Chocolate Streusel Coffee Cake

STREUSEL:
1/2 c. Brown sugar
1/2 c. Flour
1/4 c. Butter
1/4 c. Walnuts, chopped
1 c. Chocolate chips

CAKE:
1 (8 oz.) pkg. Cream cheese, softened
1 1/2 c. Sugar
3/4 c. Butter
3 eggs
3/4 tsp. Vanilla
2 1/2 c. Flour
1 1/2 tsp. Baking powder
3/4 tsp. Baking soda
1/4 tsp. Salt
3/4 c. Milk
2 cups chocolate chips Optional'
1/3 cup chocolate syrup to drizzle over finished cake

For streusel, combine brown sugar and flour. Cut in
butter until
Mixture resembles coarse crumbs. Stir in walnuts and
chocolate
Chips. Set aside. Grease and flour a 9 x 13 inch pan.
For cake,
Combine cream cheese, sugar and butter and mix at
medium speed until
Well blended. Blend in eggs and vanilla. Add combined
dry Ingredients alternately with milk, mixing well
after each addition.Add 2 cups of chocolate to batter if desired.
Spoon batter into prepared pan and sprinkle with
streusel mixture.
Bake at 350 degrees for 35 to 40 minutes.

CHOCOLATE DUMP CAKE

1 pkg. (5 oz.) non-instant chocolate pudding mix
2 1/3 c. milk
1 pkg. (18.25 oz.) chocolate cake mix
2 c. semisweet chocolate chips

Preheat oven to 350* F. Lightly grease 13 X 9-inch baking pan. Combine chocolate pudding and milk in saucepan and cook over medium heat until thick, stirring frequently. Remove pan from heat and add in dry cake mix. Mix together and pour into prepared pan. Evenly spread the chocolate chips over the top of the cake. Bake 40 to 45 minutes. Cool and serve.

BLUEBERRY DUMP CAKE

1 pkg. (18.5 oz.) yellow cake mix
4 c. fresh blueberries
1/2 c. sugar
1/2 c. butter, melted
1 t. ground cinnamon

Preheat oven to 350* F. Mix berries, sugar, and cinnamon in bottom of 13 X 9-inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

Mint Chocolate Icebox Cake


1-1/2 cups all-purpose flour
1 tablespoon instant coffee granules
1 1/2 teaspoons baking soda
1 1/4 cups unsweetened cocoa
1 cup Prune Pure, divided
1/2 cup water
3/4 teaspoon salt
1/4 teaspoon peppermint extract
1 (1-pound) box powdered sugar
3 eggs
3/4 cup boiling water
Vegetable cooking spray
2 cups frozen reduced-calorie whipped topping, thawed


Combine the first 3 ingredients in a bowl; stir well, and set aside. Combine
cocoa, 2/3 cup Prune Pure, water, salt, peppermint extract, and sugar in a
large bowl; beat at medium speed of a mixer until smooth. Reserve 3/4 cup
cocoa mixture; add remaining 1/3 cup Prune Pure and eggs to remaining cocoa mixture in bowl. Beat at medium speed until smooth. Gradually add the flour mixture, beating at low speed until smooth. Stir in boiling water. Pour
batter into a 13 x 9-inch baking pan coated with cooking spray, spreading
evenly. Bake at 350 for 35 minutes or until the cake springs back when
touched lightly in center. Let cool completely in pan on a wire rack.

Fold whipped topping into reserved 3/4 cup cocoa mixture; spread over cake.
Cover and chill.

Note: Use a knife dipped in hot water to make cutting easier.

PINEAPPLE ICE BOX CAKE


1 angel food cake pinched in bite-sizes
1 sm. lime Jello
1 sm. can crushed pineapple, drained
1 sm. Cool Whip
1 c. chopped pecans

Mix all together and pour in tube cake pan. Refrigerate overnight. Turn out on cake plate. Keep in ice box.