INGREDIENTS
1 1/4 cups water
1 package non-dairy topping mix (dry)
1 (18.25-ounce) package chocolate cake mix
2 large eggs
1/4 cup vegetable oil
1 (3.5-ounce) package vanilla pudding mix

DIRECTIONS
1. In a bowl beat water, non-dairy topping mix (dry), chocolate cake mix, eggs, oil, and vanilla pudding mix with an electric mixer on medium speed for 4 minutes. Pour batter into two greased and floured 8 or 9-inch baking pans.
2. Bake at 375*F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in the pans for 10 minutes. Loosen the sides, and remove from the pans. Frost when cool.

Makes 12 servings.

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DIRECTIONS

1. Prepare and bake chocolate cake mix according to instructions on package. In a heavy saucepan, combine granulated sugar, 1 cup evaporated milk, and marshmallows; bring to a boil and cook for 5 minutes, stirring constantly. Remove from the heat; then stir in flaked coconut and vanilla extract. Cool and spread between the cake layers.
2. In a medium bowl, combine softened butter, powdered sugar, unsweetened baking cocoa, and 1/2 cup evaporated milk. Beat on high speed of an electric mixer until smooth and creamy. Frost the top and sides of the cake.

Makes 12 servings.

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Cake:
1 (16-ounce) package hot roll mix
1 cup granulated sugar
1 cup hot water (120° to 130°F)
1/2 cup butter, melted
2 large eggs
2 teaspoons almond extract
1 1/2 cups semisweet chocolate chips
1 (10-ounce) jar maraschino cherries, chopped – liquid reserved
1/2 cup slivered almonds

Cherry Glaze:
1/2 cup granulated sugar
1/4 cup reserved maraschino liquid
1/4 teaspoon almond extract

Chocolate Drizzle:
1/2 cup semisweet chocolate chips
1 teaspoon vegetable shortening

DIRECTIONS

1. Grease a 12-cup Bundt pan with vegetable shortening; set aside
2. For Cake: In large bowl, mix together hot roll mix including yeast packet and sugar until well combined. Stir in hot water, butter, eggs and almond extract, mixing well. Fold in chocolate chips, chopped cherries and almonds. Spoon mixture into prepared pan. Cover with plastic wrap. Let rise in warm place for 1 hour or until doubled in size. (Cake will not rise to top of pan.)
3. Heat oven to 350°F (175°C).
4. Bake cake in center of oven 35 to 45 minutes or until golden brown. Remove from oven to wire rack; cool 10 minutes. Remove cake from pan; cool 10 minutes.
5. For Cherry Glaze: While cake is baking, mix together sugar and cherry liquid in a small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook, uncovered, stirring constantly, for 1 to 2 minutes, or until sugar is dissolved. Remove from heat; cool slightly and stir in almond extract. Brush warm cake with Cherry Glaze. Cool completely.
6. For Chocolate Drizzle: Melt 1/2 cup chips and shortening in microwave at HIGH (100%) for 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Using fork, drizzle decoratively over cake.

Makes 10 to 12 servings.

1 (18.25-ounce) package German chocolate cake mix
1 (14-ounce) package soft caramel candies
1/2 cup butter
1/3 cup milk
1 cup peanuts, chopped
3/4 cup semisweet chocolate chips

DIRECTIONS

1. Prepare cake per package directions.
2. Combine caramel candies, butter, and milk in a saucepan. Cook over low heat, stirring constantly, until the caramels melt.
3. Spread caramel mixture over the prepared cake, till thoroughly covered; reserving a small amount. Sprinkle chopped peanuts and chocolate chips evenly on top. Spoon any remaining batter on top.
4. Bake at 350*F for 20 to 25 minutes.

Makes 12 servings.

INGREDIENTS
1 (18.25-ounce) package chocolate cake mix
1 can prepared coconut pecan frosting
3/4 cup vegetable oil
4 large eggs
1 cup semisweet chocolate chips

DIRECTIONS
1. Preheat oven to 325°F. Grease and flour bundt style pan.
2. Mix all by hand until well combined and pour into prepared pan.
3. Bake one hour or until wooden pick comes out clean. Let cool completely before removing from pan.

Makes 12 servings.

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1 (18.25-ounce) package chocolate cake mix
2 cups fresh or frozen blueberries, divided use (thaw slightly if using frozen)
1 teaspoon ground cinnamon
1 teaspoon and ground cloves
1 teaspoon ground nutmeg
1/2 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350*F (175*C). Grease and flour a 10-inch Bundt cake pan; set aside.
2. Empty cake mix into large mixing bowl, reserving 1/3 cup of the dry cake mix. Stir in nutmeg, cinnamon and cloves. Prepare cake according to package directions.
3. Toss 1 1/2 cups blueberries with the reserved dry cake mix. Gently fold the blueberries into the cake batter. Pour into prepared cake pan.
4. Bake for about 40 to 50 minutes or until cake springs back when pressed lightly in the center. Cool on wire rack for 10 minutes, then loosen from pan and turn out on serving plate.
5. Whip heavy cream with sugar and vanilla until soft peaks form. Decorate cooled cake with whipped cream and remaining 1/2 cup blueberries. Store cake in refrigerator.

Makes 12 servings.

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1 (18.25-ounce) package chocolate cake mix
1 1/3 cups water
3 large eggs
4 ounces plain yogurt
3 cups powdered sugar
1/2 cup butter, softened
1/4 cup half-and-half
1 teaspoon vanilla extract
2 (1-ounce) squares baking chocolate, melted
2 (1-ounce) squares semisweet or milk chocolate, grated
1 ounce cinnamon gum drops
3 tablespoons sweetened flake coconut
1 tablespoon colored sugar sprinkles

DIRECTIONS

1. Preheat oven according to directions on cake mix package. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine chocolate cake mix, water, eggs and yogurt. Beat on the low speed of an electric mixer until moistened. Mix on medium speed for 2 minutes. Divide between the prepared pans and bake for 25 to 30 minutes, or until set. Cool for 10 minutes before removing from pans. Cool on wire racks.
3. Meanwhile, mix together powdered sugar, butter, half-and-half and vanilla in a medium bowl. Beat until smooth. Set 1/2 cup of frosting aside. Beat melted chocolate into the remaining frosting.
4. When cakes have cooled completely, cut three 2 3/4-inch circles from one cake layer. Cut a flat edge on two of the circles to form ears. Attach remaining circle to form a snout. Frost cake as desired and decorate with grated chocolate, gum drops, coconut and sugar sprinkles.

Makes 16 servings.

1 (21-ounce) can cherry pie filling
1 (18.25-ounce) package chocolate cake mix
3 large eggs
1/4 cup applesauce
1/8 cup vegetable oil

DIRECTIONS

1. Mix all ingredients well with an electric mixer.
2. Pour into greased 9 x 13 x 2-inch pan and bake for 40 minutes at 350*F (175*C).

Makes 12 servings.

Cake:
1 (16-ounce) package pound cake mix
3/4 cup milk
2 large eggs
1/2 cup natural California pistachios, chopped
1 teaspoon vanilla extract

Filling:
1/3 cup butter or margarine, at room temperature
2/3 cup unsifted powdered sugar
1 large egg yolk
3 ounces white chocolate squares, chopped
2 tablespoons heavy cream

Glaze & Topping:
3 ounces dark chocolate (bittersweet or semi-sweet), chopped
1/4 cup heavy cream
1/2 cup raspberries
1/4 cup natural California pistachios, chopped

DIRECTIONS

1. Cake: Beat cake mix with milk and 2 eggs as package directs. Mix in pistachios and vanilla extract. Grease bottoms of two small 6-inch diameter (approximately 3 cup) baking dishes. Pour batter into dishes. Bake at 350*F for 40 minutes or until done. Cool 15 minutes in dishes then invert onto wire racks and cool. Wrap and freeze one cake for use another time.
2. Filling: Beat butter with powdered sugar and 1 egg yolk until smooth. Melt white chocolate with cream in saucepan, stirring over low heat, then beat smooth with wire whip. Beat into butter mixture and cool until spreadable consistency.
3. Glaze: In saucepan, combine chocolate and cream; stir over low heat until melted. Cool until it begins to thicken, then spread on top and sides of cake. (To soften glaze, warm over hot water.)
4. Assembly: Split one cake into three thin layers and divide filling between two center layers. Cover cake with plastic wrap and chill until set.
5. Spread with Dark Chocolate Glaze, then decorate top with raspberries and chopped pistachios. Cake is best served when it has been at room temperature at least 30 minutes. Cover and chill any leftovers.

Makes 12 servings.

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3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 (1-ounce) squares white baking chocolate
1 cup butter, softened
2 cups plus 2 tablespoons granulated sugar
5 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
4 (1-ounce) squares semisweet baking chocolate, melted
4 (1-ounce) squares white baking chocolate, melted

DIRECTIONS

1. Preheat oven to 350*F (175*C). Grease a 10-inch Bundt pan and sprinkle 2 tablespoons of the sugar in the Bundt pan.
2. In medium bowl, combine flour, baking powder, salt and baking soda; set aside.
3. Chop four squares of the white chocolate and melt the other 4. Set aside.
4. In a mixing bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate. Add flour mixture to the creamed mixture alternately with the sour cream. Beat just until combined.
5. Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
6. Bake for 55 to 60 minutes or until a wooden pick inserted near the center comes out clean.
7. Let cake cool in pan for 15 minutes then remove from pan and allow to cool on a wire rack completely.
8. Place cooled cake on a serving dish and drizzle with both melted white chocolate and semisweet chocolate.

Makes 12 to 15 servings.