White Chocolate Raspberry Bundt Cake

This is honestly the best cake I have ever tasted. We had it at my niece's baby blessing, and I couldn't stop eating it! Thank you Chris for getting the recipe for us!

Pre-heat oven 350 degrees

Mix white cake mix as directed

Add 1/2 cup applesauce (no cinnamon)

A 1 package of vanilla pudding

Mix batter well: remove 1/3 of the batter and place in separate bowl.

Defrost 1/2 cup (I always use a little more) frozen raspberries and mash them up. Add 1 Tbsp flour and mix. Add berries to 1/3 batter and set aside.

With remaining 2/3 batter add 1/2 cup (I always do more here too) melted white chocolate.

Grease bundt cake pan (I use "Bakers Joy") and then coat bottom of pan with 1/2 of the white chocolate/cake batter mix.

Then add dollops of raspberry/cake batter mix to the chocolate in the pan.

Then add the remaining white chocolate cake/batter mix to the pan.

Make and S pattern through the batter using a skewer or handle of a wooden spoon. Be careful not to touch the bottom of the pan.

Bake 42-45 minutes. Let cool in the pan for a bit, then turn the cake out onto cooling rack. After it is cool, I triple wrap it in saran wrap and pt it in the freezer. I like them frozen for 5-7 days before serving...but it's not necessary.

CREAM CHEESE FROSTING:
1 stick softened butter (1/2 cup)
1 brick softened cream cheese (8 oz)
Mix butter and and cream cheese until soft, add 2 tsp vanilla, beat until light and fluffy.

Add 4-5 cups powder sugar, one cup at a time, (I use 4 1/2 cups). Beat until smooth.

Put it in the fridge and let set an hour before frosting "defrosted" cake.

Dan's Better than sex cake

Make German chocolate cake mix (must be Betty Crocker) as directed on box.
Let cake cool. Use the end of a wooden spoon to poke holes throughout cake.
Pour 1 can sweetened condensed milk into each hole and over top of entire cake.
Then pour caramel topping over cake (we use the smuckers caramel topping)
Chill (at least 3 hours)

Mix:
1 8 oz. tub of cool whip
2 crushed Heath bars
about 1/4 cup Hershey's chocolate syrup

Spread mixture on top of cake.

Crush 2 more Heath bars and sprinkle on top of cool whip mixture.
Drizzle with chocolate syrup and more caramel.
ENJOY!!!

Caramel Brownies by Mandi

1 pkg. German chocolate cake mix (has to be Betty Crocker)
1/3 c. evaporated milk
1/2 c. melted butter

35 caramels
1/3 c. evaporated milk
1 c. chocolate chips
1 c. chopped nuts (optional)

Mix first three ingredients together. Spread 2/3 of brownie mix in a 9X13 pan. Bake at 350 for 7 min. Meanwhile, melt caramels & evaporated milk. Pour caramel on somewhat cooled brownie mixture. Sprinkle chocolate chips and nuts on caramel. Then piece remaining brownie mixture on top and bake again at 350 for 15-18 min.

Lori's Lemon Cake

1 lemon cake mix
3/4 c. oil
3/4 c. water
3 eggs
1 lemon jello (small pkg)

Bake at 350 for 20 min.

Frosting:
2 c. powdered sugar
2 Tbsp lemon juice
2 Tbsp butter

Put frosting on carefully right when cake comes out of oven. Put dabs of frosting throughout cake before spreading.

Julie's Poppy Seed Cake

Mix:
1 lemon cake mix
1 small box lemon pudding
1 cup water
1 cup oil
4 eggs
2-3 Tbsp poppy seeds

Preheat oven to 350.

Grease and flour 9x13 pan

Cook for 30 min or until toothpick comes out clean.