Caramel "Nut" Muffins
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* 12 egg whites (1 &1/2 cups)
* 2½ cups rolled oats
* ½ cup steel cut oats
* ¼ cup DaVinci or Torani sugar free caramel flavor syrup
* ½ cup unsweetened applesauce
* 1 teaspoon almond extract
* 6 packets of sugar substitute or ¼ cup brown sugar substitute (1/4 cup)



Beat egg whites until almost stiff. Fold in other ingredients. Portion out into 12 muffin cups lined. Bake at 375 degrees about 15 minutes or until golden brown.

Heath Bar Cake

1 box of German chocolate cake mix
1 can of sweetened condensed milk
1 bottle or jar of caramel
1 tub of Cool Whip
4 Heath or Skor bars, crushed

Bake cake as directed according to box.
Poke holes about the size of a pencil all over the top of the cake.
Drizzle the milk and caramel over the cake, making a thin layer.
Refrigerate until completely cool. Cover with Cool Whip. Sprinkle the Heath or Skor bars.
Serves 8-10.

PartySugar's Notes: Instead of using cool whip (I felt guilty about making a cake from a box) I made whipped cream. Beat 1 1/2 cups heavy whipping cream with 1 tablespoon vanilla, and 2 heaping tablespoons powdered sugar until stiff peaks form. I also used one extra Heath bar.

Very Fat Fudge Cake

This cake is extremely rich and moist, hence its name. You can also make mini-muffins from this recipe. See instructions at the end. Feel free to experiment by using different flavored chips or nuts. This is a traditional recipe passed down from at least the early 1970's. I'm not sure of its origin, but my old recipe card is quite yellowed and spotted with use so I would be hard-pressed to even guess at the originator. It is definitely worth the indulgence, but do not over-bake!
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Ingredients:
1 package (about 18.25 ounces) chocolate fudge cake mix or devil's food cake mix
1 (3-ounce) package instant vanilla pudding mix
1 cup sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup water
1 (6-ounce) bag of semi-sweet chocolate chips, chilled
Confectioner's (powdered) sugar, optional
Preparation:
Preheat oven to 350 degrees F. Grease and flour a Bundt pan or angel food cake pan.

Beat cake mix, pudding mix, sour cream, eggs, vegetable oil, and water together in a large bowl for 5 minutes at medium speed. Fold in chocolate chips by hand. Pour evenly into prepared pan.

Bake for 55 minutes. Do not over-bake. Let cool on a rack for 15 minutes. Place a large cake dish or platter over the top of the pan. Turn it over and gently tap until the cake releases. If the cake is stubborn to release, use a rubber spatula around the edge and center of the pan to ease it free, and try again.

Let cake cool completely, then sift powdered sugar over the top or drizzle with a simple glaze of powdered sugar and milk or cream.

Yield: 10 to 12 servings

To make mini-muffins: Preheat oven to 350 degrees F. Prepare batter as above. Line mini-muffin tins with muffin papers. Fill 2/3 full. Bake 13 to 14 minutes.

Turtle Cake

Take a shortcut by beginning with a box cake mix enhanced with dark cocoa to make this decadent turtle cake. It is filled with a layer of caramel, chocolate chips, and pecans. Cut this cake in smaller pieces than a normal cake, because it is very rich.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
1 devil's food cake mix
1/4 cup powdered dark cocoa
1 cup water
1/2 cup vegetable oil
3 eggs
1 (14-ounce) bag caramels, wrappers removed
3 Tablespoons evaporated milk (not sweetened condensed) or cream
2 cups semi-sweet chocolate chips, divided use
1-1/4 cup chopped pecans, divided use
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.

In a large bowl, combine cake mix, water, vegetable oil, and eggs. Beat on medium speed for 3 minutes. Pour half of the mixture into the prepared baking pan and bake for 15 minutes. Reserve the remaining cake batter.

Meanwhile, place caramels and evaporated milk in a heavy saucepan. Heat, while stirring, until mixture is smooth. Remove from heat.

Pour the warm caramel mixture evenly over the baked cake layer. Sprinkle with 1 cup of the chocolate chips and 1 cup of the chopped pecans. Top with remaining half of cake batter. Sprinkle with remaining 1 cup chocolate chips and 1/4 cup chopped pecans.

Return the turtle cake to the oven and bake an additional 15 to 20 minutes. Let cool to room temperature, then refrigerate before lifting out of the pan to cut and serve.

Yield: 24 to 36 servings, depending on cut size

Marshmallow Mud Fudge

Chocolate and marshmallows are a match made in heaven. This candy-like dessert is a bit lighter in texture than traditional fudge but just as decadent. Cut in small squares because they are quite rich. The peanuts may be omitted, if you wish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
1 box devil's food cake mix
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 cup water
1-1/2 cups miniature marshmallows
1 pound semisweet dark chocolate at room temperature, chopped
1-1/3 cups heavy whipping cream
4 Tablespoons (1/2 stick) butter
1/4 teaspoon kosher salt
1/2 cup chopped honey-roasted peanuts
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.

Combine cake mix, eggs, oil, and water in a large bowl, whisking with a large fork about 2 minutes until combined. Bake 30 to 35 minutes until done. Set aside until completely cooled.

Cut cooled cake into 1/2-inch cubes and place in a large mixing bowl along with marshmallows. Re-line pan with nonstick foil and set aside.

Heat cream and butter in a microwave-safe bowl until it begins to boil, about 1-1/2 minutes. Add chopped chocolate to the cream and let sit for 2 minutes to soften. Add salt and whisk until smooth, reheating in 10-second increments if necessary. You should have about 3 cups of ganache.

Pour 2 cups of the chocolate ganache into the cake and marshmallows. Fold gently until completely combined. The cake cubes will fall apart and look like mud or wet dirt. Spread mixture evenly in prepared pan. Place pan in the freezer for 1 hour, reserving the remaining 1 cup chocolate ganache, covered, on the counter-top.

When the fudge has firmed up, spread remaining chocolate evenly on top, working quickly, and sprinkle with chopped honey-roasted peanuts. You may need to rewarm the ganache slightly to a spreadable consistency. The ganache topping should firm up quickly on the cold cake. If not, refrigerate until firm.

Remove from the pan by lifting out the foil. Peel down the sides and cut into small squares to serve. Cover and refrigerate any leftovers.

Yield: 24 to 48 servings, depending on cut size

Pecan Bars

1 pkg. yellow cake mix, reserve 2/3 c.
for filling
1/2 c. butter or margarine, melted
1 egg
1 c. chopped pecans

FILLING:
2/3 c. cake mix
1/2 c. brown sugar, packed
1 1/2 c. dark corn syrup
3 eggs

Combine dry cake mix in large mixing bowl with melted butter and 1 egg. Mix until crumbly. Press mixture into generously greased (bottom and sides) 13 x 9 inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes until light golden brown. Meanwhile, prepare filling. Combine all filling ingredients in large mixing bowl. Beat at medium speed for 1 to 2 minutes. When the cake has baked for 15-20 minutes, remove from oven and pour filling over partially baked crust. Sprinkle with pecans. Return pan to oven. Bake for 30 to 35 minutes longer until filling is set. Cut into 36 bars when cake is almost cool.

Cinnamon Bundt Cake

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
3/4 c. Wesson oil
3/4 c. water
4 eggs
1 tsp. vanilla

Mix together at high speed for 8 minutes. Grease bundt pan well with pastry brush. Sprinkle 1 cup nuts in pan; spread around. Nuts will cling to grease! Place 1/3 of batter in pan; sprinkle with cinnamon and sugar mixture. Place another 1/3 of mixture in pan; sprinkle with cinnamon and sugar. Place remaining 1/3 of batter in pan. Bake at 350 degrees for 1 hour or more.