Taken from my “Favorites” folder!

This is definatly a chocolate lover’s dream dessert, you will need two 13 x 9-inch pans for this recipe, to save time you can bake the cake a day ahead and wrap in plastic wrap

Servings 12

INGREDIENTS:

1 (18 1/4 ounce) packages chocolate cake mix

1 (3 1/2 ounce) boxes vanilla instant pudding mix

1 cup chocolate syrup, divided

1 (12 ounce) container chocolate-flavored Cool Whip frozen topping, thawed (or can use the regular white Cool Whip)

chopped pecans or walnuts (use as much as you like)

INSTRUCTIONS:—————————————

Prepare and bake the chocolate cake mix according to directions using  a 13 x 9-inch cake pan; cool then remove the cake to wire rack (cool completely).

Meanwhile prepare pudding according to package directions.

Spread the pudding evenly into the bottom of another 13 x 9-inch pan.

Tear the baked cake into small pieces and gently push down into the pudding.

Drizzle with 3/4 cup chocolate syrup, then spread with Cool Whip topping.

Drizzle with remaining 1/4 cup syrup.

Sprinkle with chopped nuts.

Refrigerate until serving.

You will also find this recipe on www.recipezazz.com

My Caramel Sauce recipe will also work well but you will need to double the amounts and refrigerate until thickened

Servings 14-16

INGREDIENTS:

1-1/2 cups cinnamon graham cracker crumbs

1/3 cup sugar

1/3 cup butter, melted

2 cups Smucker’s caramel ice cream topping, divided

1 cup chopped pecans, divided (can use more)

3 (8 ounce) packages Piladelphia cream cheese, softened

1-1/2 cups sugar

1 tablespoon caramel extract (such as Watkin’s Caramel extract or can use 1 tablespoon pure vanilla extract)

5 large eggs

1/4 cup all-purpose flour

2 cups full-fat sour cream

INSTRUCTIONS:————————————————

Preheat oven to 325 degrees F

Grease bottom and sides of a 9-inch springform pan.

For crust; a small bowl combine cracker crumbs with 1/4 cup sugar and butter; press onto the bottom and 1 inch up the sides of prepared pan.

Place on a baking sheet.

Bake at 350 degrees F for 10 minutes or until lightly browned.

Cool on a wire rack.

Pour 1 caramel sauce over crust, then sprinkle with 1/2 cup pecans (refrigerate remaining caramel sauce to use on top of the cheesecake the next  day).

For cheesecake filling; a large bowl using an electric mixer at medium speed beat beat the cream cheese and sugar until smooth (about 3-4 minutes).

Add in eggs and vanilla; beat on low speed just until combined.

Add in flour and mix on low speed until thoroughly combined, then mix in sour cream until combined.

Pour into crust.

Place springform pan in a large baking pan.

Bake for 1 hour.

After 1 hour of baking time turn off the oven heat then open the oven door slightly, allow the cheesecake to remain in the oven for 1 hour (with heat turned off and oven door slightly opened).

Remove from oven then cool to room temperature.

Refrigerate for 24 hours.

Gently spoon the remaining caramel sauce over cheesecake, then sprinkle with remaining 1/2 cup pecans.

Return to refrigerator until ready to use.

You can also find this recipe on recipezazz.com

Servings 12

INGREDIENTS:

1 (18 ounce) box orange cake mix

diet orange soda (use instead of water for the cake mix or can use water

2 (3 ounce) packages orange flavor gelatin

1 (3 1/2 ounce) packages vanilla instant pudding mix

1 cup half and half cream or milk

1 teaspoon vanilla

1 (8 ounce) container Cool Whip frozen topping, thawed

INSTRUCTIONS:————————————–

Prepare and bake cake as directed for a 9×13 inch pan (using diet orange soda in place of the water).

When cake is baked, punch holes around the entire top of cake using a small-holed straw; allow cake to cool to room temperature.

In bowl mix 1 box of orange gelatin with 1 cup boiling water then 1 cup very cold water. drizzle over the top of cake then refrigerate for 3 or more hours.

In a bowl beat the remaining box of gelatin with vanilla pudding, light cream or milk and vanilla until combined and thickened, then fold in Cool Whip.

Spread on top of cake.

Refrigerate until ready to use.

Use a heart-shaped pan to bake the brownies

Servings 6

INGREDIENTS:

1 package fudge  brownie mix (use you favorite, do not use a 13 x 9-inch brown mix)

1 (3 ounce) package cream cheese, softened

3 tablespoons sugar, or to taste

1 (8 ounce) container Cool Whip frozen whipped topping, thawed

1 (21 ounce) can cherry pie filling

INSTRUCTIONS:———————————-

Prepare the brownie mix according to package directions.

Pour into a greased 9-inch heart-shaped baking pan.

Bake according to package directions.

Cool completely on a wire rack.

In a small bowl beat cream cheese with sugar until fluffy; fold in whipped topping.

Spread pie filling over cooled brownie, then carefully top with cream cheese mixture.

Cover and refrigerate for 4 hours.

Slice and serve from the pan.

Servings 15

INGREDIENTS:

1(18-1/4 ounce) package chocolate cake mix

1 (17 ounce) jar butterscotch-caramel ice cream topping

1 (12 ounce) carton Cool Whip frozen topping, thawed

4 Heath candy bars, chopped (1.4 ounces each)

INSTRUCTIONS:————————————

Prepare and bake cake according to package directions using a greased 13 x 9-inch baking pan.

Cool on a wire rack.

Using the handle of a wooden spoon or a large-holed straw poke holes in cake all over.

Drizzle about 3/4 cup caramel topping into all holes.

Spoon remaining caramel over cake.

Top with whipped topping.

Sprinkle with candy. or more before serving.

You will also find this recipe on Recipezazz.com

One of my favorite spice cake recipes,  no need for frosting just top with a couple of tablespoons of sweetened whipped cream

If you are using sweetened applesauce I suggest to reduce the sugar slightly, this also make great cupcakes

Servings 12

INGREDIENTS:

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1/4 teaspoon baking powder

1-1/2 teaspoons salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/2 cup Crisco shortening ( butter or plain)

1 cup packed brown sugar

1 cup white sugar

2 large eggs

1-1/2 cups unsweetened applesauce

1/2 cup diet 7-Up

1 cup raisins

1 cup walnuts, chopped

confectioners’ sugar, for dusting

INSTRUCTIONS:—————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a medium bowl sift together flour, baking soda, baking powder, salt and spices.

In a large bowl cream together the shortening and brown sugar and white sugar together until light and fluffy (about 3-4 minutes).

Add in the eggs to the creamed mixture, beating well after each addition.

Add in the dry ingredients alternately with the applesauce and diet 7-Up.

Stir in raisins and nuts.

Pour into prepared baking pan.

Bake for 40-45 minutes, or until cake tests done.

Cool then dust with confectioners’ sugar or serve topped with whipped cream.

Servings 12-14

INGREDIENTS:

Crust:

3/4 cup graham cracker crumbs

1/2 cup finely chopped pecans

1/3 cup white sugar

1/4 cup light brown sugar, packed

1/2 cup butter, melted and cooled

Pumpkin Filling:

1-1/2 cups canned pumpkin puree

3 large eggs

1/2 cup light brown sugar, packed

2 tablespoons heavy whipping cream, unwhipped

1-1/2 teaspoons vanilla

2 tablespoons bourbon liqueur

1/2 cup white sugar

1 tablespoon cornstarch

3 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ginger powder

1/2 teaspoon salt

3 (8 ounce) packages cream cheese, room temperature

INSTRUCTIONS:——————————–

For crust: stir together crumbs, pecans, both sugars and melted butter until well combined.

Press the crumb mixture evenly into bottom and 1/2-inch up sides of pan. of a 9-inch springform pan.

Bake in a preheated 350 degree F  oven for 8 minutes; remove and cool completely.

Also the crust can be chilled for 1 hour instead of baking, but I think it holds together better when baked.

For filling: set oven to 350°F and set oven rack to middle position.

In a medium bowl whisk together pumpkin puree, eggs, brown sugar, whipping cream, vanilla and liqueur (if using) until combined well.

In a large bowl stir together white sugar, cornstarch, cinnamon, nutmeg, ginger and salt.

Add in the softened cream cheese and beat with an electric mixer at high speed until creamy and smooth (about 3-4 minutes).

Reduce speed to medium and add in pumpkin mixture; beat until well combined and smooth.

Pour filling into crust (smoothing the top).

Place the springform pan on top of a shallow baking pan (just in case the springform leaks).

Bake in center oven until center is just set (about 50-60 minutes).

Transfer to a rack and cool for about 3 hours.

Chill in refrigerator for a minimum of 6 hours or overnight (even better).

You will also find this recipe on www.recipezazz.com