S'mores Cake

In the bag:
1 box yellow cake mix
1 cup graham cracker crumbs (14 squares)
1 jar (16 to 17 oz) hot fudge or chocolate topping
1 jar (7 oz) marshmallow creme

From the kitchen:
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

Directions:
1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonsick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, cracker crumbs, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
2. Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
3. Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.
4. Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme. Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.)
(Recipe found on www.bettycrocker.com)

Luscious Lemon Bundt Cake

Bundt cake:
In the bag:
1 lemon cake mix
1 small pkg vanilla instant pudding mix
1 c. sour cream

From the kitchen:
4 eggs
2 tsp. vanilla
¾ c. vegetable oil

Directions:
1. Mix all ingredients together well and pour into a greased bundt pan. Bake at 325 degrees for about 40-45 minutes.

Lemon Sour Cream Sauce:
In the bag:
1 c. sour cream
1 tsp. grated lemon peel
1 tsp. lemon juice
½ c. powdered sugar

Directions:
1. Grate lemon for 1 tsp. peel. Squeeze lemon for 1 tsp. juice. Combine all ingredients in a small bowl.
2. Serve sour cream sauce over sliced cake and top with fresh strawberries or raspberries.

Poppy Seed Bundt Cake

In the bag:
1 yelow cake mix
1 small pkg. instant vanilla pudding
2 Tbs. poppy seeds

From the kitchen:
1/2 c. oil
4 eggs
1 Tbs. vanilla
1 c. water

Directions:
Mix all ingredients until incorporated. Pour into wel greased and floured bundt pan. Bake 40 min @ 350 degrees. Remove from oven and let cool 5 minutes. Turn out onto plate. Yum!

'Better Than Anything' Chocolate Cake

In the bag:
1 German Chocolate or Swiss Chocolate Cake Mix
1 can sweetened condensed milk
1 jar butterscotch caramel sauce
Score Candy Bar

From the kitchen:
Cool Whip or whipped topping
eggs, oil, & water for cake mix

Directions:
1. Mix cake mix according to directions on the box and bake in a 9x13 inch pan.
2. When cake is cooled, poke holes about every 3 inches using the round end of a wooden spoon.
3. Pour sweetended condensed milk over the cake and smooth into the holes using a spoon.
4. Pour butterscotch caramel sauce, also smoothing into the holes.
5. Refrigerate. Before serving, top with whipped cream and sprinkle with crushed Score bar.

Hot Fudge Pudding Cake in a Bag

In the bag:
Baggie #1 - Cake Ingredients:
2 c. flour
1 1/2 c. sugar
1/4 c. cocoa
1/2 tsp. salt
4 tsp. baking powder

Baggie #2 -- Topping:
1 1/2 c. brown sugar
1/2 c. cocoa

From the kitchen:
1/4 c. oil
1 c. milk
3 1/2 c. very hot water

Directions:
Preheat oven to 350 degrees. Mix Baggie #1 with oil and milk. This batter will be thick. Spread in ungreased 9x13 baking dish. Sprinkle Baggie #2 ingredients on top of cake batter. Pour hot water over all. Bake for 45 minutes. When the cake is done, there will be a layer of chocolate cake on top with the chocolate sauce on the bottom.

Cherry Chocolate Cake

In the bag:
1 chocolate cake mix
1 16 oz. can cherry pie filling
1 tub of frosting

From the kitchen:
2 eggs
1 T. almond flavoring

Directions:
Beat eggs in a separate bowl. Add almond flavoring. Pour dry mix into a mixing bowl and add pie filling. Add beaten eggs and almond misture. Mix by hand with a wooden spoon until dry mixture is absorbed. Will be thick. Spread into a greased 9x13 inch pan. Bake at 350 degrees for 30 minutes. Cool. Frost with favorite topping.

Too Much Chocolate Cake

In the Bag:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
2 cups semisweet chocolate chips

From the Kitchen:
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water

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.

Double Lemon Cake

From the bag:
1 lemon cake mix
1 small pkg. lemon jello
2 heaping T. flour
2 c. powdered sugar

From the kitchen:
4 eggs
¾ cup oil
¾ cup plus 2 T. water
1 - 6oz. can lemonade

Directions:
1.) Mix all ingredients and bake 350 for 30 minutes.
2.) Punch holes in cake with fork.
3.) Mix 2 cups powdered sugar mixed with 1 6-oz can lemonade, thawed.
4.) Pour over hot cake.