Cannoli Torte

Cake:
1 white cake mix
1 1/4 cup water
1/3 cup vegetable oil
2 teaspoons almond extract
4 egg whites,beaten

Frosting: 
15 oz. ricotta cheese
2 teaspoons vanilla
1 can vanilla frosting
1 cup heavy whipping cream, whipped

1/2 cup mini chocolate chips
1/2 cup maraschino cherries, chopped

Mix cake mix and water, oil and almond extract. Fold in beaten egg whites. Pour into two 8-inch round greased and floured pans. Bake at 350 degrees for 20-30 minutes.

To make frosting: combine ricotta cheese, vanilla and frosting. Fold whipped cream into frosting mixture.

Frost cake and sprinkle with chocolate chips and cherries.

Blueberry Muffins

12 Tablespoons butter, at room temperature
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
8 oz (1 cup) sour cream
1/4 cup milk
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 pint blueberries

Mix butter and sugar until light and fluffy. Mix in on low speed, eggs, vanilla, sour cream, and milk. Then still on low speed, mix in dry ingredients and beat until just mixed. Fold in blueberries.

Scoop batter into muffin tins that have been lined with paper liners.

Bake at 350 degrees for 25-30 minutes, until lightly browned and center is done.

Granite Steps Country Blueberry Coffee Cake

1/2 cup brown sugar
1/2 teaspoon cinnamon
1 -12 ounce can buttermilk biscuits
1/2 cup butter, melted
1 cup quick cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar

Grease 9x9 baking pan. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough and cut each biscuit into quarters. Dip each piece in brown sugar mixture to coat. Arrange in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and sprinkle with remaining oats. Drizzle melted butter over top.

Bake at 375 degrees for 20-30 minutes or until golden brown and center is done. Cool for 20 minutes and serve warm.

Cookies and Creme Cake

1 package white cake mix
3 large egg whites
1 1/3 cups water
2 Tablespoons vegetable oil
1 1/2 cups Oreo's, coarsely chopped
(plus additional cookies to garnish)
Butter cream frosting {recipe here}

Grease and flour two 9 inch round or bundt pan.

Combine cake mix, egg whites, and oil in large mixing bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes. Fold in 1 1/2 cups oreos. Pour into prepared pans.

Bake at 350 degrees for 28-31 minutes. Cool in pans for 15 minutes. Remove from pans; cool completely.
Frost cake and garnish with additional cookies.

Jello Poke Cake

1 package white cake mix
2 - 3 oz. package jello (can use any flavor, I have used strawberry, raspberry or lime)
1 cup boiling water
1/2 cup cold water

Topping:
1 cup cold milk
1 - 3 oz. vanilla instant pudding
1 - 8 oz. cool whip

Prepare and bake cake according to package directions.
(I usually make this in 8 or 9 inch rounds lined with parchment paper but this would be even easier in 13x9 pan unlined.) Cool for 1 hour.

In small bowl, dissolve jello in boiling water, stir in cold water and set aside.

With a wooden skewer, poke holes about 2 inches apart in cooled cake. Slowly pour jello over cake, refrigerate until set.

In a bowl, whisk together milk and pudding mix for 2 minutes. Fold in Cool Whip and spread over cake.