PUDDINGCAKE
    ...major family fave!!!!!!!!!!!
      1 c flour                              1/2 c milk
      1 3/4 c HOTTEST tap water
      3/4 c sugar                        2 TBPS veg-oil
      2TBPS cocoa                       1 tsp vanilla
      2TBPS baking powder        1 c PACKED brown sugar
      1/4 tsp salt                         1/4 c cocoa
          ....heat oven to 350...mix flour,sugar,baking powder,2TBPS cocoa,salt in an
      ungreased 8x8 square pan.mix in oil,milk,vanilla with fork until smooth...
      sprinkle top with brown sugar and 1/4 c cocoa...set in oven,then pour HOTTEST
      water over top...<it's easier this way..less mess!!> don't let the appearance fool
       ya..it turns out GREAT!!!!!!  ....bake 40 mins......eat warm!!!!!!!!!!!!
              
             
          MISSISSIPPI MUD DESSERT
       
       first layer...
        1/2 c butter,1/2 c flour,1/2 cup nuts......mix in bottom of 13x9 pan.
                                                                      ......bake at 300 for 20 mins.
      second layer...
        1/2 c Cool Whip,1c powdered sugar.....cream together,top crust,cool.
      third layer...
       2 cans chocolate pudding,Cool Whip,nuts.....top second layer and enjoy!!!
           
          PUMPKIN CAKE
      1 box yellow cake mix <reserve 3/4c mix>
      1 stick melted butter
      1 lg or 2 sm eggs
         ...........mix top ingrediants by hand,press into a 13x9 pan.
      1 lg can pumpkin
      2/3 c milk
      3 eggs
      1/2 c sugar
      1/2 c brown sugar
      2 tsp cinnamon
         ...........mix together,pour over unbaked bottom layer.
      reserve mix
      1/2 c sugar
      1/2 c butter
         ..........mix like pie dough,sprinkle over pumpkin layer.
         ..........bake 1hr @350........
        
           
          TRIPLE CHOCOLATE CAKE
           
      1 box chocolate cake mix
      1 pkg JELLO instant chocolate pudding
      1 3/4 c milk
      2 eggs
      1 12oz pkg chocolate chips
      .............combine all ingrediants in large bowl until well
             blended,about 2mins...pour into greased and floured
             tube pan.....bake@350 for 50-55 mins.....
             cool 15 mins....remove from pan to wire rack...finish
             cooling....sprinkle with powdered sugar is desired.
         
    CHOCOLATE MINT DESSERT
                      1 cup all-purpose flour
                      1 cup sugar
                      1/2 cup (1 stick) butter or margarine, softened
                      4 eggs
                       1-1/2 cups (16-oz. can) HERSHEY'S Syrup
                       MINT CREAM CENTER (recipe follows)
                        CHOCOLATE GLAZE (recipe follows)
     
                       1. Heat oven to 350° F. Grease 13x9x2-inch baking pan.
                       2. In large bowl, combine flour, sugar, butter, eggs and chocolate
                       syrup; beat until smooth. Pour batter into prepared pan.
                       3. Bake 25 to 30 minutes or until top springs back when touched
                       lightly in center. Cool completely in pan on wire rack. Spread
                       MINT CREAM CENTER on cake. Cover; refrigerate. Pour
                       CHOCOLATE GLAZE over chilled dessert. Cover; refrigerate at
                       least 1 hour before serving. Cover; refrigerate leftover dessert.
                       About 12 servings.
                       MINT CREAM CENTER: In small bowl, combine 2 cups
                       powdered sugar, 1/2 cup (1 stick) softened butter or margarine
                       and 2 tablespoons green creme de menthe (OR, 1 tablespoon
                       water, 1/2 to 3/4 teaspoon mint extract and 3 drops green food
                       color may be substituted for creme de menthe); beat until smooth.
                       CHOCOLATE GLAZE: In small saucepan over very low heat,
                       melt 6 tablespoons butter or margarine and 1 cup HERSHEY'S
                       Semi-Sweet Chocolate Chips. Remove from heat; stir until
                       smooth. Cool slightly.
                       CHOCOLATE MINT TRIANGLES: Cut dessert into about
                       twelve 3-inch squares; cut each square diagonally into halves.
                       About 24 triangles.
                       DOUBLE CHOCOLATE MINT DESSERT: HERSHEY'S Mint
                       Chocolate Chips may be substituted for HERSHEY'S
                       Semi-Sweet Chocolate Chips in Chocolate Topping. Omit creme
                       de menthe in Mint Cream Center.
    Cheesecakes
    Fruity-Cakes
    graphics courtesy
    [Mountain Breeze Graphics]