This recipe goes back over 35 years and it’s still enjoyed by my family! I like to drizzle the top of the cake with a vanilla glaze or a creamy cream cheese frosting will work well also

Servings 12

Ingredients:

2 cups sugar

3 large eggs

1 cup vegetable oil

2 teaspoons vanilla

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

3 large apples, peeled and chopped

3/4 to 1 cup chopped walnuts (or can use raisins or half each)

Instructions:—————————————–

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a large bowl using an electric mixer at medium speed beat eggs with sugar, oil and vanilla until light and creamy (about 2 minutes).

In a small bowl combine the flour with cinnamon, baking soda and salt; add to the wet ingredients and beat on low speed until blended.

Mix in the chopped apples,  nuts and/or raisins.

Pour into prepared baking dish.

Bake for about 45-50 minutes or until cake tests done.

Cool completely then frost or drizzle with a glaze.

For mini muffins use only the mini chocolate chips or there will be more chocolate chips than batter!

Yield 48-50 mini muffins

Ingredients:

1-3/4 cups all-purpose flour

1/2 cup white sugar

1/2 cup brown sugar, packed

1 teaspoon ground cinnamon

1/2 teaspoon ginger powder

1/2 teaspoon ground nutmeg

pinch ground cloves (optional)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2 eggs

2 teaspoons vanilla

1/2 cup melted butter

1 cup canned pumpkin puree

1/2 to 3/4 cup mini semi-sweet chocolate chips

Instructions:——————————————

Preheat oven to 350 degrees F.

Grease mini muffin pans.

In a medium bowl sift the flour with next 9 dry ingredients.

In another bowl whisk the eggs with vanilla and melted butter until well blended; mix in the pumpkin puree until combined.

Mix in the dry ingredients until blended.

Mix in the chocolate chips.

Pour batter into muffin tins filling about 3/4 full.

Bake for about 10 minutes or until muffins test done.

You will also find this recipe on Recipezazz.com

1 1/2 cups boiling water

1 (6 ounce) package Jell-O cherry gelatin

sugar (optional)

2 cups ice cubes

1 (21 ounce) can cherry pie filling

4 cups angel food cake or pound cake, sliced into cubes (about half a cake you may use more if desired)

1 1/2 cups light cream (such as half and half)

1 (4 ounce) package vanilla flavor instant pudding mix

1 (8 ounce) container Cool Whip topping, thawed and divided

Instructions:—————————————–

Prepare a 3-quart glass serving bowl or trifle bowl.

Stir boiling water into gelatin in a large bowl at least 2 minutes or until completely dissolved (can add sugar for a sweeter taste if desired).

Stir in the ice cubes until melted.

Mix in the cherry pie filling until combined.
Place all the cake cubes in the the bottom of the bowl.
Spoon the gelatin mixture over cake cubes.

Refrigerate for 20 minutes or until set but not firm.

Pour the 1-1/2 cups half and half cream into large bowl; add pudding mix, then whisk or beat on low speed for about 1 minute.

Gently stir in 1/2 of the Cool Whip whipped topping, then spoon over the gelatin mixture in a bowl.

Refrigerate 3 hours or more or until set.

Garnish with remaining Cool Whip topping.

You will also find this recipe on Recipezazz.com

I use Hershey’s chocolate bars you may use any kind you like, plan ahead there is a 3 hour chilling time for the pie

Servings 6-8

Ingredients:

This recipe courtesy of CoffeeB on Recipezaar.com, the recipe with reviews may also be found HERE

CoffeeB writes…

2½ hours | 20 min prep

Yield 4 dozen

Ingredients:

Crescent rolls take the place and the effort of bread dough for this delicious caramel loaf

Servings 6-8

Ingredients:

2 (8-ounce) cans refrigerated crescent rolls

soft butter

1/3 cup white sugar (can use more)

1/3 cup brown sugar, packed (can use more)

2/3 cup chopped walnuts, divided

2 teaspoons cinnamon

GLAZE:

1/4 cup confectioners sugar, sifted

2 tablespoons butter

2 tablespoons honey

1 teaspoon vanilla

Instructions:—————————————-

Preheat oven to 375 degrees F.

Generously grease a 9 x 5-inch loaf pan.

Separate the crescent roll dough into 16 triangles.

Lightly spread soft butter over each triangle (do not use too much butter or the dough will remain soggy and unbaked).

In a bowl combine both sugars with cinnamon and  1/3 cup chopped pecans; sprinkle over each triangle (you can use more sugar and pecans if desired).

Beginning at the wide end roll up each triangle.

Place into the prepared loaf pan point side down widthwise in 2 layers (8 rolls per layer).

Bake in a preheated oven for 35-40 minutes or until golden brown.

Cool for 10 minutes before removing from the pan to a wire rack.

For glaze; in a saucepan combine the confectioners sugar, butter and honey; bring to a boil stirring constantly, remove from hat stir in vanilla.

Cool for 5 minutes then drizzle over the top of the warm baked loaf.

Sprinkle the remaining 1/3 cup chopped pecans over the top.

If using a Devil’s Food cake mix omit the cinnamon

See my chocolate buttercream frosting posted HERE

Servings 12

INSTRUCTIONS:

1 (18.25 ounce) package chocolate cake mix

1 cup mayonnaise

1/2 cup water, room temperature

1/2 cup diet cola (can use all water)

1 teaspoon instant coffee granules

3 large eggs

1/2 teaspoon cinnamon

3/4 cup mini chocolate chip

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease and lightly flour two 9-inch round cake pans (or use one 13 x 9-inch baking pan).

In a large bowl using an electric mixer beat together cake mix with mayonnaise, diet cola or water, coffee granules, eggs and cinnamon for about 2 minutes on medium speed.

Divide the batter between the two cake pans.

Sprinkle the chocolate chips over the top of the cakes then using a knife lightly swirl into the batter.

Bake for about 25-30 minutes or until the cakes test done.

Cool for 10 minutes in pan then remove to a rack to cool completely.

Frost as desired.