Hello Everyone!

I have made my Hot Fudge Cake for a handful of Church functions, and am now getting requests for it for everything from funeral receptions to dinner and dessert with the Elders.

You will need:

1 Dark Chocolate Cake Mix

Eggs

Oil

Water (as per package directions)

1 - 14 oz. can of sweetened condensed milk

1 jar of hot fudge topping (I use Hershey's Special Dark because I like dark chocolate, but you can use dark or regular, and it doesn't matter who makes it.  I'm just a name brand snob.)

1 - 8 oz. tub of Cool Whip

Bake the cake according to package directions. 

As soon as it comes out of the oven, poke it full of holes with a toothpick or a fork.

Cover with the sweetened condensed milk, and chill for 1/2 hour.

Melt your hot fudge in the microwave as per the instructions on the back of the jar.

Pour over the cake, spreading evenly, and chill for 1/2 hour.

Just before serving, cover with Cool Whip

This next recipe is for funeral cake.  I don't know why it is called that, but it's similar to my hot fudge cake in that it is prepared much the same way.  In order to enjoy this cake, it is imperative that you like coconut.  You'll see why in a minute.

You will need:

1 white cake mix

Water

Oil

Eggs

1 can of Coco Lopez or other Cream of Coconut (this is usually found at your local grocer's with the alcoholic beverages-- (I know that I shouldn't know where that is, but remember, I'm a new convert!)

1 - 8 oz. tub of Cool Whip

1 bag of flaked coconut (You can toast this in your oven if you like... I like it a lot better than just the flaked stuff)

Prepare your cake according to package directions.

Poke full of holes with a toothpick or fork.

Cover with cream of coconut and chill for 1/2 hour.

Just before serving, top with Cool Whip and toasted (or just plain flaked) coconut.

Enjoy!

Kate