Cracker Barrel Old Country Store's Coca Cola Sheet Cake

Ingredients:


1 cup Coca-Cola

1/2 cup oil

1 stick margarine

3 tablespoons cocoa

2 cup sugar

2 cup flour

1/2 teaspoon salt

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon vanilla

=== FROSTING ===

1/4 pound margarine

3 tablespoons cocoa

6 tablespoons cream or milk

1 teaspoon vanilla

1/2 cup pecans chopped - (to 1 cup)

1 pound confectioners' sugar

Directions:

In a saucepan, bring Coca-Cola, oil, margarine, and cocoa to a boil,

mix

the sugar, flour and salt. Pour into the boiling liquid and beat

well. Add the eggs, buttermilk, soda, and vanilla and beat well.

Pour into a greased and floured sheet cake pan, and bake at 350F

degrees

for 20 to 25 minutes.


Frosting:
 In a saucepan, combine the butter, cocoa, and milk and heat

until the butter melts. Beat in the remaining ingredients, and spread

on

the hot cake. Cool and cut.

Preparation Time:20 to 25 minutes.

TURTLE CAKE

Ingredients:


1 pkg. German chocolate cake mix

1 pkg. caramels

1/2 cup evaporated milk

6 Tbsp. margarine

1 cup pecans

1 cup chocolate chips

Directions:

Prepare cake mix according to directions. Pour 1/2 of batter into a greased and floured 9x13 inch pan. Set other half of batter to the side. Bake at 350 degrees for 18 minutes. Melt caramels and milk together, then stir in pecans. Sprinkle baked part of cake with chocolate chips, and then pour caramel mix over that.Pour remaining batter over the caramel mix.Return pan to oven and bake 20 minutes. Let cool. Cut into squares to serve.

Number Of Servings:12 to 16 squares depending on size of square.
Preparation Time:No more than an hour.

PICNIC CUPCAKES

Ingredients:


1 package (18 -1/2 ounces) chocolate or yellow cake mix.

Filling:

1 package (8 ounces) cream cheese, softened

1 egg, lightly beaten

1/3 cup sugar

1cup (6 ounces) semisweet chocolate chips

Directions:

Mix cake according to package directions. Spoon batter into 24 greased or paper-lined muffin cups,

filling two-thirds full. In a mixing bowl, beat softened cream cheese, egg and sugar until smooth. Fold in the chips. Drop by tablespoons into the batter. Bake at 350 degrees for 20 minutes or until cupcakes test done using a toothpick to check.

Insert toothpick in cake part. If cake part is done then they are done.

Number Of Servings:24-36 cupcakes depending on size of muffin pans.
Preparation Time:About 1 hour.

CHOCLATE PEANUT BUTTER PIE

Ingredients:


CRUST

¾ c crushed graham crackers

¾ c crushed chocolate wafers

¼ c sugar

¼ c butter, melted

¼ c peanut butter



FILLING

1 pkg (8oz) cream cheese, softened

1 c sugar

1 c creamy peanut butter

1 c whipping cream, whiped

1tbs vanilla extract



TOPPING



4 oz semi sweet chocolate

2 tbs butter

2 tbs vegetable oil

¼ c coarsley chopped peanuts



Directions:

Combine crust ingredients. Press on bottom ans up sides of 9" pie pan. Refrigerate; make filling.



Combine cream cheese and sugar until smooth. Add peanut butter and blend well, scraping down sides of bowl.Fold in whipped cream and vanilla. Pour into prepared crust. refrigerate; mae topping.



In yhe top of a double boiler over hot, not boiling water, melt chocolate with butter and oil. Cool slightly. Spread on top of chilled pie and sprinkle with peanuts.

Chill thoroughly before serving. Cut into wedges with a hot dry knife.

Chocolate Bliss

Ingredients:
1 c sugar
½ c butter
4 eggs
1½ tsp sour cream
1½ tsp vanilla extract
½ tsp salt
1 c flour
16 oz semi sweet chocolate, melted
TOPPING:
16 oz cream cheese
½ c butter
2 eggs
1 c sugar
2tbs almond extract

Directions:
Preheat oven to 350 degrees.
Line a 9 or 10 inch springform pan with parchment paper.
With an electric mixer, combine sugar, butter, eggs, sour cream and vanilla until smooth. Add salt and flour. Melt chocolate and add to mixture. pour into prepared pan. Make topping.
Topping:
Combine ingredients with a food processor or electric mixer. Pour cream cheese mixture on top of chocolate mixture and run knife through both batters, creating marbled effect. Bake for 20-30 minutes or until set.Cool completely and store in the refrigerator. Cut into wedges and serve

Choclate Chip Cheesecake

Ingredients:
6 tbs butter, melted
1½ c chocolate wafer crumbs
2 tsp sugar
1½ lb cream cheese, room temperature
1 c sugar
4 eggs, room temp
1/3 c heavy cream
1 tbs instant coffee powder
1 tsp vanilla extract
6 oz mini semi-sweet chocolate chips

Directions:
For Crust, combine butter, crumbs & 2tbs sugar and press onto bottom and partially up sides of a 10 inch buttered springform pan. Bake at 350 degrees for 10 minutes. Cool while making filling.

Turn oven temp to 200 degrees.

With an electric mixer or food processor, combine cream cheese and sugar until light. Add eggs and mix until smooth, scraping down sides of bowl. Add instant coffee and vanilla and combine. Pour ½ of the filling into prepared crust. Stir chocolate chips into remaining filling and carefully pour over filling in the pan. Bake for 2 hours until set. Cool at room temp. Cover with plastic wrap and refrigerate overnight.

Chocolate Peanut Butter Pie

Graham Cracker Crust
3 4oz chocolate pudding snack pack cups
1/3 c peanut butter
1 8 oz container cool whip

In mixing bowl, combine pudding and peanut butter, stir til smooth. Fold in whipped topping. Stir until completely blended.
Pour into pie crust, freeze pie until firm. Partially thaw for 2 hours in fridge before serving.

DANGEROUS CHOCOLATE CAKE-IN-A-MUG

1 coffee mug
4 Tbsp. cake flour (plain, not self-rising)
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional
Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Put mug in microwave, and cook for three minutes on 1000 watts.
Cake will rise over top of mug--do not be alarmed!
Allow to cool a little; tip onto a plate if desired. Eat and enjoy ! (This can serve two if you want to feel slightly more virtuous.)



***And WHY is this the most dangerous cake recipe in the world? Because now we are all only five minutes away from chocolate cake any time of the day or night !!! 'Get thee hence' to the microwave!!!
You could add canned frosting, too. The batter does rise up 'way over the top of the mug, but doesn't run down the side. Fun to watch! Be careful not to overcook--our microwave is higher than 1000 watts, and three minutes was a dab too long--dried the cakes out a little bit. Anyway, give it a try! And be sure to watch it the whole time it's baking in the microwave!!!