Kater-Bug Cakes

Cake

1 Package White Cake Mix

3 Eggs

1/3 C Vegetable Oil

1 Cup Water

Topping

1 Cup Sugar

2 TB Molasses

1 Cup Coconut Flakes

1/2 Chopped Walnuts

1 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

1/2 tsp Powdered Ginger

1/4 Cup Butter

1/4 Cup Milk

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Preheat the oven to 350 degrees. Prepare a 9 or 10 inch spring form pan.

To make the cake, combine the cake mix, eggs, oil and water in a large bowl. With an electric mixer set on medium speed, mix the ingredients together for about 2 minutes, until all the ingredients are thoroughly combined. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.

Prepare the frosting while the cake is baking. Combine the sugar, molasses, coconut flakes, walnuts, cinnamon, nutmeg, ginger, butter and milk in a large saucepan and cook over medium heat, stirring constantly, until the butter is melted and all of the ingredients are well mixed. When the cake comes out of the oven, immediately cover with the warm topping and spread it evenly over the top of the cake.

Set the oven to broil on medium-high and return the cake to the oven. Leave for 3-4 minutes or until the topping is lightly browned. Remove the cake from the oven and allow it to cool. Remove the sides of the spring form pan and slide the cake onto a serving plate.

1 Package White Cake Mix

1 1/3 Cup Water

3 Eggs

1/3 Cup Vegetable Oil

1 tsp Coconut Extract

1 Cup Flaked Coconut

Preheat oven to 350°. Prepare cake pans with oil and flour.

In large bowl, combine cake mix, water, eggs, oil and coconut extract; beat with electric mixer 2 minutes.  Fold in shredded coconut.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

1 Package White Cake Mix

1 1/3 Cups Champagne or Sparkling White Grape Juice

3 Egg Whites

1/3 Cup Vegetable Oil

1 TB Orange Zest

Preheat oven to 350°. Prepare cake pans with oil and flour.

In large bowl, combine cake mix, champagne/juice, egg whites, oil and zest. Beat with electric mixer for 2 minutes. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

1 White Cake Mix

3 Eggs

1/3 Cup Vegetable Oil

1 Cup Coconut Milk

1 Cup Coconut Flakes

2 TB Butter

1 Recipe Buttercream Frosting

Preheat the oven to 350 degrees. Prepare 2 8 inch round cake pans.

Combine the cake mix, eggs, oil and coconut milk in a large bowl and blend for 2 minutes, scraping the sides. Fold in the coconut flakes and mix with a wooden spoon. Divide the batter evenly between the prepared pans and bake in the center of the oven 30 minutes or until a toothpick inserted in the center comes out clean.

Cool completely and frost with buttercream frosting. Coat the sides and top generously with flaked coconut.

1 Package Yellow Cake Mix

1 1/3 Cup Water

3 Eggs

1/3 Cup Vegetable Oil

1TB Butter (melted)

1 Cup Chopped Pecans

Preheat oven to 350°.  Prepare cake pans with oil and flour.

In large bowl, combine cake mix, water, eggs, oil and butter; beat with electric mixer 2 minutes.  Fold in pecans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

1 Package Chocolate Cake Mix

1 1/3 Cup Water

3 Eggs

1/3 Cup Vegetable Oil

1 Cup Mini Marshmallows

1 Cup Graham Crackers (bite size pieces)

Preheat oven to 350°. Prepare cake pans with oil and flour.
In a large bowl, combine cake mix, water, eggs and oil; beat with electric mixer 2 minutes.  Pour 1/2 the batter into your prepared baking pan.  Sprinkle mini marshmallows and graham crackers over the top. Pour remaining batter over the top.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

1 Package Yellow Cake Mix (no pudding in mix)

1 1/3 Cup Water

3 Eggs

1/3 Cup Vegetable Oil

2 oz Semi Sweet Chocolate, melted

Preheat oven to 350°, prepare cake pans with oil and flour.

In large bowl, combine cake mix, water, eggs and oil; beat with electric mixer 2 minutes.  Remove 1/2 Cup batter to a small bowl, mix with melted chocolate and set aside.

Pour yellow cake batter into cake pan, top with chocolate batter and swirl with the back of a wooden spoon.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

1 White Cake Mix (no pudding in mix)

1 1/3 Cups Double Strength Coffee

3 Eggs

1/3 Cup Vegetable Oil

Preheat oven to 350°. Prepare cake pans with flour and oil.

In large bowl, combine cake mix, coffee, eggs and oil; beat with electric mixer 2 minutes.  Bake 25-35 minutes or until a toothpick inserted in the middle comes out clean.

1 Package Yellow Cake Mix

1 1/4 Cup Water

3 Eggs

1/3 Cup Vegetable Oil

2 TB Key Lime Juice (10 key limes)

Preheat oven to 350°. Prepare cake pans with oil and flour.

In large bowl, combine cake mix, water, eggs, oil and lime juice; beat with electric mixer 2 minutes.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

1 Package Yellow Cake Mix

1 1/3 Cups Water

3 Eggs

1/3 Cup Vegetable Oil

1/2 Cup Caramel Ice Cream Topping

Preheat oven to 350°. Prepare cake pans with oil and flour.
In large bowl, combine cake mix, water, eggs and oil; beat with electric mixer 2 minutes.  Fold caramel topping into the batter.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.