Chocolate Peanut Butter Trifle

I've modified this recipe from another by a different name.

I don't know if my trifle bowl is a bit smaller than normal sized ones, but I can't fit all of the ingredients in the amounts originally dictated into my trifle bowl. In the recipe below, I have first given the original amounts but then listed the amounts I use where appropriate.

1 pkg (18 1/4 oz) chocolate cake mix
1 pkg (10 oz) peanut butter chips
4 1/4 c cold milk, divided
2 pkg (5.9 oz each) instant chocolate pudding mix
1/2 c whipping cream
1/4 tsp vanilla
1 carton (12 oz) Cool Whip (I only use 8 oz.)
4 crushed Butterfinger candy bars OR 4 pkg Reese's Peanut Butter cups cut up OR 1 - 1 1/2 c chocolate chips

Prepare cake mix according to pkg directions. Pour the batter into a greased and floured 13x9" baking pan. Bake at 350 degrees for 30-35 min or til toothpick inserted near center comes out clean. Cool.

While cake is cooling, beat together 4 c milk and chocolate pudding mix. Place in refrigerator to set.

Also while cake is cooling, combine peanut butter chips, 1/4 c milk, and cream in heavy saucepan. Cook and stir over low heat til chips are melted. Remove from heat; stir in vanilla. Cool to room temperature.

When cake is cool, cut cake into bite-size pieces.

Layer into large trifle bowl or large bowl half of the cake (I use about 1/3.), half of the peanut butter sauce, half of the pudding (I use about 1/3.), half of the Cool Whip (I use 4 oz.), and half the candy bar pieces or chocolate chips; repeat layers.* Cover and refrigerate atleast 3 hrs before serving.

Makes 12-15 servings.

*I end up using only 2/3 of the cake and pudding total.

Cinnamon Sticky Buns

1 c packed brown sugar
1/2 c corn syrup
1/2 c butter
1 c chopped pecans
1/2 c sugar
2 Tbsp ground cinnamon
2 tubes (16 oz each) large refrigerated biscuits

In a saucepan, combine brown sugar, corn syrup, and butter; cook and stir til sugar is dissolved. Stir in the pecans. Pour into a greased 13x9" pan and spread so that the bottom of the pan is evenly covered.

In a shallow bowl, combine sugar and cinnamon. Cut each biscuit in half; dip in cinnamon-sugar mixture. Place cut side down in pan over pecan mixture, 3 rows of biscuits wide. Pour all or part of remaining cinnamon-sugar mixture on top.

Bake at 375 degrees for 25-30 min. Invert carefully onto a serving plate; serve warm.

Makes 12-16 servings.

Apple Coffee Cake

2 c biscuit mix
2 Tbsp sugar
1 egg
2/3 c water or milk
1 c finely chopped apple

Topping:
1/2 c sugar
4 Tbsp biscuit mix
4 tsp cinnamon
2 Tbsp margarine or butter, melted

Mix together all cake ingredients except apple. Mix well. Stir in apple. Spread batter in 8x8" or 11x7" greased pan. Mix together topping ingredients and sprinkle on top of cake batter. Bake 20-25 min or till toothpick in center comes out clean. Makes 8-10 servings.