From: <NOBR>Genie·</NOBR>

Sent: 8/29/2006 4:33 PM

Macadamia Fudge Torte-higs FILLING : 1/3 cup Low-fat Sweetened Condensed Milk ½ cup Semi-sweet Chocolate Chips CAKE : 1 pkg Pillsbury Moist Supreme Devil's Food Cake Mix -or- Pudding-included Devil's Food Cake Mix 1 tsp Cinnamon 1/3 cup Oil 1 can Sliced Pears in light syrup [16 oz, drained] 2 Eggs 1/3 cup Macadamia Nuts -or- Pecans [chopped] 2 tsp Water SAUCE : 1 jar Butterscotch Caramel Fudge Ice-cream Topping [17 oz.] 1/3 cup Milk Heat oven to 350°. Spray 9 or 10 inch springform pan with nonstick cooking spray. In a small saucepan, combine filling ingredients. Cook over medium-low heat until chocolate is melted, stirring occasionally. In large bowl, combine cake mix, cinnamon and oil. Blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry) Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth. In another large bowl, combine 2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in spray-coated pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling. Bake at 350° for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 hour or until completely cooled. In small saucepan, combine sauce ingredients. Cook over medium-low heat for 3 or 4 minutes or until well blended, stirring occasionally. To serve, spoon 2 tablespoons warm sauce onto each serving plate; top with wedge of torte. If desired, serve with vanilla ice cream or frozen yogurt and garnish with chocolate curls. Yields 12 servings.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 6/14/2008 5:48 PM

Almond Joy Cake 1 package devil's food cake mix 24 large marshmallows 14 ounces coconut 1 cup evaporated milk 1 cup granulated sugar 1 cup almonds chopped Make chocolate cake according to package directions in 2 round pans. Make favorite chocolate frosting for cake. While cake is cooling heat evaporated milk, sugar and marshmallows in large pan to avoid spilling. When marshmallows are melted add coconut and almonds. Spread on top of bottom cake layer. Top with other cake layer and frost with chocolate frosting.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 6/18/2008 2:08 PM

Chocolate Tiramisu Cake 1 package (18.25 ounces) devil's food cake mix (plus ingredients to make cake) 1 package (8 ounces) cream cheese, softened 1/2 cup powdered sugar 1/2 cup sour cream 1/2 teaspoon rum extract 1 container (12 ounces) frozen whipped topping, thawed, divided 1/2 cup granulated sugar 1/4 cup instant coffee granules 1/3 cup boiling water 1/4 cup semi-sweet chocolate morsels, grated Chocolate garnishes and expresso beans (optional) Preheat oven to 325 degrees F. Grease and flour springform pan. Prepare cake mix according to package directions; pour into pan. Bake 50 - 55 minutes or until cake tester inserted in center comes out clean. Cool 15 minutes. Remove collar; cool completely. Trim off round top of cake. Cut cake horizontally in half. Carefully remove top layer; set aside. In large bowl, whisk cream cheese and powdered sugar until smooth. Whisk in sour cream and rum extract. Place 1 cup of the whipped topping into easy accent decorator; set aside. Fold remaining whpped topping into cream cheese mixture. In medium bowl, stir granulated sugar, coffee granules and bowling water until dissolved; brush half over bottom cake layer. Spread with half of the cream cheese mixture. Grate half of the chocolate morsels over cream cheese layer using deluxe cheese grater. Top with second cake layer. Brush with remaining cofee mixture and spread with remaining creame cheese mixture. Grate remaining chocolate over top. Pipe whipped toppng border around edge of cake. Garnish with chocolate garnishes (melt chocolate and put into a small plastic bag, cut the tip of the bag and make swirls on parchment paper and let it set) and expresso beans if desire.

From: <NOBR>lindah©</NOBR>  (Original Message)

Sent: 7/14/2008 10:16 PM

Gooey Chocolate Caramel Cake 1 box devil's food cake mix 1 ts. of fine grind coffee (added to the cake batter; optional) 1 small jar hot fudge sauce 1 small jar caramel sauce 1 8 oz. tub Cool Whip mini chocolate chips or shaved chocolate bits toffee bits Grease a 9 x 13 cake pan. Follow directions on cake box, plus add about 1 teaspoon of fine grind coffee (I used Illy Expresso). Then bake the cake according to package directions. Let cool completely. After cake has cooled, poke holes in cake; make sure they are the same size holes, not too big not too small. Warm both the hot fudge and caramel slightly in the microwave, just enough so that the sauces are pourable. Pour both sauces over the top of the cake. Let the cake sit for about 20 minutes to let the sauces seep into all the holes. Top the cake with the Cool Whip and then sprinkle shaved chocolate or mini chocolate chips and chopped Heath toffee bits. (I used the toffee bits only, felt they tasted perfect on their own, but feel free to experiment) Don't store this cake at room temp.; make sure to store this in the fridge as the Cool Whip frosting needs to be kept chilled.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 7/15/2008 2:18 PM

Chocolate Monkey Bundt Cake 1 box Devils food cake mix (18.25 oz) 1 pkg. chocolate instant pudding mix 1/2 cup flour 1-1/4 cups water 4 eggs 1/2 cup oil 3 large bananas, peeled and mashed Preheat oven to 350. Grease a bundt pan. Combine cake mix, pudding and flour in a large mixing bowl. Add water, eggs, and oil: blend, then beat for 2 minutes at medium speed. Stir in bananas. Turn batter into pan. Bake for 60-70 minutes or until tested done. Cool for 1 hour in pan.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 10/16/2007 5:41 PM

CHOCOLATE KAHLUA POUND CAKE If no one has ever asked you to bake a cake, bake this cake. Now, sit back and count the number of requests. This moist, flavorful cake will be the hit at any event. Excellent for the grooms cake at a wedding reception. Start to finish: 1 hour and 20 minutes Cake: 1 box devil*s food cake mix (pudding recipe) 1/2 c. sugar 1/3 c. oil 3 eggs 3/4 c. water 1/4 c. Old Charter bourbon 1/2 c. Kahlua 3/4 c. black coffee, double strength 2 tsp. cocoa Icing: 1/2 stick butter 1 c. sugar 1/3 c. evaporated milk or half and half 1 1/2 c. chocolate chips Preheat oven to 350 degrees. Grease a bundt pan. Cake: Mix all ingredients (I use my Kitchen Aid 4 1/2 qt. mixer) and beat for 4 minutes. Put mixture into greased bundt pan and bake at 350 degrees for 50 minutes. Let cool for 10 minutes, then ice. Icing: Heat butter, sugar and milk to boiling or until sugar is completely dissolved. Add chocolate chips and stir until melted; pour over cake immediately. This is very rich so it serves 10 - 12.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 7/29/2008 1:44 PM

Chocolate Fudge Pudding Cake This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible! 1 pkg. (18.25 oz.) devil's food cake mix 1 pkg. (3.9 oz.) instant chocolate pudding mix 1 cup sour cream 1 cup milk 1/2 cup vegetable oil 1/2 cup water 4 eggs 2 cups semisweet chocolate chips 6 TB butter 1 cup semisweet chocolate chips Preheat oven to 350º F., (175º C). Grease and flour a 10" Bundt pan. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake. Makes: One 10" Bundt pan (12 servings).

From: <NOBR>Genie·</NOBR>

Sent: 7/29/2008 9:45 PM

Bavarian Spice Chocolate Cake 1 package Pillsbury Plus Devil's Food 3 Eggs -- Cake Mix 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg 1 cup Cold mashed potatoes 1/2 cup Butter -- softened 1/2 cup Water ICING 1/2 cup semisweet chocolate chips 1 tablespoon Butter 1/2 cup Powdered sugar 2 tablespoons Milk Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan. In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly. Remove from heat; stir in powdered sugar until smooth. (If needed, add a few more drops of milk for desired consistency.) Spoon over top of cake, allowing some to run down the sides. Garnish as desired. Makes 16 servings.

From: <NOBR>BettyGa1</NOBR>  (Original Message)

Sent: 7/29/2008 11:09 PM

CHOCOLATE FLAN CAKE 12 to 16 Servings The packaged cake mix allows this recipe to be made with ease and quick preparation. 1 (10 oz.) can of caramel milk (Cajeta Quemada) or caramel ice cream syrup 1 (14 oz.) can evaporated milk 1 (14 oz.) can sweetened condensed milk 2 Tbsp. vanilla 8 large eggs 1 box of Devils Food Cake Mix 1/2 cup vegetable oil 1 1/3 cupswater Preheat oven to 375 degrees and prepare 9" Bundt cake pan w/baking spray. Pour caramel milk in bottom of pan. Mix evaporated milk, condensed milk, vanilla and 5 of the eggs in a blender for 2 mins. Slowly and gently pour over the caramel milk to layer. Blend the dry cake mix, water, oil and the other 3 eggs at low speed until mixture is just moistened (about 30 seconds). Then beat at medium speed for 2 mins. Pour cake batter gently on top of the milk and eggs mixture creating another layer. Be sure to pour all around the pan and not just in one spot. Set the cake pan in a larger dish or jelly roll pan with at least 1" of water to provide a "water bath". Bake for 1 hr. or until toothpick comes out clean. Let cool in pan for 10 mins. before inverting quickly onto a large plate. Because of the layer of flan on this cake it is better served chilled.

CHOCOLATE FLAN CAKE FAMILY RECIPE - BettyGa

for the cake:
Devil's Food cake mix (Duncan Hines preferred)
1 can Coke
for the flan:
1 can evaporated milk (regular, not light)
1 can condensed milk
3 eggs
1 Tablespoon vanilla extract
You also need:
1 bottle of Cajeta (Mexican caramel or a regular caramel sauce)
Pam to spray bundt pan
Heat oven to 350-degrees

Follow instructions to make cake but use the can of coke instead of water.

Set cake mix aside and make the flan.
Put the flan ingredients in a blender and mix well
Spray the bundt can with Pam and cover the bottom with caramel
Pour cake mix into bundt pan
Pour the flan mix gently down one side of the pan. The flan will go to the bottom and the cake mix will raise up a bit as the flan mixture fills the bottom of the pan.
Set the bundt pan in a larger pan or tray with water. You are creating a double boiler but you need only a couple of inches of water.
Put it all in the oven and it will cook for at least 45 minutes and as much as an hour.
Check the cake doneness with a toothpick. The cake will stay more moist than most cakes you've ever made and you will see it separate a bit from the pan when it's done.
Let it cool and refrigerate for several hours
Take it out two hours before you plan to serve. Turn the bundt pan over and let it sit while warming to room temperature.
The bundt pan should then lift off to reveal a layer of flan, topped with caramel sitting atop a very moist chocolate cake.
If you want the flan more creamy, you can use 5 eggs instead of three and you can add a small package of Philadelphia cream cheese.

CHOCOLATE FLAN CAKE - BettyGa
12 servings, 1 Cake

This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!

1 box chocolate devil's food cake mix
1 (11 ounce) jar cajeta caramel topping or smucker caramel topping
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1/2 cup fresh milk
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
5 eggs

Spray a large 12-cup Bundt pan with nonstick coating.
Soften the cajeta in the jar in the microwave and pour into the prepared pan.
Prepare cake mix according to package directions.
Pour the cake batter into the cake pan over the cajeta.
To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
Mix well.
Pour the flan mixture very slowly over the cake batter.
Spray aluminum foil with non-stick spray (like Pam);.
cover the pan TIGHTLY with aluminum foil.
(Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide inches.
Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
Bake cake for 2 hours (test); do not uncover during this time.
After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
Invert cake onto a large plate with rim.
The cajeta will drip down the sides of the cake.
Cool completely then refrigerate. Refrigerate leftovers.
Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 8/19/2008 2:26 PM

Chocolate and Peanut Butter Mousse Cake 1 box devil's food cake mix (18.25oz) 1/4 C. all-purpose flour 1/4 C. milk 3/4 C. unsalted butter divided, at room temp 1/2 C. crunchy peanut butter 2 C. confectioner'<WBR>s sugar 1/2 t. vanilla extract 1 bar dark chocolate (4 oz.), - chopped OR 3/4 C. semisweet chocolate morsels Heat oven to 350°F. Prepare cake mix and bake according to package directions in two 9" round cake pans. Cool layers completely. In medium nonstick saucepan, whisk flour and milk over medium heat. Cook 1 to 2 minutes, until thickened, whisking to keep mixture smooth. Remove from heat; stir in 1 Tbsp butter. Refrigerate. In large bowl, with electric mixer on medium, beat the remaining butter and peanut butter 1 minute or until smooth. Gradually beat in sugar and vanilla on low. Slowly add flour mixture, continue beating until light and fluffy. Fill and frost cake layers with peanut butter mousse (use a scant 1 cup between layers).

From: <NOBR>lindah©</NOBR>  (Original Message)

Sent: 9/9/2008 10:45 PM

Strawberry Sundae Cake 1 (18.25 oz) pkg devil's food cake mix 1 (3.34 oz) box instant vanilla pudding and pie filling 1/2 cup vegetable oil 4 eggs 1 cup water 2 quarts strawberry ice cream -- softened, see note Hot Fudge Sauce: 1 cup sugar 1/2 cup cocoa salt 2/3 cup evaporated milk 1/4 cup butter -- (or margarine) 1 teaspoon vanilla extract Toppings: 2 tablespoons pecans -- toasted and chopped 1 1/2 cups whipped topping 15 maraschino cherries -- drained In a mixing bowl, combine the cake mix, pudding mix, oil, eggs and water. Beat on low speed just until moistened. Beat on medium for 2 minutes or until smooth. Spread into a greased and floured 13x9 baking pan. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack and cool completely. Split cake into two horizontal layers. Return bottom layer to the pan. Cut ice cream into slices to fit cake; place on bottom cake layer. Replace the top or the cake. Cover and freeze until firm. In a heavy saucepan, combine the first five sauce ingredients. Cook and stir over medium heat until mixture comes to a rolling boil. Remove from the heat. Stir in vanilla. Cut cake and serve frozen. Spoon hot sauce over each serving. Sprinkle with pecans, add a dollop of whipped topping and top with a cherry.

From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 10/23/2008 1:47 PM

$175,000 Cake Starting with a cake mix makes a rich and gooey treat ready in no time. Prep: 12 min., Cook: 40 min. Ingredients 1 (18.25-ounce) package devil's food cake mix 3 large eggs, divided 1/2 cup butter or margarine, melted 1 cup (6-ounce package) semisweet chocolate morsels 1 cup chopped pecans 1 (16-ounce) package powdered sugar, sifted 1 (8-ounce) package cream cheese, softened Preparation Stir together cake mix, 1 egg, and melted butter until combined; press mixture into a greased 13- x 9-inch pan. Sprinkle evenly with chocolate morsels and chopped pecans. Beat remaining 2 eggs, powdered sugar, and cream cheese at medium speed with an electric mixer until smooth; spoon over crust mixture in pan. Bake at 325° for 35 to 40 minutes or until golden and bubbly. Cool completely in pan on a wire rack; cut into squares. Tip: You can use a fine wire-mesh strainer to sift powdered sugar. Place a portion of powdered sugar at a time in strainer, and gently shake it back and forth. Yield Makes 3 dozen Beverly Mays, Brazoria, Texas , Oxmoor House, JULY 2004 Southern Living Cook-Off Cookbook