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Home , Chocolate chip cookie, Condensed milk, German chocolate cake, Vanilla (color)

C O O P E R A T I V E E X T E N S I O N S E R V I C E U N I V E R S I T Y O F K E N T U C K Y - C O L L E G E O F A G R I C U L T U R E

Rosie Allen, Cooperative Extension Service With the wide range of packaged convenience foods available on grocer’s shelves today, you can have a tasty ready in minutes. It can be as simple as dressing up a boxed mix or combining packaged goods--just two of the speedy strategies you’ll see in this recipe leaflet. Please note that you will need to adjust your caloric intake to allow for these high calorie treats.

Pineapple - Orange Sunshine - Cake

1 (18¼ oz.) pkg. cake mix 1 (18¼ oz.) box cake mix 1/4 cup applesauce 1 (3 oz.) pkg. cheese, softened 4 eggs 1 cup sour cream 1 (11 oz.) can mandarin oranges in light syrup 1 (6 oz.) can frozen lemonade, thawed 3 large eggs In large bowl, stir together cake ingredients until moist. Beat by hand for 2 minutes. Pour batter into a greased 9x13-inch Mix all ingredients on medium speed for 2 minutes. Bake pan. Bake 30 to 40 minutes at 350°F or until a toothpick in a well greased bundt pan at 350°F for 45-55 minutes. inserted in center comes out clean. Cool completely. Cool 1/2 hour in pan. Drizzle with thin or dust Frosting: with powdered . Serves 16. 1 (8 oz.) container light whipped topping, thawed Nutrition Analysis: 213calories; 8g fat; 32g carbohydrates; 259mg sodium. 1 (3.4 oz.) pkg. instant vanilla pudding mix 1 (15½ oz.) can crushed pineapple in In a large bowl, mix together all frosting ingredients until Apple Cream Cake well blended. Spread over cake. Store in refrigerator. Yield: 16. 1 (18¼ oz.) pkg. yellow cake mix 3 cups tart apples, sliced and peeled Nutrition Analysis: 212 calories; 3.6g fat; 40.6g carbohydrates; 293mg sodium. 1/2 cup chopped 1/4 cup sugar 1 tsp. ground cinnamon 7-Up Cake 1 cup whipping cream Whipped cream or vanilla , optional 1 (18¼ oz.) box yellow cake mix 1 small box vanilla instant pudding Prepare cake batter according to package directions; 1 (12 oz.) can 7-Up® pour into a greased 9x13x2-inch baking dish. Combine 4 eggs apples, walnuts, sugar and cinnamon; spoon over batter. 3/4 cup oil Pour cream over the top. Bake at 350°F for 60 - 70 minutes or until a toothpick inserted near the center comes Beat all ingredients together. Bake in 13x9-inch pan out clean. Serve with whipped cream or ice cream, if for 40 minutes at 350°F. Yield: 16. desired. Yield: 16. Nutrition Analysis: 279 calories; 15g fat; 34g carbohydrates; 320mg sodium. Nutrition Analysis: 234 calories; 11g fat; 33g carbohydrates; 220mg sodium.

Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin. AGRICULTURE & NATURAL RESOURCES • FAMILY & CONSUMER SCIENCES 4-H/YOUTH DEVELOPMENT • COMMUNITY & ECONOMIC DEVELOPMENT Earthquake Cake In a large mixing bowl, combine cake and pudding mixes, cocoa, and eggs. Stir in the chips. Pour into a greased and floured 10-inch tube or bundt pan. Bake 1 (18¼ oz.) pkg. German mix 1 (8 oz.) pkg. cream cheese at 350°F for 55 to 60 minutes or until a toothpick inserted 1 cup pecans, chopped near the center comes out clean. Cool for 10 minutes; 1 cup shredded coconut remove from pan to a wire rack to cool completely. Dust 3 eggs with confectioners’ sugar, if desired. Yield: 16. 1/3 cup oil Nutrition Analysis: 279 calories; 12g fat; 44g carbohydrates; 375mg sodium. 1 1 3 cups water 1 stick margarine 1 lb. powdered sugar (3½ cups) Chocolate Cake Spray a 9x13-inch pan with cooking spray. Place nuts and coconut in bottom. Mix cake mix, eggs, oil, and 1 (18¼ oz.) pkg. mix water. Pour batter in pan, gently over nuts and coconut. 1 (14 oz.) can sweetened condensed milk Heat cream cheese, margarine and powdered sugar and pour over batter. Bake at 350°F for 35 to 40 minutes. 1 (12 oz.) jar caramel ice cream topping Needs no frosting. Yield: 20. 1 (8 oz.) whipped topping ® Nutrition Analysis: 374 calories; 21g fat; 46g carbohydrates; 321mg sodium. 3 (1.20 oz.) Heath candy bars

Prepare cake mix according to package directions. Pour Hot Pudding Cake into a greased 9x13-inch pan. Bake at 30 to 35 minutes or until a toothpick inserted near center comes out clean. 1 (18¼ oz.) pkg. devil’s food cake mix While the cake is hot, poke holes in top using the handle 2 eggs of a wooden spoon. Pour condensed milk over the top 1 cup water 1/2 cup chopped pecans and into the holes punched in the cake. Then pour the 1/2 cup granulated sugar caramel topping over the cake (for easier pouring, warm 1/2 cup firmly packed brown sugar the topping in the microwave for a few seconds). When 2 Tbsp. cocoa the cake has cooled completely, cover with whipped 1 cup boiling water topping. Crush Heath® bars while in wrappers until Whipped topping, for crumbled. Sprinkle over whipped topping. Refrigerate until ready to eat. Yield: 16. Combine cake mix, eggs and water. Stir in pecans and Nutrition Analysis: 321 calories; 13g fat; 51g carbohydrates; 347mg sodium. pour into a 9x13-inch greased pan. Combine granulated sugar, brown sugar and cocoa. Sprinkle over batter. Pour boiling water over all. Do not stir. Bake at 350°F for 45 minutes or until toothpick inserted in center halfway to bottom comes out clean. Serve warm with TTTake - Along Cake whipped topping. Yield: 16. Tip: To reheat leftovers, microwave single serving of 1 (18¼ oz.) pkg. cake mix cake 15 to 20 seconds or until warm. 1 (12 oz.) pkg. semi-sweet chocolate chips Nutrition Analysis: 221 calories; 8g fat; 37g carbohydrates; 273mg sodium. 1 cup miniature marshmallows 1/4 cup or margarine, melted 1/2 cup firmly packed brown sugar Chocolate 1/2 cup chopped pecans or walnuts

1 (18¼ oz.) pkg. chocolate cake mix Prepare cake following package directions for original 1 (3.9 oz.) pkg. instant mix recipe. Add chocolate chips and marshmallows to 3 Tbsp. cocoa batter. Pour into a greased 9x13-inch pan. Drizzle 1¾ cups milk melted butter over batter. Sprinkle with brown sugar 2 eggs and top with pecans. Bake at 350°F for 45 to 55 minutes. 2 cups (12 oz.) semisweet chocolate chips Serve warm or cool completely. Yield: 16. Confectioners’ sugar Nutrition Analysis: 322 calories; 16g fat; 46g carbohydrates; 303mg sodium. Buckeye Bars Triple Chocolate

1 (18¼ oz.) pkg. chocolate cake mix 1 (18¼ oz.) pkg. Swiss chocolate cake mix 1/2 cup butter or margarine, melted 1/4 cup vegetable oil 1 egg 1 egg 1/2 cup semi-sweet chocolate chips 1 cup chopped peanuts 1/2 cup chips 1 (14 oz.) can sweetened condensed milk 1/2 cup coarsely chopped 1/2 cup 1/2 cup chopped pecans Combine cake mix, melted butter and egg in large bowl. Combine cake mix, oil and egg; beat on medium speed Stir in remaining ingredients. Drip by rounded until crumbly. Stir in peanuts. Reserving 1½ cups crumb tablespoonfuls 2 inches apart onto ungreased baking mixture, press remainder on bottom of greased 9x13-inch sheets. Bake at 375°F for 9 to 11 minutes. Cool 1 minute on baking sheets. Remove to cooling racks and cool baking pan. Beat sweetened condensed milk with peanut completely. Store in airtight container. Yield: 4 dozen. butter until smooth; spread over prepared crust. Sprinkle Nutrition Analysis: 99 calories; 6g fat; 11g carbohydrates; 114mg sodium. with reserved crumb mixture. Bake 25 to 30 minutes at 350°F or until set. Cool and store loosely covered at room temperature. Yield: 36 bars. Nutrition Analysis: 156 calories; 9g fat; 18g carbohydrates; 149mg sodium. Lemon Cheese Bars

Easy Ingredients Add Fun Flavor To Cake Mixes 1 (18½ oz.) pudding recipe yellow cake mix Easy Ingredients Add Fun Flavor To Cake Mixes 1 (8 oz.) pkg. cream cheese, softened 1 egg ☺☺☺ Substitute coffee or your favorite carbonated 1/3 cup sugar beverage for the water. 1 tsp. lemon juice ☺☺☺ Add 1 tablespoon of grated lemon or orange peel. Mix dry cake mix, 1 egg and 1/3 cup oil luntil crumbly; reserve 1 cup. Pat remaining mixture lightly in ☺☺☺ Add 1 tsp. ground cinnamon, 1/2 tsp. ground nutmeg ungreased 9x13x2-inch pan. Bake 15 minutes at 350°F. and 1/2 tsp. ground cloves. Beat cheese, sugar, lemon juice, and egg until light and smooth. Spread over baked layer. Sprinkle with ☺☺☺ Add 2 tsp. vanilla, almond, orange, lemon, coconut, reserved crumb mixture. Bake 15 minutes longer; cool peppermint or rum extract, butter or maple flavoring. and cut into bars. Yield: 24 bars. Nutrition Analysis: 128 calories; 4g fat; 21g carbohydrates; 180mg sodium. Chocolate Almond Coconut Bars

6 oz. slivered almonds, chopped Rich ‘N Buttery Bars 1 (18¼ oz.) pkg. devil’s food cake mix 1/2 cup butter or margarine, melted 1/2 cold butter or margarine 1 (18¼ oz.) pkg. yellow cake mix 1½ cups flaked coconut, packed 3 eggs, total 3 eggs 1 (8 oz.) pkg. cream cheese, softened 1 cup semi-sweet mini chocolate chips 2 cups confectioners’ sugar 1 tsp. vanilla extract Toast almonds on baking sheet at 350°F about 5 minutes Additional confectioners’ sugar or until light golden brown. Cool completely. Combine cake mix, toasted almonds and melted butter in medium In a bowl, cut butter into cake mix until crumbly. Add bowl. Press mixture into bottom of ungreased 9x13x2- 1 egg and mix well. Press into a greased 9x13-inch baking pan. In a mixing bowl, beat cream cheese and inch pan. Combine coconut and eggs in medium bowl. sugar. Add 2 eggs and vanilla; beat until smooth. Stir with spoon until well blended. Spread over crust. Spread evenly over the crust. Bake at 350°F for 30 Sprinkle with mini chocolate chips. Bake at 350°F for minutes. Reduce heat to 325°F; bake 10 minutes longer. 20 to 25 minutes. Cool completely. Refrigerate until Dust with confectioners’ sugar while warm. Cool to well chilled. Cut into bars. Yield: 24 bars. room temperature before cutting. Yield: 36 bars. Nutrition Analysis: 237 calories; 15.5g fat; 24g carbohydrates; 298mg sodium. Nutrition Analysis: 126 calories; 5g fat; 17g carbohydrates; 153mg sodium. Orange Chess Bars Magic Santa Pie As the pie chills, the moist layers become a yummy filling. 1/2 cup oil 1/3 cup chopped pecans 1 (15 or 18 oz.) pkg. cookies 1 (18¼ oz.) pkg. orange supreme cake mix 1 cup milk 1 lb. confectioners’ sugar (3½ to 4 cups) 1 (9 oz.) graham cracker crust 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) container whipped topping 2 eggs 2 tsp. grated orange peel Dip 8 cookies in milk and place a single layer in graham cracker crust. Top with one-third of whipped Crust: Combine cake mix, oil and pecans in large bowl. topping. Dip 8 more cookies in milk and place on Stir until blended (mixture will be crumbly). Press in top; spread with one-third of whipped topping. Repeat bottom of greased 9x13-inch pan. layers with 8 more cookies dipped in milk, and Topping: Combine confectioners’ sugar and cream remaining whipped topping. Discard leftover milk. cheese in large bowl. Beat at low speed with electric Crumble 2 chocolate chip cookies, and sprinkle over mixer until blended. Add eggs and orange peel. Beat at pie. Cover and chill at least 8 hours before serving. low speed until blended. Pour over crust. Bake at low Better is chilled over night. Yield: 10. speed until blended. Pour over crust. Bake at 350°F for Tip: For cookies use chunky chocolate chip or 30 to 35 minutes or until topping is set. Cool. Refrigerate chocolate chip. until ready to serve. Cut into bars. Yield: 24 bars. Nutrition Analysis: 403 calories; 21g fat; 50g carbohydrates; 289mg sodium. Tip: Also delicious using moist deluxe yellow cake mix. Orange peel may be omitted, if desired. Nutrition Analysis: 244 calories; 10g fat; 37g carbohydrates; 183mg sodium. Dream Cake

1 (18¼ oz.) pkg. white or yellow cake mix 1 envelope Dream Whip® 4 eggs, well-beaten 1 (32 oz.) pkg. chocolate chip 1 cup water 2 (8 oz.) cream cheese 2 eggs In a mixing bowl combine cake mix and Dream Whip®. 1/2 cup sugar Stir to combine. Add beaten eggs and water. Stir to 1 tsp. vanilla thoroughly combine. Pour into grease 9x13-inch pan. Bake at 350°F for 30 minutes or until set. Cool Cut dough in half and press half of dough in greased completely before frosting. Yield: 16 9x13-inch pan. Mix cream cheese, eggs, sugar and vanilla Nutrition Analysis: 163 calories; 5g fat; 27g carbohydrates; 240mg sodium. together and beat. Pour over the dough. Cut last half of dough into cookies and lay on top of cream cheese mixture. Bake at 350°F for 30 minutes. Center will still Evonne Blackburn, Harrison Co. EFNEP Assistant shake some when you take it out of the oven. Yield: 16. • Nutrition Analysis: 349 calories; 17g fat; 43g carbohydrates; 209mg sodium. Pam Dooley, Powell Co. FCS Agent • Duncan Hines Treasury of Baking • Easy Does It Cookbook Lazy Day Cookies • Devon Fluty, former Boone Co. FCS Agent • 1 egg Kaye Holbrook, Wolfe Co. FCS Agent • 1 (18¼ oz.) pkg. cake mix (any flavor) Nancy Kelley, Hopkins Co. FCS Agent 1 stick margarine, softened to room temperature • 1 cup (your choice) nuts, chocolate chips, raisins, etc. Kay Kennedy, Washington Co. FCS Agent • Quick Cooking Magazine Mix cake mix, margarine, and egg together; add 1 cup of your • Quick & Easy - presented by choice of nuts, etc. or may leave plain. Drop by tablespoonfuls Kenton Co. Extension Homemakers, March 1997 onto greased cookie sheetand slightly flatten. Bake at 350°F • for 8 to 10 minutes or until golden brown.Yield: 3 dozen. Dena Voegele, Boone Co. Extension Secretary • Tip: Try these tasty combos: Chocolate cake mix and Carol Walton, Boone Co. Extension Homemaker Reese’s pieces, yellow cake mix and raisins, and white • cake mix and nuts. C-K Wonders Sports Mothers Cookbook Nutrition Analysis: 108 calories; 5g fat; 14g carbohydrates; 132mg sodium.