Peanut Butter Marble Cake

This cake has a very light peanut butter flavor to it, along with the chocolate. Nothing better than peanut butter and chocolate! Cake: 1 pkg marble cake mix 3 eggs 1/2 cup oil 1 cup water 1/3 cup peanut butter Icing: 1 can fudge frosting 2 TBS peanut butter In large bowl blend cake ingredients, then beat 2 minutes at high speed. Pour 3/4 of batter into pan. Add marble pouch and t TBS water to remaining batter; blend. Pour chocolate batter on top of yellow batter in pan. Marble layers with knife, turning pan while doing so. Bake at 350 degrees for 35 minutes. Cool completely. Blend frosting with peanut butter. Frost cooled cake. Sprinkle with chopped peanuts, if desired.

Chocolate Eclair Cake

This dessert tastes like chocolate eclairs, but is much easier to make! Cake: Graham crackers 2 small pkgs French Vanilla instant pudding 3 cups milk 18 oz Cool Whip Icing: 2 oz liquid chocolate 3 TBS butter, softened 2 tsp vanilla 3 TBS dark Karo syrup 3 TBS milk 1-1/2 cups powdered sugar Butter 13 x 9 pan. Line pan with whole graham crackers. Beat pudding and milk for 2 minutes; add Cool Whip. Pour half of mixture over graham crackers. Cover with another layer of crackers, then rest of pudding mixture, then top with another layer of crackers. Put in refrigerator to set. Mix icing ingredients and spread on top of cake. Leave in refirgerator overnight, if possible.

Mandarin Orange Cake

This cake is a very light, very cool dessert. It is great for a dessert for Easter. Cake: 1 pkg orange cake mix 1 pkg orange jello 3/4 cup boiling water 2/3 cup cold water Topping: 2 - 18 oz cans mandarin orange segments, drained 1 - 8 oz Cool Whip 1 pkg vanilla instant pudding 2/3 cup water Prepare cake according to package directions. Cool 25 minutes. Dissolve gelatin in boiling water stir in cold water. Set aside at room temperature; stir occasionally. Poke holes in warm cake with fork; pour gelatin slowly over cake. Refrigerate. For topping, combine 1 can orange segments, Cool Whip, pudding and water in large bowl. Stir, crushing oranges slightly. Spread over cake. Garnish with remaining orange segments. Refrigerate until ready to serve.

Pineapple Sheet Cake

This is one of my mother's favorite recipes. It makes a large-size sheet cake. It is very moist and very delicious. Cake: 2 cups flour s cups sugar 2 TBS baking soda 2 beaten eggs 1 tsp. vanilla 1 - 20 oz can crushed pineapple (do not drain) 1/2 cup chopped pecans (optional) Frosting: 2 cups powdered sugar 1 tsp vanilla 1/4 cup butter 3 oz cream cheese, softened 1/2 cup chopped pecans (optional) Mix all cake ingredients together until blended. Pour batter into large cookie sheet (15 x 11) that has been buttered but not floured. Bake at 350 degrees for 30 minutes. Mix all frosting ingredients (except pecans) until smooth. Frost cake while still warm. Sprinkle with pecans (if using).

French Vanilla Cake

This cake is faintly reminiscent of Gooey Butter Cake. It's pretty rich, so just having a small piece is in order! Preheat oven to 350 degrees. 1 box yellow cake mix 2 eggs 1 stick (1/2 cup) butter, melted Mix the above ingredients together; spread into greased 9 x 13 baking pan. 2 eggs 1 box (approx. 3-1/2 cups) powdered sugar 8 oz. cream cheese, softened Mix the above ingredients together; spread over cake mix in pan. Bake 40-45 minutes.