Strawberry Tunnel Cake

1 pkg. (16 oz.) angel food cake mix

6 oz. cream cheese softened

1 can (14 oz.) sweetened condensed milk

⅓ C. lemon juice

¼ tsp almond extract, optional

6 drops red food coloring, optional

1 C. sliced fresh strawberries

1 carton (12 oz.) cool whip, thawed, divided

Prepare, bake and cool cake according to package directions.  Slice the top fourth off the cake; set aside.  To make tunnel, use a sharp knife to carefully hollow out bottom of cake, leaving a ½ in. shell.  Tear removed cake into 1 in. cubes.

           

In a large mixing bowl, beat the cream cheese until fluffy.  Beat in milk and lemon juice until smooth.  Stir in extract and food coloring if desired.  Stir in cake cubes and strawberries.  Fold in 1 C. whipped topping.  Spoon into tunnel; replace cake top.  Spread remaining whipped topping over top and sides of cake.  Refrigerate 4 hours or over night. 

From Taste of Home 

Chip Lover’s Cupcakes

1 package (18-1/4 ounces) white cake mix

1/4 cup butter, softened

1/4 cup packed brown sugar

2 tablespoons sugar

1/3 cup all-purpose flour

1/4 cup confectioners' sugar

1/4 cup miniature semisweet chocolate chips

BUTTERCREAM FROSTING:

1/2 cup butter, softened

1/2 cup shortening

4-1/2 cups confectioners' sugar

4 tablespoons milk, divided

1-1/2 teaspoons vanilla extract

1/4 cup baking cocoa

18 miniature chocolate chip cookies

Prepare cake batter according to package directions; set aside. For filling, in a small mixing bowl, cream the butter and sugars. Beat in flour and confectioners' sugar until blended. Fold in chocolate chips.

   

Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

   

For frosting, in a large mixing bowl, cream butter, shortening and confectioners' sugar. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting.

   

Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert #21 star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie. Yield: 1-1/2 dozen

From Taste of Home

Chocolate Cake

2 C. sugar

1 ¾ C. flour

¾ C. cocoa

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 tsp. salt

2 eggs

½ C. oil

2 tsp. vanilla

1 C. boiling water

 Mix together sugar, flour, cocoa, baking powder, and baking soda.  Add eggs, milk, oil, and vanilla.  Mix for 2 min.   Add boiling water.  Pour into greased and floured 9x13 pan. Bake on 350º for 30-35 min.  Cool and frost.

From Stephanie

Better-than-Almost-Anything Cake

1 Chocolate cake mix

Ingredients listed on mix

1 can (14 oz.) sweetened condensed milk

1 jar (17 oz.) caramel or butterscotch topping

1 container (8 oz.) Cool Whip, thawed

1 bag (8 oz.) toffee chips or bits

 Preheat oven to 350º. Bake cake as directed in 9x13 pan.  Cool 15 min. Poke top of warm cake every ½ in. with handle of wooden spoon, wiping handle occasionally to reduce sticking.  Drizzle sweetened condensed milk evenly over cake; let stand until milk has absorbed.  Drizzle with topping.  Cover and refrigerate about 2 hours.  Spread Cool Whip over cake, and sprinkle with toffee chips.  Refrigerate remaining cake. 

Chocolate Frosting

¼ - ½ C. butter, melted

¼ C. cocoa, heaping

¼ C. evaporated milk

¼ tsp. salt

1 tsp. vanilla (add more to taste)

Approx. 3 C. powdered sugar

Mix cocoa and butter.  Add milk, salt and vanilla.  Slowly add powdered sugar until spreading consistency.  Mix until creamy.

From Karen

Hot Fudge Pudding Cake

1 C. flour

¾ C. sugar

2 Tbsp. cocoa

2 tsp. baking powder

¼ tsp. salt

½ C. milk

2 Tbsp. oil (or melted butter or shortening)

1 C. brown sugar

¼ C. cocoa

1 ¾ C. hot water

Mix flour, sugar, 2 Tbsp. cocoa, baking powder, and salt.  Stir in milk and oil.  Spread batter in greased 9x9 pan.  Mix brown sugar, and ¼ C. cocoa.  Sprinkle over batter.  Pour hot water over.  Bake 45 min. on 350º.  Serve hot and upside down with ice cream.

From Mom

Fudge Ribbon Cake

1 chocolate cake mix

8 oz. cream cheese

2 Tbsp. butter

1 Tbsp. cornstarch

1 can sweetened condensed milk

1 egg

1 tsp. vanilla

Chocolate frosting

Mix cake mix as package directs, pour into greased pan.  Beat cream cheese, butter and cornstarch, until smooth.  Add milk, egg, and vanilla, stir until combined.  Pour over cake batter.  Bake at 350º for

                                                            30-35 min. for three 8 in. rounds

                                                            20 min. for 10x15 or 36 cupcakes

                                                            50-55 min. for bunt pan

Cool and frost.

Mint Fudge Ribbon Cake

            Omit vanilla, add 2 Tbsp. each green crème de menthe and green food coloring to cream cheese mixture.

From Stephanie