheese frosting or other favorite white frosting.

Lemon Cream Cheese Cake
1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter or margarine, softened
3 eggs

FILLING
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked coconut

GLAZE
2 c. sifted powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar

In large bowl, combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan. Spoon batter into pan.
In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch sides of pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling. Combine all glaze ingredients and stir until smooth. Drizzle over cake.

Lemon Cream Cheese Cake
1 pkg. yellow cake mix
3/4 c. apricot nectar
1/4 c. butter or margarine, softened
3 eggs

FILLING
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 tbsp. lemon juice
1 c. flaked coconut

GLAZE
2 c. sifted powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar

In large bowl, combine first 4 ingredients. Beat as directed on cake package. Grease and flour 12-cup bundt pan. Spoon batter into pan.
In small bowl, combine all filling ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch sides of pan. Bake at 350 degrees for 50 to 55 minutes or until cake tests done. Cool in pan 1/2 hour. Turn out on wire rack or serving plate to complete cooling. Combine all glaze ingredients and stir until smooth. Drizzle over cake.

Poppyseed Cake
1 yellow butter cake mix
1 instant vanilla pudding
4 eggs
1/2 c. Crisco oil
1 c. water
1/4 to 1/2 c. poppy seeds

Mix all ingredients for 10 minutes. Place in a greased and floured tube pan. Bake at 375 degrees for 45 to 50 minutes.

Watergate Cake
1 pkg. white cake mix
3/4 c. vegetable oil
3 eggs
1 c. 7-Up, Sprite or Club Soda
3-1/2 oz. pkg. pistachio pudding, instant
1/2 c. finely chopped nuts
1/2 c. coconut

TOPPING
8 oz. Cool Whip
3 1/2 oz. pistachio pudding
1/2 c. coconut
3/4 c. chopped nuts

Mix all cake ingredients. Pour into greased pan and bake 45 minutes at 350 degrees. NOTE: Recipe calls for 13 x 9 inch pan but I prefer
bundt or angel food pan. Fold all topping ingredients together until mixed. Spread on cake and sprinkle with coconut and nuts.