Chocolate Chocolate Chip Nothing Bundt Cake Copycat Recipe

We have all had this cake. We've all made this cake. It's hard to believe we didn't have the recipe on here sooner! It is THE chocolate bundt cake recipe to have! Soooooooooooooo yummy!!


Ingredients 

• 1 pkg Devil's Food Cake Mix 
• 1 small box instant chocolate pudding 
• 1 c. sour cream 
• 4 large eggs 
• 1/2 c. water 
• 1/2 c. oil  
• 1 1/2 c. mini chocolate chips 

For the frosting

• 1 (8 ounce) pkg. cream cheese, softened 
• 1/4 cup butter , softened 
• 1 1/2-2 cups powdered sugar 
• 1 tsp . vanilla extract 

Instructions 

The night before: Mix first six ingredients together in a mixer or with beaters. Stir in chocolate chips. Pour into a greased bunt cake pan (cooking spray works great). Bake at 350 degrees for 45-50 minutes. Remove from oven. Let cool for 20 minutes. Remove cake from bundt pan by placing a plate upside down over the bundt pan. While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge overnight before frosting. 

Before serving: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups then keep adding more until it is nice and thick. Spoon the frosting into a Ziplock resealable gallon bag. Clip one bottom corner of the bag. Squeeze frosting out of the bag onto the cake in strips as pictured above.

My new favorite chocolate cake

This isn't much different from the chocolate cake recipe I used before, but I do like it even better and so it's my new go-to chocolate cake recipe.  I made it as a bundt cake for a dinner party with friends and also as a round layered birthday cake for Darla, and both times it turned out fabulous.  It's a very versatile, moist, yummy recipe!


Ingredients

• Chocolate Cake Mix (I prefer devil food cake, but any cake mix will do) 
• Chocolate Instant Pudding, 3.9 oz size 
• 4 eggs 
• 1 cup sour cream 
• ¾ cup water 
• ¾ cup oil 
• 1/2 bag chocolate chips (I prefer mini chips) 

Instructions

Preheat oven to 350 degrees. Mix all ingredients well and pour batter into a well-greased and floured pan. Bake on middle rack for 40-50 minutes. Remove from oven when a toothpick comes out clean.

IF MAKING A BUNDT CAKE: Let cake cool completely in pan. Take a small slender spatula and loosen cake around the outside & inside edges. Tip upside down onto platter.  Whip up the icing for the top of the bundt while it's cooling:

Bundt Chocolate Icing

• 2 tablespoons cocoa powder
• 1 cup powdered sugar
• ¼ teaspoon vanilla
• 1-2 tablespoons milk
• 2 tablespoons melted butter

Mix together the ingredients. Stir forever, until it’s smooth and thick. If it’s not runny enough, add a bit of warm water or more melted butter until it’s at the consistency you like.  You want it runny, because when the cake is cool you just drizzle this all over the top for some more chocolate deliciousness. 

Berry Buttercream Frosting

For years now, Gerald's favorite cake has been the 'triple berry' cake, as he calls it.  I've posted the cake recipe in the past - you can find it here.  The only difference is that when the recipe calls for frozen raspberries, I use a frozen mixed berry mix. 

But this year, I think I perfected the berry buttercream frosting.  Here is the recipe that I prefer to use with this cake, though there is also another recipe option you can find at the above link.

Berry Buttercream Frosting

• 1 tsp. raspberry extract
• 1/2 tsp. butter vanilla gel (optional.  You could substitute vanilla extract to taste.)
• 2-4 T. water
• 1 c. shortening
• 1 T. Wilton Meringue Powder
• 1 lb. powdered sugar
• 1/2 c. frozen berries, thawed (I used a bag of mixed berries: blueberries, raspberries, boysenberries, and strawberries.  You could use any of these singly as well.)

Cream shortening and flavorings.  Gradually add powdered sugar and meringue powder.  Add berries and water until it is the right consistency for spreading.  Blend an additional minute or so, until creamy. Don’t overmix, or you’ll have too many air bubbles.

We served this cake and the peanut butter cake below.  If you ate a bite of both cakes together, it tasted just like a PB&J sandwich in cake form - ha ha ha! 

Peanut Butter Cake with PB Frosting

Gerald's birthday was last Sunday.  We invited some friends over for cake, and decided to make two cakes to ensure there was enough for everyone.  After choosing his usual favorite (triple berry cake), he jokingly said he wanted a peanut butter cake.  He didn't think I could really make a peanut butter cake, oh, he of little faith.  But I DID and it was AWESOME!  I'm not a huge peanut butter fan like Gerald is, but this was astonishingly delicious!  It is Gerald's new favorite cake.  I'm craving more right now...yum! If you have a peanut butter lover in your life, this cake will knock their socks off!

I found the recipe here.

• 1/2 cup creamy peanut butter 
• 1/2 cup butter, softened 
• 4 eggs 
• 1 (18.25 ounce) package yellow butter cake mix 
• 2/3 cup water 

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch round cake pans. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.

• 1 cup peanut butter 
• 1/2 cup butter, softened 
• 4 cups confectioners' sugar 
• 1/3 - 1/2 cup heavy cream (or more)
• Reeses' PB Cups (optional)

To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine.  Cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.  Sprinkle with crumbled PB cups or other PB candy if desired.

Chocolate and Strawberry Cupcakes

Nothing says "Valentine's Day" more than chocolate and strawberries, and these cupcakes from Tidy Mom are absolutely to DIE for. I know Melissa especially is a huge fan of chocolate covered strawberries, but everybody needs to try these ASAP!

Ingredients

Chocolate Fudge Cupcake
• 1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
• 3 Large Eggs
• 1/2 cup melted butter (butter not margarine)
• 1 cup water
Strawberry Whipped Cream (filling)
• 1 cup heavy whipping cream
• 1/3 cup sugar
• 1 tsp vanilla
• 5-6 T. chopped/processed strawberries
Chocolate Cream Cheese Frosting (from Glorious Treats)
• ½ cup butter, at room temperature
• 8 oz. cream cheese, at room temperature
• 1 teaspoon vanilla
• ½ cup unsweetened cocoa
• 4 cups powdered confectioners sugar
• 1-4 Tablespoons heavy whipping cream

Instructions

Chocolate Fudge Cupcake
1. Preheat oven to 350
2. Mix on low until blended, then mix on high for 2 mins.
3. Pour into paper lined cupcake pans.
4. Bake for 20 min.
Strawberry Whipped Cream (filling)
5. Chop strawberries in blender (I used my Magic Bullet) just until they look thick and “liquidy”. I used really large strawberries and it took 4 to make 5-6 Tablespoons.
6. Beat whipping cream, and vanilla until it starts to thicken.
7. Mix in sugar.
8. Fold in strawberries.
Chocolate Cream Cheese Frosting 
9. *Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
10. *Add the cocoa powder( before adding the sugar, so it gets fully incorporated into the butter and cream cheese.)
11. *Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
12. *Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
13. *Beat until fluffy, about 1 minute.
14. *Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
15. Bake cupcakes and cool completely
16. Cut out a small section in the center of the cupcake (save in bowl)
17. add strawberry whipped cream to the hole
18. replace the tops (just do the best you can – or you could just leave them off)
19. pipe chocolate frosting on top of cupcake with 1M tip.

Frosted Banana Bars

This cake-like dessert was my personal favorite at the reunion.  It is SO addicting!

• 1/2 c. butter, softened 
• 1 1/2 c. sugar 
• 2 eggs 
• 1 c. sour cream 
• 1 tsp. vanilla 
• 2 c. flour 
• 1 tsp. baking soda 
• 1/4 tsp. salt 
• 2 medium ripe bananas, mashed 

 In mixing bowl cream butter, eggs and sugar. Add sour cream and vanilla. Combine flour, baking soda and salt. Gradually add to the creamed mixture. Stir in bananas. Spread into greased and floured 9x12, baking pan. Bake at 350 degrees for 20-25 min. or until toothpick comes out clean. Cool.

Frosting

• 1 8 oz. package cream cheese, softened 
• 1/2 c. butter, softened 
• 2 tp. vanilla 
• 3 3/4 to 4 c. powdered sugar 

In a mixing bowl beat cream cheese, butter, and vanilla. Gradually beat in enough powdered sugar to achieve desired consistency. Frost cake and store in refrigerator.

Lemon Poppy Seed Cake

Here is a scrumptious dessert from Grandma Klingler!

• 1 yellow cake mix 
• 1 small package INSTANT lemon pudding 
• 1/3 c. flour 
• 1/3 c. oil 
• 1 1/4 c. water 
• 4 eggs 
• 3 to 4 Tbs. Poppy Seeds 

Mix together. Spray bundt pan with cooking spray. Pour batter into pan. Bake at 350 degrees for 45 min or until toothpick comes out clean. Take out and let sit for a few min. before dumping out onto a cake plate. Poke holes in top with a toothpick. Pour glaze on top of cake.

Glaze

• 1 1/2 c. powdered sugar 
• 3 Tbs. Lemon juice 

Mix and pour over top of cake.

Carrot Cake Sandwich Cookies - YUM!

I had a carrot cake mix in my pantry that was going to expire this week, so I decided to try some experimenting with it. I ended up making some cookies that my whole family really loved! If you are a carrot cake fan, then these cookies are for you! We'll want to make these again, so I wanted to write down the recipe before I forgot it:

Cookie:

• 1 (18.25-ounce) package of carrot cake mix
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1 cup chopped nuts (optional - we did some with and some without nuts - both ways were yummy!)
• 1/2 cup shredded coconut flakes (optional - I made some with the coconut for Gerald, who LOVES coconut. They actually turned out really good!)
  

Preheat oven to 350 F degrees. Line cookie sheets with parchment paper for best results. If you don't have parchment paper, just spray your cookie sheets with nonstick cooking spray. In a large bowl beat the dry cake mix, oil, eggs, and pumpkin pie spice with an electric mixer on medium speed until well-blended and smooth, 1 to 2 minutes. Stir in the remaining additions you are using with a wooden spoon, just until combined. Drop the dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Flatten the cookie dough balls slightly with the back of a fork or the bottom of a glass. Bake for 10 minutes, or just until the edges are set but the centers are still soft. Remove from the oven and cool the cookies on the cookie sheet for few more minutes and then transfer the cookies to a wire rack to cool completely.

Cinnamon Cream Cheese Frosting:

• 1/4 c. butter, softened
• 6 oz. cream cheese, softened
• 1 c. powdered sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla

Cream the butter and cream cheese together until light and fluffy. Beat in powdered sugar until smooth. Stir in the cinnamon and vanilla.

When the cookies are cooled, put a generous amount of the cinnamon cream cheese frosting on the flat side of one cookie and then stick another cookie on to make a cookie sandwich - like homemade oreos. Enjoy! YUM!

Raspberry Cake

I went to look this recipe up, and couldn't believe I didn't already have it on here! This is one of my very favorite cake recipes ever (and you know I make a lot of cake). I've served this at a wedding, to rave reviews, and we ran out of this flavor it was so popular. I also took these to a friend on her birthday, and she swears they are the very best cupcakes she has ever tasted. This is Gerald's favorite cake flavor, and I'm planning to make it next week for our anniversary. Shhhhhhh...don't tell. :) Hope you enjoy!

Ingredients

. 1 (18.25 ounce) package white cake mix
. 1 (3 ounce) package raspberry gelatin
. 1 (10 ounce) package frozen sweetened raspberries, thawed
. 4 eggs
. 1/2 cup vegetable oil
. 1/4 cup hot water

Directions

. In a large bowl, combine dry cake mix and gelatin powder. Add raspberries with juice, eggs, oil and water. Beat until well blended. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. (I've always baked it in round or square cake pans, personally.) Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.

For frosting, the original recipe gave these instructions, though I have never personally tried this:

. 1 (12 ounce) container frozen whipped topping, thawed
. 1 (10 ounce) package frozen sweetened raspberries, thawed

Fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator.

Personally, I much prefer a butter cream type of frosting, and that is all I've ever tried with this cake. I've made frosting so much that I don't really follow a recipe, I just kinda throw it together. But, basically use your very favorite buttercream frosting recipe, and instead of vanilla extract I use raspberry extract. Absolutely divine! Sometimes I do like 3/4 raspberry extract and 1/4 vanilla extra. Just experiment to taste, but remember a little extract can go a long way. :)

Coconut Cake

We had dinner a friend's house recently, and she served this yummy cake. Gerald LOVES coconut, and especially loves this recipe! The recipe is originally from another woman in my ward, Julie Dixon.

Ingredients:

• Pillsbury White Cake mix
• Can of Cream of coconut*
• Whip cream (Cool Whip Light)
• Shredded coconut
  

Make a Pillsbury White cake mix according to high altitude directions. Bake in an oblong cake pan – I like to use a foil lasagna pan ( 9 X 11) because it’s slightly smaller than a 9 X 13 cake pan and therefore makes a slightly plumper cake. If you use the foil pan, bake for 45 minutes instead of the time listed on the cake mix box. While cake is hot, punch holes every two inches with the handle of a wooden spoon. Into the holes pour a can of cream of coconut (Coco Lopez is one brand name). Let cake completely cool. Frost with whip cream (I use Cool Whip Light) and top with shredded coconut.

*At King Soopers the cream of coconut is located in the mixed drink area. I guess they use it to make pina coladas.

Chocolate Pound Cake

I wanted to make a birthday cake for my friend, and she so generously shared her favorite cake recipe with me to make for the occasion! This is DELICIOUS!!

Cake

• 1 package Devil's Food cake mix
• 1 package small (3.9 oz) chocolate pudding
  
• 4 eggs
• 1 c. sour cream
• 1/2 c. water
• 1/2 c. (one cube) butter, softened

Combine all ingredients and beat at medium speed for 5 minutes. Pour into greased bundt pan. Bake at 350 degrees for 45 minutes. (I feel confident that you could make this in another cake pan, not just a bundt pan - but it looks so pretty as a bundt cake if you do have a bundt pan.)

Fudge Frosting

• 4 3/4 c. sifted powdered sugar
• 1/2 c. unsweetened cocoa powder
• 1/2 c. butter, softened
• 1/2 c. boiling water
• 1 tsp. vanilla
  

Combine sugar and cocoa. Add butter, boiling water and vanilla. Beat on low speed until combined. Beat 1 minute on medium speed. Cool 20 minutes (approximately) until mixture reaches spreading consistency.

Moist Pumpkin Cake & Cinnamon Cream Cheese Frosting

With fall in the air, this is a seriously amazing dessert to make for your autumn parties - personally one of my very favorite cakes and definitely one of my most requested flavors. These are also great as cupcakes!
Pumpkin Spice Cake

• 1 yellow cake mix
• 1/2 c. white sugar
• 1 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 tsp. ground ginger
• 1 (15 oz.) can of pumpkin puree
• 1/2 c. vegetable oil
• 1/2 c. applesauce
• 4 eggs
• 1 c. chopped pecans (optional)

Preheat the oven to 375 degrees F. Grease and flour a cake pan. In a large bowl, stir together cake mix, sugar, baking soda, and spices. Make a well in the center and pour in pumpkin puree, oil and eggs. Beat on low speed until blended. Scrape bowl and beat 4 minutes on medium speed. Stir in chopped nuts. Pour batter into prepared pan and bake.

Cinnamon Cream Cheese Frosting

• 1/2 c. butter, softened
• 12 oz. cream cheese, softened
• 2 c. powdered sugar
• 1 tsp. cinnamon
• 1 tsp. vanilla

Cream the butter and cream cheese together until light and fluffy. Beat in powdered sugar until smooth. The recipe only calls for 2 c. of powdered sugar, but I have successfully added as many as 8 cups and still thought the recipe was great! Just add as much sugar as you need! Stir in the cinnamon and vanilla. Frost on cooled cake.

Fondant

Ingredients & Recipes

It is important to use high-quality ingredients when making fondant. Using a store-brand powdered sugar or marshmallows can make the fondant come out with tiny rock-like lumps of sugar in it or change the consistency. I always use the brands named below.

Marshmallow Fondant Recipe
16 oz. white mini-marshmallows (Jet-Puffed brand)
2-5 T. water
2 pounds C&H Cane Powdered Sugar
white Crisco shortening

Chocolate Marshmallow Fondant Recipe
1 batch Marshmallow Fondant
1 oz. top-quality bakers chocolate, melted
1 T. cocoa powder (use the best powdered cocoa you can get. The cheap brands take shortcuts on grinding the cocoa so you might get a grainy fondant if you use a cheap brand.)

Decorating Frosting Recipe
2 tsp. vanilla extract (or other flavors; you could use almond extract, mint extract, etc.)
8 T. milk or water
2 c. shortening
2 T. Wilton Meringue Powder (optional)
2 lb. (approximately 8 c.) powdered sugar

Cream shortening, flavorings and milk or water. Gradually add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

Chocolate Decorating Frosting Recipe
1 batch of decorating frosting
1 T. cocoa powder
1-2 oz. melted bakers chocolate

Mix all together as directed for the decorating frosting recipe, just adding in these ingredients.

Making your Fondant

1. Generously grease a large, microwave-safe bowl, a spatula, and your countertop. If you are using a stand-mixer, grease the bowl and dough hook of the mixer instead of your counter.

2. Melt the marshmallows and 2 T. of water in a microwave, stopping and stirring every 30 seconds until completely melted.

3. Pour the melted marshmallows onto your greased countertop and then pour about 1/2 your bag of powdered sugar on top. Be carefully, the marshmallows will be HOT!

4. Grease your hands generously. Seriously. Be generous. Between your fingers, both sides…

5. Start kneading the powdered sugar into the marshmallows, just like bread dough. Keep kneading! Slowly add the rest of the powdered sugar and knead some more. Re-grease your hands as needed.

6. It usually takes about 8 minutes to incorporate all the powdered sugar and get the fondant to a good consistency.

*Note – The consistency of fondant is very important. You do NOT want it to be sticky. If it is sticking to you at all, you need to add more powdered sugar. On the other hand, you do NOT want it to be dry and tearing. If it feels too dry, try adding some Crisco, or add more water about 1/2 T. at a time.

7. If you want to store the fondant, coat it with a good layer of Crisco shortening, smother it in plastic wrap and then put it in a air-tight Ziploc bag. You can refrigerate it for weeks, if needed.

8. If you want to use the fondant now, color it if desired by adding food coloring and kneading it in.

Decorating with Fondant

1. On a clean surface spread plenty of powdered sugar.

2. Put your disk of fondant on the powdered sugar and begin rolling it out like a piecrust. You probably want it about 1/4 to 1/8 of an inch thick. (If you don’t have a non-stick rolling pin, coat your rolling pin with powdered sugar.)

*Note - If you notice a bubble in the surface, take a thin sharp needle and poke a tiny hole, at an angle, in the bubble. If you poke straight down, you can almost always see the hole even after the most careful smoothing. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing you can reseal the hole.

3. As you roll out the fondant, continually pick it up and flip it over and move it around to make sure that it’s not sticking to the countertop. Add more powdered sugar as needed.

4. When the fondant is rolled out to the desired size, pick up half the fondant and fling over your arm or your rolling pin. Quickly place one edge of the fondant over the cake, unrolling as you go, letting the fondant fall onto the cake.

5. With your hand, begin smoothing the fondant onto the cake. Start with the top. Then begin smoothing the edges. If doing a round cake, pretend it’s a clock. Smooth the edge at 12 o’clock, then move to the edge at 6 o’clock, then 3 and 9, etc. If a wrinkle is developing, pull on the bottom of the fondant and re-smooth. Keep working it out until all wrinkles are gone and the fondant is smooth.

6. Trim the edges with a sharp knife or pizza cutter.

7. Decorate as desired! Cut out and shape your own decorations out of fondant. A drop of water on the back of a piece of fondant is the perfect glue and all that is necessary to hold it in place.

Storing Your Fondant Covered Cake

Most decorators feel that a fondant covered cake will hold the moisture in the cake for 3 to 5 days, depending on your atmosphere. I personally have never done a cake more than 1 or so days in advance. I like the cake to have a fresh taste.

There is no need to cover your fondant covered cake for moisture reasons; the fondant itself acts as a cover and keeps the cake moist and fresh.

Do not refrigerate your covered cake! When you take the cake out of the refrigerator, moisture will condense and destroy your beautiful surface. If you don’t want to leave the cake just sitting out, your best option is to store the cake in a sealed bakery box. The cardboard sides of a box will keep the dust in the air off the cake, but allows the Fondant to breath.

Other Resources

If you want to see some pictures of what fondant is, and look at some fondant cakes I've done, you can view my cake blog at www.CakesByJenn.blogspot.com

Also, if you want to learn more about fondant and cake decorating, here are some great resources where I have learned a lot!

YouTube – type in fondant or decorating a cake or whatever you are interested in learning about and watch videos demonstrating these skills. Very useful!

www.wilton.com - Has tons of great information about making and decorating cakes, including fun ideas!

www.whatscookingamerica.net/Peg@/DecoratingFondantQA.htm - probably the most useful site I used when first getting started!

www.ices.org - a fun and useful site!

www.cakecentral.com - a fun gallery of pictures and ideas!

Thurston Ice Cream Cake

I remember Aunt Alice making this for her kids' birthday when they were young. I love this recipe! I've made it once or twice for Gerald's birthday, as well.

3/4 c. flour
1/4 c. cocoa
1 tsp. baking powder
1/4 tsp. salt
4 eggs
1 c. sugar
1/3 c. water
1 tsp. vanilla
1/2 gallon of ice cream
frosting

Line a jelly roll pan with wax paper. Stir together the four, cocoa, baking powder and salt. Set aside. Beat 4 eggs for 6 minutes. Gradually add the sugar. On low speed, blend in water and vanilla. Gradually add the flour mixture, beating until just smooth. Bake at 375 degrees for 12 – 15 minutes. Remove from pan with wax paper. While still hot, put another piece of waxed paper on top of the cake. Put a towel on top of the wax paper, and roll the cake up into a spiral. Allow to cool. After the cake is cooled, unroll gently and remove the towel and wax paper. Cut the ice cream into thick but even slices and spread evenly over the top of the cake. Roll up again with the ice cream in the middle and frost. Place the cake back in the freezer just until the ice cream is firmer. Serve.

Party Chocolate Trifle

1 chocolate cake mix
2 small boxes instant chocolate pudding
1 large container Cool Whip
6 Skor or Heath bars

Prepare cake as directed on box. Crumble up one half of the cake in a trifle bowl or punch bowl. Prepare 1 box of chocolate pudding and spoon over the cake. Spread one half of the Cool Whip on the mixture. Crush 3 Skor bars and sprinkle on top. Repeat.

Rich Chocolate Cake

1 chocolate cake mix (I use double chocolate or chocolate fudge)
1 big box of instant chocolate pudding
1 cup sour cream
1 cup chocolate chips

Mix all the above ingredients together. Bake as directed on the box but add 10-12 minutes onto the baking time. This is moist and yummy!

Better-Than-Baseball Cake

1 package German Chocolate cake mix
1/2 can sweetened condensed milk
1/2 jar caramel or butterscotch topping
18 oz. container Cool Whip
4 or more Heath Bars or Skor bits

Mix and bake the cake mix as directed on the box. After cake has baked and cooled about 5 – 10 minutes, use the handle of a wooden spoon and poke holes all over the cake. Mix the milk and caramel together and pour into the holes in the cake. Top the entire cake with Cool Whip. Sprinkle with crushed Heath Bars or Skor bits. Store in refrigerator until time to serve.

Orange Juice Bundt Cake

This is a really yummy, moist yellow cake with just a hint of orange flavor.

1 box Yellow Butter Cake
1 box instant vanilla pudding (small box)
1 cup Orange Juice
1/2 cup canola oil
4 eggs

Mix all the ingredients together for 4 minutes on medium speed and pour into greased bundt pan. Bake at 350 degrees for 40-45 minutes. Ice with Orange Juice Cake Icing (see below) immediately after removing from oven.

Orange Juice Cake Glaze

1 stick butter
1 c. sugar
1/2 c. orange juice

Boil for 2 minutes in a saucepan. Pour on upside-down-in-pan cake immediately after taking it out of oven. Let sit for 30 minutes and remove from pan.

*5/3/2014 - We made this tonight for guests, and I was reminded of how absolutely moist and delicious this cake it.  We love it!  After turning the cake out of the pan and letting it cool completely, I added a little orange juice glaze for looks.  I don't think it's necessary; the cake is sweet and moist without it, but it was a fun additional nonetheless.  I mixed 1 c. powdered sugar with just a little bit of orange juice (probably about 2 T.) until it was the consistency I wanted, and then drizzled over the cake.  Yum!

Wyatt Family Carrot Pineapple Cake

3 c. flour
2 c. granulated sugar
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
2 c. grated carrots
1 c. crushed pineapple, undrained
3 well-beaten eggs
2 tsp. vanilla
1 1/2 c. vegetable oil
1 c. chopped walnuts or pecans

Stir together in a large mixing bowl: flour, sugar, salt, baking soda, and cinnamon. Make a hole in the center of dry ingredients and add grated carrots and pineapple, well-beaten eggs, vanilla, oil, and nuts. Mix by hand until well blended. This should be a very stiff batter. Bake in a 9x13 cake pan that is greased and floured for about 40 minutes at 350 degrees. Cool and frost with your favorite cream cheese frosting.

Coke Cake

If I remember right, this is Brittany’s Favorite!

2 c. sugar
2 1/2 c. flour
1 c. mini marshmallows
1 c. margarine
3 tsp. cocoa
1 c. coke
2 eggs
1 c. buttermilk
1 tsp. salt
1 tsp. soda
1 tsp. vanilla

In a large bowl, mix sugar, flour, and marshmallows. On the stove, bring the margarine, cocoa, and coke to a boil. Mix into the dry ingredients. Add eggs, buttermilk, salt, soda, and vanilla. Mix and bake in a greased 9 x 13 pan at 350 degrees for 40 minutes. Frost with Coke Cake frosting while still warm.

Coke Cake Frosting

1 cube margarine
3 tsp. cocoa
6 tsp. coke
1 tsp. vanilla
2 1/2 c. powdered sugar

Boil the margarine, cocoa and coke. Remove from heat and add the powdered sugar and vanilla. Pour over warm coke cake.