2 cups cold milk
1 box (4-serving size) milk chocolate instant pudding and pie filling mix
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box

Method

1. Pre-heat oven to 350 degrees.
2. Make cake as directed, in a 13 by 9 pan; allow to cool.
3. With the handle of a wooden spoon, poke the cake every half inch.
4. With a whisk, beat the pudding mix and milk together for two minutes.
5. Evenly pour the pudding mixture over cake.
6. To loosen the cake, run a knife along the sides.
7. Refrigerate for about two hours.

Cake:
2 1/4 cups of self raising flour
1 2/3 cups sugar
2/3 cups Cocoa
1 1/4 cups of water (room temperature) + 1 tbspoon of vanilla
200 grs. of margarine or butter
2 eggs
75 grs of chocolate chips

Filling (optional):
1 can (300 ml) cream
Icing
1 cup icing sugar
1 1/2 teaspoons margarine
2 tablespoons cocoa
1 tablespoon water (you can use skim milk if you want)

Method

1. Preheat oven at 175 C /350F. Grease the mould you are going to use.
2. Put the sugar and butter in a bowl and mix it
3. Then put the eggs,
4. Then the cocoa,
5. Then the flour , water and chocolate chips.
6. And now to the oven for 45 min (approx) depend of the oven.

Filling:
Just whip the cream.

Icing:
In a bowl put the cocoa and icing sugar then add the margarine and the wate and mix until it is smooth. Put for a few min in the fridge and then spread the cake with it.

1/2 C melted butter
1 1/2 C granulated sugar
2 C flour
1 1/2 t baking powder
1/2 t baking soda
2 eggs
1/2 C cocoa
1/2 t vanilla extract
1 C milk

Method

1. Preheat oven to 350F
2. Mix all ingredient, blend well
3. Pour into a 9″x13″ baking pan
4. Bake for 35 to 40 minutes

½ cup butter
2 cups granulated sugar
2 eggs
3 cups cake flour
1½ teaspoons baking powder
1 cup sour milk (see recipe below)
1 cup cocoa (OR: 5 squares, 1-ounce each, unsweetened baking chocolate)
1 cup boiling water
2 teaspoons baking soda

Method

1. Cream sugar and shortening. Add eggs.
2. Sift flour 3 times and add baking powder. Add flour mixture to creamed mixture, alternating with sour milk.
3. Mix cocoa and baking soda. Add boiling water.
4. Combine both mixtures.
5. Bake 45 minutes at 350° F in two 8- or 9-inch greased and floured pans. (25° less for glass pans)
6. Frost with traditional buttercream icing.

To make Sour Milk:
1 cup milk & 3 tablespoons vinegar.
Mix and let set for one hour or until curdled.

1 cup sugar
1 cup oil
4 eggs, beaten
1 teaspoon baking powder
1-16 ounce can chocolate syrup
1 teaspoon vanilla
1 cup flour

Method

1. In large bowl, combine all ingredients. Blend well.
2. Pour into greased and floured 9 x 13 inch pan.
3. Bake 30-35 minutes. Please do not overcook.
4. Frost with favorite frosting.
5. Toasted nuts, optional. Great with vanilla ice cream.

1 box German chocolate cake mix
1 can coconut-pecan frosting mix
1/4 cup oil
4 eggs
1 cup water

Method

1. Mix all ingredients, beating well.
2. Grease and flour bundt pan and add batter.
3. Bake for approximately 55 minutes at 350 degrees.
4. In cooler weather, a chocolate cream cheese frosting is good.

Cake:
1 box yellow cake mix
1/2 cup sour cream
2 eggs
1 cup water
1/2 cup butter
2 squares unsweetened chocolate

Icing:
1 pound package confectioners sugar
1 cup chopped nuts
1 teaspoon vanilla
1/2 cup butter
1/3 cup milk
2 squares unsweetened chocolate

Method

1. Combine cake mix, sour cream and eggs in a large bowl.
2. Bring water, butter and 2 chocolate squares to a boil in a saucepan.
3. Stir hot chocolate mixture into cake mixture until blended.
4. Pour into greased 13 x 9 inch pan.
5. Bake at 350 degrees for 30 minutes.
6. Meanwhile, you can use the same bowl and saucepan, mix sugar, nuts and vanilla in the bowl.
7. Bring butter, milk and 2 squares of chocolate to a boil in the saucepan.
8. Beat hot chocolate mixture into sugar mixture until smooth; spread over hot cake in pan.

1 box chocolate cake mix
1 pkg. instant chocolate pudding
4 eggs
3/4 C. vegetable oil
1 can cherry coke
1 can cherry pie filling
Chocolate frosting

Method

1. Preheat oven to 350.
2. In large mixing bowl, mix together first 5 ingredients.
3. Fold in cherry pie filling. (If you want, reserve some to put on top of finished cake)
4. Pour batter into a 9×13 greased and floured cake pan.
5. Bake at 350 for 45 minutes, or until toothpick inserted into cake comes out clean.
6. Cool to room temperature and frost with chocolate frosting.
7. Serve.

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• Cake recipes

1 cup granulated sugar
2/3 cup unbleached all-purpose flour
2/3 cup Dutch-process cocoa
heaping 1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (optional)
3 large eggs
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup boiling water

Method

1. In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa, salt, baking powder, and espresso powder.

2. Add the eggs, melted butter, and vanilla, beating until smooth.
3. Scoop the batter into a lightly greased 9-inch microwave-safe pie pan (glass or ceramic), or a microwave-safe 9-inch round or 8-inch square cake pan.
4. Pour the boiling water very gently over the top of the cake; don’t stir it in.
5. Cover the pan with a dinner plate, glass lid, or whatever you usually cover pans with in the microwave.
6. Microwave the cake for 5 minutes at regular power.
7. Remove the cover, and poke a spoon into the center of the cake.
8. It should be set, but have a layer of chocolate “sauce” at the bottom. If it’s done, remove it from the oven, and wait 5 minutes before serving.
9. If it seems way too moist, put it back into the microwave, without a cover, and cook for another minute or so.
10. Sprinkle with confectioners’ sugar, if desired, before serving.

1 box German chocolate cake mix
1 can coconut pecan frosting
1 cup large pecan pieces
1 cup water
3 eggs
1/2 cup vegetable oil
14 ounce can sweetened condensed milk

Method

1. Preheat oven to 350.
2. In a large mixing bowl beat cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk on low speed until moistened then beat on high for 2 minutes.
3. Pour into well greased and floured rectangular baking pan and bake for 40 minutes.
4. In saucepan combine canned frosting, 1/2 cup sweetened condensed milk and pecans.
5. Cook over medium heat until thoroughly blended then spread over warm cake.