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Ho Ho Cake

1 prepared devils food cake (un-iced and cooled)

Filling:       
5 Tablespoons flour   
1 cup milk 
1 cup sugar
1/2 teaspoon salt 
1/2 cup shortening
1/2 cup butter 
1 teaspoon vanilla

combine flour and milk well.  cook until thick, stir constantly.  cool slightly and add remaining items.  beat well. cool completely before filling cake.

Icing:
1/2 cup PLUS 2 tablespoons of melted butter
6 Tablespoons cocoa 
3 cups powdered sugar
2 1/2 Tablespoons HOT water 
1 teaspoon vanilla

combine butter and cocoa, mix well.  add remaining ingredients and mix.  if too hard to work with,  add a bit  more water, but you want this thick!  pour over cake and chill until set.
 

 
Turtle Cake

1 German chocolate cake mix, prepare according to directions
2 cups milk chocolate (chips or chopped bars)
1 cups chopped pecans

Filling:
14 oz. caramels 
1/2 cup evaporated milk 
3/4 cup butter

melt all together and blend until smooth.

heat oven to 350.  pour 1/2 the batter into a greased 13 x 9 pan.  bake 15 minutes and remove from oven.  pour caramel mixture over cake and sprinkle with chocolate and nuts.  top with remaining cake batter.  bake 30 minutes.  cool and cut into bars.  top with whipped cream, chocolate sauce, or ice cream.
 
 

Apple Strudel Cake

1 yellow cake mix
1 can apple pie filling

topping:
1/3 cup brown sugar 
1 Tablespoon flour 
1 Tablespoon soft butter
1 teaspoon cinnamon  
1 cup chopped nuts

preheat oven to 350.  prepare cake mix using eggs and 1/2 cup water, and 1/4 cup oil.  add pie filling.  blend.  prepare topping and put over the cake.  bake.. check after 30 minutes.
 

Chocolate Mint Angel Cake

1 prepared angel food cake
finely crushed peppermint candies
whole peppermint candies

Filling: 
4 oz semi sweet chocolate 
3/4 cup butter 
3/4 cup sugar 
2 teaspoons vanilla 
4 eggs

combine all in saucepan.  cook stirring constantly until thick.  cool completely.

slice cake into three sections horizontally.  fill with chocolate mixture.

Frosting:
2 containers whipped topping 
5 drops peppermint oil  (more or less to taste)

top the cake with the whipped topping. decorate with crushed peppermint candies.  keep in refrigerator.