DIRECTIONS

Prepare the cake mix according to the instructions on the box.
Grease a 9x12 pan.
Pour 1/2 of the batter into the pan and bake at 350 degrees for 15 minutes.
place the milk, butter and caramels in a pot and cook until the caramels Melt.
Pour the caramel mixture over the baked cake.
Sprinkle with the chocolate chips and 3/4 cup nuts.
Cover with the remaining cake batter.
Top with the remaining nuts.
Bake at 350 degrees for 20 to 25 minutes.
*You may substitute non dairy creamer for the milk.

POWDERED SUGAR POUND CAKE
Contributed by Kat

INGREDIENTS

DIRECTIONS

Preheat oven to 300 degrees F. Grease and flour a Bundt pan or 2 loaf pans; set aside. Beat butter until creamy; gradually add powdered sugar and blend well. Add eggs, one at a time, and beat well after each addition. Beat in vanilla. Gradually and gently add flour. Blend a short time after all flour is added. Pour batter into prepared pan(s). Bake 1 1/2 hours in 300*F oven. Makes 1 cake or 2 loaves.

GERMAN CHOCOLATE CAKE MIX COOKIES
Contributed by Kat

INGREDIENTS

DIRECTIONS

Heat oven to 350 degrees F.
In a large bowl, combine all ingredients; Blend well.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Bake at 350ºF for 8 to 10 minutes or until set.
Cool 1 minute;
remove from cookie sheets.
Makes about 4 dozen cookies.

GERMAN CHOCOLATE CAKE MIX COOKIES
Contributed by Kat

INGREDIENTS

DIRECTIONS

Preheat oven to 350 degrees F.
Grease and flour 10" tube pan.
Put dry cake mix, water, eggs, oil and pudding mix into large mixer bowl.
Prepare cake as directed on package.
Turn batter into pan and spread evenly.
Bake at 350 350 degrees F for 50 to 60 minutes.
Cake is done if toothpick inserted in center comes out clean.
Cool right side up for 25 minutes, then remove from pan.
FOR GLAZE

Blend powdered sugar and milk or lemon juice.
Drizzle over cake.
As a substitute for glaze, heat 2/3 cup vanilla frosting (Duncan Hines) combined with 1 ts. lemon juice in a small pan over medium heat, stirring constantly until thin

BUTTERSCOTCH RUM POUND CAKE
Contributed by Kat

INGREDIENTS

Chopped nuts optional
Preheat oven to 350 degrees F.
Grease 10 " bundt pan.
Microwave 1-1/3 cups morsels in medium, microwave-safe bowl on Medium-High (70%) power for 1 minute; Stir. Microwave at additional 10 - 20-second intervals, stirring until smooth.
Cool to room temperature.
Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl.
Beat on low just until moistened.
Beat on high for 2 minutes.
Stir in 1 cup nuts.
Pour into prepared bundt pan.
Bake for 50 - 60 minutes, or until wooden tooth pick inserted in cake comes out clean.
Cool in pan on wire rack for 20 minutes.
Invert onto wire rack to cool completely;
Transfer to serving platter.
Pour Glaze over cake; sprinkle with more chopped nuts, if desired.

FOR GLAZE

Microwave remaining morsels and 1 - 2 tbsp. milk in small, microwave-safe bowl on Medium-High (70%) power for 30 seconds; stir.
Microwave at additional 10 - 20 sec intervals, stirring until smooth.
Cool for 5 - 10 minutes.
Apply to cake.

BROWN SUGAR POUND CAKE
Contributed by Kat

INGREDIENTS

DIRECTIONS

Preheat oven to 350 degrees F.
Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.
Sift remaining 2 1/2 cups flour, baking powder and salt into medium bowl.
Beat butter in large mixer bowl until creamy.
Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes.
Beat in eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture alternately with 1 cup evaporated milk.
Stir in rum until just mixed.
Spoon batter into prepared pan.
Bake for 55 to 60 minutes or until knife inserted in center comes out clean.
Cool completely in pan on wire rack.
Invert onto plate.

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