German Chocolate Pound Cake

My grandmother, Margaret Oakley, gave me this recipe at my Pampered Bride shower in 2002, a few months before I got married.

I tried making this recipe once, when we were newlyweds. For some reason, my pan was too small and it overflowed all over my oven.

This time...no such thing happened and we ended up with a delicious chocolate cake!
Grandma notes on the back of the card "No frosting needed. It's already in the cake."

Ingredients

1 box (18 1/4 oz) German chocolate cake mix
1/4 c. vegetable oil (I use canola)
1 c. water
3 lg eggs
1 carton (15 oz) coconut pecan frosting

Directions

Preheat oven to 350 degrees. Grease a 12 cup pan. In large bowl, mix cake mix, oil, water, and eggs. Mix on low speed about 1 minute. Scrape bottom of the bowl and beat on low speed for 2 minutes. Add frosting and beat on low for 2 minutes. Pour in pan and bake 55-60 minutes until cake taster inserted in center of cake comes out clean. Let cake cook in pan. Invert cool cake onto a plate and let cool thoroughly before slicing.

Peanut Butter Cup Cookies

This recipe is so simple. I found the original idea on the Picky Palate website, but decided the extra marshmallow, chocolate, and mini M&Ms was too much fuss!

This makes such a yummy, easy cookie. Everyone loves them!

Peanut Butter Cup Surprise Cookies

1 Cup creamy peanut butter

1 Cup sugar

1 egg

12 mini Reeses Peanut Butter Cups, unwrapped (Sam's Choice works great...the WalMart brand)

36 mini marshmallows (Don't use)

1 Cup semi sweet chocolate chips (Don't use)

2-3 Tablespoons heavy cream (Don't use)

1/4 Cup mini M&M’s (Don't use)

1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 24 count mini muffin pan. Cook for 10-12 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. (I don't do anything else except wait for them to cool and then pop them out to eat!)

If you want to top the cookies with the extra stuff:

2. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.

3. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M’s.