Luscious Four-Layer Pumpkin Cake

Instructions:

• 1 yellow cake mix
• 1 can pumpkin
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1 1/2 tsp pumpkin pie spice
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 8-oz tub whipped topping
• 1/4 cup caramel topping

Instructions:

• Preheat oven to 350 degrees.  Grease and flour 2 9" round cake pans.
• Beat cake mix, 1 cup of the pumpkin, milk, oil, eggs, and 1 tsp of the pumpkin pie spice together until well-blended.  Pour evenly into prepared pans.
• Bake 28-30 minutes.  Cool in pans 10 minutes.  Remove from pans to wire racks; cool completely.
• Beat cream cheese in a small bowl until creamy.  Add sugar, remaining pumpkin, and 1/2 tsp pumpkin pie spice.  Stir in the whipped topping.

To assemble the cake:

• Cut each cake layer horizontally in half with serrated knife.  (In order to make a clean, straight cut through the middle of the cake, place toothpicks around the cake as a guide and cut in a gentle sawing motion.)  Stack layers on a serving plate, spreading the cream cheese filling between layers (but do not frost the top of the cake).  Drizzle cake with caramel topping just before serving.  If you would like, sprinkle with pecans.  Store leftover cake in the refrigerator.  

Strawberry White Chocolate Shortcakes

Ingredients:

• 4 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 1/3 cup Bisquick
• 1/2 cup milk
• 3 TBS sugar
• 3 TBS butter, melted
• 1 cup white chocolate chips
• Whipped topping

Instructions:

• Mix strawberries and 1/2 cup sugar in a bowl.  Place in refrigerator.
• Preheat oven to 425 degrees.
• Stir Bisquick, milk, 3 TBS sugar, and butter until soft dough forms.  Fold in white chocolate chips.  Drop by 6 spoonfuls onto an ungreased cookie sheet.
• Bake 10-12 minutes or until golden brown.  

To Serve:

• Split warm shortcakes; fill and top with strawberries and whipped topping.  Jordan likes a scoop of vanilla ice cream with it too!  ;)

Molten Chocolate Cakes

Ingredients:

• 4 squares chocolate-flavored almond bark
• 1/2 cup (1 stick) butter
• 1 cup powdered sugar
• 2 eggs
• 2 egg yolks
• 6 Tbs. flour

Instructions:

• Preheat oven to 425°F. Butter 10 regular-sized muffin cups.
• Microwave chocolate and butter in a large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared muffin cups.
• Bake 10 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto a cookie sheet. Serve immediately with ice cream.

Yield: 10 servings

*Batter can be made a day ahead! Prepare batter as directed; pour into prepared muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed. (It is very important to let them return to room temperature before baking!)
**Leftovers should be kept in the refrigerator. They can be warmed up in the oven or microwave and taste just as good as they did fresh!

Hot Fudge Sundae Cake

Ingredients:

• 1 cup flour
• 3/4 cup sugar
• 2 TBS baking cocoa
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup milk
• 2 TBS vegetable oil
• 1 tsp. vanilla
• 1 cup packed brown sugar
• 1/4 cup baking cocoa
• 1 3/4 cups very hot water

Instructions:

• Preheat oven to 350 degrees.
• In a bowl, mix flour, sugar, 2 TBS cocoa, baking powder, and salt in ungreased 9"x9"x2" pan. Mix in milk, oil, and vanilla with fork until smooth. Spread in pan.
• Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water evenly over batter.
• Bake about 40 minutes or until top is dry. Cool 10 minutes. Serve warm with ice cream.
  

Graham Streusel Cake

Ingredients:

• Crumb mixture:
• 2 cups graham cracker crumbs (about 14 crackers)
• 3/4 cup packed brown sugar
• 1 1/4 tsp. ground cinnamon
• 3/4 cup margarine or butter, melted
• Cake batter:
• 1 pkg. supermoist yellow cake mix
• 1 cup cold water
• 1/3 cup vegetable oil
• 3 eggs
• Powdered sugar glaze:
• 1 cup powdered sugar
• 1 TBS cold water
  

Instructions:

• Grease 13" x 9" pan. Preheat oven to 350 degrees.
• In a bowl, mix cracker crumbs, brown sugar, cinnamon, and melted butter. Set aside.
• In another bowl, mix cake mix, water, oil, and eggs with mixer on low speed until moistened. Beat on medium speed for 2 minutes.
• Pour 2 cups of the cake batter into the pan. Sprinkle about 1/2 of the crumb mixture over the batter in the pan. Pour remaining batter over the crumb mixture in the pan. Sprinkle remaining crumb mixture on top.
• Bake about 45 minutes. Allow to cool.
• Meanwhile, prepare powdered sugar glaze by mixing powdered sugar and water in a small bowl. Add additional water until the desired consistency is reached. Drizzle cooled cake with powdered sugar glaze.