• Beat eggs and ice water 15 minutes.
• Add sugar one spoonful at a time. Then add flavors.
• Sift dry ingredients 5 times, add to eggs.
• Bake in ungreased angel pan in cold oven raise to 325° and bake 1 hour.

• In large saucepan, bring butter and water to a boil.
• Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth.
• Pour into a greased 15x10x1-inch jelly roll baking pan.
• Bake at 375° for 20-22 minutes or until cake tests done. Cool for 20 minutes.
• Meanwhile, prepare frosting. Sift confectioners' sugar into a separate bowl.
• Combine butter and milk in saucepan. Bring to a boil. Remove from heat; add sugar and extract and mix well. Stir in chopped pecans.
• Pour and spread over warm cake.

• Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
• Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well.
• Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes.
• Spread frosting over hot cake and sprinkle with chopped pecans.

Frosting

• Combine butter, cocoa, and milk in a saucepan; bring to a boil.
• Add remaining ingredients and mix well with electric mixer.
• Spread over the hot sheet cake then sprinkle with chopped pecans.

• Heat oven to 375˚.
• Put all ingredients except egg whites into mixing bowl. Mix 30 seconds on low. Increase speed to high and beat for 2 minutes.
• Add egg whites all at once and continue beating for 2 additional minutes.
• Pour into 9 inch greased/floured pans and bake 35-40 minutes.

• Preheat oven to 350 degrees F.
• Combine the cake mix, egg, and butter and mix well with an electric mixer.
• Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
• To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
• Add the eggs, vanilla, and butter, and beat together.
• Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
• Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
• Serve with fresh whipped cream.

Variations

• For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
• For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
• For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

• Heat oven to 350°F.
• In 9-inch square pan, melt butter in oven.
• Sprinkle brown sugar evenly over melted butter.
• Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
• Beat on high speed 3 minutes, scraping bowl occasionally.
• Pour batter over pineapple and cherries.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Immediately place heatproof serving plate upside down over pan; turn plate and pan over.
• Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
• Serve warm. Store cake loosely covered.

• Preheat oven to 350°. Chop nuts, set aside.
• Melt butter in 12” oven-proof skillet. Remove from heat, stir in brown sugar and stir until well blended.
• Drain pineapple reserving juice, set aside.
• Arrange pineapple slices over sugar mixture. Place a cherry half in center of each slice. Sprinkle with nuts.
• Add enough water to pineapple juice to make 1 1/3 cups liquid.
• In bowl combine cake mix, liquid, eggs and oil; whisk until well blended and smooth.
• Pour over pineapple in skillet. Bake 35-40 minutes.
• Remove from oven Cool 5 minutes, loosen edges of cake and invert onto large serving plate. Cool slightly. Top with cool whip and serve.

• Cream butter and sugar. Add eggs one at a time, beating well, add vanilla.
• Mix flour and cocoa, add to batter. Mix.
• Fold in coconut and pecans.
• Pour into greased and floured 9”x13” pan.
• Bake at 350° for 40 minutes.
• Remove from oven and immediately spread marshmallow cream.
• Top with frosting.

Frosting

• Mix butter, cocoa and milk in saucepan. Heat until melted.
• Beat in sugar and vanilla.
• Pour icing over marshmallow cream and swirl to make marbled effect.

• Melt Milky Ways with 1 stick butter. Remove from heat and let cool completely (lukewarm) – if not, you will not get a light cake.
• Cream remaining 2 sticks of butter with sugar.
• Add eggs and cooled chocolate candy mixture.
• Mix flour and soda together and add alternately with buttermilk, blending well. Add vanilla and nuts.
• Bake in greased/floured 13”x9” pan at 325° for 50-55 minutes.

Icing

• Combine ingredients except pecans, using enough evaporated milk to make creamy and spreadable.
• Add pecans, mix and spread on cooled cake.