Ingredients

• 
  1 cup Cake flour
• 1/2 teaspoon Salt
• 1 teaspoon Baking powder
• 2 tablespoons Cocoa
• 1 oz baking chocolate — melted
• 1/4 cup Vegetable shortening
• 3 Eggs
• 1/2 cup Granulated sugar replacement
• 1/2 cup Skim milk
• 1/2 cup Pecans — toasted and ground

Directions

Sift flour, salt, baking powder and cocoa together.

Pour melted chocolate over shortening and stir until completely blended.

Beat eggs until thick and lemon-colored; gradually add sugar replacement.
Add chocolate mixture and small amount of flour mixture. Beat to
thoroughly blend. Add remaining flour mixture alternately with the milk.
Fold in the pecans.

Spread in two 8-in. greased and paper-lined pans. Bake at 325 F for 17
to 20 minutes. Cut into 1 X 2 in. bars.

Ingredients

• 1 (18.25-oz.) box of yellow cake mix
• 4 eggs
• 1 stick butter or margarine
• 1 (11-oz.) can Mandarin oranges, undrained
• 1 (11.1-oz.) Jell-O No Bake Cheesecake Mix, filling packet only
• 1 tbl. sugar
• 1 (20-oz.) can crushed pineapple, undrained
• Almost 16 ozs. sour cream
• 1 (12-oz.) container Cool Whip, thawed

Directions

1. Mix cake mix, eggs, butter or margarine and undrained oranges and blend in mixer on medium speed for 2 minutes.

2. Grease and flour 3 (9-inch) round cake pans (I use the butter-flavored nonstick vegetable cooking spray). Divide batter evenly among the 3 pans. Bake in a preheated 325-degree oven for 20 minutes. Cool completely before removing from pans.

3. Combine filling packet from Jell-O No Bake Cheesecake Mix, sugar, undrained pineapple and almost all of the sour cream. Gently fold in Cool Whip and frost between layers and on top and sides of cake. This makes lots of frosting, so you can be generous.

Makes 1 (9-inch) cake

Ingredients

• 1 box spice cake mix
• 1 sm. can pumpkin
• 3 eggs
• 1/4 cup butter or margarine

Directions

Mix all ingredients in mixer on low speed for 2 mins. Follow directions on cake mix for baking time and temp.

I made mine in a bundt pan and drizzled a powdered-sugar glaze on top. You could substitute yellow cake mix and spice it up with pumpkin spice.

Ingredients

• 6 tablespoons milk
• 1 teaspoon baking soda
• 1/2 cup sour cream
• 2 eggs
• 1/2 teaspoon salt
• 2 cups sugar
• 2 cups flour
• 1 cup water
• 8 tablespoons cocoa
• 3 stick margarine
• 1 box confection sugar
• 1 teaspoon vanilla
• 1-cup pecan pieces (optional)

Directions

Directions

BRING TO BOIL 2 sticks margarine, 4 tablespoons cocoa, 1-cup water
POUR INTO LG. MIXING BOWL & ADD 2 cups flower, 2 cups sugar, 1/2-teaspoon salt BEAT THIS WELL AND THEN ADD 2 eggs. 1/2 cup sour cream, 1-teaspoon baking soda. BAKE IN 400 OVEN for 16-20 minutes in a LARGE 11 X 17 cookie sheet (greased but no flour)

Icing
BRING TO BOIL 1 stick margarine, 4 tablespoons cocoa, and 6 tablespoons milk. REMOVE FROM HEAT AND BEAT IN 1 box confection sugar, 1-teaspoon vanilla and 1 cup pecan pieces (if desired). ICE CAKE RIGHT FROM OVEN WHILE HOT.

Note: This freezes well and great for transporting to activities.

*contributed by Charlene

Ingredients

• 1 box butter flavor cake mix
• 1 can fruit cocktail(include juice)

Directions

Prepare cake according to directions on box,add the can of fruit cocktail.Pour into a lightly greased and floured 9×13 inch pan.Bake at 325 degrees for 35-40 minutes or until tests done.
WHILE CAKE IS BAKING PREPARE THE FOLLOWING FOR THE TOPPING:
1/2 c. brown sugar
1 c. chopped pecans
1 c. flake coconut
1 can evaporated milk
1 can sweetened condensed milk
Mix the last 2 ingredients together and set aside.
When the cake is done, sprinkle the coconut,nuts,and brown sugar on top of the cake,
then pour the milk mixture over the top.Put back in oven for about 10 minutes or until topping is bubbly. Remove from oven and cool completely before serving.