CHOCOLATE BUTTERCREAM FROSTING

Beat 1 cup butter, softened in a bowl until creamy. Beat in 6 oz unsweetened baking chocolate, melted and and cooled as package directs, then beat in 7 oz jar marshmallow cream until blended. Beat in 1 cup powdered sugar and 1 tsp vanilla and beat until fluffy.
MAKES 3 CUPS.



Death By Chocolate Cake
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
1 package chocolate fudge cake mix
1 package chocolate instant pudding
12 ounces semisweet or dark chocolate chocolate chips
confectioners' sugar

Beat eggs, sour cream, water and oil together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Beat until smooth. Stir in chocolate chips. Pour into bundt or tube pan and bake at 350F for 1 hour. When cool, sift powdered sugar on top of cake.













ROOT BEER FLOAT CAKE
Ingredients:
1 pkg. white cake mix
2 eggs
1-1/4 c. root beer
1/4 c. oil

Frosting:
1 packet whipped topping mix (Dream Whip)
1/2 c. chilled root beer

Instructions:
In a mixing bowl, combine the first four ing.
Beat on low speed for 30 seconds; beat on high for 2 min.
Pour into a greased cake pan (13" x 9" x 2")
Bake 350 30 - 35 min. or until wooden pick comes out clean
Cool completely on a wire rack

In another mixing bowl. Beat frosting until stiff peaks form.
Frost cake
Chill

















PUMPKIN SPICE CAKE (BUNDT or MINI PUMPKINS)
•1 pkg Duncan Hines® Moist Deluxe® Spice Cake Mix
•2 large eggs
•1 cup water
•1 cup canned pumpkin
•1 cup chopped nuts
•2 tubs Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
•green, red and yellow food coloring
•1 flat bottom ice cream cone
1.Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
2.Combine cake mix, eggs, water and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in nuts. Pour into pan.
3.Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
4.Measure 1/4 cup frosting into small bowl. Tint with green food coloring. Place ice cream cone upside down on waxed paper. Frost with green frosting. Refrigerate.
5.Tint remaining frosting with red and yellow food coloring until frosting is desired orange color. Measure 3 tablespoons orange frosting in small bowl; add green food coloring to brown frosting.
6.Frost cake with orange frosting. Make eyes, mouth and nose with brown frosting as desired on pumpkin. Place green frosted ice cream cone in center hole of cake for stem.











Supernatural Brownies
10 ounces bittersweet chocolate
1 cup unsalted butter
4 large eggs
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
1 pinch salt
1 cup all-purpose flour

1 preheat over to 350, and lightly butter a 9 by 13 inch pan.
2 in a small saucepan, bring water to a boil.
3 Meanwhile, break chocolate and butter into pieces, and place in a medium sized metal bowl.
4 Once water comes to a boil, remove from heat, and place the metal bowl over the sauce pan to allow chocolate and butter to melt.
5 While chocolate is melting, whisk the eggs and two sugars together until light and fluffy.
6 Add the vanilla and salt to the eggs and whisk for about a minute more.
7 Once chocolate is completely melted, quickly whisk it into the eggs mixture.
8 Fold in the flour, and pour batter into prepared pan.
9 Bake for 45-50 minutes, until a tooth pick comes out clean.
10 cool, and enjoy!

For the best flavor, let them sit overnight. They get even more dense and flavorful.









Butterfinger Cake
1 Duncan Hines chocolate fudge cake mix
8 extra large Butterfingers bars (or small equivalent); crushed (smash with mallet inside the package)
1 jar Smuckers caramel ice cream topping
1 can eagle brand
1 large tub or 2 small tubs Cool Whip

Recipe
Mix cake mix as directed adding the contents of two large Butterfingers pieces to the batter. Bake as directed. When removed from oven...poke holes all over hot cake with fork.

Spread 1 can eagle brand condensed milk over top of cake.

Then, spread the caramel topping over hot cake.

Sprinkle the contents of 5 Butterfingers candy bar packets over top of cake...allow to cool completely. Frost with cool whip.

Sprinkle the contents of the last candy bar over top of cool whip to decorate cake. Store in the refrigerator.














PUMPKIN DUMP CAKE

1 can pumpkin
1 can condensed milk
1 1/2 c. sugar
4 eggs
1 tsp. cinnamon
1/2 tsp. salt
1 yellow cake mix
2 sticks butter

Recipe
Mix first 6 ingredients and pour into 9 x 12 inch pan. Sprinkle yellow cake mix over top of pumpkin mixture, melt 2 sticks of butter and pour over top. Bake at 350 degrees for 50 to 60 minutes.