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.

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.

Cake:
2 cups all-purpose biscuit baking mix
1/4 cup granulated sugar
2/3 cup milk
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Topping:
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup all-purpose biscuit baking mix
1/4 cup butter, softened
1 teaspoon ground cinnamon

DIRECTIONS

1. Heat oven to 350°F (175°C). Grease an 8-inch square baking pan with vegetable shortening.
2. For Cake: In large bowl, combine biscuit mix, sugar, milk, egg and vanilla; beat on low speed of mixer until moistened. Increase speed to medium; beat 2 minutes until smooth. Pour half of batter into prepared pan. Sprinkle chocolate chips over batter. Top with remaining batter, completely covering chips.
3. For Topping: Stir together all ingredients in bowl until well blended. Sprinkle evenly over batter.
4. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool completely in pan on wire rack.

Makes 9 servings.

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.

1 (18.25-ounce) package chocolate cake mix
1 (14-ounce) can NESTLÉ CARNATION sweetened condensed Milk
3 (2.1-ounce) NESTLE® BUTTERFINGER® Candy Bars, chopped - divided use
1 (12.25-ounce) jar caramel ice cream topping
1 pint whipping cream, whipped

DIRECTIONS

1. Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
2. Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
3. Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

Makes 15 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.

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.

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 (14.5-ounce) package angel food cake mix
1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/8 cup powdered sugar, (for sprinkling)
1 cup strawberries, (optional)

DIRECTIONS

1. Preheat oven according to cake mix package directions.
2. Combine cake mix and cocoa in large mixer bowl. Prepare and bake according to cake mix package directions. Sprinkle with powdered sugar; top with strawberries.

Makes 12 servings.