Fudge Ribbon Sheet Cake

*One of my neighbors doesn't like chocolate but she love this cake. I used a bunt cake pan to make this one (you can use a regular 9 by 13 if you wish).

1 (18 1/4 oz.) package of chocolate cake mix
1 (8 oz.) package of cream cheese, softened
2 Tbsp. butter, softened
1 Tbsp. cornstarch
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk), divided
1 egg
1 tsp. vanilla extract
*Chocolate Glaze (recipe below)
In a small saucepan over low heat, melt 1 (1 oz.) square unsweetened or semi-sweet chocolate and 1 Tbsp. butter with 2 Tbsp. water. Remove from heat. Stir in 3/4 cup powdered sugar and 1/2 tsp. vanilla extract. Stir until smooth and well blended. Makes about 1/3 cup.

1. Preheat oven to 350 degrees. Grease and flour 9 by 13 inch glass pan. Preheat cake mix as package directs. Pour batter into prepared pan.
2. In a small bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in Eagle Brand. Add egg and vanilla; beat until smooth. Spoon evenly over cake batter.
3. Bake 40 minutes or until toothpick comes out clean. Cool. Prepare chocolate glaze and drizzle over cake. Store covered in refrigerator.

Fudge Ribbon Bundt cake: Prepare oven to 350 degrees. Grease and flour 10-inch bundt pan. Prepare cake mix as package directs. Pour batter into prepared pan. Prepare cream cheese topping as directed above; spoon evenly over batter. Bake 50 to 55 minutes or until toothpick comes out clean. Cool for 10 minutes. Remove from pan. Cool. Prepare chocolate glaze and drizzle over cake. Store covered in refrigerator.

4th of July Flag Cake

6 sparklers (fire works)
1 box of cake mix (french vanilla)
Strawberries (halved)
Blueberries
*bake cake according to directions.

Cream Cheese frosting:
1 (8 oz.) package of cream cheese, softened
1 c. white sugar
1 tsp. vanilla
* Beat the 3 above ingredients until smooth.

1 1/2 c. heavy cream
*Whip cream until stiff peaks form.

Fold the whipped cream into the cream cheese mixture. Apply a thin layer of frosting on to the cake. Arrange blueberries in the top left corner of the cake (for the stars). Arrange strawberries in alternating rows. Fill a Ziploc bag with the rest of the frosting and snip the end of it for a tip. Use that to make your white stripes. Top with sparklers, light and serve. This will be our new family 4th of July dessert. I have seen it done with Jell-o's but my family isn't really into Jell-o so a cake is a great idea. I got this off another blog. It looks really fun.

Better than you-know-what-cake

1 box of Devil's food cake mix

1 can sweetened condensed milk

1 small jar of Shmuckers Carmel syrup

1 tub of cool whip

1 Skor bar (grated)

Cook and bake the Devil's food cake mix according to directions. While it's still warm poke hole all over the cake (with a wooden spoon). Pour Carmel syrup all over cake directing it in and around the holes, do the same with the sweetened condensed milk. Let cake cool. Top with cool whip and then the Skor bar. I personally like the cake cold or frozen.

Texas Sheet Cake

*This is not the best picture but it really is yummy. I made it for a bar-b-que and it was a hit.

1 cup butter or margerine
1 cup water
1/4 cup cocoa
2 cups all purpose flour
2 cups sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup sour cream

Icing:
1/2 cup butter or margerine
1/4 cup plus 2 Tbs milk
3 Tbsp. baking cocoa
3 3/4 cups powder sugar
1 tsp. vanilla extract

Cake:
Bring butter, water and cocoa to a boil and remove from heat. combine flour, sugar, baking soda and salt and add to cocoa mixture. Stir in the sour cream until smooth. Pour into 15 by 10 inch baking pan. Bake @350 for 20-25 minutes.

Icing:
In a sauce pan melt butter; add milk and cocoa. Bring to a boil. Remove from heat. Whisk in sugar and vanilla until smooth. Pour over warm cake.
I think this recipe is from Taste of Homes magazine.