Dirt Cake

I made this particular Dirt Cake for Halloween you can read about it here just go to Halloween 2014.

Ingredients:
1 box Chocolate Cake Mix (eggs, oil, water)
1 package of Oreo cookies, crushed (I used 2 sleeves of cookies)
1 container of Cool Whip (let it thaw out some before using to make it easier to spread)
1 box of Chocolate pudding (milk)

Directions:
Bake cake according to directions on box, let the cake cool and then poke a few holes in the cake
 Then, make the pudding according to directions, then pour the pudding over the entire cake, now spread the Cool Whip over the pudding (just use enough to cover the cake). Then, pour the crushed cookies over the top of the cake.

Now, you can serve it immediately or you can refrigerate it for later.

Lemonade Raspberry Cake

Lemonade Raspberry Cake

Ingredients:

1 Cup very hot water

1 box (4 serve size) Raspberry Jello

1 box white cake mix

1/2 cup frozen lemonade concentrated, thawed

1/4 cup water

1/3 cup vegetable oil

4 egg whites

1 container of Whipped Vanilla Frosting

1 Container (8oz) cool whip, thawed

1 pkg Fresh Raspberries

Instructions:

In a small bowl, mix the hot water and raspberry jello until the jello is completely dissolved. Cool slightly.

In large bowl, combine cake mix, 1/4 cup of the jello mix, 1/4 cup of the thawed lemonade concentrate, 1/4 cup of water, oil and egg whites.

Beat with mixer on low for 30 seconds, then on medium speed for 2 minutes.

Pour into 13x9 pan sprayed with cooking spray.

Set aside remaining jello mix and lemonade concentrate.

Bake at 350 for 25-30 minutes.

Use a fork to poke holes every inch across top of warm cake.

Remove 1 Tablespoon of the reserved jello mixture into a microwavable bowl.

In a small bowl, mix remaining jello mixture and remaining 1/4 cup lemonade concentrate until well blended.

Pour mixture slowly over cake, making sure to cover the entire top of the cake. Cool completely, about 1 hour.

In medium bowl, mix together frosting and cool whip. Mix well.

Spread frosting mixture over top of cake.

Microwave the 1 Tablespoon of reserved jello uncovered on High for 10-15 seconds to liquefy.

Using 1/4 teaspoon measuring spoon, place small drops of jello mixture over frosting. Use a toothpick or small spoon to gently swirl the jello drops into the frosting.

Garnish with raspberries.

Store in refrigerator

I found this recipe over a www.semidomesticatedmama.com.

Of course with just about all the recipes online I tweak them just a little for my taste. This cake was very good but I think the next time I make it I will just use cream cheese icing /frosing instead of the Cool Whip and Whipped Frosting.