MARSHMALLOW HOT FUDGE CHOCOLATE CAKE

1 Box of Chocolate Cake Mix, made up
1 Jar Hot Fudge Sauce
2(7)oz. Jars Marshmallow Cream

Preheat your oven to 350 degrees F.
Prepare your chocolate cake using the directions on the back of the box, and pour into a greased and floured 9x13 cake pan. Bake cake according to the directions on the box. When cake is almost done, gently warm up the jar of hot fudge until it is pourable. When cake is done, take it out of the oven, and turn up the temperature of your oven to 400. While the cake is still hot, use the handle of a wooden spoon to poke holes all over the cake, then pour the hot fudge sauce all over the cake letting it soak into the holes. Place dollops of the marshmallow cream evenly over all of the cake then wait  a couple of minutes for the cream to melt a little. Spread the marshmallow cream evenly all over the cake and then place the cake back in the oven. Bake until the marshmallow toppping begins to get browned and toasty. Remove from oven and serve.

CHERRY BROWNIE COBBLER

2(21)oz. Canned Cherry Pie Filling
1 Box Betty Crocker Brownie Mix, larrge size for 9 x 13 pan
3/4 Cup Butter or Marg. melted

Preheat oven to 350. Spray a 9 x 13 glass baking dish. Spread the pie filling in the bottom of the sprayed pan. Sprinkle the brownie mix over the pie filling. Pour the melted butter evenly over the brownie mix. Using a small spatula, spread the melted butter all over the mix. just to cover the dry mix. Bake for 30 minutes or untill the topping is set. Cool 15 minutes to serve this warm. Store leftovers in the ref.

CHENSEY B. CORNBREAD CAKE

4 Eggs, beaten
1 Cup White Sugar
1 Cup Brown Sugar, packed
1 Cup Oil
11/2 Cup Self-Rising Flour
1 Teaspoon Vanilla Flavoring
1 Cup Chopped Nuts (pecans or walnuts)

In a medium bowl mix the eggs and sugar good, Then add the oil and flour and beat good again. Last add the vanilla and chopped nuts. Spray a bunt pan or a loaf pan. Pour mix into pan. Bake at 350 for around 30 minutes or until brown. You can put a vanilla frosting on this but is best eaten without frosting.

CHOCOLATE COBBLER

2 Sticks Butter or Marg.
11/4 Cups Sugar
11/2 Cups Self-rising Flour
1 Teaspoon Vanilla
3/4 Cup Milk

Chocolate Layer:
1 Cup Sugar
6 Tablespoons Cocoa Powder
2 Cups Boiling Water

Preheat oven to 350. In a 9 x 13 glass baking dish, melt the two sticks of butter in the oven. In a medium bowl, mix together the 11/4 cups sugar, flour, vanilla and milk. Once the butter is melted, pour the batter over the butter but do not stir it. In a separate bowl mix together the cocoa and remaining sugar. Sprinkle the cocoa/sugar mixture on top of the batter. Do not stir this either. Pour the 2 cups boiling water on top of the batter and do not stir. Bake for 30-45 minutes. Or bake until the crust on top is golden brown. Serve warm and can serve with ice cream.

ORANGE CRUSH FLOATS

3 Scoops Vanilla Ice Cream 1 (16)oz. Bottle Orange SunKist Soda
Put the 3 scoops of ice cream in a tall glass. Then pour in the soda. It may not take all of the soda in one float. The fizz is on top of the float and to me that is what is so good or you can put the soda in first and then put the ice cream on top. If you can find any Jones soda in orange or Orange Cursh soda it has more of a orange  flavor.

CABBAGE PEPPER RELISH

3 Cups Chopped Peeled Tart Apples (Granny Smith)
2 Cups Green Pepper, chopped
2 Cups Red Pepper, chopped
3/4 Cup Hot Banana Pepper, chopped
2 Cups Red Cabbage, shredded
3 Tablespoons Coarse Pickling Salt, not regular salt
11/2 Cups Granulated Sugar
1 Tablespoon Cornstarch
1 Tespoon Mustard Seed
11/2 Cups Apple Cider Vinegar

Combine the first 6 ingredients in a large non-alum. bowl and let stand at room temperature for 2 hours. Drain well and then sit aside. Combine the next 3 ingredients in a large pot or dutch oven. Add the vinegar. Stir. Bring to a boil. Reduce the heat to medium-low. Add pepper mixture. Stir. Simmer, uncovered for about 10 minutes until apple is starting to soften. Fill 5 hot sterile 1/2 pint jars to within 1/2 inch of top. Wipe rims of jars. Place sterile metal lids on jars and screw on metal bands fingertip tight. Do not over-tighten. Process in boiling water bath for 10 minutes. Remove jars. Cool.

LIME CAKE WITH CHOCOLATE CREAM CHEESE FROSTING

1 Box French Vanilla Cake Mix(Betty Crocker)
1 Cup Cold Water
2 Eggs
1/4 Cup Canola Oil
1/2 Cup Light Sour Cream
2 Limes, juiced and zested

Frosting:
1 (8oz.) Box Cream Cheese, softened
3/4 Cup White Chocolate Chips, melted in a double boiler or microwave
1/4 Teaspoon Vanilla Extract
1/2 Cup Powdered Sugar

Preheat oven to 350. Spray a sheet pan. Set aside. In a large bowl, combine all ingredients together and mix good. Pour into the sprayed pan and bake for 15 minutes. Remove from the oven and let cool.

Frosting:
Whip all the ingredients together until combined and smooth. Scrape down the edges of the bowl and then rewhip for 2 minutes. Frost the top of the cake and ref. until ready to serve. Ref. any leftovers.