SNICKER CAKE
1 pkg. German chocolate cake mix
1 lg. pkg. chocolate chips
1 pkg. caramels
3/4 c. milk
1/2 c. margarine
3/4 c. chopped nuts
Make cake according to package directions. Pour 1/2 of mix in a 9 x 13 inch greased pan. Bake at 350 degrees for 20 minutes. Melt caramels, margarine and milk together. Pour over baked cake while hot. Sprinkle with chocolate chips and nuts. Spoon rest of cake batter over top and continue baking at 250 degrees for 20 minutes, then at 350 degrees for 10 minutes. Serve when cool.

HAWAIIAN POKE CAKE
1 pkg. yellow cake mix
1 can (20 oz.) crushed pineapple,
drained--TOPPING #1:--1 (8 oz.) cream cheese
1 pkg. instant vanilla pudding
1 c. milk--TOPPING #2:--2 c. whipped topping
Coconut (optional)
Bake cake in 9 x 13 inch pan according to package directions. After cake has cooled, punch holes in cake with handle of wooden spoon. Pour drained pineapple over cake and spread. Beat together cheese, pudding and milk until thick. Spread over pineapple on cake. Then spread whipped topping over that and sprinkle with coconut, if desired.

CHOCOLATE CRUNCH CAKE
1 c. graham cracker crumbs
1/4 c. butter, melted
1 c. chocolate chips
1/2 c. nuts, chopped
1 box Devil's Food cake mix--FROSTING:--1/2 c. butter
1/2 c. shortening
1 c. granulated sugar
1 tsp. vanilla
1. Prepare cake mix per directions on box. 2. Mix graham cracker crumbs with melted butter. Add chocolate chips and nuts. 3. Sprinkle mixture over cake batter in 2 (9 inch) round cake pans. 4. Bake at 350 degrees for 30 to 35 minutes. 5. Cool for 15 minutes in pans. 6. Remove from pans and cool on racks with crunch-side up. 7. Frost with whipped cream frosting between layers and on sides (NOT on top). Shake or beat 5 level tablespoons flour with 1 cup milk and a dash of salt. (Can add 1/2 cup instant chocolate malted milk and 1/4 cup cocoa for chocolate whipped cream frosting.) Cook, stirring constantly until creamy and quite thick. COOL. Beat with mixer: Add cooled cooked mixture and beat.

CHERRY DUMP CAKE
1 lg. can crushed pineapple
1 can cherry pie filling
1 pkg. yellow cake mix
1 (3 1/2 oz.) can flaked coconut
1 c. pecans, chopped
2 sticks butter, melted
Dump pineapple, including juice, into a 9 x 13 inch pan. Spread evenly. Spread the cherry pie filling over the pineapple. Spread DRY cake mix evenly over all. Then sprinkle coconut and nuts over that. Pour melted butter over all. Bake 1 hour in 325 degree oven. Serve with whipped cream. NOTE: Novaleigh Thompson submitted a recipe similar to the above, but her recipe did not contain coconut and she baked hers for 30 to 45 minutes in a 350 degree oven.

LEMON GLAZE CAKE
1 pkg. white or lemon cake mix (best
with lemon!)
4 eggs
3/4 c. oil
1 pkg. instant lemon pudding mix
3/4 c. water--GLAZE:--2 c. powdered sugar
2 tbsp. butter, melted
1 tbsp. water
1/3 c. lemon juice
Mix and beat well. Bake in a greased and floured (square, tube or 9 x 13 inch) pan at 350 degrees (45 minutes for tube pan or 30 minutes for 9 x 13 inch pan). While hot, poke full of holes with ice pick or large fork. Pour glaze over cake and let it seep into holes. May be served with ice cream or whipped cream.

HONEY BUN CAKE
1 yellow cake mix
8 oz. sour cream
4 eggs
1 c. oil
1 tsp. vanilla
1 c. brown sugar
1 tbsp. cinnamon
1 c. powdered sugar
4 tbsp. hot water
1 tbsp. vanilla
Mix together cake mix, sour cream, eggs, oil and vanilla. Pour 1/2 of batter in sheet cake pan. Mix brown sugar and cinnamon. Sprinkle over batter in pan and pour rest of batter on top. Bake at 350 degrees until done. While cake is still warm, mix powdered sugar, water and vanilla and pour over warm cake. Virginia Royal

GOOEY BUTTER CAKE
1 yellow cake mix
1 stick butter
1 (8 oz.) cream cheese
3 eggs
1 box powdered sugar
Mix cake mix, 1 egg and butter with fork. Pour into 13 x 9 inch greased and floured pan. Smooth with fingers to cover whole pan. Mix powdered sugar, softened cream cheese and 2 eggs with mixer until smooth. Pour on top of cake batter and bake 45 minutes at 350 degrees. When cool, sprinkle with the 2 tablespoons powdered sugar.

THREE STEP CAKE
1 box German chocolate cake mix
1 can Eagle Brand milk
1 (12 oz.) carton Cool Whip
4 reg. size Heath bars, crushed
Mix and bake cake according to directions using 9 x 13 inch baking pan. While hot, poke entire top with fork and spread Eagle Brand milk over top. Cool completely. Frost with Cool Whip and sprinkle with crushed Heath bars. Refrigerate.

GLY CAKE
1/2 stick oleo
1/2 c. pecans
1 pkg. butter cake mix
8 oz. pkg. cream cheese
1 box powdered sugar
1 stick oleo, softened
Melt 1/2 stick oleo in bundt pan or tube pan. Sprinkle 1/2 cup pecans over this. Mix cake mix as directed on box. Pour over oleo and nuts. Mix 1 stick oleo, cream cheese and powdered sugar. Pour over batter in pan. Bake at 350 degrees for 1 hour and 15 minutes. Leave in pan for 15 minutes and invert. After you turn cake over, some may be left in bottom of pan. Spoon out and put on top of cake. This is what makes the cake ugly.

NEIMAN MARCUS CAKE
German or Swiss chocolate cake mix
2 eggs
1 stick oleo, soft
8 oz. cream cheese
2 eggs
1 lb. powdered sugar
Mix together cake mix, eggs and oleo. Grease and flour an oblong cake pan. Spread cake mixture in pan. It makes a very thick dough. Then mix cream cheese, eggs and powdered sugar. Pour this mixture over dough in cake pan. Even it out with spoon all around the edges and corners. If desired, sprinkle chopped pecans over the top. Place in preheated 350 degree oven for 35 minutes. Take out, let cool. Then cover until serving time.

CHOCOLATE CHIP COOKIE CAKE
1 Duncan Hines yellow cake mix
2 eggs
12 oz. pkg. chocolate chips
1 tbsp. sugar
1/2 c. cooking oil
Mix all ingredients, pour in cake pan. Bake at 350 degrees for 20 minutes or until light brown.