Neapolitan Cupcakes

1 package brownie mix

1/2 cup vegetable oil

2 eggs

1/4 cup water

1 package strawberry cake mix

1 cup water

3 eggs

1/3 cup vegetable oil

1 1/2 cups unsalted butter at room temperature

1 (16 ounce) package confectioners' sugar, sifted

1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees F

2. Line muffin cups with paper liners.

3. Stir package of brownie mix with 1/2 cup vegetable oil, 2 eggs, and 1/4 cup water in a large bowl until evenly combined and smooth.

4. Mix strawberry cake mix with 1 cup water, 3 eggs, and 1/3 cup vegetable oil in a separate bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.

5. Spoon about 2 tablespoons brownie batter into the bottom of each prepared muffin cup.

6. Top the brownie batter with strawberry cake batter, filling each cup about 2/3 full.

7. Bake in the preheated oven until the cupcakes spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.

8. Cool in pans for about 10 minutes before removing to finish cooling on racks.

9. Beat unsalted butter with an electric mixer on medium-high speed in a bowl until butter is pale and creamy, about 2 minutes.

10. Beat confectioners' sugar into the butter, about 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. After each addition of confectioners' sugar, raise mixer speed to high to beat as much air as possible into the frosting; reduce speed to low and continue beating until frosting is smooth. Repeat until all confectioners' sugar is incorporated, about 5 minutes of beating time; beat in vanilla extract.

11. Spread cooled cupcakes with butter cream frosting.

Earthquake Cake

1 cup nuts

1 cup coconut

German Chocolate Cake Mix (oil, egg,)

1 cube margarine

8 ounces cream cheese (softened)

1 teaspoon vanilla

2 cups powdered sugar

1 cup chocolate chips

 

Generously grease and flour 9x13

Sprinkle nuts and coconut in bottom of pan and set aside

Prepare box of German chocolate cake mix according to the directions. Pour over the nuts and coconut.

In separate bowl, mix margarine, cream cheese , vanilla,  and powdered sugar. Mix well then add chocolate chips.

Drop by teaspoonful onto batter. Bake at 350 for 50 min.

Mandarin Orange Cake

• 1 package (18-1/4 ounces) white cake mix
  
• 2 eggs
  
• 1/3 cup unsweetened applesauce
  
• 1 can (11 ounces) mandarin oranges, undrained
  
• 1 carton (8 ounces) frozen whipped topping, thawed
  
• 1 can (8 ounces) crushed pineapple, undrained
  
• 1 package (3.4 ounces) instant vanilla pudding mix

Directions

• In a large bowl, combine the cake mix, eggs, applesauce and oranges. Beat on low speed for 30 seconds; beat on medium for 2 minutes.
  
• Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
  
• In another bowl, beat whipped topping, pineapple and pudding mix. Spread between layers and over top and sides of cake. Chill. 
• Yield: 12 servings.

Caramel Chocolate Cookie Bars

50 caramels, 14 oz. pkg.
1/2 cup evaporated milk
1 package German chocolate cake mix
1/2 cup butter or marg., melted
1/3 cup evaporated milk
1 cup chopped nuts
1 cup chocolate chips
In heavy saucepan, melt caramels and 1/2 cup evaporated milk. Set aside. Grease and flour 9 x 13 inch pan. In bowl combine dry cake mix, melted butter, 1/3 cup evaporated milk and nuts. Stir until dough holds together. Press 3/4 of dough into pan.
Bake at 350 degrees for 6 minutes. Sprinkle chips over crust. Spread caramel mixture over chips. Crumble remaining dough over top of caramels. Bake 15 to 18 minutes longer. Cool slightly, then refrigerate 30 minutes. Cut into 36 bars. Keeps well in cool place or refrigerator.