{chewy chocolate cookies}

I'm not usually a fan of cake mix cookies, but after my kids begged me this afternoon, I made this recipe off of the Duncan Hines Moist Deluxe box. It's a little different than others I've seen, and talk about YUMMY!!! These are so fast and easy, it's a triple bonus!!

CHEWY CHOCOLATE COOKIES

1 package Duncan Hines (my cake mix preference) Dark Chocolate Fudge cake mix
2 large eggs
1/2 c. butter, melted
1/4 c. firmly packed brown sugar
1 tsp. vanilla
1 c. chocolate chips
1/2 c. chopped pecans or walnuts (optional)

Preheat oven to 350 degrees. Place cake mix, eggs, melted butter, brown sugar, and vanilla extract in large bowl. Stir with spoon until thoroughly blended. Stir in chocolate chips and nuts. Drop by level measuring tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 12 minutes for chewy cookies (cookies will still be puffed) or 14 minutes for crisp cookies. Cool 2 minutes on baking sheets, then remove to cooling racks. Cool completely. Store in airtight container.

{hawaiian cake}

I can still remember the first time I tasted this cake. I was in 3rd grade, and enjoying a class swimming party at one of my classmate's homes. We had this cake for dessert, and I have never forgotten it! I LOVE it!

HAWAIIAN CAKE

1 package yellow cake mix
3 packages instant vanilla pudding
4 c. cold milk
1 1/2 tsp. coconut extract
1 package cream cheese
1 can crushed pineapple
1 c. heavy cream, whipped and sweetened
2 c. flaked coconut (optional)

Mix cake batter according to directions. Pour into 2 greased 9x13 baking dishes and bake at 350 degrees for 15 minutes, or until the test done. Cool completely. In a large mixing bowl combine pudding mixes, milk, and coconut extract. Beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple and spread over one of the cooled cakes. Place the second cake on top, making a layer cake. Top with whipped cream and sprinkle with coconut (optional). Chill for at least 2 hours.