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I think it’s time to sit down with a cup of coffee or tea and a bar or piece of cake, unless of course it’s 9 a.m. But, it is coffee and snack time somewhere in this world. Excuses, excuses, just to have something sweet in our mouth.

It’s not very often that I make a cake unless I know someone is stopping by, but when I do make a cake for the two of us, I usually use half the batter for a small cake and the other half are made into cupcakes and frozen. More often than not these days, I start with a cake mix. When I want to make a “special” cake, I go to my “cake mix” file and make something a little different that either looks or sounds yummy.

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This is what I have for you today––recipes that start with a cake mix, be it a cake, bars, cookies or a cobbler. If you don’t drink alcohol, don’t skip past this recipe as it uses rum extract.

MARGARITA CAKE

1-1/2 c. coarsely crushed pretzels (about 3-1/2 c. small pretzel knots)

1/2 c. sugar

1/2 c. butter or margarine

1 regular size package super moist white cake mix

1-1/4 c. non-alcoholic margarita mix*

1/3 c. canola oil or vegetable oil

1 T. grated lime peel (don’t grate the white part)

3 egg whites

1-8 oz. container fat-free or regular frozen whipped topping mix, thawed

additional grated lime peel if you wish for garnish

In a medium bowl, combine pretzels, sugar and butter; mix well.

Sprinkle evenly on bottom of greased and floured (bottom only) 9x13 pan; press gently.

In a large mixing bowl, combine next five ingredients with electric mixer on low speed for 30 seconds. Beat on medium speed two minutes, scraping bowl occasionally.

Pour batter over pretzel mixture. Bake at 350 degrees for 35-40 minutes or until golden brown and top springs back when touched lightly in center.

Cool completely on wire rack, about two hours.

Frost with whipped topping; sprinkle with grated lime peel. Store covered in the fridge. M-m-m good! Makes 12-15 servings.

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And, a rich gooey bar. Have one, then put it out of immediate reach. What’s that commercial––you can’t eat just one.

CHOCOLATE OATMEAL CARAMEL BARS

1 regular size super moist yellow cake mix

1 c. butter or margarine, softened

1 egg

2 c. quick-cooking oats (don’t use old-fashioned oats)

1-1/2 c. chopped walnuts or pecans

1-12.25 oz. jar caramel topping (1 c.)

3 T. flour

Line the bottom and sides of a 9x13 pan with foil. Spray foil with cooking spray.

In large mixing bowl, beat cake mix, butter and egg with electric mixer on low speed one minute or just until crumbly. Stir in oats, using hands if necessary. (Hello, wash hands first, please.)

Save 1-1/2 c. oat mixture; press rest of it in bottom of pan. Bake at 350 degrees 14-18 minutes or until light golden brown.

Sprinkle chips and nuts over hot crust.

Mix topping and flour in small bowl; drizzle evenly over chips and nuts. Sprinkle the rest of the oatmeal mixture over top. Bake 20-25 minutes or until golden brown. Don’t over bake or they’ll get hard around the edges. Cool completely, about two hours. Makes two dozen bars.

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I love the flavor of pecans, but you can use walnuts or slivered almonds if you wish. Definitely a comfort food.

PECAN-PEACH COBBLER

1/2 c. butter or margarine

3-15 oz. cans sliced peaches, in light syrup, drained; save one cup syrup

1 regular size package super moist yellow or white cake mix

1 t. cinnamon

1/8 t. nutmeg

2 eggs

1 c. chopped pecans

1 T. sugar

Heat oven to 375 degrees; melt butter in a 9x13 pan in oven (tip pan to get butter all over bottom of pan). Put peaches on paper towels to absorb liquid.

In large bowl, combine next four ingredients and the syrup, using a spoon, until well-blended.

Drop batter by spoonfuls over butter in pan, spread slightly without stirring. Arrange peaches over batter. Bake 30 minutes; sprinkle with pecans and sugar. Bake 15-20 minutes longer, until edges are deep golden brown and center springs back when lightly touched.

Cool 30 minutes. Serve warm or cool, perhaps with a dollop of slightly sweetened whipped topping or lite whipped topping. Serve in sauce dishes. Makes 12-15 servings.

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GLAZED CITRUS BUNDT CAKE

1 regular size yellow cake mix

3/4 c. oil

1/2 c. water

1/4 c. orange juice

1 small package instant lemon pudding mix

4 eggs

Combine cake mix, oil, water and pudding mix; beat two minutes on medium speed. Add eggs, one at a time, beating after each. Beat thoroughly.

Pour into greased and floured 12-cup bundt pan. Bake 40 minutes, turn upside down onto wire rack. While still warm, poke entire top of cake with a toothpick, pokes being about one-inch apart.

GLAZE

2 c. powdered sugar

1/3 c. orange juice

2 T. melted butter or margarine

2 T. water

For glaze, combine all ingredients, mixing until smooth.

Slowly pour glaze over cake. Let sit a few minutes before cutting. Makes 12 servings.

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Pound cake is good and it’s especially good using this recipe with a cake mix. Serve on a footed glass plate.

BUTTER-RUM POUND CAKE

1 regular size package super moist butter recipe yellow cake mix

1 small package instant vanilla pudding mix

1 c. water

1/2 c. butter

4 eggs

2 t. rum extract

FROSTING

1/2 c. ready-to-spread creamy vanilla frosting

1/2 t. rum extract

1/4 to 1/3 c. chopped pecans

In a large mixing bowl, beat first six ingredients with electric mixer on low speed for 30 seconds. Beat on medium speed two minutes. Turn into greased angel food cake pan (10x4 inches) using shortening (not pan spray) or a 12-cup bundt pan, lightly floured. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool in pan 30 minutes, turn upside down onto wire rack; remove pan. Cool completely, about one hour.

Put frosting in small glass bowl. Micro, uncovered on 50 percent (medium) power for 15 seconds. Stir in rum extract.

Spread frosting over top of cake, letting some of it drizzle down side. Sprinkle pecans over top of cake. Makes 12-16 servings.

I must admit, these last two cakes are not quick to make, but I’ve made both of them and trust me, they are delicious.

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Thought for today: Sons and daughters––Sunday is Mother’s Day. How about making one of these recipes and share it with your mom. Let her know how much you love her with sweet treats, hugs and kisses. Happy Mother’s Day all of you moms!

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