Too much Chocolate Cake

I use this cake all the time for my double layer cakes. I love how moist and delicious it is!

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Peanut Butter Frosting for the Reese's Peanut Butter Cake:
1 c. powdered sugar
1 c. creamy peanut butter
5 Tbs. butter
3/4 tsp. vanilla
1/3 c. heavy cream
Place the powdered sugar, peanut butter, butter, and vanilla. Mix until creamy, add the cream and beat on high until the mixture is light and smooth.

Sour Cream Coffee Cake

1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Topping:
1/4 c. sugar
1/3 c. brown sugar
2 tsp. cinnamon
1/2 c. chopped pecans (opt.)
In a mixing bowl, cream together the butter and sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, b. powder, b. soda and salt; add to creamed mixture and beat until combined. Pour half the batter into a greased 13 x 9 baking pan. Combine topping ingredients and sprinkle half of the topping over the batter. Add remaining batter and then topping. Bake 325 degrees for 40 minutes or until done.

Swiss Roll Ice Cream Cake

10 to 12 Swiss cake rolls
2 pints vanilla ice cream, softened
3/4 cup hot fudge ice cream topping
2 pints chocolate ice cream, softened

Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm.
Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges. 12-14 servings.

Raspberry Cake

This is a really moist yummy cake!!

1 pkg white cake mix
6 Tbs. flour
1 sm. raspberry jello
1 c. oil
4 eggs
1/2 c. water
3/4 c. fresh or frozen (thawed) raspberries
1/4 c. raspberry juice
1/2 c. butter

Mix all ingredients together. For the raspberry juice if you smash up the berries and let them sit it will separate, or you can just add more berries. This can be made as two round 8 or 9 inch cakes or a 9 x 13. Bake at 350 degrees until toothpick comes out clean.

Buttercream frosting:
1 cup butter, softened
6-8 c. powdered sugar
1/2 c. milk
2 tsp. vanilla

Place the butter in a large mixing bown and add 4 cups of the sugar, milk, and vanilla. Beat until smooth and creamy (3-5 min.). I like to add red food coloring and raspberry juice for a little flavor. Gradually add the remaining sugar 1 c. at a time, beating well after each addition, until thick enough to be a good spreading consistency-- you may not need all the sugar. Makes enough frosting 24 cupcakes or 2 8 or 9 inch round cakes.

Fudge Brownie Cake

Bring to a boil:
1 c. water
1/2 c. oil
4 Tbs. cocoa
1/2 c. butter

In a large mixing bowl add:
2 c. flour
1 tsp. soda
2 c. sugar
2 eggs
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. salt
Mix well and add boiled mixture. Pour into a 9 x 13 inch pan. Bake 25-30 minutes at 350 degrees.

Frosting:
Bring to a boil the following
4 Tbs. cocoa
6 Tbs. milk
1/2 c. butter
after boiled add:
3 c. powdered sugar
1/2 tsp. vanilla
3 cups marshmellows
Pour frosting over warm cake.