Cake:
3/4 cup of butter-softened
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp. each-baking soda & powder
1/4 tsp. salt
1 cup water
1 cup sauerkraut-rinsed,drained,squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Filling:
12 ounces semisweet chocolate chips-melted
2/3 cup mayonnaise
2/3 cups flaked coconut-divided
2/3 cup chopped pecans-divided

Method

1. In a mixing bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition, beat in vanilla.
2. Combine dry ingredients; add to creamed mixture alternatly with water. Fold in sauerkraut, coconut and pecans.
3. Pour into 3 greased and floured round baking pans.bake at 350 for 20-24 minutes or until a toothpick, inserted near the center comes out clean.
4. Cool 10 minutes before removing from pans to a wire rack to cool completely.
5. In a bowl, combine melted chocolate and mayonnaise. Set aside 1 1/4 cup for frosting. To the remaining chocolate mixture add 1/2 the pecans and coconut; spread between layers. Combine remaining coconut and pecans and press onto sides of cake.
6. Store in refrigerator. Slice with a serrated knife.

Cake:
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) devil’s food cake mix with pudding
1 cup sour cream
¾ cup water
½ cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Chocolate Sour Cream Frosting:
(Makes 3 cups, enough to frost a 2- or 3-layer cake or 30 cupcakes)
8 tablespoons (1 stick) butter, cut into 8 pieces
2/3 cup unsweetened cocoa powder
3 cups confectioners’ sugar, sifted
1/3 cup sour cream
1 teaspoon pure vanilla extract

Method

1. Place a rack in the center of the oven and preheat the oven to 350° F.
2. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour.
3. Shake out the excess flour.
4. Set the pans aside.
5. Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl.
6. Blend with an electric mixer on low speed for 1 minute.
7. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
8. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
9. The batter should look well combined.
10. Divide the batter between the prepared pans, smoothing it out with the rubber spatula.
11. Place the pans in the oven side by side.
12. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes.
13. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
14. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up.
15. Allow to cool completely, 30 minutes more.
16. Meanwhile, prepare the Chocolate Sour Cream Frosting.
17. When frosting is ready
18. Place one cake layer, right side up, on a serving platter.
19. Spread the top with frosting.
20. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes

Cake Topping and Filling

1. Melt the butter in a small saucepan over low heat or melt it in a large glass bowl in the microwave oven on high power for 45 seconds.
2. Place the melted butter in a large mixing bowl and add the cocoa powder.
3. Whisk until smooth.
4. Add the confectioners’ sugar alternately with the sour cream, blending with an electric mixer on low speed for 1 to 1½ minutes, or until incorporated.
5. Stop the machine and add the vanilla. Increase the mixer speed to medium and beat until light and fluffy, 1 minute more.
6. Use the frosting to frost the top and sides of the cake
7. Store this cake in a cake saver or under a glass dome, in the refrigerator for up to 1 week
8. Or freeze it, in a cake saver, for up to 6 months.
9. Thaw the cake overnight in the refrigerator before serving.

Cake:
2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup margarine
1/2 cup shortening
1 cup water
3 tablespoons cocoa
2 eggs well beaten
1 teaspoon soda
1/2 cup buttermilk
1 teaspoon vanilla

Chocolate Frosting:
1/2 cup margarine
3 tablespoons cocoa
6 tablespoons milk
1 box powdered sugar
1 cup chopped pecans
1 teaspoon vanilla

Method

1. Put flour, sugar, salt and cinnamon in large bowl of mixer.
2. In saucepan put margarine, shortening, water and cocoa.
3. Bring to a boil and pour over flour mixture.
4. In another bowl put eggs, soda, buttermilk and vanilla.
5. Add to preceding mixture and beat well then pour into prepared sheet pan.
6. Bake at 350 for 20 minutes.
7. To make frosting mix margarine, cocoa and milk in saucepan.
8. Heat over low heat but do not boil.
9. Remove from heat.
10. Add powdered sugar, vanilla and pecans.
11. Mix well and put on cake as soon as removed from the oven.
12. Cut cake into squares to serve.

2 cups orange sections
1/2 cup orange juice
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1-2/3 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup brown sugar
1 cup walnuts chopped
6 ounces semisweet chocolate chips

Method

1. Preheat oven to 350.
2. Peel and section oranges then cut into small pieces.
3. Combine orange pieces and orange juice.
4. Beat eggs then add oranges, vanilla and almond extract.
5. Mix well.
6. Sift dry ingredients together and add all at once then pour into greased and floured rectangular pan.
7. Combine brown sugar, chocolate chips and nuts then sprinkle on top of cake and bake for 45 minutes

1 box chocolate cake mix
1 (16oz) can of pumpkin
1 1/3 cup water
Chocolate frosting

Method

1. Throw it all together (except the frosting) in a bowl and mix thoroughly with a mixer.
2. Pour into a 9×13 pan.
3. Bake as directed on box. (Don’t add any egg or oil)
4. Let it cool, frost it, and serve.

Cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 t vanilla
1 cup boiling water

Frosting & Filling:
8 T butter, melted
2/3 cup cocoa
3 cups confectioner’s sugar
1/3 cup milk
1 t vanilla
1 jar raspberry All-Fruit spread

Optional:
Fresh raspberries
Candies
Sprinkles

Method

1. Heat oven to 350.
2. Grease and flour 2 9-inch round cake pans.
3. In large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt.
4. Add eggs, milk, oil and vanilla.
5. Beat on medium for 2 minutes.
6. Stir in boiling water. (Batter will be thin.)
7. Pour into prepared pans.
8. Bake until wooden toothpick inserted in middle comes out clean, 30 to 35 minutes.
9. Cool for 10 minutes before turning onto wire racks.

To prepare frosting:

1. In a large mixing bowl, combine butter and cocoa.
2. Alternately add the confectioner’s sugar and milk. Add small amount of additional milk if necessary to adjust consistency.
3. Stir in vanilla.
4. Prepare bottom layer of cake. Spread raspberry jam evenly on top.
5. Spread layer of frosting on top of jam and place second layer.
6. Frost.
7. Garnish with fresh raspberries, sprinkles, or red or pink round candies (like Strawberry Whoppers.)

Cake:
2 cups cake flour
2 cups white sugar
1 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons baking soda
3 eggs
1 teaspoon vanilla extract
1 cup cold brewed coffee
1 cup buttermilk
1/2 cup vegetable oil

Rich Chocolate Frosting:
1 cup butter-softened,no substitutes
1 cup baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk
4 cups confectioners’ sugar
1 teaspoon vanilla extract

Method

Cake:

1. Preheat oven to 350 degrees.
2. Grease and flour two 9″ cake pans or one 9×13 pan.
3. In a large mixing bowl,combine flour,baking powder,salt,soda,cocoa,and sugar.
4. Make a well in the center and add the eggs,coffee,buttermilk,vanilla,and oil.
5. Mix until well combined. Batter will be thin.
6. Pour batter into prepared pan(s).
7. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
8. Let layers set for 10 minutes then turn out onto wire cooling racks.
9. Cool completely.

Frosting:

1. In a large mixing bowl,cream butter.
2. Gradually beat in confectioners’ sugar,cocoa, and vanilla.
3. Add milk until frosting reaches spreading consistency.
4. Frost cake.

Cake:
3 cups flour
2/3 cup unsweetend cocoa
2 tsp baking soda
2 cups sugar
¼ cup powdered hazelnut coffee creamer
1tsp salt
2cups very cold water
½ cup + 2 tbs canola oil
1 tbs vanilla extract
2 tbs white vinegar

Mocha Frosting
6 to 8 oz of unsweetened baking chocolate
1 tbs of instant coffee
3 tbs “espresso grind” dark roast coffee
1 cup unsalted butter
2 cups powdered sugar
1 tbs mayonnaise

Method

Cake:

1. In one bowl, sift together flour, unsweetened cocoa, baking soda, sugar, coffee creamer and salt
2. In another bowl, mix cold water, canola oil, vanilla extract and white vinegar
3. Whisk wet and dry ingredients together.
4. Pour through a fine mesh strainer to eliminate all lumps, then whisk again, until color is uniform.
5. Pour into a well-greased 9x13x2 pan and bake at 350 for 25 to 30 minutes.

Mocha Frosting

1. Over very low heat, combine and melt baking chocolate, instant coffee and roast coffee
   until smooth.
2. In food processor, combine melted chocolate with unsalted butter, powdered sugar and 1 tbs mayo.
3. Process till smooth then chill to spreading consistency.

Cake:
1 box chocolate cake mix (any kind)
5.9 box chocolate instant pudding
1 cup sour cream (no low fat here)
4 large
1/2 cup water
1/2 cup veggie oil

Chocolate Topping:
1/3 cup milk
1 cup sugar
5 tablespoons butter
1 cup chocolate chips

Method

Cake:

1. Combine all ingredients & beat on high for 2 minutes. Pour (will be thick) into a greased & floured bundt cake pan.
2. Optional: stir in 3/4 cup of chocolate chips into batter.
3. Bake at 350 for 50-60 minutes. Cool for 15 minutes. Then remove from pan. Top with topping below.

Chocolate Topping:

1. Bring milk, butter and sugar to boil. Simmer for 2-3 minutes. Stirring constantly.
2. Remove from heat & immediately stir in chocolate chips.
3. Beat smooth by hand and pour carefully over cooled cake.

Note: If you want vanilla/white cake mix and use vanilla pudding mix. Can use butterscotch chips or white chocolate chips. Same with topping just use white chocolate. Even for chocolate cake you can use peanut butter chips or peanut butter chips in topping.

1 box German Choc. cake mix
1 can sweetened condensed milk
1 (12 oz. jar) caramel ice cream topping
1/2 – 1 C. pecans
Cool Whip Topping

Method

1. Mix and bake cake mix as directed.
2. When cake is done, poke holes in top with the tip end of a wooden spoon or a big utility fork.
3. Sprinkle nuts on top.
4. Mix milk and ice cream topping together.
5. Pour over nuts.
6. Top with cool whip.
7. Refrigerate any leftover.