5 Minute Chocolate Cake

Serves 1 or 2 (in 1 mug)

4 T. cake flour (I use regular flour then add a pinch of baking soda)
4 T. sugar
2 T. cocoa
1 egg
3 T. milk
2 T. oil (3 T. will make a moister cake)

Mix dry ingr. in a microwave safe mug. Add wet ingr. Mix well. Microwave on high for 3 minutes. Wait until it stops rising and sets in the mug. Tip out contents onto a plate and enjoy. I have also tried adding chocolate chips and mashed banana. It is not my favorite chocolate cake, but hey, it's fast, there are no leftovers and you won't eat an entire batch of cupcakes by yourself.

Nutrition facts figured with cake flour, no baking soda and 3 T. oil
1 serving (the whole recipe)
Cal 804, Fat 49.2, Fiber 4.2

Recipe taken from www.recipezaar.com
(recipe # 312817)

Lemonade Ice-Cream Cake

1 pkg. Pecan Sandies Cookies, crushed (might not need whole pkg)
1 frozen concentrate Pink Lemonade
½ gallon vanilla icecream

Allow icecream and lemonade to thaw. Crush cookies and press into the bottom of a cake pan. (save some crumbs for the top)Use your mixer to blend the icrecream and lemonade together. Pour over the cookies. Freeze for a minimum of 4 hours.

Note: You can use the same concept with mint chocolate chip icecream and oreos. When serving the mint chocolate version top with whipped topping and carmel topping.

Hot Lemon Cake

Yellow cake mix
Oil and eggs called for in cake
Cook and serve lemon pudding (not instant)
Ingredients called for in pudding

Make cake as directed. Make the pudding. When serving, put a slice of cake on the plate, then pour hot pudding over the top.

German Chocolate Frosting

½ c. butter or margarine
1 C. evaporated milk
3 slightly beaten eggyolks (no whites)
1 C. sugar
1 tsp. Vanilla

1 1/3 C. coconut
1 C. chopped walnuts

Melt butter in a saucepan. Add milk, egg yolks, sugar and vanilla. Cook and stir over medium heat until thickened, approximately 12 minutes. (Stir constantly). Remove from heat and add nuts and coconut. Beat until cool and easy to spread. Spread on a chocolate cake.

Lemon-Lime Refrigerator Sheet Cake

1 pkg. Lime Jello (4 serving size)
1 pkg. Lemon Cake Mix
oil and eggs called for in cake

Dissolve gelatin in ¾ C. boiling water. Add ½ C. cold water. Set aside to cool to room temperature. Mix and bake cake as directed in a 13 X 9 X 2 inch pan. Cool cake 20-25 minutes. Poke deep holes in warm cake with a fork (leave cake in the pan). Space holes about 1 inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing the topping.

Topping for Lemon-Lime Sheet Cake
1 envelope whipped topping mix (2-2 ½ C. yield)
1 pkg. Lemon instant pudding mix (4 serving size)
1 ½ C. cold milk

Blend all ingredients until stiff (3-8 min). Immediately frost cake. Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.