Chocolate Lava Cake

This microwave cake is quick, easy, and delicious - and it's good left over!

1 pkg. chocolate cake mix + ingredients listed on box for cake
1 can chocolate frosting

Mix cake as directed on box. Pour into 4-quart microwave-safe glass measuring cup. (The Pampered Chef's Classic Batter Bowl is great for this!)

Drop 5 scoops of icing on top of batter. Do NOT mix in.

Microwave on HIGH, uncovered, for 9 minutes (longer if you have a smaller-watt microwave).

Remove from microwave and turn out onto cake plate or large platter. Cake and measuring cup will be extremely hot, so use caution!

Slice and serve with ice cream.

Serves 12.

Note: I tried this with a yellow cake and a different flavor of frosting, but it wasn't as good - and it looked even worse. The dark color of the chocolate hides the cake's "ugliness".

Pineapple Angel Food Cake

1 box of angel food cake mix
1 20-oz. can of crushed pineapple, undrained

Preheat oven to 350 degrees.

Pour dry cake mix and pineapple, with juice, into mixing bowl. Stir until well blended. Pour into ungreased 9x13 baking pan and bake for 35-40 minutes.

Let cool, then serve plain or with whipped topping.

*Another tasty option is to make it part of a low-fat sundae cake. Top individual slices with fresh sliced strawberries and bananas, chocolate chips, whipped cream, nuts, and maraschino cherries.

Yes, this cake is that easy - probably the easiest one you'll ever bake!

Pineapple Upside-Down Cake

This recipe is slightly varied from the Pampered Chef recipe found in the Delightful Desserts cookbook.

1/2 c. butter or margarine
1 c. packed brown sugar
1 20-oz. can pineapple slices, undrained
10 maraschino cherries, rinsed and patted dry
1/2 c. chopped pecans
1 pkg. pineapple cake mix
water
3 eggs
1/3 c. unsweetened applesauce

Preheat oven to 350 degrees. Melt butter in 12-inch skillet over low heat. Remove from heat; stir in brown sugar until well blended.

Drain pineapple; reserve juice and set aside. Arrange pineapple slices over sugar mixture; place a cherry in center of each slice. Sprinkle nuts over pineapple.

Add enough water to reserved pineapple juice to measure 1 1/3 cups liquid. Combine cake mix, liquid, eggs, and applesauce in large bowl and blend until smooth. Pour over fruit mixture in skillet.

Bake 30-35 minutes or until cake tests for doneness. Cool 5 minutes, then carefully loosen edge of cake and turn out onto large, heat-safe serving plate. Cool slightly; serve warm.

*I'm fairly certain I use more than 1/2 cup of pecans. I know I don't measure them; I just sprinkle them on until it looks good.

Tip: Substituting equal portions of unsweetened applesauce for oil produces a lower-fat cake that's just as moist.

Mint Chocolate Fudge Cake

5 oz. Andes Creme de Menthe baking chips (about half a bag)
1 chocolate fudge cake mix (+ ingredients needed for cake)
1 can chocolate fudge frosting

Preheat oven according to package directions. Grease and flour Bundt pan or 2 round cake pans.

Mix cake as directed on package. Fold in baking chips and pour into cake pan(s). Bake as directed on package.

Cool 15 minutes, then carefully remove from pan(s). Cool completely before frosting.

*I used a stoneware fluted pan and drizzled heated frosting over the cake instead of frosting it completely. Then I sprinkled a few mint chips on top.

mint chocolate fudge cake with mint chocolate chip ice cream
Tip: When flouring a cake pan, you can use dry cake mix instead of flour. This is especially helpful when baking chocolate cakes, as it prevents white spots on the outside of the cake.