Chocolate Zucchini Bundt

2/3 cup cocoa
2 tbsp. unsalted butter, melted
1 cup vegetable oil
3 cup flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 large eggs
3 cup sugar (plus more for coating pan)
3 cup grated zucchini (4 med. zucchini)
1 tsp. vanilla
Preheat oven to 350 degrees. In a small mixing bowl combine cocoa and melted butter (mixture will be stiff and dry). Add vegetable oil to cocoa (it will resemble motor oil- don't be alarmed) and set aside.

In a medium bowl sift together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat eggs and slowly add sugar, until thick and light in color. Add cocoa mixture to eggs until well combined, then gradually add flour being careful not to over mix. Once mixture is well incorporated add grated zucchini and vanilla.

Butter or spray bundt pan evenly with non stick spray, then sprinkle with granulated sugar to form a sugar crust. Pour batter into pan about 3/4 full. Place pan in a preheated oven for 65-70 minutes until toothpick inserted comes out clean.

Allow to cool completely before removing from the pan. Loosen your belt, because you'll be eating more than one slice.

Pecan Bars

FOR THE CRUST:

1 1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1/4 cup sugar
1/4 teaspoon salt
1 large egg, lightly beaten
FOR THE FILLING

3/4 cup packed light-brown sugar
1/4 cup light corn syrup
1/4 cup heavy cream
1/4 teaspoon salt
8 ounces (about 2 cups) pecans
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil.

Make the crust: In a food processor, pulse flour, sugar, and salt to combine. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse just until a dough forms.

Transfer dough to prepared pan; with floured fingers and an offset spatula, press firmly into bottom and 3/4 inch up sides. Freeze until firm, about 15 minutes.

Prick bottom of dough; bake until lightly golden, 22 to 25 minutes. Let cool while preparing filling.

Make the filling: In a large saucepan, bring butter, brown sugar, and corn syrup to a boil over high heat, whisking constantly, until smooth; continue boiling, without stirring, until slightly darkened, about 2 minutes.

Remove pan from heat. Whisk in cream and salt; mix in pecans.

Assemble and bake: Spoon hot filling evenly over crust, using spoon to arrange and press in nuts so they fit snugly (create as flat a surface as possible).

Bake until bubbling and golden-colored, 18 to 22 minutes. Cool completely in pan.

Using foil, lift cake from pan; peel off foil. With a sharp knife, trim edges (if desired). Cut into 6 even strips; cut each strip crosswise into 4 even strips to make 24 bars.

Lime Squares with a Pecan-Graham Cracker Crust

Crust:

4 tablespoons unsalted butter, melted and cooled, plus more for pan
2/3 cup pecan halves
1 cup graham-cracker crumbs (1 package)
1/4 cup sugar
1 tablespoon grated lime zest
Filling:

2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice
1 teaspoon grated lime zest
Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.*

In a food processor, finely grind pecans with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and zest; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

Magic Cookie Bars

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can sweetened condensed milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
Heat oven to 350°F. Spray 13 x 9-inch baking pan with non-stick cooking spray.

Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.

Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

Cinnamon Sugar Chips

6 tablespoons unsalted butter, melted
1 tablespoon sugar
3/4 teaspoon ground cinnamon
12 flour tortillas, (10 inches in diameter)
Preheat oven to 375 degrees. Stir together butter, sugar, and cinnamon in a small bowl. Brush tortillas with cinnamon sugar/butter mixture, and cut each into 8 wedges (A pizza cutter works nicely here).

Arrange wedges in a single layer on a baking sheet, and bake until crisp, 10 to 12 minutes. Let chips cool on a wire rack before serving.

Raspberry Mini Cheesecakes

Graham Crust:

1 1/2 cups finely ground graham crackers (about 12 sheets; use a mini chopper or food processor)
3 tablespoons unsalted butter, melted
3 tablespoons sugar
Raspberry Puree:

1 container (6 ounces) fresh raspberries
2 tablespoons sugar
Cheesecake:

2 pounds (32 oz.) cream cheese, room temperature
1 1/2 cups sugar
Pinch of salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Preheat oven to 325°F.

Line standard muffin tins with paper liners. Stir together ground graham crackers, butter, and 3 tablespoons sugar. Press 1 tablespoon crust mixture firmly into bottom of each lined cup. Bake until set, about 5 minutes. Transfer tins to a wire rack to cool.

Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl, pressing with a flexible spatula to remove as much liquid as possible; discard solids. Whisk in 2 tablespoons sugar.

With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add remaining 1 1/2 cups sugar in a steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, beating until just combined after each.

Spoon 3 tablespoons filling over crust in each cup. Dollop 1/2 teaspoon raspberry puree in a few dots over each. With a wooden skewer or toothpick, swirl sauce into filling. Place each tin in a roasting pan (bake in batches, if necessary); pour enough hot water into pan to come three-quarters of the way up sides of cups.

Bake, rotating pans halfway through, until filling is set, about 22 minutes. Carefully remove tins from water bath and transfer to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight containers). Remove from tins just before serving.

Makes 32 mini cheesecakes.

Mississippi Mud Brownines

For the Cake:

1 cup (2 sticks) butter, cut into big chunks
½ cup cocoa powder
4 eggs, beaten well
1 tsp vanilla extract
2 cups sugar
1½ cups all purpose flour
¼ tsp salt
1 cup chopped pecans or walnuts
For the Frosting:

16 oz. or 3 1/4 cups powdered sugar
½ cup cocoa powder
½ cup (1 stick) butter, melted
½ cup milk
1 tsp vanilla extract
4 cups mini marshmallows
Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes (I did this in the microwave). Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.

Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the center and is beginning to pull away from the sides of the pan.

While the cake bakes, prepare the frosting so it is ready to pour over the hot cake. (I suggest doing this right before the cake is done so the frosting doesn't set up in the bowl).

In a medium bowl combine the powdered sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.

Remove the cake from the oven, scatter the marshmallows over the top and then return the cake to the hot oven for about 3 minutes to soften the marshmallows.

Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat right away or allow to cool to room temperature. Cut the cake into squares and serve.

Parmesan Roasted Potatoes

Ingredients
1 pounds new potatoes, unpeeled, quartered into 1-inch chunks
3 tablespoons olive oil
1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan
8 sprigs fresh thyme
Preparation
Heat oven to 400° F.

In a medium bowl, combine all the ingredients.Toss to coat the potatoes. Transfer to a roasting pan, baking sheet or 9-by-13-inch baking dish Roast, stirring once, until golden brown and crisp, about 40 minutes. Serve hot or at room temperature.

Sour Cream Coffee Cake

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the Streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional
For the Glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup

Directions
Preheat the oven to 325 degrees F. Grease and flour a 12 cup bundt pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined.

Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, walnuts and butter in a bowl and pinch together
with your fingers until it forms a crumble.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel.
Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
Bake for 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon. Cut and serve.

Toffee Fruit Dip

8 oz. cream cheese, room temp.
1 cup powdered sugar
1/2 cup brown sugar
1 tsp. vanilla
3/4 cup toffee chips
*Mix well and chill before serving with apples or fruit of your choice. If making the night before, add toffee chips right before serving. They can dissolve if refrigerated too long.

fruit dip

1 jar marshmallow creme
8 oz. cream cheese, room temp.

Combine both ingredients and blend with mixer until smooth. Serve with fruit.

Cilantnro Lime Dressing

1 (1-ounce) packet ranch dressing mix
1 cup mayo
1 cup sour cream
1 jalapeno pepper, cut and seeded
2 Tbs. chopped onion
1/3 cup chopped cilantro
juice of 1 lime

Place all ingredients in blender. Blend away!

Bajio Chicken

4 to 5 boneless chicken breasts
6 oz. Sprite
1/2 cup salsa
1/2 cup brown sugar
1 Tbs. cumin
1 4oz can diced green chilies

Put all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken and serve over salad greens, or make tacos and burriots out of the meat.

Chalupa

3-4 lbs. pork loin roast boneless (COSTCO)
2 cloves garlic, minced
2 cans pinto beans
1 Tbs. cumin
2 Tbs. chili powder
1 Tbs. oregano
1 can diced green chiles
1 Tbs. salt
*Cook on low all day in Crock-pot. Serve over corn chips/fritos or in a burrito or like tacos.

Tropical Salsa

2 mangos
1/2 fresh pineapple
1/4 red onion
1/2 red, sweet bell pepper
cilantro
lime

Dice mangos, pineapple, onion and bell pepper. Put in bowl. Chop up some cilantro. Add to salsa. Cut lime and squeeze juices over top. Stir and serve.

Cafe Rio' Taco Meat

1 pork loin or pork roast
1 20 oz. bottle of Coke
2 cups brown sugar
1 bottle mild salsa

Put in crockpot and cook on low all day. Shred meat and serve.

Teriyaki Chicken

1 Tbs. cornstarch
1/2 cup cold water
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup vinegar
1 garlic clove minced
1 tsp. ginger
*Combine in saucepan and stir over medium heat until thickened. Put over chicken tenders or chicken breasts in crock pot on low for 6-8 hours. Serve over rice.
*Helpful hint: This recipe made just enough for the 6 of us. I used 8 or 9 frozen chicken tenders. Could easily be doubled for a bigger group.

Buttermilk Refrigerator Rolls

Buttermilk Refrigerator Rolls
**Half recipe below

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more--it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and kneed for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, covered. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ - 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like.

** 1 ½ c. room temperature buttermilk
1 ½ c. flour
½ T. yeast dissolved in 1/8 c. warm water (first let rise a few minutes)
¼. C. sugar
2 eggs beaten with fork
1 t. salt
2 ½ c. flour (sometimes need ½ c. more—don't make too sticky)
¼ c. oil
½ t. baking soda

Butter Rolls (easy)

3 Tbs. yeast
2 cups warm water
2 Tbs. sugar
1 cup butter, melted
1 cup sugar
6 beaten eggs
1 1/2 tsp. salt
8 cups flour (plus a little more)

*Mix yeast with 2 Tbs. sugar and the warm water. Add melted butter, sugar and eggs. Mix well. Add flour and salt. Mix well and let rise for 2 hours. Punch down and put in refrigerator overnight. The next day, separate dough into 4 equal parts. Roll each part into a circle and brush with butter. Cut like a pie into 12 or more pieces. Roll each piece, starting with the wide end. Place onto a greased cookie sheet with the tail end down. Let rise for a few hours and then bake at 400 for 10 minutes. Check to make sure the middle aren't doughy.

Crockpot Mexican Chicken with Rice

4-5 chicken breasts
1 jar salsa
1 can black beans
1 can corn, drained
8 oz. cream cheese

*Put first four ingredients in crockpot on low for 4-6 hours and then add cream cheese about an hour before serving. Mix well, shred up chicken and serve over rice.

Honey Lime Enchiladas

1/3 cup honey
1/4 cup lime juice
2 tsp. chili powder
2 large garlic cloves, minced, or 1/2 tsp. garlic powder
2 large chicken breasts, cooked and shredded
12 corn tortillas
2 cups shredded cheese (I used sharp cheddar and colby/jack)
1 14 oz. can green enchilada sauce
1/2 cup heavy cream

*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).
*Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.
*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.

Mountain Dew Apple Dumplings

Who knew a Mountain Dew and Pillsbury Crescent Roll combination could make such a wonderful dessert.

Ingredients

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™
Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Banana Pudding

ngredients:
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cup milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies

Directions
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Double Chocolate Gooey Butter Cake

Ingredients:
1 (16-ounce) box powdered sugar
3 to 4 tablespoon cocoa powder
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
1 (18.25 ounce) package chocolate cake mix
Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
1 teaspoon vanilla extract
1 cup chopped nuts

Directions
Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.

Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Elvis Gooey Butter Cake

Ingredients:
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Mint leaves, for garnish
Whipped cream, for garnish

Filling:
1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
1/2 cup peanut butter
1 whole banana
8 tablespoons (1 stick) butter
1 (16-ounce) box powdered sugar

Directions
Preheat the oven to 350 degrees F.

Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling.

Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream.

Gooey Toffee Butter Cake

Ingredients:

Cake:
1 18.25-ounce box yellow cake mix
1 egg
1 stick butter, melted

Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 16-ounce box confectioners’ sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits
Directions
Preheat oven to 350. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners’ sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Fold in toffee bits.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!
Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

Pumpkin Gooey Butter Cake

Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Southern Goo Cake

Ingredients:
1 box yellow cake mix
1 cube margarine or butter (1/2 cup), softened
2 eggs, beaten
3/4 cups chopped pecans
2 eggs, beaten
1 16-ounce box powdered sugar (about 3 1/2 cups)
1 8-ounce package cream cheese, softened
Preparation:
Mix first three ingredients well; pat into a greased and floured 9 x 12 inch baking dish. Sprinkle with 3/4 cup chopped pecans.
Beat eggs, powdered sugar and cream cheese well. Pour onto first layer.

Bake at 350 degrees for about 35 minutes or until the top is lightly browned. Let cool, sprinkle with powdered sugar

Chocolate Eclair Cake

Ingredients

2 (3 ounce) packages instant vanilla pudding or banana pudding or french vanilla (any of them are really good)
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package honey graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
Directions

In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
Pour sauce over graham cracker layer and refrigerate until set; serve.

Pistachio Cake

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.