Coconut Cupcakes

From: Tricia Mickelsen
1 yellow cake mix
4 eggs
1 small box instant coconut pudding
1/2 c. water
1/2 c. vegetable oil
2 t. coconut extract
8 oz. sour cream
Beat together and put into lined cupcake tins. Bake at 350 for 20 minutes or until toothpick comes out clean. Cool before frosting.
Coconut Buttercream Frosting
1 16 oz. pkg powdered sugar
1/2 c. softened butter
3-4 T milk
2-3 t. coconut extract
Beat together until fluffy and spread or pipe on top of cooled cupcakes. Brown shredded coconut in the oven-be careful not to burn! Dip frosted cupcakes into toasted coconut or sprinkle coconut on top of cakes.

Quick Black Forest Cake

Here's my Octoberfest recipe for Black Forest Cherry Cake.
From: Joan Morris
1 package devil's food cake mix with pudding
3 eggs
1 T almond extract
1 21 oz can cherry pie filling
1 1/2 c. chocolate chips
1/2 c. oil
1 T butter
2 T milk
1/2 c. powdered sugar
Directions
Preheat oven to 350
Mix together: cake mix, beaten eggs, almond extract, half of the cherry pie filling, oil and 1 c. chocolate chips. Stir until just combined. pour batter into a greased bundt pan.
Bake ina 350 oven for 45-5- minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and cool.
Glaze: Heat 1/2 c. chocolate chips, butter, and milk in saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined, stir in powdered sugar.
Spread glaze over cake. Decorate cake with other half of cherry pie filling and serve with whipped cream.

Poppy Seed Cake

From: Joan Morris
Preheat oven to 350°F
1 pkg. White cake mix
1 pkg. vanilla instant pudding
1/2 c. oil
1 c. water
5 eggs
1/4 c. poppy seeds
1 tsp. almond extract
Mix together and beat 5 minutes. Bake 50-60 minutes.
Glaze with powdered sugar, evaporated milk and almond flavoring.

Dean Hammon's Lemon Cake

From: Dean Hammon
Sara had this cake at Girl's camp and LOVED it so called Sister Hammon to get the recipe.
1 pkg. yellow cake mix
1 pkg. lemon jello
3/4 c. water
3/4 c. oil
4 eggs
Mix well, bake at 350°F, 30-35 minutes. Make glaze with powdered sugar and lemon juice and pour over cake while warm.

Grandma Charlie's Texas Sheet Cake

This is Taylor's all time favorite dessert (next to cinnamon rolls)
From: Lucille Morris
Sift together and set aside
2 c. flour
2 c. sugar
1/2 tsp salt
Boil until bubbly
2 cubes butter
3 T cocoa
1 c. water
Add to dry ingredients. Mix and stir in 1/2 cup buttermilk and 2 eggs, 1 tsp. soda. Add 1 T cinnamon and 1 tsp. vanilla.
Bake at 350°F for 22 minutes.

Black and White Cheesecake

From: Sara Cardon
This is a delicious, easy cheesecake. Just my style. I made it for our culdesac luncheon when I hosted.
2 pkgs. Cream cheese (you can use low-fat)
1 (14 oz.) can sweetened condensed milk
1 egg
1 t. vanilla
1 c. chocolate chips
1 t. flour
1 pre-made chocolate graham crust
1/4 c. whipping cream

Beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla; mix well. In small mixing bowl, toss 1/2 c. chips with flour to coat; stir into cheese mixture. Pour into crust. Bake 35 min. at 350°F or until center springs back when lightly touched. Cool. Prepare chocolate ganache by heating 1/2 c. chocolate chips with 1/4 c. whipping cream over low heat in small saucepan. Cook and stir until thickened and smooth. Spread over cheesecake. Serve chilled. Store in refrigerator

Applesauce Cake

From: Patty Mickelsen
1 c. sugar
1 c. brown sugar
1/2 c. butter
2 eggs
1 c. raisins
1 c. chopped nuts
1 tsp. salt
1 tsp. cinnamon
1 tsp nutmeg
1 tsp. cloves
2 c. flour
2 tsp. baking soda
2 c. applesauce
Cream butter and sugar, add eggs and beat well, then add raisins and nuts. Sift dry ingredients and add alternately with applesauce-soda mixture to butter and sugar, starting and ending with flour mixture. Bake in 13x9 pan at 350°F for 35-45 minutes or until done. Frost with brown sugar frosting.
Brown Sugar frosting
1/4 c. butter
1/2 brown sugar
1/8 tsp. salt
5 T. milk
1 ¼-1 ½ c. powdered sugar
1/2 tsp. vanilla

Amazing Peanut Butter Chocolate Molten Cake

(A winning recipe from Sara from our families’ first ever Iron Chef competition)
From: Sara Cardon
4 squares Semi-sweet baking chocolate
½ cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 T flour
4 oz. Cream cheese, softened
3 T peanut butter
2 T brown sugar
1/4 tsp. Vanilla
½ cup thawed Cool whip or whipping cream
Preheat oven to 425°F. Grease 1 qt. souffle dish or baking dish; set aside. Microwave chocolate and butter in large-microwaveable bowl on high 1-1 ½ minutes. Or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
Pour half of the chocolate batter into prepared dish; cover with peanut butter mixture. Top with remaining chocolate batter.