Ingredients

• 2 1/2 cups all-purpose flour
• 4 large eggs, lightly beaten
• 1 tsp. vanilla
• 1 cup buttermilk
• 2 cups sugar
• 1 lb. Milky Way Bars (or 8 2.05 oz. bars) cut up
• 3/4 cup chocolate syrup
• 1 cup butter, cut up
• 3/4 cup unsweetened cocoa
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 1/2 cup grated white chocolate

Directions

1. Preheat oven to 325 degrees. Grease a 12-cup Bundt pan.

2. In a 4-quart microwave-safe bowl, combine butter, chocolate syrup and Milky Way bars. Heat for 5 minutes on medium power, whisking once. Whisk until smooth.

3. Whisk sugar, then buttermilk, vanilla and eggs.

4. Stir in flour, cocoa, salt and baking soda.

5. Pour batter into Bundt pan. Bake 11/2 hours or until toothpick inserted into center comes out almost clean.

6. Cool in pan on wire rack 10 minutes.

7. Loosen cake from pan: Invert onto rack to cool.

8. While cake is still warm, grate white chocolate on top.

Source: The Advocate – Baton Rouge, La

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• 1 cup milk
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon lemon zest (no white part)
• 2 cups fresh cranberries
• Butter sauce:
• 1/2 cup butter
• 3 tablespoons flour
• 1 cup granulated sugar
• 3/4 to 1 1/2 cups cream

Directions

Mix together all ingredients. Bake in a 13 x 9-inch pan at 400 degrees F for 40
minutes. Serve warm with Butter Sauce.

Butter sauce

1/2 cup butter
3 tablespoons flour
1 cup granulated sugar
3/4 to 1 1/2 cups cream

Melt butter in a saucepan, then blend in flour and sugar. Stir over medium heat for
one minute. Stir in saucepan over medium heat for one minute. Add cream.

Ingredients

• 1 box yellow cake mix
• 1 cup boiling water
• 1 small pkg. strawberry Jello-O
• 1 can cream soda
• Icing:
• 1 cup milk
• 1 small box instant vanilla pudding
• 1 small tub of cool whip

Directions

Bake cake mix according to package instructions. After cake is done, use cup of boiling water with Jell-O and cream soda, then punch holes in cake with a fork. Pour mixture over cake.

Icing: Mix one cup of milk, small instant vanilla pudding, and small tub of Cool Whip. Blend well, spread on cake.

Ingredients

• 1 cup butter or margarine, softened
• 1-1/2 cups sugar
• 4 eggs
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2-1/2 cups all purpose flour
• 1-1/2 cups semisweet chocolate mini-morsels, divided
• 2 (4-ounce) bars sweet baking chocolate, melted and cooled
• 1/3 cup chocolate syrup
• 2 teaspoons vanilla extract
• 4 ounces white chocolate, chopped
• 2 tablespoons plus 2 teaspoons shortening, divided

Directions

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.
Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. (Do not overbeat.)
Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300 degrees for 1 hour and 25 to 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely.
Combine 4 ounces chopped white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until mixture is melted and smooth. Remove from heat. Drizzle melted white chocolate mixture over cooled cake. Melt remaining 1/2 cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chololate.

Ingredients

• 1 (18 1/4oz) pkg.white cake mix with pudding
• 1/4 c. sugar
• 1 c.finely crushed Oreo sandwich cookies
• Filling:
• 1 1/2 c. whipping cream
• 2 tbsp.sugar
• 1 c. chopped Oreo sandwich cookies
• Frosting:
• 2 c. whipping cream

Directions

For cake,prepare cake mix according to pkg.directions.Stir in 1 c. cookies.Bake according to pkg.directions for 2-layer cake.Cool.
For Filling:
Whip whipping cream with sugar.Stir in 1 c. cookies.Spread between cake layers.
For Frosting:
Whip whipping cream with sugar.Frost cake.
Chill for 24 hours before serving.
Keep refrigerated.
Serves 12 to 16.
*This cool,creamy cake is a pretty white on the outside and looks like dirty snow on the inside.