1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds
Make It


PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

FOR THE CAKE

* 1 (18 1/4 ounce) betty crocker white cake mix
* 1 1/4 cups water
* 1/3 cup oil
* 3 egg whites

FOR THE LEMON CREAM FILLING

* 1 (8 ounce) package cream cheese, softened
* 2 cups powdered sugar
* 4 teaspoons lemon juice
* 1 cup heavy cream

FOR THE CRUMB TOPPING

* 1/2 cup flour
* 1/2 cup powdered sugar
* 1/4 cup cold butter
* 1/2 teaspoon vanilla extract
* powdered sugar (for garnish)

Directions

1. If you choose to use a different brand of white cake, use the manufacturer's directions instead of mine.
2. TO MAKE CAKE:.
3. Preheat oven to 350 degrees F. Grease a 10-inch layer cake pan or springform pan.
4. Mix the ingredients for the cake following the procedure on box. Pour batter into prepared pan.
5. Bake at 350 degrees F for 40-45 minutes. Cool slightly, then remove cake from pan to rack to cool completely.

6. TO MAKE THE LEMON CREAM FILLING:.
7. In a medium-size bowl, combine cream cheese and 2 cups powdered sugar in a with an electric mixer until smooth. Mix in lemon juice.
8. In a large bowl with an electric mixer on high whip cream until stiff peaks form. Using a spoon, fold cream cheese mixture into the whipped cream; set aside.

9. TO MAKE THE CRUMB TOPPING:.
10. In a medium-size bowl, combine flour and 1/2 cup powdered sugar. Add butter and dribble in the vanilla extract. Cut cold butter into flour mixture until mixture is in pieces no larger than a pea. Refrigerate until ready to frost cake.

11. TO ASSEMBLE THE CAKE:.
12. When the cake is completely cool, cut into two layers. Reserve 1/2 cup of the Lemon Cream Filling. Spread the remainder of the filling on the bottom half of the cake. Place the second half on top. Frost the top and sides of the cake with the remaining 1/2 cup of the Lemon Cream Filling. Cover the top and sides of the cake with the Crumb Topping, pressing it onto the sides to cover.
13. Refrigerate for at least 3 hours before serving.

14. TO SERVE:.
15. Cut into slices; dust with powdered sugar.

BETTY’S STARLIGHT CAKE

2 CUPS FLOUR
1 ½ CUPS SUGAR
3 ½ TSP. BAKING POWDER
1 TSP. SALT
½ CUP SHORTENING
1 CUP MILK
1 TSP. VANILLA
3 EGGS

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 9 * 13 PAN. MEASURE ALL INGREDIENTS INTO LARGE MIXER BOWL. BEAT 3 MINUTES ON HIGH SPEED. POUR INTO PAN. BAKE 40 TO 45 MINUTES.

BETTY’S SILVER WHITE CAKE

2 CUPS FLOUR
1 ½ CUPS SUGAR
3 ½ TSP. BAKING POWDER
1 TSP. SALT
½ CUP SHORTENING
1 CUP MILK
1 TSP. VANILLA
4 EGG WHITES (1/2 CUP)

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 9 *13 PAN. MEASURE FLOUR, SUGAR, BAKING POWDER, SALT, SHORTENING, MILK, AND VANILLA INTO LARGE MIXER BOWL. BLEND ½ MINUTE ON LOW SPEED, BLEND 2 MINUTES ON HIGH SPEED. ADD EGG WHITES; BEAT 2 MINUTES ON HIGH SPEED. BAKE 35 TO 40 MINUTES.

CARROT CAKE

MIX WELL:
2 CUPS SUGAR
4 EGGS
1 ½ CUPS OIL

MIX TOGETHER:
2 CUPS FLOUR (SIFTED)
¼ TSP. SALT
2 TSP. BAKING SODA
1 TSP. CINNAMON
½ TSP. ALLSPICE

MIX BOTH MIXTURE TOGETHER AND ADD:
3 CUPS RAW CARROTS (GRATED)

PUT IN A LARGE 9 *13 PAN AND BAKE AT 375 DEGREES FOR 45 TO 50 MINUTES.

FROSTING FOR CARROT CAKE
1 BOX POWDERED SUGAR
8 OZ. CREAM CHEESE, SOFTENED
1 STICK BUTTER
2 TBSP. VANILLA
MIX WELL AND FROST CAKE