1 (5.1 ounce) package instant vanilla pudding mix, divided
1 cup milk
1 (18.25 ounce) package chocolate cake mix (such as Pillsbury(r) Moist Supreme(r) Dark Chocolate flavor)
1/2 cup vegetable oil
4 eggs
1 cup milk
1 tablespoon ground cinnamon
1/3 cup coffee flavored liqueur
1 1/2 tablespoons instant espresso coffee granules, divided
1 cup chocolate chips
confectioners’ sugar for dusting

2 1/2 cups sifted all-purpose flour
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup butter, softened
1 egg
3 tablespoons water
1 teaspoon almond extract
36 blanched almonds
1 egg yolk

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1/2 cup orange juice
1/4 cup poppy seeds

1 (18.25 ounce) package white cake mix
1 cup white sugar
1 (8 ounce) container fat free sour cream
2 cups flaked coconut
1 1/2 cups lite frozen whipped topping

2 cups whole wheat flour
1/4 cup soy flour (optional)
1 1/2 tablespoons ground cinnamon
1 tablespoon ground cloves
4 teaspoons baking soda
2 teaspoons tapioca starch (optional)
1/2 teaspoon salt
1 1/2 cups hot water
1/4 cup flax seed meal
2 cups packed brown sugar
4 teaspoons vanilla extract
3/4 cup dried currants (optional)
6 carrots, grated
1/2 cup blanched slivered almonds (optional)

3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons unsweetened cocoa powder
10 tablespoons margarine, melted
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups water
4 cups confectioners’ sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
6 tablespoons water

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup buttermilk
4 cups chopped fresh or frozen rhubarb
TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter

1 cup semisweet chocolate chips
1/3 cup butter, melted
1/2 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups buttermilk
1 cup heavy whipping cream
2 tablespoons white sugar
1 cup flaked coconut

1 cup white sugar
1 cup margarine
4 eggs
1/4 cup dry sherry
1 cup all-purpose flour
1 cup dried currants
1 pinch ground nutmeg

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup margarine, softened
1/4 cup shortening
1 1/2 cups white sugar
3 eggs
1/2 teaspoon vanilla extract
1 cup buttermilk

1 cup maple flavored syrup
3 egg whites