Eclair Cake

from my roomie Wendy at WSU

1 8oz tub Cool Whip

2 small boxes vanilla pudding

1 box graham crackers

1 tub chocolate icing

Prepare pudding as directed. Mix in Cool Whip. Layer graham crackers in 9x13" dish. Pour half of pudding mixture on top of crackers in dish. Put another layer of crackers on top of the pudding. Layer again with the rest of the pudding mixture and a final layer of graham crackers. Warm icing in microwave for one minute or until easy to spread/pour. Spread icing atop the top layer of graham crackers and refrigerate overnight.

Coconut Pecan Frosting

a la Lynette

She made this to give to our family last week and it was delicious! She made a boxed German Chocolate Cake mix (splitting the batter between 2 round pans) and iced it with this. Then she drizzled chocolate over the top. The presentation was beautiful and the cake was delicious!

1 c evaporated milk
1 cup sugar
3 egg yolks
1/4 lb margarine
1 tsp vanilla
1 1/3 cup flaked coconut
1 cup chopped pecans

Combine milk, sugar, egg yolks, margarine and vanilla in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes 2 2/3 cup filling.

Glazed Poppy Seed Bundt Cake

from My Kitchen Cafe

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppyseeds
1/2 cup pinapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs

Mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't overbake).

When the cake is about 10 minutes from being done start the glaze.

Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)

Bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.

Oreo and Fudge Ice Cream Cake

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz.) Whipped Topping, thawed, divided

1 pkg. (4-serving size) instant chocolate pudding

8 OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches, unwrapped

Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

Freeze at least 4 hours before serving. Store leftover dessert in freezer

Funfetti Cake Mix

Add sprinkles to white cake mix.  Any color you want!

Mini Microwave Cake

1/3 cup of cake mix (I like chocolate)
1/2 cup water

Mix mix and water together until blended in microwave-safe container. Nuke for 90 seconds. Let cool for a minute or two. Drizzle Hershey's syrup, sprinkle choc chips, etc. YUMMY!