SOUTHERN PECAN PRALINE CAKE

INGREDIENTS:

For the cake:
1 15 oz box Butter Pecan Cake Mix
1 15 oz tub Coconut Pecan Can
4 Eggs
3/4 cup oil
1 cup water
1/2 cup chopped pecans

 For sauce:
1 14 oz can sweetened condensed milk
2 tablespoons butter
1/2 cup chopped pecans

INSTRUCTIONS:
Preheat oven to 350 degrees. Spray 9x13 baking dish with nonstick cooking spray. Combined all cake ingredients except pecan into a medium mixing bowl and mix until combine. Stir in pecans and dump into your greased cake dish. Bake for about 40 minutes until cake springs back with touch and is golden brown or if a toothpick inserted comes out clean. In a small pot melt butter then add sweetened condensed milk. Continue to stir until heated thoroughly. Add pecans. The sauce can been spooned over each piece or you can gently poke holes in the entire cake and then pour the sauce over the cake. Enjoy! This is naughty but delicious!

PoppySeed Cake

INSTRUCTIONS:
1 package yellow or white cake mix
1 cup water
1/2 cup oil
4 eggs
1 package lemon instant pudding
4 tablespoons poppy seeds (I use about 2 tablespoons)

Bake in greased bundt pan at 350 degrees for 35-45 minutes glaze while warm.

 Glaze: 1 tablespoon cinnamon 1 tablespoon butter 1 teaspoon lemon juice 1/2 cup powdered sugar (I add milk to desired consistency)

Super Yummy Chocolate Cake

1 Chocolate Fudge Cake Mix
1 sm chocolate instant pudding
1/2 cup sugar
3/4 cup water
3/4 cup oil
4 eggs
8 oz sour cream
1 cup milk chocolate chips
1 tsp vanilla

Preheat oven to 350 degrees.Grease and flour a bunt pan. Mix together cake mix, sugar, water, and oil. Beat in eggs one at a time. Stir in sour cream, chocolate chips, and vanilla. Pour in to prepared bunt pan and bake for 45-50 min.

Icing
5 tablespoons cocoa
5 tablespoons butter melted
Let cool
Add 2 cups powdered sugar
And about 1/4 cup hot water so that icing is thin but not runny
Pour over cake