German Chocolate Bars

Wow! I haven't made this recipe in ages, but I remember really loving these back in the day. I'm not a fan of cake, but that's really a texture thing with me. So these tasty bars give me all the flavor of German Chocolate Cake without the cake. Win/win. :) Thank Betty Crocker for the recipe.

2/3 c. margarine, butter or spread, softened
1 package German Chocolate cake mix
1 c. semi-sweet chocolate chips
1 tub ready-to-spread coconut pecan frosting
¼ c. milk
        Heat oven to 350°. Lightly grease 9x13 pan. Cut margarine into cake mix in medium bowl, using pastry blender or fork. Press half of the mixture (2½ cups) in bottom of pan. Bake 10 minutes. Sprinkle chocolate chips over baked layer; drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer. Bake 25-30 minutes or until cake portion is slightly dry to the touch; cool completely. Cover and refrigerate any remaining bars. Cut into 1½ inch squares. Makes 48 bars.

Amish Oatmeal Cake

As someone who doesn't like cake, this is one of the rare exceptions. It's SO moist and delicious. I love the coconut in the topping. This is a combination of two recipes. I don't remember where I got the cake recipe, but I switched out the topping recipe I used to use once I tried this one from my friend, Jeanee. So good! 

1 c. rolled oats
1 ¼ c. boiling water
½ c. butter or margarine
1 c. sugar
1 c. packed brown sugar
2 eggs
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 2/3 c. flour
1 tsp. vanilla
        Mix oats and boiling water together; set aside for 20 minutes. Cream butter or margarine and sugars together thoroughly. Add eggs, one at a time, beating well after each. Blend in oatmeal mixture. Sift together remaining dry ingredients. Fold into batter. Stir in vanilla. Pour into a greased and floured 9x13 baking pan. Bake at 350° for 30-35 minutes. (22 minutes is long enough in my oven.)
   

While cake is baking, make the following topping:
2 eggs
½ c. evaporated milk
2 c. brown sugar
2 c. sweetened flaked coconut
1 c. butter
        Boil for 2 minutes. Stir in 2 tsp. vanilla and ½ - 1 c. chopped walnuts or pecans.
        Allow cake to cool until just warm before pouring topping over the cake.

Chocolate Chocolate Chip Cake

I am not a cake fan, but this is one of the few cakes I'll happily eat. Thanks to Susan for sharing it with me all those years ago!

1 box yellow cake mix, plain, no pudding in the mix
2 small packages instant chocolate pudding mix
4 eggs, slightly beaten
½ c. cooking oil
1 ¼ c. water, not too cold
1 c. chocolate chips
        Combine cake mix, pudding mix, eggs, oil and water. Beat length of time suggested on cake mix box. Fold in chocolate chips. Bake in well-greased bundt pan at 350° for one hour. Cool on rack for 15 minutes before turning cake out. Sprinkle with powdered sugar.