Orange Creamsicle Cake

1 White Cake mix, baked
1 1/2 cup milk
1 large orange jello
1 sm. box instant vanilla pudding
1 (12 oz.) can orange soda
1 (9oz.) cool whip

Bake white cake as directed on the box in 13x9 inch pan.
Boil one cup water.
Add orange jello and orange soda into bowl with boiling water.
Mix well.
Poke holes in top of cake.
Pour jello mixture over cake.
In large bowl mix milk, instant pudding, and cool whip. Spread over cake and refrigerate.

-Colleen Britt

Sweet German Chocolate Cake

1 pkg. (4oz.)Bakers German Sweet Chocolate
1/2 c. water
2 c flour
1 tsp baking soda
1/4 tsp salt
1 c (2 sticks) butter, softened
2 c sugar
4 eggs, separated
1 tsp vanilla
1 c buttermilk
Coconut Pecan Filling and Frosting

Preheat oven to 350 degrees F
Cover bottoms of 3 (9 inch) round cake pans with wax paper.
Grease sides of pans
Microwave chocolate and water in large microwavable bowl on High 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute.
Stir until chocolate is completely melted.
Mix flour, baking soda and salt; set aside
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition.
Blend in melted chocolate and the vanilla.
Add flour mixture alternately with the buttermilk, beating until well blended after each addition.
Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
Gently stir into batter.
Pour evenly into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean.
Immediately run small metal spatula around cake layers.
Cool in pans15 minutes; remove layers from pans to wire racks. Discard wax paper.
Cool cake layers completely
Spread Coconut Pecan Filling and Frosting between cake layers and onto top of cake.
Substitute: If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 minutes

-Kacie Sanders

Note: When Kacie made this for my birthday she used the coconut pecan frosting for the layers and the top and chocolate frosting for the sides of the cake. Perfect!

Phil's Birthday Cake (Mud Pie)

1/2 c butter, softened
1 c flour
1/2 c chopped nuts
8 oz. cream cheese, softened
1 c. powdered sugar
small and medium tub of Cool Whip
2 small pkg. instant chocolate pudding mix
2 1/2 c. milk

Mix flour and butter and press into bottom of 9x13 pan.
Press chopped nuts evenly into mixture.
Bake @ 350 for 10-14 min.
Cool completely.
Mix thoroughly cream cheese and powdered sugar
Fold in medium tub of Cool Whip.
Spread cream cheese mixture over cooled crust.
Mix pudding and milk.
Pour over cream cheese mixture.
Spread small tub of cool whip over top.

-Nicole Boal

Chocolate Glaze

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Using a microwavable bowl combine chocolate chips, butter and corn syrup. Microwave at 20-30 second intervals and stir every time until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

Chocolate Lover's Favorite Cake

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon vanilla extract
2 cups semisweet mini chocolate chips


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease an angel food cake pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and vanilla extract. Mix on low speed using the paddle instead of the beaters until blended. Scrape bowl, and mix 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Good served warm with Chocolate Glaze poured over top.

-Stacey Rudolph