Chocolate-Covered Oreo Cookie Cake

1 pkg. devil's food cake mix

For the glaze:

4 squares Bakers's Semi-Sweet Chocolate

1/4 cup butter

For the cream cheese frosting middle:

1 pkg. (8 oz.)  Cream Cheese, softened

1/2 cup sugar

2 cups whipped cream  (I prefer to make my own whipped cream)

12  Oreo Cookies, coarsely crushed

Heat oven to 350ºF.

Bake cake according to package directions.  Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
 
Microwave chocolate and butter in small microwaveable bowl for 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped cream and crushed cookies.
 
Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Strawberry Rhubarb Dump Cake

4 cups cooked rhubarb
1 cup sugar
1 cup melted butter
1 small package of strawberry jello
1 yellow cake mix
2 1/2 cups cool water

Mix rhubarb, sugar, butter, jello and cake mix together. Pour into a 9x13 pan. Pour cool water over the rest of the ingredients and mix well. Bake at 350* for 40 min. or until done.

Pumpkin Pie Cake

Remove 1 ½ c. of 1 yellow cake mix and set aside.

Melt 1 stick of butter.
Add one egg, then stir into bowl of cake mix.
Spread this into a 9x13 pan.

In another bowl, add:
 1 can (29 oz) of pumpkin,
2 ½ t. pumpkin spice (1 tsp cinnamon, 1 tsp. ginger, 1/2 tsp. cloves),
2/3 c. milk,
1 c. sugar
2 eggs.

 Pour onto cake mixture. Spread in the bottom of pan.

To reserved cake mix add: 1 ½ t. cinnamon, 3 T. butter, ¼ c. sugar.

Sprinkle dry ingredients on top of pumpkin mix.

Bake at 350 for one hour.

Top with whipping cream.

Cream Cheese Bars

Crust:
1 yellow cake mix
1 egg
1/3 cup oil

Filling:
8 oz cream cheese
1/3 cup sugar
1 tsp lemon juice
1 egg

Preheat oven to 350 degrees.

Mix together cake mix, egg, and oil until crumbly. Set aside 1 cup of crust mixture for topping. Pat rest of dough lightly into a greased 9 x 13-inch pan.

Bake 15 minutes.

In a separate bowl, beat together cream cheese, sugar, lemon juice, and egg until smooth. Spread evenly over baked layer. Sprinkle with reserved mixture.

Bake 15 minutes longer. Cool and cut into bars.

Death-By-Chocolate Cake

¾ cup sour cream
4 eggs
½ cup water
½ cup oil
1 chocolate cake mix
1 small box instant chocolate pudding
1 cup semisweet chocolate chips
powdered sugar

Preheat oven to 350 degrees.

Beat sour cream, eggs, water, and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips. Place batter in a greased and floured bundt pan.

Bake 45-55 minutes, or until a fork inserted into cake comes out clean.

While still hot, invert cake onto a serving platter. When cool, sift powdered sugar over top of cake.

Reese’s Cookies

1 chocolate cake mix
2 eggs
1/3 cup vegetable oil
1 bag small-size Reese’s Peanut Butter Cups

Preheat oven to 350 degrees.

Mix together cake mix, eggs, and oil in a bowl until all the cake powder is absorbed. Place a peanut butter cup in the center of a ball of dough. Make sure the cup is completely covered with dough.

Bake cookies 8-10 minutes, or until done. Remove from pan and cool.

German Chocolate Bars

Bottom Layer:
1 German chocolate cake mix
1 cup oatmeal
1 stick butter, softened
1 egg

Top Layer:
8 oz. cream cheese
2 eggs
1 package coconut-pecan frosting

Preheat oven to 350 degrees.

With a fork, mix together cake mix, oatmeal, butter, and egg until crumbly. Set aside two cups of mixture. Press rest of dough into a greased 9 x 13-inch pan.

In a separate bowl, beat together cream cheese and eggs until smooth. Mix frosting into cream-cheese mixture. Spread over crust. Sprinkle reserved oatmeal mixture over cream-cheese layer.

Bake 40-45 minutes, or until done.