Coffeehouse Bars

3 c. flour

1 tsp soda

1/2 tsp salt

1 c. softened butter

1 1/2 c. brown sugar

2 eggs

1 tsp vanilla

1 c. chocolate chips

1 c. white chocolate chips

1 c. peanut butter chips

1 c. butterscotch chips

Mix everything together in order as listed. Put in a greased 9x13 pan. Bake 350* for 25 min.

Easy Black Forest Bars

• 1 box chocolate cake mix
• 2 eggs, beaten
• 1 t. almond or vanilla extract
• 1 c. chocolate chips
• 2 cans cherry pie filling
• 1 8 oz. container frozen whipped topping, thawed

1. In a large bowl, add cake mix, eggs, extract, chocolate chips and 1 can cherry pie filling. Stir until thoroughly combined. Pour into a greased 13×9 inch casserole dish and bake at 350 degrees for 25-30 minutes, until fully cooked. Cool.

2. Once bars are cooled completely, spread whipped topping on top. Then pour the remaining can of cherry pie filling on top of that. Refrigerate until serving or serve immediately.

Cherry Chocolate Brownies

1 package Devils Food cake mix

1 (21 oz) can cherry pie filling

1 tsp almond extract

1 tsp vanilla

2 eggs, beaten

Mix all ingredients together. Preheat oven to 350. Grease a jelly roll pan. Bake 20-25 minutes or till toothpick comes out clean.

Icing:

1 C sugar

5 TBS butter

1/3 C evaporated milk (I've used regular milk before...if you don't want to open a can just for this)

1 C semi-sweet chocolate chips

Combine everything but chips. Bring to a boil and boil for 1 minute. Add chips and stir till smooth. Pour over hot cake

Banana Cake

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas

Frosting:
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Or just add a little powdered sugar instead of the cream cheese frosting.
DIRECTIONS
Preheat oven to 275 degrees F (135 degrees C). Grease and flour a
9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice,
set aside. In a medium bowl, mix flour, baking soda and salt. Set
aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until
light and fluffy. Beat in the eggs one at a time, then stir in 2
teaspoons vanilla. Beat in the flour mixture alternately with the
buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into
the center of the cake comes out clean. Remove from oven and place
directly into freezer for 45 minutes. This will make the cake very
moist.
For the frosting: I usually just use a little powdered sugar on the top instead of the frosting, but you can add the cream cheese frosting for a "dressier" cake. In a large bowl, cream 1/2 cup butter and cream
cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners
sugar and beat on low speed until combined, then on high until
frosting is smooth. Spread on cooled cake.

***I have never had a banana cake not be moist, but I put this in the freezer anyway! ***

Fancy Angel Food Cake

1 Angel Food Cake Mix

1-10 oz can of mandarin oranges, drained
1-14 oz can pineapple chunks, drained
1/2 c. coconut
2 c. sour cream

Prepare angel food cake as directed on box. Then combine all of the other ingredients together & mix. Just before serving, tear angel food cake into chunks, add in the topping mix & stir well.