• Drop by spoonfuls on cookie sheet and bake about 10 minutes at 325º.

• Combine cream cheese, egg, ½ cup sugar, and chocolate chips; set aside.
• Measure dry ingredients and mix together the following: flour, 1 cup sugar, soda, salt, and Quick.
• Add water, oil, vinegar, and vanilla.
• Fill paper-lined cupcake pan about ½ full with the chocolate mixture.
• Put 1 heaping tablespoon of cream cheese mixture in the center of each cupcake.
• Bake at 350º for 25-30 minutes.
• Makes 20-24, needs no frosting.

• Combine flour, salt, sugar, and cocoa.
• Bring water, salad oil, and butter to a boil; combine with dry ingredients.
• Beat until creamy.
• Add buttermilk, baking soda, and eggs.
• Bake cake for 10 minutes at 400º or until the center springs back when touched.
• Be careful not to overbake the cake.
• Remove from oven to cooling rack.
• Frost cake while VERY HOT!

Frosting:

• continued Boil butter, cocoa, and buttermilk.
• Add marshmallows; stir until melted.
• Add powdered sugar.
• Frosting will be thinner than normal frosting.

• Melt chocolate in water; cool.
• Cream butter and sugar.
• Beat in egg yolks.
• Stir in vanilla and chocolate.
• Mix flour, soda, and salt.
• Beat in flour mixture, alternately with buttermilk.
• Beat egg whites until stiff peaks form; fold into batter.
• Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
• Bake at 350º for 30 minutes or until cake springs back when lightly pressed in center.
• Cool 15 minutes; remove and cool on wire rack.
• Frost cake between layers and on the top only, with Coconut-Pecan Frosting.

• Combine evaporated milk, sugar, egg yolks, butter, and vanilla in saucepan.
• Cook and stir over medium heat until thickened.
• Remove from heat, stir in coconut and pecans.
• Cool until thick enough to spread.
• Makes 4 ¼ cups.

• Sift dry ingredients.
• Bring margarine, oil, and water to a boil.
• Pour over dry ingredients.
• Add beaten eggs.
• Dissolve baking soda in buttermilk and add last.
• Bake in a greased 9 x 13 pan for 30 minutes at 350º.
• Frosting:
• Cook butter, sugar, coconut, milk and egg yolks until thick.
• Stir constantly as frosting burns easily.
• Remove from heat and add nuts and vanilla.
• Cool, then frost cooled cake.

• Grease or spray 10-inch tube pan or bundt pan; set aside.
• In a large bowl with mixer at low speed, beat sugar and butter or margarine until blended.
• Increase speed to high; beat until light and fluffy.
• Add eggs and milk; beat until well mixed.
• Add flour and remaining ingredients except cocoa; at low speed, beat until well mixed, constantly scraping bowl with rubber spatula.
• Increase speed to high and beat batter 4 minutes longer, occasionally scraping bowl with rubber spatula.
• Preheat oven to 350º.
• Remove about 2 ½ cups batter (about half) to medium bowl.
• With wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Alternately spoon vanilla and chocolate batters into prepared pan.
• With blade of knife, cut and twist through batters in a zig-zag pattern to obtain marbled effect.
• Only go around the pan once.
• Bake one hour or until toothpick inserted in center of cake comes out clean.
• Cool cake in pan on wire rack 10 minutes, then remove and cool completely on rack.
• Slices best after cooling.
• Recipe may be halved for use in an 8-inch, 6 cup bundt pan; reduce baking time to 45 minutes.
• I like to make this in a bundt pan–put it on a plate crusty side up when cooled.

• In a large bowl, combine melted chocolate squares, Bisquick, milk, vanilla, and 2/3 cup sugar.
• Beat with whisk until smooth.
• Pour into a 12 x 8 pan.
• Sprinkle with cocoa and 1/3 cup sugar.
• Pour boiling water over all.
• Do not stir.
• Bake at 350º for 25 minutes.
• Serve immediately with ice cream or whipped cream.

• Mix egg, sugar, yogurt, flour, soda, salt, and rhubarb.
• Put into a 9 x 13 pan.
• Before baking, sprinkle with mixture of brown sugar, butter, cinnamon, and nuts.
• Bake at 350º for 40 minutes.