Posted by Grandma Jeanne on February 21, 2011
1 package angel food cake mix, about 14-1/2 ounces
22-ounces light fruit pie filling (blueberry, cherry, apple, lemon, crushed pineapple with its juice)
Preheat oven to 350 degrees.
Combine cake mix with pie filling (do not add any other ingredients).
Pour batter into an ungreased 9×13 inch baking dish.
Bake for 30 minutes.
Cool and cut into 24 pieces.
Top with a dollop of FF Cool Whip on top.
Servings: 24
PointsPlus Value: 2
Posted by Grandma Jeanne on December 28, 2010
1 cup pecans
1 cup butter
4 ounces semisweet chocolate baking bar, chopped
2 cups sugar
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
10.5 ounces miniature marshmallows
Chocolate frosting
Place pecans in a single layer on a baking sheet.
Bake at 350 degrees for 8 to 10 minutes.
Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at high for 1 minute or until melted and smooth. Stir every 30 seconds.
Whisk sugar and next 5 ingredients into chocolate mixture.
Pour batter into a greased 15 x 10 x 1 inch jelly roll pan.
Bake at 350 degrees for 20 minutes.
Remove from oven.
Sprinkle evenly with miniature marshmallows.
Bake 8 to 10 more minutes or until golden brown.
Drizzle warm cake with chocolate frosting.
Sprinkle evenly with toasted pecans.
Chocolate Frosting
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
16 ounces powdered sugar
1 teaspoon vanilla extract
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted.
Cook, stirring constantly, 2 minutes or until slightly thickened.
Remove from heat.
Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.
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Filed Under: Cakes