Instructions

Put in ungreased 9 x 13 inch pan in order given, do not stir.

Melt: 1 c. butter. Add: 1 c. coconut and 1 c. chopped pecans.

Mix well and put on top of cake mix.

Spread around lightly with fork.

Bake at 350 degrees for 1 hour.

Instructions

Mix and bake at 350 degrees for 30 to 35 minutes in a 9 x 13 inch pan.

FROSTING: Beat up and put on cake.

Instructions

Mix cake according to package directions.

Add 3 tablespoons of cream de menthe. (Cream de menthe liqueur is best) and 4 drops of green food coloring.

Pour into 9 x 13 inch pan, bake according to package.

Cool completely.

When cake is cooled, spread Smuckers hot fudge topping on cake. (Heat up as directions on label.)

Spread on cake.

When cooled mix 3 tablespoons cream de menthe with Cool Whip and a few drops of green food coloring.

Spread over cake.

Keep chilled.

Instructions

Drain pineapple well, saving syrup for glaze.

Stir baking mix, flour, and baking soda together.

Beat sugar, sour cream, margarine and vanilla together for 2 minutes.

Add eggs and beat 1 minute longer.

Mix in drained pineapple and rum.

Turn into well greased 9 inch bundt pan.

Bake at 350 degrees for 45 minutes until cake tests done.

Remove from oven and spoon about half the glaze over cake.

Let stand 10 minutes, then turn out onto serving plate and spoon remaining glaze.

Cool before cutting.

GLAZE: Bring to a boil sugar, margarine and syrup from pineapple.

Remove from heat and stir in rum.

Instructions

Combine cake mix, eggs and filling, mix until well blended.

Pour into 9 x 13 inch pan.

Bake at 350 degrees for 35 to 40 minutes.

Make frosting: In small pan combine sugar, butter, and milk.

Bring to boil, stirring constantly.

Boil 1 minute.

Remove from heat and stir in chocolate chips, mix until smooth and spread over cake.

Instructions

Pour 1 1/2 cup boiling water over 1 cup oatmeal. Let stand while mixing rest of cake.

Mix 1/2 c. shortening, 2 eggs and 2 c. sugar.

Mix this with oatmeal mixture.

Add 1 1/2 c. flour, 1/2 tsp. salt, 1 tsp. baking soda, 1/2 c. cocoa and 1 tsp. vanilla.

Bake at 350 degrees for 35 minutes.

QUICK CHOCOLTE FROSTING: Cook 1 minute.

Instructions

Beat eggs, add cooking oil and sugar and beat until blended.

Sift together the flour, baking powder, baking soda, cinnamon and salt.

Add to egg mixture and mix well.

Stir in nuts, raisins and zucchini and spread into 9 x 13 inch baking pan.

Bake about 1 hour in a moderate oven (350 degrees) or until toothpick inserted in center comes out clean.

Cool and frost with the cream cheese frosting.

CREAM CHEESE FROSTING: Cream margarine and cheese together.

Add remaining ingredients and beat until fluffy.

Enough for 9 x 13 inch cake.

Instructions

Bake at 350 degrees for 35 to 40 minutes.

Mix together and pour into oiled and floured pan.

Peanut butter frosting tastes great on this.

Instructions

Preheat oven to 325 degrees.

Grease and flour 9 x 13 inch pan.

Cream butter, oil, sugar, eggs, vanilla, and sour milk.

Stir in dry ingredients and mix well.

Add zucchini.

Bake until toothpick comes out clean.

Instructions

Combine wafer crumbs, butter and sugar.

Butter sides and bottom of an 8 inch spring form pan.

Press crumb mixture evenly onto bottom of pan.

Melt chocolate over hot, but not boiling water.

Stir until smooth. Beat cream cheese until soft and smooth.

Add eggs, one at a time to cream cheese.

Gradually add sugar, mixing until well blended.

Add melted chocolate, instant coffee and salt. Stir until blended.

Turn mixture into prepared pan.

Bake cake at 350 degrees in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled.

Let cheesecake cool on counter for about 45 minutes.

Cover and chill for at least 4 hours or overnight. Remove sides from pan.

Garnish with chocolate leaves and/or fresh raspberries.

For a great family dinner favorite, or for special company, this is the perfect dessert.