Peanutty Chocolate Cake

Ingredients

1 package devil's food cake mix
1 container sour cream
3 eggs
9 peanut butter cup mini's
1/2 cup peanut butter
1/2 cup semi-sweet chocolate morsels
1 teaspoon vegetable oil
2 tablespoons peanuts, chopped

Lightly spray a fluted stone pan with vegetable oil.

Place cake mix in a bowl. In small bowl, combine sour cream and eggs; whisk until smooth. Add sour cream mixture to cake mix; mix until smooth. Using a large scoop, place 12 scoops of batter into bottom of pan; spread evenly. Arrange peanut butter cup candies in a circular pattern over batter. Top with remaining batter, spreading evenly.

Microwave cake on HIGH 11-14 minutes or until cake tester inserted near center comes out clean. (Cake will be slightly moist on top near center.) Remove to a cooling rack; let stand 10 minutes. Loosen cake from sides of pan. Carefully invert cake onto round platter.

Place peanut butter in small micro-cooker. Microwave on HIGH 30 seconds or until melted; stir until smooth. Pour peanut butter evenly over top of cake, allowing it to drip down sides.

Place chocolate morsels and oil in same micro-cooker. Microwave on HIGH 20-40 seconds or until melted and smooth. Drizzle chocolate evenly over peanut butter topping. Coarsely chop peanuts; sprinkle over top of cake. Slice and serve.

Chocolate Pecan Pie

Ingredients

1 unbaked pie crust

2 eggs beaten

1/2 cup white sugar

1/8 cup brown sugar

1/2 tbsp flour

1/4 cup butter

1/2 cup light corn syrup

1/2 tsp vanilla extract

1/2 cup milk chocolate chips

1/2 cup chopped pecans


Preheat oven to 350 degrees F. In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup & vanilla. Add the chocolate chips and pecans; mix well and pour into pie crust. Bake at 350 degrees F for 40-45 minutes

Pumpkin Pie Cake

Ingredients

1 - 29 oz. can pumpkin pie filling
1 - 12 fluid oz. can evaporated milk
3 eggs
1 - ( 18.25 oz.) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts

Preheat oven to 350°F
Lightly grease one 9x13 inch pan (preferably metal).

In a large bowl, combine pumpkin, evaporated milk, and eggs. Mix well. Pour batter into the prepared pan.

Combine the melted butter with the dry cake mix and pour evenly over the pumpkin mixture. Sprinkle walnuts over the top if desired.

Bake for 55 to 60 minutes, or until done.

Note: Serving this with Cool Whip is a must!!!

Cherry Cordial Microwave Cake

Ingredients

1 Box Devil's food cake mix
2 Cups sour cream
3 Eggs
1 Can Cherry Pie Filling
1/2 Cup milk chocolate chips
Powdered Sugar

Mix cake mix, sour cream, eggs and pie filling. Pour into a microwave safe bowl or what I use is the Pampered Chef Fluted Stone.Microwave on high for 15 minutes. Remove from microwave and let the cake cool prior to taking it out of the dish. Once cool, remove from dish and place on your cake stand or carrier, or whatever you keep your cakes in. Melt chocolate chips in the microwave. Place melted chocolate in a baggie. Cut the tip off the baggie and drizzle the melted chocolate all over the cake. Sprinkle desired amount of powdered sugar on the cake and voila!

Chocolate Zebra Clusters

Ingredients


2 cups semi-sweet chocolate chips

12 ounces white candy coating, divided

1 1/4 cups salted peanuts

1 1/4 cups rice crispy cereal

2 1/4 cups miniature marshmallows

1 teaspoon shortening


Line 2 baking sheets with waxed paper; set aside. In a microwave,melt chips and 7 oz. white candy coating at 70% power, stir until smooth. Stir in peanuts and cereal. Cool slightly; fold in marshmallows. Drop by rounded tablespoonfuls onto prepared making sheets. In microwave, melt the shortening and the remaining candy coating; stir until smooth. Transfer to a pastry or plastic bag; cut a small hole in the corner of the bag. Drizzle over clusters. Refrigerate for 5 minutes or until set. Store in airtight container.