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I'm going to do something today that I don't think I've done before in this column. No reflections today! Just recipes for "different" cakes today. Perhaps you've made one or two of these recipes. If not, try one.

SNICKER BAR CAKE

1 regular size German chocolate Cake mix

30 caramels, unwrapped - really!

1/2 c. margarine (1 stick)

1 T. milk

1-1/2 c. chocolate chips

1 c. chopped nuts

Combine ingredients of mix according to pkg. directions. Pour 1/2 of the batter into a greased, lightly floured 9x13-inch baking pan. Bake 20 minutes at 350 degrees. Meanwhile, melt caramels with the margarine and milk over low heat, or in micro on 70% power for 3-4 minutes, or until melted, stirring once or twice. Stir after melting. Let sit 5 minutes. Pour over baked cake. Melt chips on very low heat or in the micro. Drizzle over caramel topping, carefully spreading with back of spoon to completely cover caramel. Sprinkle with nuts. Spread rest of batter carefully, over nuts. Bake additional 13 to 18 minutes or until cake tests done. Serve with ice cream or whipped cream.

Makes 12 servings.

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EASY FRUIT "DUMP" CAKE

1-21 oz. can cherry pie filling

1-8 oz. can crushed pineapple-undrained

1 regular size Super Moist yellow cake mix

1/2 c. margarine or butter, melted

In a greased 9x13 baking pan spread pie filling, then drop teaspoonfuls of pineapple over cherries, spreading carefully. Combine dry cake mix and margarine in a large bowl until crumbly, using a fork or pastry blender. Sprinkle evenly over fruit. Bake at 350 degrees for 35-40 minutes or until it tests done. Serve with whipped cream or whipped topping.

Makes 12 servings.

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A fat-free cake for you to enjoy, if you're watching carbs and fats. It's yummy!

FAT-FREE PINEAPPLE UPSIDE DOWN CAKE

Topping:

1/3 c. packed brown sugar

2 T. light corn syrup

1 T. lemon juice

7 canned pineapple rings, well drained (I think an 8 oz. can has 8 slices)

7 maraschino cherries - optional (that's pronounced mara skee no-sorry, that's one of my pet peeves)

Cake batter:

1 c. flour

1/4 c. corn starch

1-1/2 t. baking powder

1/4 t. salt

1 c. sugar

2/3 c. skim milk (can use 1%)

2 egg whites, slightly beaten

1/3 c. light corn syrup

1 t. vanilla

Spray 9-inch round cake pan. Topping: in a small saucepan combine brown sugar, 2 T. corn syrup and lemon juice. Bring to a boil over medium heat, stirring until sugar melts. Pour into baking pan. Arrange pineapple rings in pan. Put a cherry in the middle of each ring if you wish; set aside. Cake: In a large bowl, combine first 4 ingredients. In a medium bowl, whisk together sugar and milk. Add next 3 ingredients, stirring until well blended. Gradually add to flour mixture, stirring till smooth. Pour over pineapple. Bake at 350 degrees for 30 minutes or until cake tests done. Immediately loose edges with a dinner knife and invert onto serving plate; wait 30 seconds and remove from pan. Serve with whipped cream if you wish.

Makes 9-12 servings.

There are 47g. carbs., trace of polyunsaturated and saturated fat, 0g. cholesterol and 160mg. sodium in one serving.

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This is not a new cake recipe but I forget to make it as perhaps you do too. Moist and so-o-o good.

OLD FASHIONED

CHOCOLATE

MAYONNAISE CAKE

3 c. flour

1-1/2 c. sugar

1/3 c. unsweetened cocoa powder

2-1/4 t. baking powder

1-1/2 t. baking soda

1-1/2 c. mayo

1-1/2 c. water

1-1/2 t. vanilla

Grease and lightly flour a 9x13-inch cake pan. In a large bowl, with electric mixer, on low speed, combine first 5 ingredients; mix thoroughly. Add last 3 ingredients, mixing on low speed until combined, then increase speed to medium and mix until smooth, about 2 minutes. Bake at 350 degrees for 40 minutes or until cake tests done. Cool completely; frost with your favorite frosting.

Makes 12 servings.

When it's frosted and ready to eat...cut a piece, get a cup of coffee or tea, sit at the table and enjoy this superb cake, all by yourself.

TFD: The world is like a mirror, reflecting what you do, and if your face is smiling, it smiles back to you.

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