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Preheat oven 300° degrees. Melt butter in microwave for 20 seconds. In a large mixing bowl, combine the cake mix, 1 egg and butter with mixer until thick and stiff. Spread the batter evenly on the bottom of a greased 13x9 baking dish. In separate bowl, mix together last 2 eggs, cream cheese and powdered sugar with electric mixer.

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Preheat oven to 350°F (325°F if using a dark pan). Grease a 9x13 inch baking pan or line with parchment paper. Using an electric mixer, combine the cake mix, 2 eggs, and melted butter. The batter will be thick. Spread into the bottom of the greased pan with a rubber spatula.

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Instructions. Preheat oven to 375 F. Line insulated baking sheets with parchment paper or silicone baking mats. Measure out old fashioned oats then run through a blender to fine powder. In a large bowl, combine ground oats with flour, salt, baking powder, and baking soda.

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Instructions. Using a food processor or coffee grinder, grind the oats into a very fine powder. In a medium-sized mixing bowl, stir the blended oats together with the flour, baking powder, baking soda, and salt. In another bowl, using a hand or stand mixer, cream the sugars with the butter until light and fluffy.

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Preheat oven to 350 degrees. Butter and flour a 13 by 9 inch baking dish. Combine dry ingredients, butter and 1 egg. Add pecans if desired. Spread in greased pan. Beat powdered sugar, cream cheese and remaining 2 eggs together and spread on top of the cake. Bake for 50 minutes or until cake tests done.

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Shopping List. Preheat oven to 350 degrees. Grease (I use Pam) a 9×13 inch baking dish. In bowl, combine cake mix, 2 eggs and melted butter. Spread in bottom of pan as your "crust" layer. In a second bowl, beat the powdered sugar, remaining 2 eggs and cream cheese until smooth with an electric mixer. Spread on top of crust mixture.

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Next mix the softened cream cheese, powdered sugar, and remaining two eggs. I used a hand mixer because it was easier to whip the cream cheese. The wooden spoon is there to scrape the sides of the bowl. Pour all of the sugary goodness over the yellow dough. Bake at 300 degrees for 50 minutes.

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Beat on medium speed with an electric mixer until combined. Spread over the chocolate layer in the baking dish. Place the baking dish in the oven and bake at 350 degrees F for 50 minutes or until a toothpick inserted into the cake layer comes out clean. Remove the baking dish from the oven and let the brownies cool in the pan before slicing.

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Grease a 9×13-inch baking pan or line with parchment paper. Using an electric mixer, combine the cake mix, 2 eggs, and melted butter. The batter will be thick. Spread into the bottom of the greased pan with a rubber spatula. Reuse the bowl (no need to clean) to combine the cream cheese, 2 eggs, powdered sugar, and vanilla until smooth.

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Using a sharp knife on a cutting board, chop or grate the Hershey bar. Add the chocolate shavings, chocolate chips and nuts to the batter. Mix to combine but do not over mix. Using a cookie scoop, scoop the cookie dough onto the prepared baking sheets. Cookies should be at least 2 inches apart.

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