Too Much Chocolate Cake

Ingredients

• 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  C warm water
• 2 c semisweet chocolate chips.

*To Make Gluten Free Use a Gluten free cake mix

*Add 1 C Milk

Directions

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.

Devin's Doughnut Muffins

 

Ingredients 

For the Muffins:

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour
• 1 cup milk

For the Glaze:

• 3 tablespoons butter; melted
• 1 cup confectioners’ sugar; sifted
• 3/4 teaspoon vanilla
• 2 tablespoons hot water

Instructions

• Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. 
• Beat in eggs, one at a time. 
• With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. 
• Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
• Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. 
• Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. 
• Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
• To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. 
• Whisk until smooth.
• When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Pumpkin Sheet Cake

 

Ingredients

• 1 (15 ounce) can canned pumpkin puree

• 2 cups white sugar

• 1 cup vegetable oil

• 4 large eggs

• 2 cups all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• 1 (3 ounce) package cream cheese

• 5 tablespoons butter, softened

• 1 teaspoon vanilla extract

• 1 ¾ cups confectioners' sugar

• 3 teaspoons milk

• Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan.

  2. Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.

  3. Combine flour, baking soda, cinnamon, and salt in another bowl; add to pumpkin mixture and beat until well blended. Pour batter into prepared baking pan.

  4. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set cake aside to cool.

  5. Beat cream cheese, butter, and vanilla together in a mixing bowl until smooth. Gradually beat in confectioners' sugar; add milk until frosting reaches desired spreading consistency. Frost cooled cake and sprinkle with nuts.

Reese's Peanut Butter Balls or Cups

1 cup of peanut butter
1/2 C butter
1 tsp vanilla

1 TBSP Milk
2  or more cups of powered sugar
Chocolate melting wafers

Mix peanut butter, and butter until well blended add powdered sugar
a little at a time until you have good consistency.
Form peanut butter into balls
Or use Reese's cup mold.
Melt chocolate
Dip the balls into the melted chocolate  and refrigerate until the chocolate harden
You can also use the Reeses cup mold, if using mold, line the mold with cup liners
before filling, add a  little bit of chocolate in the bottom of the mold, then put  reuses the 
mixture on top of the chocolate, then top with more chocolate and put in the freezer for a couple of minutes.

Red Velvet Poke Cake

1 box Red Velvet cake mix
2 3.4 oz. instant cheesecake flavored pudding
4 cups of milk
1 8oz whip topping
10 Oreos crushed

Prepare cake per box instruction
Allow to cool for a couple of minutes
Pole holes in cake with wooden spoon handle,
Holes need to be fairly big.

Mix Pudding, milk
Pour over cake

Set cake in refrigerator for 2 hours

After cake is cool cover with whipped topping.

Spread crushed Oreo's over top.
Keep refrigerated

Pumpkin Roll

3 eggs
2/3 C sugar
1 cup sugar
1 TBSP lemon juice
3/4 cup flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
2/3 cup pumpkin

Beat eggs 5 minutes add sugar, lemon juice, beat again.  Add dry ingredients.  Fold in pumpkin
Put on greased cookie sheet you could also use parchment paper.
Bake 375 degrees for 10 minutes.  Take out leave on pan for 5 minutes. Sprinkle tea towel with powered sugar, dump roll unto tea towel and roll. Leave in tea towel until cool (10 minutes)
Unroll spread filling.  Reroll.  Wrap in Saran wrap and refrigerate.

Filling
1 cup powered sugar
1 8oz cream cheese
4 TBSP Butter
1 tsp vanilla
 \Mix together and spread on pumpkin roll.

Popcorn Balls

Here is the recipe according to my mom and she learned it from Grandma Doolittle. (Dad's Grandma)
 Ingredients:
Jar of Grandma's Molasses
This much brown sugar (about 1/4 C)
This much Karo Syrup (1 Cup)
1 stick of margarine
Boil until it becomes hard tac in ice water.

4 Big Bowls of Popcorn-Remove all the unpopped kernels.
 No Candy thermometer needed.

Pour Molasses mixture over the popcorn and form into balls.