1 box German Chocolate Cake Mix 1/2 cup evaporated milk
1 lb pkg caramels* 1 cup milk chocolate chips
3/4 cup margarine 1 cup chopped pecans
Mix cake mix according to package directions. Put 1/2 of batter in greased 13x9x2 in pan. Bake 15 min at 350 degrees. While cake bakes, melt caramels, butter, and milk together, stirring occasionally (this can be done in the microwave or over the stove). Pour over top of cake. Sprinkle chocolate chips and nuts over that. Top with remaining cake batter. Bake 15-20 min at 350 degrees.
*unwrap caramels before beginning cake. This is my favorite cake!
2 graham cracker crusts 3 ripe bananas
2 1/2 cup powdered sugar 1 medium can crushed pineapple, drained
1 (8 oz) pkg cream cheese 1 large carton cool-whip
1 stick margarine, softened chopped nuts, cherries, and chocolate
1 can strawberry pie filling syrup
Beat powdered sugar, cream cheese, and margarine for 5 minutes or until softened. Spread evenly over crusts. Evenly spread pie filling over that. Slice bananas over that. Add crushed pineapple next. Top each pie with cool-whip. Drizzle with chocolate syrup. Top with cherries and nuts. Let set over night.
3/4 cup sugar 1 cup EACH sliced strawberries,
3 Tbsp cornstarch blueberries, and raspberries
1 1/2 cups water 1 graham cracker pie crust
1 sm pkg strawberry gelatin mix Cool-Whip
Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil. Boil 1 min, then remove from heat. Stir in gelatin until completely dissolved. Cool to room temperature. Stir in berries. Pour into crust. Refrigerate 3 hours or until firm. Garnish with Cool-Whip. Makes 8 servings.
3 cups self-rising flour 1 1/2 tsp vanilla
2 cups sugar 1 (8oz) can crushed pineapple, undrained
1 tsp ground cinnamon 1 cup chopped pecans
3 eggs, beaten 2 cups chopped bananas
1 cup vegetable oil Cream cheese frosting
Combine first 3 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in undrained pineapple pecans, and bananas. Spoon batter into 3 greased and floured 9 in round cake pans. Bake at 350 degrees for 25-30 min. Cool completely. Frost between layers, sides, and top with cream cheese frosting. Sprinkle with chopped pecans.
Cream Cheese Frosting:
1 pkg (8 oz) cream cheese, softened 1 box powdered sugar
1/2 cup butter (softened 1 tsp vanilla
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla.