Caramel Frosting
1/2 cup butter
1 cup light brown sugar
1/4 cup milk
1 cup powdered sugar

Cook over low heat, stirring constantly. It will thicken as it cools.

Cool to lukewarm and pour over cake.

I made this recipe years and years ago, and my family thought it was great, but I had forgotten about it. Last night my husband and I were at a National Day of Prayer dinner, and someone had brought it for the silent auction. It reminded me of how good it is. Here is the recipe, and enjoy!

Cake
1 box chocolate butter cake mix (without pudding)
4 eggs
1/2 cup vegetable oil
1/4 cup water
1 teaspoon vanilla
1 small box instant chocolate pudding
8 ounce carton sour cream
6 ounce package chocolate chips
3/4 cup chopped pecans

Coat chocolate chips and pecans in a spoon or so of the dry cake mix.

Mix remaining ingredients together except for chocolate chips and pecans.

Fold in chocolate chips and pecans.

In a greased and floured bundt pan, bake at 350 degrees for about 50 minutes or until done.

Cool before icing with chocolate frosting.

This cake also can be baked in a 9 inch x 13 inch cake pan for 40 minutes.

Chocolate Frosting
1 box powdered sugar
3 squares baking chocolate, melted
3/4 stick soft butter
Milk to moisten

Combine all ingredients, adding enough milk to make this frosting of a spreading consistency. This makes a lot of frosting for a bundt cake.

8 ounces cream cheese, softened
1/2 cup butter, softened
16 ounces powdered sugar, sifted (3-1/2 cups)
1 teaspoon vanilla

Combine cream cheese and butter, beating until smooth.

Add powdered sugar and vanilla.

Beat until light and fluffy.

Makes enough frosting for a 3-layer cake.

Cake
Cream:
1 cup butter
1/3 cup cocoa
2 cup sugar

Add 4 eggs, one at a time. Mix well.

Add 1-1/2 cup flour
1-1/2 teaspoon baking powder
1 cup coconut
1 cup chopped pecans

Pour into a greased 9 inch x 13 inch pan.

Bake at 350 degrees for 30-35 minutes.

Spread 1 pint marshmallow cream on hot cake.

Frosting
When cake is cool, frost with:
1 stick butter
1/3 cup cocoa
1/2 cup evaporated milk
1 teaspoon vanilla

Add 1 pound box powdered sugar to frosting and stir well. Frost cake.

This old recipe for homemade red cake frosting is from Grandma Marie (born in 1914). She gave me this recipe in 1966, shortly after I married her son. She and her husband made this recipe for years and years before that. This old recipe is probably from the 1940s or earlier.

Cook 1 cup milk and 3 scant tablespoons of flour till thick. Cool to lukewarm.

Beat 3 to 4 minutes: 1 cup sugar, 1 cup Crisco, 1 teaspoon vanilla, and a dash of salt.

Add to flour, and beat till fluffy – 4 minutes.

This is a great frosting for the Red Velvet Cake. It would also be tasty on many cakes.

This is a very easy homemade chocolate frosting recipe that tastes like it should be difficult to make. Nothing low-calorie here! Eat and enjoy!

3 tablespoons butter, softened
3 tablespoons unsweetened cocoa
1/2 teaspoon vanilla
1-1/4 cups powdered sugar
2 tablespoons milk

Cream butter and cocoa in a small mixer bowl.

Add vanilla and powdered sugar.

Blend in milk. Beat until mixture reaches spreading consistency.

Makes 1 cup of chocolate frosting.