Triple Chocolate Pound Cake

1 (18.25) package devil's food cake mix with pudding
1 (5.9-ounce) package chocolate instant pudding mix
1 1/4 cups water
1/2 cup vegetable oil
4 large eggs
3 cups (18 ounces) semisweet chocolate morsels, divided
1/2 cup whipping cream
Garnish: pecan halves

1. Combine first 5 ingredients in a large mixing bowl; beat at medium speed with an electric mixer 2 minutes. Stir in 2 cups chocolate morsels. Pour batter into a greased and floured 10-inch Bundt pan.
2. Bake at 350F for 50-55 minutes. (A wooden pick inserted in center may not come out clean.)  Cool in pan on a wire rack 10- 15 minutes; remove from pan, and cool completely on a wire rack.
3. Combine remaining 1 cup chocolate morsels and cream in a small heavy saucepan; cook over medium heat, stirring constantly,just until morsels melt. Let stand 15 minutes.
4. Drizzle chocolate glaze over cake; garnish,if desired. Let stand at least 1 hour before serving. Note: Leftover chocolate glaze may be used as an ice-cream topping.

Black Forest Magic Cobbler

• 4 cups frozen cherries, thawed
• 2 cups sugar, divided
• 1/2 cup (1 stick) butter, melted
• 1 cup self-rising flour
• 1/4 teaspoon salt
• 1/3 cup cocoa
• 1 cup 2% reduced-fat milk

1. Preheat oven to 350F.
2. Combine cherries and 1 cup of sugar in a medium saucepan.  Cook over medium heat until sugar  dissolves, cherries release their juices, and liquid thickens slightly. Remove from heat.
3. Pour melted butter into a 2-quart baking dish.
4. Combine remaining sugar, flour, salt and cocoa. Stir in milk until well combined. Do not over beat. Pour over butter. DO NOT STIR. Spoon cherries and juice over batter. DO NOT STIR.
5. Bake 35 minutes, or until crust rises to the top and browns.

Ruth Nelson's Hamburger Casserole

• 2 lb. Hamburger
• 1 onion,chopped
• salt and pepper
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 carton sour cream - large (16 oz.)
• 1 8oz. pkg. kluski noddles
• shredded cheddar cheese

1. Brown hamburger, onion, salt and pepper, lightly, drain well.
2. Add the cans of soup and sour cream. Mix all together.
3. Cook noodles and drain well. .
4. Mix all together.
5. Top with shredded cheese.
6. Bake at 350 degrees for 20 - 30 minutes.

Better Than Sex Cake

• 1 (18.25oz.) package devil's food cake mix
• 1/2 (14 oz.) can sweetened condensed milk
• 6 ounces caramel ice cream topping
• 3 (1.4 oz.) bars chocolate covered toffee, chopped (heath bar)
• 1 (8 oz.) container frozen whipped topping (cool whip), thawed

1. Bake cake according to directions for 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.(Hint: I crush my candy bars into chunks as opposed to crumbs - I like to have pieces I can chew on.)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more of the caramel topping and crushed candy bar. Refrigerate and serve right from the pan.

Cornflake Candy

• 1 cup sugar
• 1 cup white corn syrup

1. Heat until boiling.

• 2 cups peanut butter

1. Stir well. 
2. Take off heat.
3. Add 1/2 teaspoon of vanilla; stir well then add 4 cups of corn flakes.
4. Stir, then drop by the spoonful onto wax paper and let cool.

Bus Trip Cookies

• 1/2 cup butter (no substitutes) softened
• 2 cups sugar
• 3 eggs, lightly beaten
• 1 Tablespoon coconut or almond extract
• 3 cups biscuit/ baking mix
• 3 cups mashed potato flakes

1. In a mixing bowl, cream butter and sugar.
2. Add eggs and extract; mix well.
3. Add biscuit mix and potato flakes; mix well.
4. Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheet.
5. Bake at 350 degrees for 9 to 12 minutes or until edges are lightly browned.
6. Cool for 2 minutes before removing to wire rack.
7. Yields about 6 dozen.

Kathie's Favorite Pretzel Salad

• 8 oz. Cream Cheese- softened
• 1/2 cup sugar
• 1- 20 oz. can crushed pineapple- well drained
• 1- 16 oz. cool whip

1. Beat together cream cheese and sugar, fold in cool whip and pineapple. Set aside.
2. Mix together:

• 1 cup crushed pretzels
• 1/2 cup sugar
• 1/2 cup butter, melted

1. Bake on a cookie sheet at 400 degree's for 7-8 minute, watch carefully.
2. When cool break pieces apart and add to salad just before serving, saving a little for a garnish on top.