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Have you been asked to bring a cake or bars to a special gathering and you forgot to make it in the morning or evening of the day it is to be served? We have coffee and treats every Sunday after our worship service, as I’m sure many of you do the same in your church. The treats are provided by different groups of people so there is always a variety of cake, bars, fresh fruit snacks and always Rice Krispy bars. (Some with peanut butter mixed in with the melted marshmallows, chocolate frosting spread over the top and sprinkled with tiny colored candies, and some plain Rice Krispy bars.) Guess what the children choose as they go through the line?

The first line in the beginning of this column applies to me! I am saved by quickly making a cake or bars using a boxed mix. So, today we are making cakes using boxed mixes.

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CHOCOLATE CHIP SNACK CAKE
1 pkg. yellow cake mix
1 small pkg. instant vanilla pudding mix
4 eggs
1 c. water
1/2 c. canola or vegetable oil
1-12 oz. pkg. miniature chocolate chips
1-4 oz. pkg German sweet chocolate, grated, divided
Powdered sugar

In a mixing bowl, combine first five ingredients; beat for five minutes. Stir in chips and half of the grated chocolate. Pour into a 9x13 inch greased baking pan. Bake at 350 degrees for 45-50 minutes or until toothpick inserted near center comes out clean. Sprinkle with rest of grated chocolate while slightly warm. Cool completely. Dust with powdered sugar. Makes 12 to 15 servings. Note: When serving, add a scoop of vanilla ice cream along the side of each serving if you wish.

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LEMON CUSTARD CAKE
1 prepared 10 inch angel food cake mix
1 small pkg. instant lemon pudding cake mix
1-1/2 c. cold milk
1 c. sour cream
1-21 oz. can cherry or strawberry pie filling

Tear cake into bite size pieces. Put in a 9x13 inch pan. In a mixing bowl, combine pudding mix, milk and sour cream. Beat until thickened, about two minutes. Carefully spread over cake pieces. Spoon pie filling on top. Chill one to two hours. Makes 12 to 16 servings.

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BETTER-THAN-ALMOST-ANYTHING CAKE
1 regular size Super Moist German chocolate cake mix
Water, canola or vegetable oil and eggs as called for on cake mix package directions
1-14 oz. can sweetened condensed milk
1-16 oz. jar caramel, butterscotch or fudge topping
1-8 oz. container frozen whipped topping, thawed
1-8 oz. bag toffee chips or bits

Heat over to 350 degrees. Make and bake as directed on package. Pour into 9x13 inch baking pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run dinner knife around sides of pan to loosen cake. Cover and put in fridge about two hours or until chilled. Carefully spread whipped topping over top. Sprinkle with toffee chips. Store covered in fridge. Makes 12-15 servings.

Just a bit of info for you: When instructions say to preheat oven or bake at whatever degrees for cake, bars, cookies, etc. be sure to heat the over for five minutes to allow the temperature to stay the same when you put it in the oven.  Also, when a recipe calls for frozen whipped topping, don’t thaw it on the counter. Thaw it in the fridge. Think ahead when using whipped topping.

Thought for the Day: Remember Valentine’s Day is coming very soon. You have one, two or maybe three days to buy or make a lovely gift for that special person in your life, female or male. If there are teenagers in your home, they could easily make one of the box cake mixes in this column as a gift to a special person. How is that going to happen? Take the mix and whatever ingredients you need, call a friend, hang out at their house and bake whatever, as in Rice Krispy bars decorated using little candy hearts.

P.S. Kisses, hugs and “I love you more each day” would be a perfect gift too.

Have a happy
Valentine’s Day!

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