Chocolate Chip Coffee Cake

1 cup butter, softened
1 package cream cheese (8oz), softened
1 1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1 cup semi-sweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon

In a large mixing bowl, cream the butter and cream cheese an 1 1/4 cup sugar. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with milk. Stir in chocolate chips. Pour into a greased 9 inch springform pan. Combine the pecans, cinnamon and remaining sugar and sprinkle over batter. Bake at 350F for 50-55 minutes or until a toothpick inserted into the centre comes out clean. Cool for 15 minutes. Carefully run a knife around the edge of the pan to loosen cake. Remove sides of pan. Cool completely before cutting.

Side Note: Picture does not show the cake with pecans. Made this nut free.

Marshmallow Fun Bars

Ingredients
1 package devil's food cake mix
1/4 cup water
1/4 cup butter, melted
1 egg
3 cups miniature marshmallows
1 cup milk chocolate M&M's
1/2 cup chopped peanuts

In a large mixing bowl, combine the cake mix, water, butter and egg. Press into a greased 13x9 inch pan. Bake at 375F for 20-22 minutes or until a toothpick inserted into the centre comes out clean. Sprinkle with marshmallows, M&M's and peanuts. Bake 2-3 minutes longer or until the marshmallows begin to melt. Cool on a wire rack. Cut into bars.

SIDE NOTE: The next time I bake this I am going to undercook the cake mix mixture because when I baked it for 20 minutes, and then put it back into the oven in order for the marshmallows to melt, then it was to hard around the edges for me.

I did not add peanuts as I was baking this for my staff and we have nut allergies and I substituted chocolate chunks instead of M&M's because I didn't have any in the house.

Pistachio Cake

Ingredients

INGREDIENTS FOR THE CAKE:

1 box yellow cake mix

3 eggs

1 cup vegetable oil

1 box instant pistachio pudding

1 cup milk or ginger ale (I used milk)

1 cup pecans, chopped fine

INGREDIENTS FOR THE ICING:

9 oz carton of cool whip

1 cup powdered sugar

8 oz carton of sour cream

1/2 cup milk

1 bx instant pistachio pudding               

         

Directions

Mix all ingredients for cake well and pour into a greased 13x9-inch pan. Bake 25-30 minutes in oven preheated to 350 degrees. Let cool completely before icing.

For icing: Fold, do not beat, ingredients together in a bowl with a spatula. Ice cake. Place in refrigerator after icing.

I like to use cream cheese frosting when I make cakes so I used that instead of the recipe listed above.

1 8 oz box of cream cheese, softened

1/2 cup butter, softened

2 cups icing sugar