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      In a
large bowl, combine the sweetened condensed milk, water and extract.
    4.       Mix
well.
    5.       Add
the pudding mix and beat well.
    6.       Chill
for 5 minutes.
    7.       Fold
in the whipped topping.
    8.       Spread
½ of the whipped topping mixture over the cake slices.
    9.       Top
evenly with 1 can of cherry pie filling.
    10.   Top the cherries with the
remaining cake slices.
    11.   Put in another layer of the
whipped topping mixture and then a layer of cherry pie filling.
    12.   Refrigerate overnight.
     
Strawberry Gelatin Cake
    Ingredients:
    1 angel food cake
    2 (6 ounce) packages strawberry gelatin
    2 packages frozen sliced strawberries, thawed
    2 cups boiling water
     
    Procedure:
    1.       Mix
the gelatin and the water together and stir until the gelatin is completely
dissolved.
    2.       Add
the strawberries and mix well.
    3.       Break
the cake into bite-sized pieces.
    4.       Put
the cake into the gelatin mixture.
    5.       Put
the cake into a tube cake pan and refrigerate overnight.
     
Coconut Graham Cracker Cake
    Ingredients:
    2 packages of graham crackers
    1 egg
    1 teaspoon butter
    1 cup dark brown sugar
    Dash of salt
    ½ cup water
    1½ cups graham cracker crumbs
    ½ cup chopped walnuts
    ½ cup flaked cocoanut
    1 teaspoon vanilla
    1 container prepared white icing
    ½ cup toasted flaked coconut (optional)
     
    Procedure:
    1.       Line
the bottom of a buttered 9 x 13 inch pan with whole graham crackers.
    2.       Beat
the egg until they are yellow.
    3.       Melt
the butter and add the egg, brown sugar, salt and water.
    4.       Bring
the mixture to a boil, stirring constantly.
    5.       Remove
the pan from the heat.
    6.       Stir
in the graham cracker crumbs, nuts and coconut.
    7.       Add
the vanilla and stir well.
    8.       Pour
this warm mixture over the graham crackers in the pan.
    9.       Spread
evenly.
    10.   Place another layer of whole
graham crackers all over the filling, smoothing up the edges to make the cake
neat look.
    11.   Refrigerate overnight.
    12.   Ice the top of the cake with
the prepared icing.
    13.   Optionally sprinkle the
toasted coconut on top of the icing.
     
Velvet Cream Cake
    Ingredients:
    1½ cups finely crushed chocolate wafers
    ⅓ cup butter, melted
    8 ounces cream cheese
    ¼ cup sugar
    1 teaspoon vanilla
    2 eggs, separated
    6 ounces semi-sweet chocolate chips, melted
    1 cup heavy whipping cream
    ¾ cup chopped pecans
     
    Procedure:
    1.       Combine
the crushed wafers and melted butter and press into the bottom of a springform
pan.
    2.       Freeze
for 30 minutes.
    3.       Melt
the chocolate chips in a double boiler.
    4.       Beat
the egg yolks and cream cheese until the mixture is fluffy.
    5.       Fold
together the melted chocolate and the cream cheese mixture.
    6.       Beat
the whipping cream until it forms stiff peaks.
    7.       Beat
the egg white until they are stiff, while gradually adding the sugar.
    8.       Fold
the egg whites and the whipped cream and pecans into the cream cheese mixture.
    9.       Pour
into crust and freeze overnight.
     
Viennese Torte
    Ingredients:
    1 loaf pound cake
    1 (6 ounce) package semi-sweet chocolate chips
    1 stick butter
    ¼ cup water
    4 egg yolks, beaten
    2 tablespoons powdered sugar
    1 teaspoon vanilla
     
    Procedure:
    1.       Cut
the cake horizontally into 6 slices.
    2.       Freeze
the cake for 30 minutes.
    3.       Melt
and blend, in a saucepan, the chocolate, butter, and water.
    4.       Heat
the mixture until all of the chocolate is melted but do not boil.
    5.       Add
a small amount of the hot chocolate mix to the egg yolks and stir.
    6.       Add
the egg yolks to hot chocolate mixture and stir until well mixed.
    7.       Add
the powdered sugar and vanilla.
    8.       Cool
for 45 minutes or until the icing