1 box of Chocolate cake mix
3/4 c Butter
1/2 c Evaporated milk
14 oz bag of Caramels, unwrapped
1 c Pecans
6 oz Chocolate chips, semisweet
Preheat oven to 350F
1.Mix cake according to directions. Pour half batter into 9x13 pan. Bake for 20 minutes.
2.Melt milk, butter, and caramels together. Pour over hot cake.
3.Sprinkle pecans and chocolate chips on top of caramel mixture. Pour rest of batter over cake. Bake for 20 more minutes, or until a toothpick inserted in the top layer comes out clean. Cool on a wire rack.
You can make a chocolate Pumpkin torte by making the chocolate cake layers and cutting them horizontally into four thinner layers (best to chill the cake before cutting, it makes it easier). Line a 9" springform pan with plastic wrap and start layering things: chocolate cake, pumpkin mousse(same thickness as the cake layers), cake, pastry cream, cake, mousse, cake then press it gently to level it out and avoid bubbles, wrap it with plastic and chill it firm. Remove the spring form sides and glaze it with a ganache or frost it with fluffy 7-minute frosting spiced with a little pumpkin pie spice or cinnamon. Cinnamon goes well with chocolate.
Another good combo is spicing the cake mix with a teaspoon of cinnamon and 1/4 tsp cayenne(yes!) toss a 1/2 c toasted pepitas(hulled pumpkin seeds) and bake--mexican chocolate cake! Glaze it with a coffee-chocolate glaze or ganache flavored with a little Kahlua or Hazelnut liqueur or extract.
1 box White cake mix (can also use yellow)
1/2 c Sugar
3 Cinnamon sticks
1 c Whipping cream, chilled
1/2 c Plain yogurt
1 c White wine
1/4 c Honey
2 tb Honey
Toasted almonds, chopped
1.Bake cake in 13x9 pan, as directed on package.
2.While cake is baking, heat wine, sugar, 1/4 cup honey, cinnamon sticks and cloves to boiling in a saucepan, stirring constantly, then reduce heat.
3.Simmer uncovered, stirring occasionally, 15 minutes; cool.
4.Cool cake 5 minutes in pan. Remove cinnamon sticks and cloves from syrup. Pour syrup slowly over cake in pan; cool.
5.Beat cream and 2 tb honey in chilled small mixer bowl until stiff. Fold in yogurt. Serve cake with yogurt topping and sprinkled with almonds.
1 box White cake mix (can also use chocolate)
1/3 c Amaretto liquor
2 c Heavy cream
2 tb Confectioner's sugar
1/4 c Amaretto liquor
1/2 c Toasted almond slivers
1.Prepare cake as directed on box using 1/3 cup Amaretto in place of water in directions. Bake in 2 cake pans (8 in), greased, following package directions.
2.Cool in pans 10 minutes. Remove and continue to cool on racks.
3.In a chilled bowl, beat cream, confectioner's sugar until almost stiff, add 1/4 cup Amaretto and beat until stiff. Place one layer of cake on serving plate and spread with 1 cup of cream mixture. Top with second layer and frost with remaining cream. Chill several hours, then sprinkle top and sides with toasted almonds before serving.
2001 Tillamook Recipe Contest
Grand Prize Winner - Portland, OR
Submitted by: Tracy May, Sherwood, OR
1 box chocolate cake mix (18.25oz)
1 (3oz) package chocolate instant pudding mix.
1 1/4 c Tillamook sour cream
1 6oz container Tillamook Vanilla bean yogurt.
1 c Tillamook butter
5 milk chocolate candy bars broken up into pieces.
1 T instant coffee crystals
1 tsp almond extract (optional)
Powdered sugar to taste
Preheat oven to 350 degrees and grease a 10 inch Bundt pan.
In large bowl, stir together cake mix and pudding mix.
Make a well in the center and pour in sour cream and yogurt, softened butter, eggs and coffee crystals and almond extract. Beat 3 min. on medium speed.
Add broken pieces of milk chocolate bar and stir. Pour batter into prepared pan.
Bake in oven for 50-55 min.
Let cool and turn onto a wire rack. Sprinkle with powdered sugar.
for White or Yellow cake mix...
Egg Nog Pound Cake
1 (18 1/4-oz.) package white or yellow cake mix
1 (4-serving size) package instant vanilla flavor pudding and pie fill mix
3/4 cup Borden® Egg Nog
3/4 cup vegetable oil
1/2 teaspoon ground nutmeg
Preheat oven to 350°.
In large mixer bowl, combine cake mix, pudding mix, egg nog and oil; beat on low speed until moistened.
Add eggs and nutmeg; beat on medium-high speed 4 minutes.
Pour into greased and floured 10 inch fluted or tube pan.
Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Sprinkle with confectioners’ sugar if desired.