Oreo Cake

1 lb. oreos-crushed, set aside 1/2 c. for topping
1/2 c. margarine, softened
8 oz cream cheese, softened
2 8 oz cool whip-divided
1 c. pwd. sugar
1 large chocolate pudding or 2 small ones

Mix margarine & cookie crumbs. Press into ungreased 9x13 pan. Chill 1 hr. Mix cream cheese, 8 oz cool whip & pwd. sugar. Chill 1 hr. Mix pudding as directed for pie filling. Spread on cream cheese mixture. Chill for 1 hr. Top with 8 oz cool whip. Sprinkle reserved crushed cookies on top.

Other options:

Pecan crust:
1 1/2 c. flour
3/4 c. butter
2/3 c. pecans, chopped
Press into 9x13 pan, Bake at 325 degrees for 15 min. Let cool. Top with cream cheese layer, choc. pudding layer & cool whip.

Graham Cracker crust: (for use with Banana Cream pie)
1 1/2 c. finely ground graham cracker crumbs ( I mix it in my blender, really fine)
1/3 c. sugar
6 T. butter, melted

Mix all together, press in the bottom of a 9x13 pan. I stick it in the freezer for a few minutes to cool faster, then top with cream cheese layer , 3 sliced bananas, banana pudding & cool whip.
*This recipe won 1st prize at our ward Memorial Day Picnic!

Jello Cake

White cake mix - made according to package directions.
Poke holes in cake with wooden spoon handle
Mix together:
2 c. boiling water
1 large strawberry jello
Pour over cake & Chill 3 hours.

Frosting:
1/4 c. pwd. sugar
1 c. milk
1 small vanilla pudding
1-2 c. cool whip

Try different flavors of jello & pudding.

Carrot Cake

2 c. flour
2 t. baking powder
1 t. salt
1 1/2 t. baking soda
2 t. cinnamon
2 c. sugar
1 1/2 c. oil
4 eggs
2 c. grated carrots
1 ( 8 1/2 oz) can pineapple, crushed & drained
1/2 c. chopped nuts (optional)

Preheat oven to 350 degrees. Combine first 5 ingredients. Add sugar, oil & eggs. Mix well. Add carrots, drained pineapple & nuts. Bake in greased 9x13 pan for 35-40 minutes.

Frosting:
1/2 c. butter
8 oz. pkg. cream cheese
1 t. vanilla
1 lb. powdered sugar

Cream butter, cream cheese & vanilla. Add pwd. sugar. If too thick, add 1t milk at a time to spreading consistency. Spread on cooled cake. Yield:15-18 servings

Black Bottom Cake

The picture is obviously not cake, but it is the recipe in cupcake form. Simply just fill the muffin cups 1/3 full of chocolate mixture instead of the 9x13 pan & drop cream cheese mixture on top. Bake 25-30 min.

Ingredients:
Filling:
8 oz. cream cheese (softened)
1 egg
1/3 c. sugar
1/8 t. salt
1 c. chocolate chips

Cake:
1 1/2 c. flour
1 c. sugar
1 t. baking soda
1/4 c. cocoa
1/2 t. salt
1 c. water
1/3 c. oil
1 T. vinegar
1 t. vanilla
Mix cream cheese, egg, sugar & salt in small bowl. Beat well & stir in chocolate chips.
In a large bowl, beat all remaining ingredients for the cake until well blended. Pour chocolate mixture into a greased & floured 9x13 pan.
Top with heaping Tablespoons of cream cheese mixture. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean.
To double the recipe- double the ingredients & bake in a 10x15x1 baking sheet at 350 for 30-35 minutes.

Pumpkin Cake

Ingredients
Crust:
1 pkg. yellow cake mix (reserve 1 c. for topping)
1 egg
1/2 c. margarine
Filling:
2 c. pumpkin puree
1/2 c. sugar
2 1/2 t. pumpkin pie spice
2 eggs
2/3 c. evaporated milk
Topping:
reserved 1 c. cake mix
1/4 c. margarine (cold)
1/4 c. brown sugar

Preheat oven to 350 degrees. Grease & flour 9x13 pan. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg & margarine. Press mixture into the bottom & up the sides of the pan to form a crust.
Mix together the pumpkin, 2 eggs, sugar, pumpkin pie spice & evaporated milk until blended. Pour over the crust. Combine the brown sugar & reserved 1 c. cake mix, then cut in the margarine until crumbly. Sprinkle over filling.
Bake in preheated oven for 45 minutes. Serve warm with cool whip. Cover loosely (it'll get soggy if you don't)