Chocolate Cherry Chunk Cake

Published June 8, 2016 | By admin

Submitted by: Laurie Schulze Lot # 22

Ingredients

Servings:

Units:

Submitted by: Laurie Schulze Lot # 22

Ingredients

Servings:

Units:

Instructions

Preheat oven to 350 degrees.
Mix together cake mix, eggs and pie filling. Put into a greased 9" X 13" pan. Sprinkle nuts, chocolate chips and brown sugar on top.
Bake 30 - 35 minutes.
You can split this recipe between two 8 X 8 pan.

Chocolate Italian Love Cake

Published June 8, 2016 | By admin

Submitted by: Sue Mizer Lot # 1133

Ingredients

1 pkg. chocolate cake mix and ingredients to make the cake according to the pkg.
2 lbs. ricotta cheese
4 eggs
3/4 cup sugar
1 tsp. pure vanilla extract
1 (5.1 oz) pkg. instant chocolate pudding mix
1 cup cold milk
8 oz. Cool Whip

Servings:

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Submitted by: Sue Mizer Lot # 1133

Ingredients

1 pkg. chocolate cake mix and ingredients to make the cake according to the pkg.
2 lbs. ricotta cheese
4 eggs
3/4 cup sugar
1 tsp. pure vanilla extract
1 (5.1 oz) pkg. instant chocolate pudding mix
1 cup cold milk
8 oz. Cool Whip

Servings:

Units:

Instructions

Preheat oven to 350 degrees. Spray 9" X 13" pan with nonstick spray. In large bowl using hand mixer, beat together the ricotta cheese, eggs, sugar and vanilla until smooth. In another large bowl, mix together your cake mix according to box directions. (The following directions are correct, the layers "switch" during baking time.) Pour cake batter into prepared pan. Spread to fill pan evenly. Once cake batter is in place, carefully pour the cheese mixture evenly over top of cake batter. Spread to cover cake batter as best you can. Bake the cake at 350 degrees for 1 hour, remove and cool completely. Stir pudding mix and milk, whisk till combined, fold in cool whip and spread over cooled cake. Cover and refrigerate at least 6 hours. It tastes even better the next day!!

Published January 15, 2016 | By admin

Submitted by: Danielle Jackson Lot #2141

Ingredients

Servings:

Units:

Submitted by: Danielle Jackson Lot #2141

Ingredients

Servings:

Units:

Instructions

Use 1 chocolate cake mix and bake according to package directions in a 13 x 9 inch pan. Cool; cut into 2 inch squares.
Prepared pudding according to package directions.
You will need a large, deep clear bowl (trifle or punch bowl)
Place half the cake squares in the bottom of the bowl, tucking them closely together. Next, spoon half the pudding mixture over the cake. Spoon Cool Whip on pudding and carefully spread to cover pudding. Next, sprinkle half of the Heath toffee bits on top of the Cool Whip. Repeat layers. Refrigerate.

Variations:

You can use sliced Ho Ho snack cakes , with the pinwheel design facing out in the trifle dish, for a pretty design.
Brownies can also be used in place of the cake.
You can pour 3 Tbsp. of Kahlua liqueur on the cake for added flavor.

Recipe Notes

This dessert is to die for! Enjoy.