2 cups sugar
1 3/4 cup flour
1 3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp vanilla
1 cup boiling water

Method

1. Heat over to 350 degrees, grease and flour pans.
2. Combine dry ingredients in a large bowl.
3. Add eggs milk, oil, and vanilla; beat on medium speed for 2 minutes.
4. Stir in boiling water (batter will be very thin!).
5. Pour into prepared cake pan.
6. Bake 35-40 minutes or until toothpick inserted in the center comes out clean.
7. Cool 10 minutes; remove from pan to wire rack. cool completely.
8. Frost with perfect chocolate frosting.

185g flour
3T cocoa
250g sugar
1 tsp baking soda
1/2 tsp salt
15ml white vinegar
90ml oil
250ml water
1 tsp vanilla essence

Method

1. Pre-heat oven to 180oC
2. Combine dry ingredients in a bowl.
3. Combine liquid ingredients.
4. Add liquid ingredients to dry ingredients and stir quickly.
5. Bake for 40 minutes.
6. Cool 10 minutes before turning out of the pan.

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.

1 package (18-1/4 ounces) chocolate cake mix
3 eggs, lightly beaten
1 t almond extract
2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
3/4 t confectioners’ sugar

Method

1. In a large mixing bowl, combine the dry cake mix, eggs and almond extract.
2. Stir in one can of pie filling until blended.
3. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray.
4. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
5. Cool completely on a wire rack.
6. Dust with confectioners’ sugar.
7. Top individual servings with remaining pie filling.

1 chocolate cake mix
1 cup water
1/3 cup mayonnaise
3 egg whites or 6Tb. liquid egg whites
heat n serve 1.5L. round container
1lg container of whipped topping
1 can of cherry pie filling

Method

1. Combine all ingredients in a bowl
2. Lightly coat Heat ‘N’ Serve 6 1/4 cup round container with cooking spray
3. Pour batter into the container and microwave on high uncovered for 7-10 minutes, rotating container during baking. Baking time varies with microwave power.
4. Cake is done when a toothpick inserted in the center comes out clean.
5. Cool 4-5 minutes and inverton serving plate
6. Cut through middle and put whipped topping.
7. In center of top put cherry pie filling and cover rest of cake with rest of whipped topping.

1 pkg Chocolate cake mix
1 can (21 oz) Cherry pie filling
10 oz. marshmallows
3 oz. pkg. cherry jello
1 cup cold water

Method

1. Put marshmallows in the bottom of a greased 9×13″ pan.
2. Mix cake mix as directed on box, and pour over marshmallows. Sprinkle with dry jello. Top with cherry pie filling. Pour the water over filling and do not mix.
3. Carefully place in 350° oven, and bake for 75-80 min. Cool at least 30 min.

1 box (19.6 oz.) Pepperidge Farm® Chocolate Fudge 3 Layer Cake
1/2 canister (14.1 oz.) Pepperidge Farm® Chocolate Hazelnut Crème-filled Pirouettes (about 18)

Method

1. Thaw cake according to package directions. Place on platter.

2. Cut the cookies to about 2 1/2″ in length. Place the cookies upright, side-by-side, all around the edge of the cake, pressing gently into the frosting. Place any leftover cookies on top of the cake. Serve immediately.

Note: This cake can be prepared up to 2 days ahead. Store in refrigerator.

Cake:
3 cups nestles quick powder
4 eggs
1 1/3 cup oil
2 teaspoons baking powder
2 cups flour
2 cups chocolate chips

Icing:
200 grams confectioners sugar
1/2 cup cocoa
1 tablespoon oil
2 tablespoons coffee disolved in 1/8 cup water

Method

1. Mix alll ingredients of cake together.
2. Bake in a 9×13 baking pan at 350 for approx 45-50 min, or until inserted toothpick comes out clean.
3. Prepare frosting ingredients.
4. Slowly add water to the frosting to get desired consistency.
5. When cake has cooled, frost.

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.

4 ounces unsweetened chocolate
1 cup shortening
2 teaspoons vanilla
2 cups cake flour
2 cups granulated sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs

Method

1. Preheat oven to 350.
2. In a small heavy bottomed pan melt chocolate and shortening stirring over low heat until smooth.
3. Remove from heat and stir in vanilla.
4. In large bowl combine flour, sugar, baking powder, baking soda and salt.
5. Add chocolate mixture, milk and eggs beating until smooth.
6. Spread mixture in two greased and floured round cake pans.
7. Bake 35 minutes then cool in pans 5 minutes and turn out onto wire rack.