1 Chocolate Pudding Mix (Small Box)
1 1/2 cups Milk
1 Chocolate Cake Mix (I used Devil’s Food Cake Mix)
1 1/2 cups Chocolate Chips (I used Semi-Sweet Chocolate Chips)

Preheat oven to 350 degrees F. Spray a 9×13 cake pan with no-stick spray.

Combine chocolate pudding mix and milk in a mixing bowl. Using a mixer, beat until smooth. Add dry cake mix, and beat until well-combined. This mixture will be very thick.

Pour into prepared cake pan, and spread evenly. Scatter the chocolate chips over the top. Bake in 350 degree oven for 30-35 minutes.  Cool (if you can wait that long) and cut into squares.

More pictures:

FILLING:
1/2 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
2/3 cup orange juice
2 tablespoons water
3 egg yolks, beaten
2 tablespoons lemon juice
1 teaspoon grated orange peel
1/8 teaspoon salt

SYRUP:
1/2 cup sugar
1/3 cup water
1/4 cup orange juice
1 teaspoon orange extract

FROSTING:
1 cup butter, softened
4 cups confectioners’ sugar
3 tablespoons heavy whipping cream
1 teaspoon grated orange peel
1 teaspoon orange extract
1/4 teaspoon salt

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat.

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange peel and salt. Cool to room temperature without stirring. Refrigerate for 1 hour.

For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool.

For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake. Yield: 16 servings.

In a large bowl, combine the wafer crumbs, butter and brown sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 5-8 minutes or until lightly browned. Cool.

In a microwave, melt white chips; stir until smooth. Cool.

In a large bowl, beat cream cheese and sour cream until smooth. Add melted chips; beat well. Fold in whipped topping.

Pour filling over crust. Cover and refrigerate for 2 hours or until set. Drizzle with chocolate topping if desired. Yield: 15 servings.

*Graham cracker crumbs can be substituted
**White baking chocolate, chopped, can be substituted

FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners’ sugar
1/2 cup heavy whipping cream

GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually beat into the mixture (batter will be thin). Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners’ sugar and cream until smooth.

For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in the refrigerator. Yield: 16 servings.

Lime Filling:
1 can (14 oz) sweetened condensed milk
3/4 cup whipping cream
1/2 cup lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color

Frosting:
1 small container whipped topping
grated lime peel for garnish

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with non-stick spray.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate at least 1 hour.

Spread whipped topping over cake; sprinkle with lime peel. Add other garnish (lime slices, strawberries, etc.), as desired. Store covered in refrigerator.

FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners’ sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Combine the wafer crumbs, pecans and butter. Press onto the bottom
and up the sides of a greased 9-in. pie plate.

In a large bowl, beat the cream cheese, confectioners’ sugar, orange juice
and vanilla until light and fluffy. Fold in whipped cream. Spread
into crust. Chill until serving.

In a small saucepan, combine sugar and cornstarch; stir in water and
1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes
or until thickened. Transfer to a bowl; refrigerate until chilled.

Spread topping over filling. Garnish with remaining berries.
Yield: 8 servings.

Bake cake according to directions on box in a 13×9 inch pan. After the cake is cooled completely, frost it generously. Then sprinkle generously the crushed Oreos. Cut a few Gummi worms in half and put in the “dirt” to look like they are coming out, and the rest to lay on the cake. You can purchase a black tombstone candle to put as the headstone.

*Mint filled Oreos work good because the green makes it look like a little grass in the dirt.

From Kim’s Recipe Collection

Browned Butter Icing

Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.

Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.

In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.

Arrange cherries evenly on bottom of a greased 9 x 13-inch pan. Preheat oven to 350ºF.

In a small saucepan, combine the cherry syrup, 1 box cherry gelatin and 1/4 cup Dr. Pepper; gently heat until gelatin is dissolved. Add almond extract and cool slightly.

In a large mixing bowl, combine yellow cake mix, 1 box cherry gelatin, oil, eggs and 3/4 cup Dr. Pepper. Beat at high speed of an electric mixer for 3-4 minutes. Pour cooled gelatin mixture over cherries in pan.

Sprinkle evenly with the miniature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill for 3 to 4 hours. Yields 16 servings

Blend all ingredients together. Pour into a 3 qt. microwavable container with cone or glass in the middle. Microwave at 100% for 11-14* minutes uncovered. Allow cake to cool for 5-10 minutes. Invert onto a serving plate.

*or 70% for 14-18 minutes