Angel Food Cake
Apple Dump Cake
Banana Split Cake
Carrot Cake with Cream Cheese Icing
Chocolate Chip Bundt Cake
Chocolate Chip Cake
Chocolate Layered Angel Cake
Chocolate Sour Cream Pound Cake
Chocolate Surprise Cake
Coca Cola Cake
Cream Cheese Pound Cake
Death by Chocolate
Dirt Cake
Éclair Cake
Fudgy Chocolate Layer Cake
Funnel Cakes
Holiday Pound Cake
Lemon Cake
Milky Way Cake
Mississippi Mud Cake
Nut Cakes
Peanut Butter Crockpot Cake
Prune Cake
Red Velvet Cake
Sherri's Wonderful Coconut Cake
Sock-It-To-Me Cake
Strawberry Cake
Toffee Cake
Tres Leches Cake
Turtle Cake

Angel Food Cake
I used a 9x3-inch tube pan for this.

1 1/2 cups egg whites (12-15 egg whites)
1 1/2 cups sugar
1 cup flour
1 heaping teaspoon cream of tartar
1 teaspoon vanilla
pinch of salt
1 teaspoon lemon juice

Sift flour and sugar separately nine times. Beat egg whites until foamy; add cream of tartar and beat until dry, then beat until soft. Add salt. Add sugar gradually, beat hard a few times and add flavors. Fold in flour gradually and gently until absorbed. Turn into angel food cake pan and bake at 350 degrees for 1 to 1 1/2 hours until it begins to pull away from edge of pan. Invert over plate and cool completely.

Apple Dump Cake
2 20 ounce cans of apple pie filling
1 box butter cake mix
1 cup butter
1 cup chopped pecans
1 tbsp Cinnamon (or more)
½ tsp nutmeg
Vanilla ice cream for topping

Preheat the oven to 350F. Grease 9x13" pan.

Dump both cans of apple pie filling into prepared dish and whisk spices into cake mix; sprinkle on top. Slice up butter and distribute on top, do not mix or stir in. Sprinkle pecans on top to your liking, also do not mix or stir in.

Bake for 40 minutes or until cake is cooked through. Serve warm with ice cream.

Banana Split Cake
This rich, delicious, and very fattening cake recipe came from my Meme. This is more like a pie than a cake. The yield is 8 to 10 servings.

Crust:
2 cups graham cracker crumbs
1 stick (1/2 cup) butter or margarine, melted
1/4 cup sugar

Filling:
3 large bananas, peeled and sliced
1 large can crushed pineapple, drained
12 oz. Cool Whip
2 sticks (1 cup) margarine or butter, softened
1 box powdered sugar
1 cup chopped pecans
1 bottle of maraschino cherries, drained
Chocolate syrup

For Crust: Preheat oven to 350ºF. Combine all ingredients and press into a 9x13-inch pan. Bake for 5 minutes, then chill.

For Filling: Beat sugar and butter until fluffy, about 10-15 minutes, or 3-5 minutes on high using electric mixer. Spread sugar mixture over chilled crust. Layer the following over the sugar mixture: sliced bananas, pineapple, Cool Whip, cherries, and then nuts.

Refrigerate overnight (or 4 hours); serve with chocolate syrup.

Carrot Cake with Cream Cheese Icing
Makes 10 servings. If desired, the icing can be omitted and the cake can be sprinkled with powdered sugar.

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup butter, softened
1 cup sugar
3 large eggs
2/3 cup milk
3 medium carrots, grated
1/2 cup coarsely chopped walnuts (about 2 oz.)

Icing:
1/2 cup (1 stick) butter, softened
4 oz. cream cheese, softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar

Topping:
1/4 cup finely chopped walnuts (about 1 oz.)
2 tablespoons firmly packed light brown sugar

Preheat oven to 350F.

Grease a 9-inch round cake pan. Dust with flour and tap out excess. Mix together flour, cinnamon, baking powder, and salt. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots and nuts. Pour batter into prepared pan.

Bake cake until top springs back when lightly touched and a toothpick comes out clean, 40 minutes. Transfer pan to a wire rack to cool for ten minutes. Turn cake out onto rack to cool completely.

To prepare icing, beat together cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in powdered sugar until well blended. To prepare topping: mix together nuts and sugar.

Place cake on serving plate. Spread icing over top and sides. Sprinkle with topping.

Chocolate Chip Bundt Cake
1 (8-oz.) package sour cream
1/2 cup oil
1 box yellow cake mix
1 package chocolate instant pudding mix
4 eggs
1 large bag of chocolate chips

Mix all together except chips. Let stand 5 minutes then add chips. Pour into greased Bundt pan bake at 350° for 50 minutes. Sprinkle with powdered sugar.

Chocolate Chip Cake
This is my Meme's recipe. I first made this for Nick's birthday in 2025. 

The cake is pretty dense like a brownie and it is perfect with this butter cream icing. I didn't double the icing, but made an extra 1/2 because the cake was so thick. I changed the recipe to reflect this. (The original measurements are 3/4 cup butter, 1 pkg cream cheese, 1 box powdered sugar, 1 tsp vanilla, and 1/2 cup nuts.)

Cake:
1 box yellow cake mix
1 (4-serving size) vanilla instant pudding
1/2 cup melted butter
1 cup milk
3 eggs
1 cup sour cream
1 12-oz. package semisweet chocolate chips
1 cup chopped pecans, optional
10-12 squares German chocolate, shaved (use a potato peeler!), reserving some for topping

Icing:
1 cup margarine
1 1/2 (8-oz.) packages cream cheese, softened
1 1/2 boxes powdered sugar
2 teaspoons vanilla
1/2 cup chopped pecans, if desired

Preheat oven to 350F.

For cake, combine first 6 ingredients and beat until smooth. Fold in remaining ingredients, reserving enough shaved chocolate for garnish. Pour into greased 9x12-inch pan and bake 45 minutes. Cool.

For icing, combine all ingredients and mix on medium thoroughly. Next, (add whisk attachment if you're using a stand mixer) and whip on high for about a minute or two to make it fluffy. Spread on top of cooled cake and sprinkle with shaved chocolate. Refrigerate.

Chocolate Layered Angel Cake
1 box (about 15 oz.) angel food cake mix
1/4 cup cocoa
1/3 cup sugar
1/4 cup water
1 cup semisweet chocolate chips

Move oven rack to lowest position. Heat oven to 375?. Mix cake as directed on package. Measure 4 cups batter into separate bowl; sift cocoa gradually over this batter, folding until well blended, being careful not to deflate batter. Alternately spoon plain and chocolate batters into ungreased 10-inch tube pan.

Bake 30 to 35 minutes or until top crust is firm and looks very dry. Do not under bake. Invert pan on heat-proof funnel or bottle; cool completely, at least 1 1/2 hours.

Carefully run knife alongside of pan to loosen cake; remove from pan. Place on serving plate; drizzle with chocolate glaze.

Chocolate glaze: in a small saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until mixture boils. Stir until sugar dissolves; remove from heat. Immediately add chocolate chips; stir until chips are melted and mixture is smooth. Cool to desired consistency; use immediately.

Chocolate Sour Cream Pound Cake
This recipe comes from Traci's files.

1 1/2 cups butter, softened
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 cup cocoa
1 teaspoon soda
1/4 teaspoon salt
1 cup (8 oz.) sour cream
1 cup boiling water
1 teaspoon vanilla extract

Preheat oven to 325F.

Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Add boiling water and mix well. Stir in vanilla. Pour batter into a greased and floured ten-inch tube pan. Bake for one hour and 20 minutes or until tester comes out clean. Cool cake in pan ten to fifteen minutes; remove from pan and cool completely.

Chocolate Surprise Cake
This is Sherri's recipe.

12 oz. cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
1 (18.25-oz.) package chocolate cake mix
1/2 cup semisweet chocolate mini morsels

Preheat oven to 350F.

Butter and flour a 12-cup Bundt pan. In a small mixing bowl, using an electric mixer, beat cream cheese and sugar until smooth. Add egg and vanilla; beat until blended and set aside.

Prepare cake as label directs; fold in chocolate morsels. Pour chocolate batter into prepared pan; evenly cover with cream cheese mixture.

Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes. Cool on a wire rack 25 minutes. Remove from pan; cool completely. Dust with powdered sugar.

Coca Cola Cake
This was Meme’s signature cake, and she always doubled the frosting. Note: sifting the cocoa and powdered sugar will eliminate lumps.

Cake:
1 cup coke - the real thing, not diet!
1/2 cup oil
1 stick butter
2 cups all-purpose flour
1 1/2 cups sugar
1/4 cup cocoa, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, slightly beaten
1/2 cup buttermilk (if you're out of buttermilk, use 1/2 tablespoon of distilled white vinegar or lemon juice plus enough milk to measure 1/2 cup. Stir, then let stand for 5 minutes)
1 1/2 cups miniature marshmallows

Frosting:
1 stick butter
3 tablespoons cocoa
6 tablespoons coke
1 16oz box powdered sugar, sifted
1 cup chopped pecans (if desired)

Preheat oven to 350F.

In a saucepan, heat marshmallows, coke, oil, and butter until marshmallows are melted. In another bowl, combine flour, sugar, cocoa, baking soda, and salt. Pour the boiling coke mixture over the flour mixture and mix well. Slowly stir in the eggs and buttermilk into the batter and mix well.

Pour batter into a greased and floured 9x13-inch baking dish and bake for 20 to 40 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool for about 10 minutes.

For frosting: in a saucepan, combine the butter, cocoa, and milk. While this heats, mix together the cocoa, powdered sugar, and pecans (if desired) in a bowl. When the butter melts, add in the powdered sugar and vanilla. Beat until well blended and immediately pour over warm cake (the frosting sets quickly so make sure to pour it immediately). Cool completely and store in an air tight container.

Serve warm or at room temperature. This will keep for 4-5 days.

Cream Cheese Pound Cake
2 sticks (1 cup) butter, softened
1/2 cup Crisco
8 ounce pkg cream cheese, softened
2 1/2 cups sugar
1/3 cup sour cream
2 teaspoons vanilla
6 eggs
3 cups minus 6 tablespoons self-rising flour
6 tablespoons corn starch

Preheat oven to 325F. Grease and flour tube or Bundt pan.

With a mixer, cream butter and shortening together. Add in cream cheese and beat on high until smooth and blended. Add sugar and beat on high until combined. Add in the sour cream and vanilla and beat on high until combined. Make sure you occasionally scrape down the sides.

On low, bead in the eggs one at a time allowing each to be incorporated fully before adding next. Sift together flour and corn starch and add to wet ingredients. Beat on medium only until combined. Use a whisk and hand mix to make sure there are no lumps and DO NOT OVER-MIX! Batter will be a little thick and very creamy.

Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.

Remove cake from the oven and allow to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely. If the cake doesn’t want to release from pan, run a knife along the sides between cake and pan. If it still doesn’t release, place bottom of pan in HOT water for about 20 seconds and retry. If it still won’t come out, cuss for about 5 minutes and then serve from the pan.

Death by Chocolate
2 cups flour
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
2 cups sugar
2 large eggs
1 stick unsalted butter at room temperature, quartered
1 cup sour cream
1/2 cup water
2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons cocoa
1 (12-oz.) package semi-sweet chocolate chips
Powdered sugar

Preheat oven to 350F.

Put the flour, baking soda and baking powder through a sifter twice. Cream the sugar and butter together until light and fluffy. Add eggs one at a time. Next, add sour cream, water and vanilla. Stir in the flour and cocoa, beating just until flour is incorporated. Fold in the chips.

Pour into a greased and floured Bundt pan. Bake for 1 hour at 350. Sprinkle with powdered sugar when cool.

*Note* you can use Kahlua or Bailey's Irish Cream or any other liqueur in place of half of the water.

Éclair Cake
Sherri provided this recipe. Make this one day ahead. Important! Do not substitute skim milk for the milk in this recipe, but use 2% milk. The pudding won't firm up properly if you use skim milk. Oh, and no I don't have a great technique for spreading frosting on graham cracker crumbs other than warming the frosting slightly and pouring it over the graham crackers.

1 box graham cracker crumbs
2 (4 serving size) packages French vanilla instant pudding mix
1 (8-oz.) carton Cool Whip
3 cups of cold milk
1 can chocolate frosting

Prepare pudding according to package directions using the 3 cups of cold milk. Fold Cool Whip into the pudding.

Using a 9x13-inch pan, layer the ingredients in the following order:

Top this with the chocolate frosting. Refrigerate.

Fudgy Chocolate Layer Cake
This is a cake for chocoholics.

1 3/4 cups all-purpose flour
1 cup minus 1 tablespoon unsweetened cocoa powder
1 1/4 teaspoons baking soda
Dash salt
3/4 cup butter, softened
2/3 cup sugar
2/3 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting and garnish:
1/2 cup butter, softened
1 1/2 cups powdered sugar, sifted
3 oz. (3 squares) unsweetened chocolate, melted
2 teaspoons vanilla
Chocolate shavings (optional)

Preheat oven to 350F.

Line bottoms of 2 9-inch round cake pans with waxed paper. Grease paper and sides of pan. Dust with flour.

Mix flour, cocoa, baking soda, and salt. In another bowl, beat butter sugar, and brown sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. At low speed, alternately beat flour mixture and buttermilk into butter mixture just until blended. Divide batter between prepared pans.

Bake cakes until a toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer pans to wire racks to cool for ten minutes. Turn out onto racks and remove paper. Turn layers topside up and cool completely.

To prepare frosting, beat butter and powdered sugar at medium speed until light and fluffy. Add melted chocolate and vanilla; continue beating until shiny and smooth.

Place one cake layer on a serving plate; spread with frosting. Top with remaining cake layer; spread frosting on top and sides of cake. Let cake stand for at least 30 minutes before sprinkling with chocolate shavings and slicing.

Funnel Cakes
This is Traci's recipe; it will remind you of going to county fairs (except for those fun port-o-lets). The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!

1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
2 tablespoons sugar
1 egg, beaten
2/3 cup milk
Powdered sugar

Mix together all ingredients except powdered sugar. Drop by funnel into one inch of hot oil. Fry until golden brown. Gradually swirl the batter outward in a circular motion, or crisscross back and forth to make a cake about 7 or 8 inches round. Heck, draw your initials!

Check it with a pair of tongs and turn it when the bottom becomes golden brown.

When both sides are done, remove with tongs and drain on paper towels; dredge with powdered sugar. You could also use molasses, maple syrup, or fruit preserves.

Holiday Pound Cake
This is another one of my Meme’s recipes. Leave out all that weird candied fruit and I’d probably eat this!

6 eggs
4 cups all-purpose flour
1 pound light brown sugar
1 pound butter (no substitutions!), softened
1/2 pound candied cherries
1/2 pound candied pineapple
2 cups chopped pecans
1 1/2 teaspoon vanilla
1/2 teaspoon salt

Preheat oven to 325ºF.

Cream butter and sugar. Slowly add eggs one at a time, beating well after each addition. Add vanilla.

Stir in flour, sugar and salt. Last, mix in nuts, cherries, and pineapple.

Bake one hour or until wooden skewer poked in cake comes out clean.

Lemon Cake
This is part Gen's recipe and part Momma's recipe to make it MY recipe! My boys dearly love this. I use a Bundt cake pan.

Cake:
1 box lemon cake mix
1/2 cup oil
3/4 cup water
¼ cup lemon juice
4 eggs
1 tablespoon lemon zest
1 (3-oz.) package lemon gelatin

Frosting:
1/2 to 1 box powdered sugar
1/3 cup lemon juice

For cake: Preheat oven to 350F. Grease and lightly flour Bundt cake pan. Mix together all ingredients well (following cake mix's mixing instructions) and pour into prepared pan. Bake according to the cake mix's baking instructions.

For frosting: Combine powdered sugar and lemon juice (1 teaspoon at a time) until you get it very, very thick. Try to get this mixture as stiff as possible because if it's too thin, you'll have frosting running everywhere. Spoon this over cooled cake and store in refrigerator.

Milky Way Cake
8 Milky Way candy bars
2 1/2 sticks butter
2 cups sugar
4 eggs, beaten
1/2 teaspoon baking soda
1 1/2 cups butter milk
2 1/2 cups cake flour
1/2 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts

Preheat oven to 325F.

Melt candy bars in a double boiler with one stick of butter; cool. Cream sugar and remaining butter; add eggs. Dissolve soda in buttermilk and add to mixture. Sift flour and salt; add. Stir thoroughly.

Add vanilla, nuts and melted bars; stir together well. Bake in greased floured 9-inch tube pan for one hour or until done.

Mississippi Mud Cake
1 package devil’s food cake, cooked to package directions in a 9x13-inch dish
1 bag miniature marshmallows
1 1/2 cups sugar
1/2 cup milk
1/2 stick butter or margarine (1/4 cup)
4 tablespoons cocoa
Pinch salt
1 teaspoon vanilla

Preheat oven to 350ºF.

Stir sugar, milk, butter, cocoa, and salt together in a heavy saucepan and bring to a hard boil. Cook until mixture gets to soft ball stage. Take off heat, cool for 10 minutes, add vanilla, and then beat about 3-5 minutes until mixture loses its gloss.

Sprinkle marshmallows over cake and partially melt in oven, about 5-10 minutes. Remove from oven and pour icing on top.

Bodacious.

Nut Cakes
Daddy made these every Christmas. Everyone is addicted these! Santa likes them with beer.

1 pound pecan halves
1 pound English walnuts
1 pound raisins
1 pound marshmallows
1 stick butter
1 box graham cracker crumbs
1 can sweetened condensed milk

Mix crumbs, nuts, and raisins together. In a double boiler, melt butter and Sweetened and Condensed milk. Add in marshmallows and stir until smooth. Pour into nut mixture, stir well (this part is hard!). Butter your hands and mold cakes into whatever shape that flips your trigger (Leo and Peggy like the loaf shape). Place on waxed paper and refrigerate. You can also freeze these (wrap in tinfoil first).

Peanut Butter Crockpot Cake
Serve warm.

3 eggs
1 box yellow cake mix
1 cup water
1/2 cup creamy peanut butter
1/3 cup butter, melted
1/4 cup chocolate sauce or 2 tablespoons Nutella
1 pkg small Reese's cups, quartered

Glaze:
3 tablespoons peanut butter
3 tablespoons milk
1 cup powdered sugar

Mix together eggs, cake mix, water, peanut butter, and butter until well blended.

Remove 2/3 cup of batter and then add chocolate sauce; mix well.

Spray bottom of crockpot with non-stick stuff. Spread half of peanut butter batter on bottom, spread chocolate batter on top of that and then spread rest of peanut butter batter on top.

Cook on high 4 hours.

For glaze, mix together peanut butter, milk and powdered sugar until well combined.

When ready to serve, pour glaze over cake, squirt on some chocolate sauce, and sprinkle on Reese's. Serve while warm and watch your family spasm with delight.

Prune Cake
Bahahahahaha just kiddin’!

Red Velvet Cake
This is my Meme’s recipe.

Cake:
2 cups sugar
2 cups vegetable oil
2 1/2 cups all-purpose flour
2 tablespoons cocoa
2 eggs, beaten
1/4 cup red food coloring
1 teaspoon vinegar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 cup buttermilk

Frosting:
1 (8-oz.) package cream cheese, softened
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans
1 stick (1/2 cup) butter or margarine, softened

Preheat oven to 350F.

Mix dry ingredients. Blend together eggs and oil. Add the dry ingredients, add buttermilk, food coloring, vinegar, and vanilla. Bake until done, 30-40 minutes, depending on what pan(s) you use. Cool completely and cover with frosting.

Frosting: Beat together the cream cheese and butter, then add in the vanilla and powdered sugar until mixed well. Fold in the pecans.

Sherri's Wonderful Coconut Cake
Obviously, this recipe is from Sherri. On Christmas 1997, Daddy was getting Sherri's Wonderful Coconut Cake out of the fridge and accidentally dropped it. That didn't stop Daddy. He grabbed a fork and hollered at Momma, "Want some?" Oddly enough, that was the last Christmas Leon and Genevieve spent with my family. Go figure.

1 package Yellow cake mix (Sherri prefers Duncan Hines)
1 can Sweetened and Condensed milk
1 can cream of coconut
1 (8-oz.) carton Cool Whip
2 bags frozen flaked coconut

Bake cake as directed on package for SHEET CAKE.

After cake is baked, make a lot of holes in the cake with an ice pick or fork. Pour the sweetened and condensed milk over the cake. Let the cake sit for 30 minutes.

Pour cream of coconut over cake. Let cake sit another 30 minutes. Spread on Cool Whip and sprinkle frozen coconut on top. Refrigerate and keep Daddy and his danged fork away from it.

Sock-It-To-Me Cake
This is Meme's recipe.

Cake:
1 box Butter Cake Mix
1/2 cup granulated sugar
1 cup vegetable oil
1 cup sour cream
1 teaspoon vanilla
4 large eggs
1 cup chopped pecans

Glaze:
1 1/4 cups powdered sugar
3 tbsp. milk (or water)
Optional: 1/2 tsp vanilla or 1/2 tsp of almond extract - either one will enhance the glaze’s flavor.

Preheat oven to 350F degrees.

Grease and flour a Bundt (or tube) pan.

Combine all cake ingredients in a large bowl. Beat at medium speed 4 minutes. Pour into prepared pan.

Bake for 45 to 55 minutes, or until a toothpick that's stuck in the center comes out clean. Cool in pan 25 minutes. Invert cake over cake plate and cool completely.

Glaze: Mix together powdered sugar and milk and optional flavoring. Yield is 1 cup of glaze. For thicker glaze, don't use as much milk or add more sugar (this could happen when the humidity is high). And for thinner glaze, add more milk. Remember you want it to stay on the cake not drip down into the cake dish!

Strawberry Cake
Mother started making this cake around 2000 or so, and now it's a mandatory summer cake! I usually double the topping. You can make this as a layer cake, but I usually make it in a 9x13" pan.

Strawberry cake mix
1 cup sugar
1 cup sour cream
1 quart strawberries
8 oz. Cool Whip

Prepare the cake mix as directed on the box except use milk instead of water. I usually make a sheet cake, but this is pretty as a layer cake.

Pick out 3-4 of the prettiest strawberries and save these for the garnish, hull and slice the rest of the strawberries. Mix sugar and sour cream together. Add the sliced strawberries. Fold in Cool Whip and spread onto cake.

Place the cake, uncovered, in the refrigerator until set (about 30 minutes or more). When you’re ready to serve, cut the reserved strawberries in half vertically and arrange on top of the cake. Or, you could make little strawberry fans by making 1/2" vertical slices just under the hull and then fan them out.

Cover and refrigerate leftovers.

Toffee Cake
1 German chocolate cake mix (you can use the dark chocolate mix)
1 can sweetened condensed milk
1 (15-oz.) jar caramel ice cream topping
1 (8-oz.) carton Cool Whip
2 Heath toffee candy bars, crushed

Prepare cake according to package instructions. Bake in a 9x13-inch pan for recommended time. While hot, pierce repeatedly with fork and pour over it sweetened condensed milk and then caramel topping. Allow to cool completely. Spread with Cool Whip and sprinkle with crushed Heath bars. Refrigerate. Serve it right out of pan.

Tres Leches Cake
I started making this for Jake back in the fall of 2023. The homemade sponge cake base can't be beat! Speaking of beating, you will seriously need to use a stand mixer to beat this cake mix! The original recipe called for plain whipped cream for the topping, but that is too boring so I tried the same topping I put on my strawberry cake and it is a WINNER! To cut calories, you can substitute 1/2 and 1/2 for heavy cream and use milk for evaporated milk.

Cake
6 eggs, room temperature
1 cup sugar
1 teaspoon vanilla
1 1/2 cups self-rising flour
4 teaspoons cornstarch

Milk Mixture
1 cup heavy cream
1 14 oz. can sweetened and condensed milk
1 12 oz. can evaporated milk
1 teaspoon vanilla

Topping
1 cup sour cream
1 cup sugar
8oz container Cool Whip
1 to 1 1/2 cups chopped strawberries, (reserve a couple of pretty whole ones for garnish)

Preheat oven to 350 and grease and flour 9x13" pan.

In a large mixing bowl, add eggs, 1 teaspoon vanilla, and sugar. Whip this on high until it doubles in size, around 12 minutes using a stand mixer. While that's mixing, sift together flour and cornstarch.

When egg mixture is ready, slowly fold in flour mixture and then pour into prepared 9x13" pan. Bake for about 20 minutes, or until toothpick inserted into the center comes out clean.

After the cake has cooled to the touch, add heavy cream, sweetened and condensed milk, evaporated milk, and 1 teaspoon of vanilla to a medium sized mixing bowl and whisk together. Pour milk mixture over cake and cover with plastic wrap. Store in the fridge overnight or at least 4 hours.

For the topping, mix together strawberries, sour cream and sugar, then fold in Cool Whip. Spread onto cake. Keep leftovers in the fridge.

Turtle Cake
If you make this cake, make sure you go to church this Sunday to pray for your sugary sins!

1 box German chocolate cake mix
1 (14-oz.) bag of caramels
3/4 cup butter or margarine
1/2 cup milk
1 cup chocolate chips
1 cup chopped pecans

Preheat oven to 350F.

Mix cake as directed on box. Grease and flour 9x13-inch pan. Pour half of cake batter in pan and bake for 15 minutes.

In saucepan, melt caramels with butter and milk. Pour this mixture over baked cake. Top with chocolate chips and pecans. Pour rest of cake batter over caramel mixture and return to oven.

Bake an additional 15 to 20 minutes.

Come back for more SouthernAngel's Good Eatin'!