Chocolate Heath Bar Cake
1 German Chocolate Cake mix - bake as directed in 13x9x2 pan. Take cake out of oven when done and poke holes in top with handle of wooden spoon. Pour a 14-oz. can of sweetened condensed milk over cake and into holes. Cool. Spread with a 12-ounce jar of caramel ice cream topping and then with a 12-ounce container of Cool Whip. Sprinkle with three coarsely crushed Heath bars and store in refrigerator until 30 minutes before serving. Sprinkle with 3 shaved Hershey bars prior to serving.

Never Fail Applesauce Spice Cake (from my mother-in-law)
Sift together in large mixing bowl: 2-1/2 cups flour - 1-3/4 cups sugar - 1-1/2 tsp. baking soda - 1/4 tsp. salt - 1/2 tsp. baking powder - 3/4 tsp. cinammon - 1/2 tsp. cloves - 1/2 tsp allspice. Add 1/2 cup butter, 1/2 c buttermilk and 1-1/2 cups applesauce. Beat 2 minutes. Add eggs and beat again. Fold in 3/4 cups chopped nuts. Bake at 350° for 50 minutes in greased and floured 13x9x2 pan. When cool, frost with browned butter frosting: Melt 1/4 cup butter over medium heat. Add 1 cup chopped pecans and keep stirring until browned. Add this to 1 pound of powdered sugar and 1 softened large cream cheese in bowl. Beat until smooth. Add 1-1/2 tsp. vanilla and stir.

Best Carrot Cake (from my mother-in-law)
Mix all ingredients in a large bowl. Pour into greased and floured 13x9x2 pan and bake at 350° for 50 minutes. Top with cream cheese frosting. Cake ingredients: 2 cups flour - 2 tsp. baking soda - 1 tsp. cinammon - 1/2 tsp. salt - 3 eggs - 3/4 cup oil - 3/4 cup buttermilk - 2 cups sugar - 1 small can drained crushed pineapple - 2 cups shredded carrots - 3/4 cups grated coconut - 1 cup chopped pecans. Frosting: Soften 1 large cream cheese and 1/4 pound butter. Add 1 pound powdered sugar and 1-1/2 tsp. vanilla and beat until smooth. Enjoy!!