Ingredients

• 1 c.coconut
• 1 c. pecans,chopped
• 1 box German Chocolate Cake Mix
• 8oz.pkg.cream cheese,softened
• 1 stick butter,softened
• 1 box powdered sugar

Directions

Spray a 9×13-inch pan with pam.Layer coconut and pecans in bottom of pan.
Mix cake mix as directed and pour over coconut and pecans.
Combine crean cheese, powdered sugar and butter;
drop by spoonfuls on top of the cake mixture.
DO NOT STIR.
Bake at 350 degrees for 30-35 minutes.

Ingredients

• 1 box cake mix (any flavor)
• 1/4 cup applesauce (or 1/4 cup vegetable oil)
• 2 eggs
• 1 1/4 cup water
• 1 box instant pudding (any flavor)

Directions

1. Spray 9×13 pan with vegetable spray. Mix together the above ingredients.

2. Beat until fluffy.

3. Bake at 350 degrees for 35 minutes.

4. Let cool.

Servings: 24

Ingredients

• 1 cup flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 stick butter, softened
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 2 eggs
• 2 tsps. vanilla
• 1 cup chocolate chips (milk or semisweet)

Directions

1. Preheat oven to 350 degrees. Grease 8×8-inch pan and set aside.

2. In a large bowl, sift together flour, cocoa, baking soda and salt.

3. In another bowl, cream butter and sugars. Add eggs and vanilla gradually; blend until combined.

4. Pour chocolate chips into flour mixture and toss until chips are well coated. Fold the creamed butter mixture into the flour and chips mixture until all is incorporated. The batter will be quite thick.

5. Spread batter in pan and bake 25 to 35 minutes, or until toothpick inserted in middle comes out clean. Let brownies cool before cutting.

Source: The Advocate – Baton Rouge, La

Ingredients

• 2 cups buttermilk baking mix
• 1 cup Post Honey Bunches of Oats cereal
• 2 Tbsp brown sugar
• 2 tsp pumpkin pie spice
• 1 egg, beaten
• 1 cup canned pumpkin
• 1/2 cup milk
• 1 cup Post Honey Bunches of Oats cereal
• 4 Tbsp brown sugar
• 2 Tbsp butter or margarine, melted

Directions

Makes one 8-inch cake

Preheat oven to 350 degrees

Mix together in one large bowl:

* 2 cups buttermilk baking mix
* 1 cup Post Honey Bunches of Oats cereal
* 2 Tbsp brown sugar
* 2 tsp pumpkin pie spice

In a medium bowl, mix:

* 1 egg, beaten
* 1 cup canned pumpkin
* 1/2 cup milk

Add the wet mixture to the cereal mixture and stir just until moistened. Pour into a greased 8-inch round pan.

In a small bowl, mix:

* 1 cup Post Honey Bunches of Oats cereal
* 4 Tbsp brown sugar
* 2 Tbsp butter or margarine, melted

Sprinkle this mixture over batter in the pan. Bake for 35 minutes, or until toothpick inserted in the center comes out clean. Serve warm.

This recipe travels well, and makes a wonderful hostess gift.

Source: Kraft Foods

Ingredients

• 2 oz cocoa
• 6oz self-raising flour
• 4 eggs
• 6 oz black treacle
• 6 oz light soft sugar
• 8 oz butter

Directions

Cream together butter, sugar and treacle. Gradually beat in eggs. Sieve together flour and cocoa and fold into mixture.

Bake in 2 8-9 inch sponge tins at 350(F)/180(C)/Gas Mark 4 for 50 minutes. When cooled fill with butter icing and cover in chocolate icing (or whatever takes your fancy).

This recipe comes from a friend of mine in Christchurch, Dorset (England). Thanks Ellie:)