Here is the recipe I use, everyone loves it: Chocolate Melting Cake 10 TB unsalted butter, diced 1 1/2 cup sugar 8 oz bittersweet chocolate, finely chopped 2 oz unsweetened chocolate, finely chopped 2 TB cornstarch 3 large eggs plus 4 large yolks at room temperature 2 tsp Grand Marnier (I refuse to buy this just for this one recipe & don't miss it) Adjust oven rack to upper middle position and heat to 350°F. Lightly butter 8 ramekins & dust with granulated sugar. Melt bittersweet and unsweetened chocolate and 10 TB butter in a bowl over simmering water, stirring occasionally until smooth, remove from heat to cool a bit. In a large bowl, whisk 1 1/2 cups sugar and cornstarch together. Add chocolate mixture and stir to combine. Add eggs, yolks and liquor and whisk until fully combined. If chocolate is still warm, you may need to temper the eggs as you add them to the chocolate. Scoop 1/2 cup of batter into each buttered ramekin. Place filled ramekins on baking sheets and bake until tops are set, have formed shiny crusts and are beginning to crack, 16-20 minutes. Cool for before serving and serve with coffee ice cream. I don't think Carnival dusts the ramekins with the granulated sugar which adds an interesting crunch to the edge that I like. Otherwise, it tastes very similar. You may have to adjust cooking time, my oven is a few degrees off & takes 20-21 minutes to get it the way I want it. I can't remember where I got the recipe, possibly from someone on this forum.

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Yes, I have been trying to find a recipe for the cake served when I was in high school in the late 60's in Pennilus County School System in New Port Richey, Florida. It was a yellow or white sheet cake with a butter creme type of icing, usually in white or pastel colors. Very simple but delicious! Thank you, Monus

This is a Paula Deen one that I love... Ingredients * 1 (18.25-ounce) box white cake mix * 1 (3-ounce) box strawberry-flavored instant gelatin * 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed * 4 large eggs * 1/2 cup vegetable oil * 1/4 cup water * Strawberry cream cheese frosting, recipe follows * Strawberry Cream Cheese Frosting * 1/4 cup butter, softened * 1 (8-ounce) package cream cheese, softened * 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed * 1/2 teaspoon strawberry extract * 7 cups confectioners' sugar * Freshly sliced strawberries, for garnish, optional Directions Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. For the frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.