Caramel Apple Spice Cake

This cake is so yummy and oh so easy! All you need is:
1 spice cake mix
1 carton of Haagen Dazs apple pie ice cream, melted
Egg
Oil
Caramel ice cream topping

Directions:
Mix the cake according to the package directions, EXCEPT substitute the ice cream for the water.
Pour the mix into a greased bunt pan and bake according to the cake mix package.
Once the cake has cooled, remove it from the pan and drizzle the caramel topping over the top. This would also be great with a vanilla glaze, or maybe both the glaze and the topping.

Oreo Chocolate Cheesecake

Ingredients:

1. 32 Oreo cookies, divided
2. 32 ounces cream cheese, softened
3. 1 cup sugar
4. 1 tsp vanilla
5. 8 ounces semi-sweet baking chocolate, melted and slightly cooled
6. 4 eggs

Directions:

1. Preheat oven to 325 degrees ifusing a silver 9" springform pan (or 300 degrees if using a dark nonstick 9" springform pan).
2. Quarter 20 of the cookies and set aside. Finely crush the remaining 12 cookies; press firmly onto the bottom of the greased springform pan. Bake for 10 minutes.
3. Beat the cream cheese, sugar, and vanilla with electric mixer on medium spped until well blended. Add chocolate, mix well. Add eggs, one at a time, mixing on low speed after each addition until just blended. Gently stir in 1 1/2 cups of the quartered cookies. Pour over the crust. Sprinkle with the remaining quartered cookies.
4. Bake 50 - 60 minutes or until the center is almost set. Run a knife around the rim of the pan to loosen the cake. Cool before removing the rim of pan.
5. Refrigerate at least four hours.

Taken from BAKER'S chocolate at www.allrecipes.com.

Lemonade Ice Cream Cake

Crust:
Crush enough pecan sandies cookies to cover a 9x13 inch pan and place crumbs in pan. (no need to butter or bake, just line the bottom of the pan)

Take 1 carton of vanilla ice cream (½ gallon) and ½ can of pink lemonade concentrate add mix together.

Pour over ice cream/lemonade mix over crust and freeze.
It works best if you make it the night before you need it, so it has time to freeze.

Poppy Seed Cake

1 Package (18 oz)yellow cake mix
1 Package (3 1/4 ounces instant French vanilla pudding (use lemon pudding if you want lemon poppy seed cake)
4 eggs
1 cup thick sour cream
1/2 cup water
1 teaspoon rum flavoring
1/2 cup butter or margarine, melted
1/4 cup poppy seeds

Combine cake and pudding mixes, eggs, sour cream, water, rum flavoring, butter and poppy seeds in large bowl of electric mixer. Blend well on low speed, then beat at medium sped for 5 minutes

Pour batter into greased bundt cake pan. Bake at 350 for 45 minutes.

Remove from oven and cool in pan for 15 minutes. Turn out onto cake rack and cool completely. Sift powdered sugar over cake.

German Chocolate Cake

1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/3 cup unsweetened cocoa powder
1 cup buttermilk
1/3 cup vegetable oil
3 eggs
1 can (12 fluid ounces) evaporated milk
1 cup white sugar
1 cup chopped pecans
1 teaspoon vanilla extract
3 egg yolks
½ cup butter
1 cup flaked coconut
Directions:
Preheat oven to 350 degrees Fahrenheit. Grease and flour three eight inch round cake pans.
Combine the cake mix, instant vanilla pudding, coca, buttermilk, vegetable oil, and the three whole eggs. Mix until blended and pour the batter into the prepared pans.
Bake for 20 – 25 minutes or until the cakes test done. Set cakes aside to cool. In a medium sized sauce pan, mix the evaporated milk, white sugar, 3 egg yolks, and the butter. Cook over medium heat until the mixture is thick. Remove from heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked coconut and the chopped pecans. Use to fill and frost cake.