Peanut Buttery Chocolate Cake

Cake:

2 cups all purpose flour
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup vegetable oil
2 cups sugar
2 eggs
1 cup milk
1 cup applesauce
1 teaspoon vanilla extract

Frosting:

1 pkg cream cheese, softened
1/4 cup creamy peanut butter
2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Mini chocolate chips

Preheat oven to 350 degrees.  Grease a 13x9 glass pan. Mix together flour, cocoa, baking soda, baking powder and salt into a bowl.  In a mixing bowl, mix oil and sugar at a medium speed until well mixed.  Add eggs and mix well.  Starting with flour mixture and milk, mix into oil mixture until you end with flour mixture. Add vanilla and applesauce until all is well mixed.  Pour into pan and bake 35-40 minutes.

When cake is cooled, make frosting and frost the cake.  Sprinkle mini chocolate chips on top.

Enjoy!!

Chocolate Sheet Cake

1/2 cup butter, softened
1/2 cup shortening
4 T. cocoa
1 cup water
2 cups flour
2 cups sugar
1/2 cup buttermilk (or use milk and add 1 T. vinegar and let sit for a few minutes)
1 t. b. soda
1 t. cinnamon
1 t. vanilla
2 eggs beaten
Dash salt

Mix together butter, shortening, cocoa and water, bring to boil.  Pour over flour and sugar, Mix well.  Add buttermilk, soda, cinnamon, vanilla, eggs and salt and mix well.  Bake 20 minutes at 400 in greased and floured jelly roll pan (I use one of those large cookie sheets) Five minutes before cake is done prepare frosting.)
Frosting

1/2 cup butter or marg
4 T. cocoa
1 tsp. vanilla
6 T. milk
4 cups powdered sugar
1 cup nuts

Melt butter, add cocoa, vanilla and milk and bring to boil.  Remove from heat and add powdered sugar and nuts.  Mix well. Frost cake while hot.  Enjoy!"

Chocolate Razor Cake

Crust

1 box Oreo Crumbs
1/2 stick Butter

Melt butter and mix with crumbs.  Press into bottom of 9x13 pan and refrigerate until firm.

Topping

1 stick Butter
1 16 oz can Hershey's syrup
1 can Eagle Brand Milk
1 teaspoon Vanilla

Melt butter, syrup and milk together and boil for 5 minutes.  Remove from heat and add vanilla.  Let completely cool.

After crust is set, pour 1 gallon melt vanilla ice cream over top.  Re-freeze.  When completely frozen, pour fudge topping over ice cream.  Top with 1 cup chopped pecans.  Keep frozen.

Enjoy!

Andes Mint Cake

Cake

1 cup flour
1 cup Sugar
4 Eggs
1 16 oz can Hershey's Syrup

Mix all ingredients together.  Pour into a greased 9x13 pan and bake at 350 for 25-30 minutes.

Filling

1 box Powdered Sugar
1 Tablespoon water
10 drops Green Food Color
1/2 cup Softened Butter
3/4 teaspoon Mint extract

Mix all ingredients together.  Add small amounts of water if necessary.  Spread over cooled cake and refrigerate until completely cooled.

Icing

3/4 cup Butter
2 cups Semi-Sweet Chocolate Chips

Melt over low heat until both are melted.  Let cool.  Pour over mint layer.  Refrigerate.

Enjoy!

Pound Cake

2 sticks butter (soft)

3 cups sugar

1 cup sour cream

3 cups flour

½ tsp baking soda

6 eggs

1 tsp vanilla

Cream sugar and butter and add the remaining ingredients and mix well.  Put in pan and cook at 350 for 1 hour and 20 minutes

This is a Paula Deen recipe and it is so YUMMY, that I seriously can not make it very often.  I have used fresh peaches on the top with a little cool whip, YUM!!