Too Much Chocolate Cake

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.


**This was easy to make and absolutely delicious! A special thanks to my blog friend, Jenn, for the idea!

Dump Cake

Ingredients:
1 can (21 Oz.) Strawberry Pie Filling (or Cherry - your preference)
1 can (15 Oz.) Crushed Pineapple
1 box (about 18 Oz.) Yellow Or White Cake Mix (I used Yellow)
1 stick Margarine - or several spritzes of I Can't Believe It's Not Butter
Whipped Cream - Optional

Directions:
1. Preheat oven to 350 degrees
2. Dump pie filling and crushed pineapple into baking dish. Stir together.
3. Sprinkle cake mix over the top of the fruit.
4. Slice margarine and butter and distribute over the surface of the cake mix. (Or spray lots and lots of I Can't Believe It's Not Butter)
5. Bake for 45 minutes to 1 hour.
Recipe adapted from: The Pioneer Woman

When I asked Fred if it was good, he said, "It's too good!" Pat on the back for moi!

Chocolate Covered Strawberry Cake

Ingredients:

Cake
1 box white cake mix
1 box (4-serving size) strawberry-flavored gelatin
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

Dipped Strawberries
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
1/2 cup white vanilla baking chips
1 teaspoon shortening or vegetable oil

Filling and Frosting
1 cup seedless strawberry jam
1 container milk chocolate frosting

Directions:

1. Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pans.
2. Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
3. Meanwhile, gently rinse strawberries and dry on paper towels (must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
4. Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
5. Split each cake horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store in refrigerator.

Recipe can be found here.

Cherry-Pineapple Dump Cake

From: Amy at Little Bits of Our Life

Ingredients:
1 large can (20 oz.) crushed pineapple
1 can cherry pie filling
1 pkg yellow cake mix
1 stick butter

Directions:
1. Pour pineapple, including juice, into a 9 x 13 pan. Spread evenly.
2. Spread cherry pie filling over the pineapple.
3. Spread dry cake mix evenly over all.
4. Cut stick of butter in to small pats and arrange on top of cake mix.
5. Bake 1 hour at 350 degrees.

*This can be served with whipped cream.

Mississippi Mud Cake

Ingredients:

Icing:
1/2 cup evaportated milk
1 box (3 3/4 cup) powdered sugar
1/3 cup cocoa
1 t. vanilla
1 stick margarine

Cake:
2 sticks margarine
2 cups sugar
3 eggs
2 T. cocoa
1.5 cup all purpose flour
1 t. vanilla
1 1/2 cup pecans (optional)

Directions:
1. Combine cake ingredients together and put in a 9x13 greased baking pan.
2. Cook @ 350 for 35 minutes.
3. Spread 7oz marshmallow cream over cake as soon as it comes out of oven.
4. Combine all ingredients for the icing and spread icing over cake.

*This is my grandfather's favorite cake. I make it every year for his birthday. :)

Cookies N Cream Cake

From: Sonya at Ladybugs, Butterflies, and Boxing

Ingredients:

CAKE

12 Oreo cookies, coarsely chopped
1 package white cake mix
3/4 cup water
1/2 cup sour cream
3 egg whites
2 Tbs vegetable oil

ICING

6 Oreo cookies, coarsely chopped
1 1/2 cups powdered sugar
1/4 cup sour cream
3 Tbs butter, softened


Directions
1. Preheat oven to 325 degrees. Spray fluted cake pan with nonstick cooking spray. For cake, coarsely chop cookies, set aside. Combine cake mix, water, sour cream, egg whites and oil; mix according to package directions.
2. Pour half of the batter into pan. Sprinkle chopped cookies evenly over top of batter but not touching sides of pan. Spoon remaining batter over cookies.
3. Bake 50-55 minutes or until center of cake comes out clean. Cool in pan 10 minutes. Loosen cake from sides and center tube of pan. Invert onto cooling rack; remove pan. Cool completely.
4. For icing, coarsely chop cookies; set aside. Combine powdered sugar, sour cream and butter; beat until smooth. Ice top of cake, allowing some to flow down the sides. Sprinkle top with cookies. Let stand until icing is set. Cut into slices.