Fudge Cake

1 1/2 cups white sugar

1 teaspoon vanilla extract

2 eggs

1 cup milk

1 tablespoon fresh lemon juice

1/2 cup unsweetened cocoa powder

1 cup hot water

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter

Directions

1. Cream butter or margarine and sugar together in a large bowl. Add vanilla, and then eggs to the mixture.
2. In another bowl, mix together flour, soda, baking powder, and salt. Sour the milk by adding the lemon juice or vinegar. Add flour mixture alternately with soured milk to the creamed mixture.
3. Mix cocoa and hot water together, and beat into batter.
4. Bake 30 to 35 minutes at 350 degrees F (175 degrees C). Cool, and frost with desired frosting.

One Bowl Chocolate Cake

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely

German Chocolate Cake Cookies

1 (18.25 ounce) package German chocolate cake mix

2 eggs, beaten

2/3 cup shortening

1 (16 ounce) container prepared coconut pecan frosting

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix, eggs and shortening until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Match up evenly sized cookies and sandwich them with the coconut pecan frosting

One Hundred Thousand Calorie Bars

1 (18.25 ounce) package German chocolate cake mix

3/4 cup butter, melted

2/3 cup evaporated milk

6 ounces semisweet chocolate chips

1 cup chopped walnuts

50 individually wrapped caramels, unwrapped

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2. Combine the cake mix, butter and 1/3 cup of the evaporated milk. Spread 1/2 of this mixture into the prepared pan.
3. Melt the caramels with the remaining 1/3 cup evaporated milk.
4. Bake for 3 minutes at 350 degrees F (175 degrees C).
5. Sprinkle the chocolate chips and chopped nuts over the baked mixture. Drizzle the caramel over the top then pat the remaining 1/2 of the batter on top. Bake an additional 20 minutes.

Chunky Pecan Pie Bars

CRUST:

1 1/2 cups all-purpose flour

1/2 cup butter, softened

1/4 cup packed brown sugar

 

FILLING:

3 large eggs

3/4 cup corn syrup

3/4 cup granulated sugar

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 (11.5 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Chunks

1 1/2 cups coarsely chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. FOR CRUST: BEAT flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.
3. FOR FILLING: BEAT eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.