Sour Cream Chocolate Cake with Fudge Frosting

INGREDIENTS:

• Cake
• 3 1/2 c. Shirley J Universal Muffin & Cake Mix
• 1/2 c. Cocoa Powder
• 3 Eggs, Well Beaten
• 1/2 c. Sour Cream
• 1 c. Water
• Frosting
• 1 c. Semi-Sweet Chocolate Chips
• 1/4 c. Butter
• 1/2 c. Sour Cream
• 2 1/2 c. Powdered Sugar (sifted)

DIRECTIONS:

Cake:
Preheat oven to 375 degrees. Place well beaten eggs in mixing bowl and add Muffin Mix, cocoa, sour cream, and water. Mix for two minutes on medium speed, or until well blended. Spread evenly into greased 9x13 cake pan and bake for 20 minutes, or until cake tests done with toothpick.

Frosting:
Melt chocolate chips and butter in saucepan over low heat, stirring constantly until melted. Cool for five minutes. Add sour cream and mix thoroughly. Using a mixer, gradually mix in powdered sugar until frosting is of spreading consistency (may require a little more powdered sugar; add 1 tablespoon at a time until desired consistency). Spread on well-cooled cake, and keep refrigerated.

Zucchini Bread

INGREDIENTS:

• 4 c. Shirley J Universal Muffin & Cake Mix
• 1/2 c. Water
• 2 c. Zucchini (shredded)
• 3 Eggs
• 1 1/2 tsp Vanilla
• 1 1/2 tsp Ground Cinnamon

DIRECTIONS:

Grease and flour two 8X4 inch pans. Preheat oven to 350 degrees. Beat eggs in mixing bowl for 30 seconds and then add remaining ingredients to mixing bowl. Mix on low speed for 30 seconds. Scrape sides of bowl and mix on medium speed for 90 seconds. Bake for 30 to 35 minutes, or until tester comes out clean. Cool for 10 minutes and then remove bread from pan, and completely cool.

Company Cheesecake

INGREDIENTS:

• Cake
• 3 1/2 c. Shirley J Universal Muffin & Cake Mix (or 1-21 oz package)
• 1 1/2 c. Water
• 3 Egg Whites
• Topping
• 8 oz Cream Cheese (room temperature)
• 2 c. Powdered Sugar
• 1/2 pint Whipping Cream (whipped)
• 16 oz can Pie Filling (any flavor-cherry works great!)

DIRECTIONS:

Preheat oven to 375 degrees. Grease a 9x13 baking dish and set aside. Pour water into mixing bowl and add muffin mix. Add egg whites. Blend on low speed for 30 seconds. Scrape sides of bowl and mix for 90 seconds on medium speed. Pour batter into baking dish and bake for 25-35 minutes. Let cool.

Topping:
Whip cream cheese and powdered sugar until fluffy. Add whipped cream and mix until smooth. Spread over top of cooled cake. Spread pie filling over the top of the cream cheese layer. Refrigerate until ready to serve.