Ingredients

1 cup crushed   

  chocolate

3 tbsp sugar

3 tbsp butter, melted

FILLING:

2 cups(12oz) 

  semisweet chocolate

  chips

2 packages(8oz) cream

  cheese, softened

3/4 cup sugar

2 tbsp all-purpose 

  flour

2 eggs

1 tsp vanilla extract

Strawberries and white

   chocolate optional

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in springform pan; set aside. In a saucepan over low heat; melt the chocolate chips; stir until smooth. Set aside. Ina mixing bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour over crust.  Bake at 350 for 40-45 minutes or until center is almost set.  Cool on a wire rack for 10 minutes. Carefully run a knife  around the edges of the pan to loosen; cool 1 hour longer.  Chill overnight.  Remove sides of pan.  Garnish with slices of strawberries and chocolate shavings if desired.  Serves 12. 

Chocolate Chip Caramel Cake

In a large mixing bowl, combine the first five ingredients. Beat on the medium speed for 2 min. Stir in chocolate chips. Spread into a well-

greased and floured 10-in fluted tube pan. Bake at 350 degrees for 50-55 min. or until a toothpick inserted near the center comes out clean. Cool for 10 min; invert onto a wire rack to cool completely.  For topping, combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil for 2 min. Stir in milk and vanilla. Return to a boil; remove from the heat and cool slightly.  Add sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts. Ina microwave, melt chocolate and shorting; stir until smooth. Drizzle over top. Serves 12-16

Ingredients

1 package (18-1/4) 

  white cake mix

1-1/2 cups vanilla

  yogurt 

4 eggs white

1 tsp backing soda

1/2 tsp backing powder

1 cup miniature   

  semisweet

  chocolate chip

CARMEL TOPPING: 

1/4 cup butter

1/4 cup packed brown 

  sugar 

2 to 3tbsp evaporated  

  milk

1/2 tbsp vanilla extract

1 cup confectioners'

  sugar

1/4cup chopped   

  pecans

CHOCOLATE DRIZZLE:

1/4 cup semisweet 

  chocolate chips

1/2 tsp shortening

Chocolate Chip Coffee Cake

Ingredients

1 cup butter, softened

1 package(8oz)cream

  cheese, softened

1-1/2 cups sugar

2 eggs

1 tsp. vanilla extract

2cups all-purpose flour

1 tsp. backing powder

1/2 tsp. backing soda

1/4 tsp. salt

1/4 cup milk

1 cup(6oz) semisweet

  chocolate chips

1 tsp ground cinnamon  

In a mixing bowl, cream the butter, cream cheese and 1-1/4 cups of sugar.  Beat in eggs and vanilla. Combine the flour, backing soda and salt; add to creamed mixture alternately with milk.  stir in chocolate chips. Pour into a greased 9-in. spring form pan.  Combine the pecans, cinnamon and remaining sugar; sprinkle over batter. 

       Bake at 350^oF for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes. Carefully fun a knife around the edge of pan.  Cool completely before cutting.  Serves 10-12.

Strawberry Cake

Ingredients

1 package white

  cake mix

1-1/4 cups water

1/4 cup vegetable oil

2 eggs

1 package(16 oz) 

  frozen sweetened

  sliced 

  strawberries, 

  thawed

2 packages(3 oz.)

  strawberry 

  gelatin 

1 carton(12 oz.) 

  frozen whipped 

  topping, thawed

Fresh strawberries 

  optional  

In a mixing bowl, beat cake mix, water, oil and eggs on low speed until moistened.  Beat medium for 2 min. Pour into two greased and floured 9-in. round pans.  Back at 350^oF for 25-35 minutes or until toothpick comes out clean.  Cool for 10 min; remove from pans to wire racks to cool completely.  Pierce cakes with fork and put strawberry gelatin on top.  Let chill for 30 minutes.  Ice one of the cakes and then place the other cake that is not iced yet on top of it.  Finish the cake by icing the whole cake, and putting sliced strawberries on top.  Now you have a delicious dessert!    

On-the-Green Cake

    Prepare cake batter according to package directions. Drain oranges, reserving 2 tablespoons juice; set juice aside. Stir oranges into batter. Pour into a greased 13-in x. 9-in x. 2-in baking dish.  

    Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Poke holes on top of the cake. Drain Pine Apple reserving two tbsp. Combined reserved orange and pine apple juices. Pour over cake. Refrigerate until chilled. In a bowl Combined whipped topping and pudding mix. Dye icing for putting green, put remaining icing over the rest of cake.

Ingredients

1 package (18-1/4

  oz.) yellow cake 

  mix  

1 can (11oz) 

  mandarin

  orange 

1 can (20 oz)   

  crushed

  pineapple 

1 carton (8oz) 

  frozen

  whipped topping,

  thawed

1 package (3.4oz) 

  instant vanilla 

  pudding mix 

3 to 6 drops green 

  food coloring

1 wooden skewer

1 chuckles candy

1 miniature 

  marshmallows