Heaven in a Crockpot


1 box Betty Crocker fudge brownie mix

1/2 cup butter, melted.

4 eggs

1 pouch Betty Crocker chocolate chip cookie mix

Mix it all together.

Cook about 3 hours on low.

Top with vanilla ice cream.


Easy Homemade Chocolate Turtle Cake



1 cup chocolate chips

2 cups pecans

3/4 cup melted butter

1/2 cup evaporated milk

1 (14 ounce) bags caramels

1 1/3 cups water ( or as called for by your cake mix)

1/3 cup oil ( or as called for by your cake mix)

3 eggs ( or as called for by your cake mix)

1 (18 ounce) boxes German chocolate cake mix


Prepare cake mix as directed.

Pour 1/2 of the batter in a 13×9 inch pan.

Bake at 350 for 15 minutes.

Remove and let cool.

In a double boiler, add carmels, milk and butter and stir constantly till melted.

Pour melted carmel over cooling cake.

Sprinkle on top 1 cup of pecans& chocolate chips.

Pour remaining batter on top and bake for an additional 20 minutes.



1 Pkg Yellow Cake Mix

2 Pk Orange Gelatin

1 Pk Vanilla Instant Pudding

1 Cup 2% Milk

2 Grade A Large Eggs

2 Tsp Imitation Vanilla

1 Tub Whipped Topping

Bake the cake as directed in a 9 x 13″ pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.


For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9″ cake pans. Bake cakes as directed and let cool

. Then, make the orange gelatin as directed on the package — but with this version, you’ll let the gelatin set up instead of pouring it into the cake. We recommend using your round cake pans, or using a 13 x 17″ jelly roll pan (1″ deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans, it will need to be refrigerated for about 4 hours. Meanwhile, make the pudding mixture according to the original recipe. Finally, layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake. —

Cinnamon Roll Swirl Cake



For Cake Batter

  • 3 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup butter, melted

Topping Mix

  • 1 cup brown sugar
  • 2 tablespoons flour
  • 2 tablespoons cinnamon
  • 1 cup butter, very soft (almost to point of melted)

Sweet Glaze

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine together all “batter” ingredients except for butter.
  3. Once mixed, slowly add in the butter and combine.
  4. Pour into a greased 9×13 baking pan.
  5. Mix together all ingredients for Topping Mix until well combined.
  6. Pour over cake batter and swirl with a knife.
  7. Bake at 350 for 35-45 until fully baked.
  8. Mix together all the Sweet Glaze ingredients, set aside until cake is done.
  9. Once cake is done, remove from oven, and while still warm drizzle glaze over cake.

chocolate twinkie cake



1 box cake mix

1 can frosting


5 tablespoons flour

1 cup milk

1/4 tsp salt

1 teaspoon vanilla

1 cup granulated sugar

1/2 cup shortening

1/2 cup margarine

1/2 tsp salt

bake cake according to package directions.  when cake is completely cooled, turn cake out of pan onto a large plate or platter.  (i usually use a cutting board).  if the cake is really moist, put the cake in the freezer for a couple minutes and it should pop right out!

cut the thickness of the cake in half with a large knife or cake leveler.  using a second plate, remove the top of the cake and set aside.  flip the bottom half of the cake back into the

cake pan.  for this part, you can make the cake all fancy and do multiple layers if you want to.  it’s all about what you want 🙂

In a medium saucepan cook 5 T flour, 1 c milk, 1/4 tsp salt until thick. when i say thick, i mean kind of like a thin gravy. When it is too thick it doesn’t beat up as nicely in the end. Remove from heat and add 1 tsp vanilla. Let cool completely. I usually put it in the refrigerator to cool while I do the next step.

In a medium bowl, cream together 1 c granulated sugar, 1/2 c crisco, 1/2 c margarine and 1/2 tsp salt.

When the “gravy” is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of twinkie filling.

this recipe makes around 2 cups of fluff. It would be enough to have a 1/2 inch of filling in a 9×13 cake.

spread the cream filling on the bottom cake layer, leave 1/4 inch of space around the outside of the cake.  the cream will spread out when the top layer is put back on.

carefully flip the top layer back onto the cake.  frost as you normally would.  if you are going to do a cake with multiple layers, i would recommend putting the cake in the freezer so the twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides.

chocolate lasagna



1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies

6 Tablespoon butter, melted

1- 8 ounce package cream cheese, softened

1/4 cup granulated sugar

2 Tablespoons cold milk

1- 12 ounce tub Cool Whip, divided

2 – 3.9 ounce packages Chocolate Instant Pudding.

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips


  1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
  2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
  3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
  4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
  5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.