Angel Food Waldorf (Original recipe I used was from Betty Crocker but found recipe on web:

Crunchy nuts in luscious creamy chocolate.

Cocoa Fluff Filling and Topping:

3 cups chilled whipping cream
1 1/2 cups sifted confectioners sugar
3/4 cup cocoa (I use 12 Tbsp. - we liked it not as strong)
1/4 tsp salt
2/3 cup toasted slivered almonds (I use pecans because that's what I had & we like it)

Mix cream, sugar, cocoa, and salt in a chilled bowl; beat until stiff. Fold half of the nuts into half the Cocoa Fluff; use this to fill cake. Frost cake with remaining Cocoa Fluff; sprinkle sides and top of cake with rest of nuts.

How to fill: (view picture)

1. Place cake upside down on plate or waxed paper. Slice entire top from cake about 1" down. Lift off top and lay aside.
2. Cut down into the cake 1" from outer edge, and 1" for hole, leaving a substantial "wall" of cake about 1" thick.
3. Remove center with a curved knife or spoon, being careful to leave a base of cake at bottom 1" thick. Place cake on serivng plate.
4. Completely fill cavity with chilled filling. Push filling well into cake to avoid "holes" in cut slices.
5. Replace top of cake and press gently. Cover top and sides with remaining chilled whipped cream.
6. Decorate appropriately and chill until well set (4 hours or more).

(I used this for Pat's cake while one can fill with any type of filling - I did this to Frances' cake also - also use the filling to stack between crepes)

Better-than-Almost-Anything Cake

1 pkg. Betty Crocker German chocolate cake mix
water, oil & eggs as called for on cake mix pkg directions
1 can (14 oz) sweetened condensed milk (I used the low fat - oxymoron since it's so-o-o rich)
1 jar (17 oz) caramel, butterscotch or fudge topping (I used caramel)
1 container (8 oz.) frozen whipped topping thawed (I used real sweetened creamed cream since Frances is allergic to the prepared whipped topping, but I don't know if she actually ate any of it anyway -- oh well, I couldn't be accused of not trying)
1 bag (8 oz) toffee chips or bits (I use scraps from Pound Candy - yum, yum)

Preheat oven to 350 deg. Bake cake as directed on pkg for 13x9-inch pan. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Cover & refrigerate about 2 hours or until chilled. Spread whipped topping over top of cake. Sprinkle with toffee chips. Cover and refrigerate any remaining cake.

High altitude (3500-6500 ft): Follow High Altitude directions on pkg.

Original recipe at Betty Crocker

First made 1/25/03 for Paul's birthday. If I do this again, I think I'd used half the sweetened condensed milk & topping. I goofed & mixed these two ingredients together, it may be better if done as the recipe suggested -- duh!

This cake reminded me of the snicker cake I used you make, but this seemed simpler. Sandra Thies had made this cake for her own birthday cake in 2002. I was going to make the cake in Dec. 2002, but with all sicknesses & change of plans, I didn't do it.

1. Preheat oven to 325*F (160*C). Grease and flour 13 x 9 x 2-inch baking pan; set aside.
2. Combine cake mix, fruit cocktil, coconut and eggs in a large mixing bowl. Beat at medium speed with an electric mixer for 2 minutes. Pour into prepared baking pan.
3. Sprinkle cake batter evenly with the brown sugar.
4. Bake for 45 minutes, or until tested done by inserting a wooden pick into center and it comes out clean.
5. Top hot cake with Coconut Topping.
6. For Coconut Topping: Bring butter, sugar and evaporated milk to a boil in small saucepan. Cook for 2 minutes. Remove from heat and stir in coconut. Spoon over hot cake.

found on web

--oopa - mixed brown sugar with cake mix - it was ok...
added 1/2 cup chopped apricots and some whole nuts on top (topping reminded me of lazy daisy cake - may try broiling it the next time).

May also substitute 2 cups chopped apricots with heavy syrup (boil together 1 cup sugar & 1/2 cup water)?