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Buckwheat Applesauce Cake

1 c sugar
1-1/2 c firmly packed brown sugar
1/2 c molasses
1 c margarine or butter, softened
2 eggs
1/2 c sour cream
1 c applesauce
2 c flour
1 c buckwheat flour
1/2 t baking soda
2 t baking powder
1/2 t salt
1/2 t cinnamon
1 c chopped nuts

Heat oven to 350. Grease sheet cake pan. In large blow blend sugars, butter and molasses until creamy. Gradually add dry ingredients. Mix well, stir in nuts, bake 25 minutes, until inserted toothpick comes out clean.

Jar Cakes

Applesauce:
1 c fat
1-1/2 c raisins
1 c sugar
1 c brown sugar
1-1/2 t cinnamon
1 t cloves
1-1/2 t nutmeg
1 c nuts
2 eggs
1 t vanilla
1 t salt
2 c applesauce
1 c white flour
1 c wheat flour
1/2 c buckwheat flour
1 t baking soda

Cream fat and sugar, then eggs and vanilla. Sift flour, spices and salt. Warm applesauce, add baking soda, nuts and raisins. (Can also bake in a loaf pan, 325 for 1 hour.)

Pumpkin:
2/3 c shortening
4 eggs
2/3 c sugar
2 c canned pumpkin
2/3 c water
2 c white flour
1 c wheat flour
1/2 c buckwheat flour
1/2 t baking powder
1-1/2 t salt
1/2 t cloves
1/2 t cinnamon
2 t baking soda
1 c nuts

Cream shortening and sugar. Beat eggs, water, pumpkin; add dry ingredients. Stir well, add in nuts.

Use 8 canning jars; must be 8-oz size without necks, so cake will slide out. Place them on a baking sheet.  Make sure the jars are well-greased. Pour batter into jars, filling halfway. Bake at 325 for 45 minutes. Remove 1 jar at a time from the oven, wipe sealing edge clean and put on lid and ring. Jars will seal as they cool. Store as you would regular canned goods.

Double Chocolate Bundt Cake

1 pkg choclate cake mix
1 4-serving pkg chocolate pudding mix
4 eggs
3/4 c water
3/4 c sour cream
1/2 c oil
6 oz chocolate chips
Powdered sugar

Preheat oven to 350. Generously spray 10-inch bundt with cooking spray.

Beat cake mix, pudding mix, eggs, water, sour cream and oil in bowl with electric mixer at medium speed. Stir in chocolate chips. Pour into prepared pan.

Bake 55-60 minutes. Cool 1 hour in pan on wire rack. Invert cake on to serving plate and cool completely. Sprinkle with powdered sguar before serving.

Rich Double Chocolate Cream Torte

Layer 1:
1 pkg milk chocolate chunk brownie mix
3 eggs
1/3 c water
1/3 c oil

Layer 2:
1 6-oz pkg choclate chips, melted
1/2 c butter

Layer 3:
2 T sugar
1 c cream

1 T chocolate sprinkles


Preheat oven to 350. Grease and flour 9-inch round pan.

Combine brownie mix, eggs, water and oil. Stir until well blended, pour into pan. Bake 35-40 minutes. Cool 30 minutes. Run knife around edge of pan. Invert onto platter and cool completely.

Blend melted chocolate, butter and 2 T of the cream from Layer 3. Spread over top of brownie.

Beat remaining cream and sugar on high speed 1-3 minutes. Spread over chocolate frosting. Sprinkle with chocolate sprinkles. Refrigerate.

Triple Chocolate Fantasy

1 Devil's food cake mix
3 eggs
1-1/3 c water

1 12-oz pkg chocolate chips
1/4 c plus 2 T butter

3 oz coarsely chopped white chocolate
1/2 c oil

Preheat oven to 350. Grease and flour a 10-inch bundt pan.

Combine cake mix, eggs, water and oil. Beat at low speed until moist, then at 2 minutes on medium. Bake 45-55 minutes and cool in pan another 25. Invert onto serving plate and cool completely.

Combine chips and butter in small heavy saucepan. Heat on low until melted, stir until shiny and smooth. Spread hot glaze over cooled cake.

Combine white chocolate and shortening in another small heavy saucepan. Melt over low heat, stirring constantly. Drizzle hot glaze over top and sides of cake.

Take-Along Cake

1 pkg Swiss Chocolate Cake Mix
12 ounces semisweet chocolate chips
1 c miniature marshmallows
1/4 c butter or margarine, melted
1/2 c packed brown sugar

      
Preheat oven to 350. Grease and flour 13×9-inch pan.

Prepare cake mix as directed. Add chocolate chips and marshmallows to batter. Pour into prepared pan. Drizzle melted butter over batter. Sprinkle with sugar. Bake at 350°F for 45 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool completely in pan.

Chocolate and Angel Food, Two Ways

Chocolate Marble Angel Food Cake
Angel food cake mix
3 T chocolate syrup

Prepare cake batter. Divide in half.  To one half, add the chocolate syrup. Alternate spoonfuls of plain and chocolate batter into an ungreased 10-inch tube pan. Swirl the top, bake and cool according to package instructions.

Chocolate Sprinkle Angel Food Cake
1 package angel food cake mix
3 T chocolate sprinkles

Prepare cake batter. Fold in chocolate. Pour into an ungreased 10-inch tube pan. Bake and cool according to package instructions.

Chocolate Peanut Butter Cake

1 18 oz box devil's food cake mix
1 3.8 oz package devil's food instant pudding
1/2 c sugar
1/2 c oil
1/2 c water
4 eggs
8 oz sour cream
10 oz swirled milk chocolate and peanut butter pieces
Powdered sugar to garnish

Preheat oven to 350. Grease and flour 10-cup fluted pan.
Combine cake mix, pudding mix and sugar. Add oil, water and eggs, beat until smooth. Stir in sour cream and chips. Spoon into prepared pan.
Bake 55-60 min. Cool in pan 10 min, turn on to rack and cool completely. sift powdered sugar over top of cake.

Simple Boston Cream Pies

1 pkg yellow cake mix
4 3.5-oz containers ready-to-eat vanilla pudding
1 container chocolate frosting.

Bake the cake as 2 8-inch or 9-inch rounds. Slice rounds in half, use pudding as filling.  Heat frosting in microwave at 100 percent power for 25-30 seconds, stir and spread half over the top of each cake. Refrigerate until ready to serve.

ALTERNATELY: Prepare cake mix as instructed for cupcakes and let cool completely. Fill a squeeze tube with pudding, jab and inject cupcakes with about 1 T of pudding per cake. Spread ganache over each cupcake.

(For ganache, combine 6 oz chopped semisweet chocolate, 3/4 c cream. Microwave on 100 percent for 2 minutes, stirring at 30-second intervals. Whisk in 2 c powdered sguar. Let cool until spreadable, about 30 min.)

Snickers Snack Cake

Cake:
1 c butter
1 c sugar
4 eggs
1 t vanilla
 c flour
1/2 c cocoa
1/2 t baking powder
1/4 t salt

Preheat oven to 350. Line 9-inch bkaing pan with greased foil.
Combine butter and sugar, beat at medium speed. Add eggs. Beat in vanilla.
Combine dry ingredients. Add to butter mixture. Spoon into prepared pan. Bake 20-25 minutes. Frost immediately (below) and let cool.

Chocolate Frosting:
1/4 c butter
2 T cocoa
3 T buttermilk
2 c powdered sguar
3 2.07-oz Snickers bars cuts into 1/2 inch pieces

Melt butter over medium-low heat. Add cocoa and buttermilk, whisking until cocoa dissolves. Whisk in sugar. Stir in Snickers bars. Spread over hot cake.