cake mix

• Prep mini muffin pans(s) by applying a heavy coating of nonstick spray in the wells. Note that the recipe makes about 70 mini muffins, so having multiple pans will speed up the process. Preheat the oven at 350 degrees.
• In a large bowl, mix together the cake mix, eggs, oil, and Irish coffee creamer. Once there are no clumps, add the chocolate chips. Batter will be a little runny.
• Use a teaspoon scoop to fill the wells about 2/3 full. Do NOT fill to top, as they will grow during baking.
• Bake for 10 to 12 minutes, until the tops are springy and the innermost muffins pass the toothpick test. Cool in pan for 10 minutes. Use a fork to pry them out and onto a rack to cool. If some chocolate chips stick to the pan, try to pop them back into the muffins… or just eat them.
• If you’re reusing the pan to do another batch, use a paper towel to swipe out the wells before adding fresh nonstick spray. Refill with batter and continue.
• Once the muffins are cooled, place them close together in rows on parchment paper.
• Mix the glaze ingredients to form a thick glaze. Either drizzle lines across the muffins or add a small spoon onto each. Let set an hour or so until glaze is firm.
• Store in a sealed container in the fridge or at room temperature.

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• Preheat oven at 350-degrees. Line a 15x10x1 inch pan (also called a jelly roll pan) with foil; apply nonstick spray.
• In a large bowl, stir together cake mix, butter, and egg, until they are crumbly. Pat the entire dough into the bottom of the prepared pan. It will be very thin and fiddly to work with.
• In the same bowl, beat together the cream cheese and eggs until they are fairly smooth; a few clumps are okay. Gradually mix in the confectioners’ sugar to make a cohesive mix. Spread on top of the crust.
• Bake for 25 to 30 minutes, until the middle is set and golden brown. Cool at room temperature, and chill in fridge to completely set.
• A reminder that this is called ‘Gooey Butter Cake.’ Cut pieces finger-sized. Some in the middle may be particularly gooey. If not serving immediately, move pieces to a lidded container and use waxed paper between the stacked layers. They will stay firmer and less-gooey if they are kept chilled.

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• Preheat oven at 350-degrees. Line a 9×13 pan with foil and apply nonstick spray or butter.
• In a big bowl, mix together the cake mix, espresso powder (if using), butter, and egg. Press the dough into the bottom of the pan and even out. Bake for 7 minutes. While that’s cooking, prepare the filling.
• In the same big bowl (no need to wash it), mix together the sweetened condensed mix, vanilla, egg, pecans, and coconut. Once the crust’s first bake is done, bring it out of the oven. Pour the filling over it and even out. Sprinkle chocolate chips on top.
• Bake for an additional 24 to 30 minutes, until the top is golden brown. Remove from oven and cool completely, speeding the process in the fridge, if desired. Use foil to lift bars onto a cutting board to divide into slices. Store covered or individually wrapped at room temperature.

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• Preheat oven at 350-degrees. Line a 9×13 casserole pan with foil and apply nonstick spray or butter.
• In a large bowl, mix together the cake mix, butter, vanilla extract, and eggs until no dry crumbs remain. Fold in the chocolate chips.
• Pour batter into the prepared pan and even out surface. Add the graham cracker crumbs in little piles scattered across the top. Use a butter knife to partially swirl the crumbs into the dough. Add dollops of marshmallow fluff across the top. Again, swirl the marshmallow into the dough, coating it with graham crackers in the process. Don’t combine everything too much–there should still be visible swirls and varied textures.
• Bake at 350-degrees for 20 to 25 minutes, until edges are golden and contents look set.
• Completely cool at room temperature or speed process in the fridge. Use foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with waxed paper between the stacked layers.

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• Preheat oven at 350-degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
• In a large bowl, beat together the cake mix, eggs, water, hazelnut spread, and oil for several minutes, until thoroughly combined and no lumps remain. Fold in the chocolate chips, hazelnuts, and toffee bits. Pour batter into prepared pan.
• Bake for 25 to 30 minutes, until center is no longer jiggly and passes the toothpick test.
• Cool completely to room temperature; place in fridge to speed process along. Use foil to lift contents onto cutting board. If desired, sprinkle confectioners' sugar over top. Slice into pieces.
• Store in sealed container(s) at room temperature.

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Make the filling

• In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.

Make the cake

• Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
• In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
• Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
• Bake for 40 to 45 minutes, until the middle passes the toothpick test.
• Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.

Make the glaze

• Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
• Store under a cake dome or plastic wrap in fridge.

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