Melt butter and add cocoa, then sugar. Cool slightly and add eggs one at a time slowly. Add vanilla. Stir in flour, oil, nuts and chocolate chips. Mix until well blended. Spread on greased 9 x 13 pan and bake at 350 degrees for thirty minutes.
Make Frosting: Combine sugar, cocoa and salt in bowl. Boil water and add butter. Remove from stove and add sugar combination and then the vanilla or mint extract. Stir until creamy and then spread over cooled brownies.
4 square chocolate
Combine cake mix, sour cream, eggs. Bring water, 1/2 cup butter and 2 squares chocolate to boil in pan. Stir chocolate mixture into cake mixture and blend. Pour into greased 9 x 13 pan and bake at 350 degree for 30 minutes. Meanwhile, mix sugar, nuts and vanilla in bowl. Bring 1/2 cup butter, milk and 2 chocolate squares to boil. Blend hot mixture and sugar mixture until smooth. Spread over hot cake.
CRUMB CAKE (CHERRI)by Cherri Hart
1 cup sour milk (add 1 tsp. lemon juice to make it sour)
1 tsp. vanilla
Mix and pour into greased and floured 9x13-inch pan. Add topping. Cook for 20 minutes at 375°F.
Frosting , Smooth’n Creamy by Joyce Miskin
1 pkg. (4 serving size) Instant vanilla pudding
¼ cup powdered sugar
1 cup cold milk
4- 8 oz. container cool whip
Combine pudding mix, sugar, and milk in small bowl. Beat slowly until blended. Fold cool whip. Spread on cake at once. Makes enough for 9x13 or 2 9 inch layer cakes. Store frosted cake in refrigerator.
FUDGE CAKE by Lynda Campbell
2 1/2 cup flour
1 tsp. Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup shortening
1 1/4 cup Sugar
1 tsp. vanilla
1 cup sour milk
1/2 cup cocoa
1/3 cup hot water
1/4 cup chopped nuts
Sift flour before measuring. Sift again together with soda, baking powder, and salt. Cream shortening and sugar. Add vanilla and eggs and beat until fluffy. Add flour mixture alternately with milk. Mix cocoa and hot water to a smooth paste and beat into batter. Bake in greased and floured cake pan for 30-35 minutes at 350 degrees.
HOT FUDGE CAKEby JaNae Hay
vanilla ice cream
Mix together 1 cup brown sugar, flour, 3 Tbsp. cocoa, baking powder, and salt. Stir in milk, butter, and vanilla. Spread over the bottom of slow cooker. Mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker. Pour in boiling water. Do not stir. Cover and cook on High 2-3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream.
Jello Cake by Joyce Miskin
Lemon Cake mix – prepare according to directions.
Cool 25 minutes
Mix Jell-O with ¾ cup hot water – ½ cold. Cool and pour into cake that has been poked with for 1” apart. Refrigerate. Top with:
Sm. Pkg. pudding beat
1 ½ cup milk
(can add ¼ cup powdered. sugar for thicker frosting.) Fold in 4 oz. cool whip
1 pkg milk chocolate chips
Melt caramel and 1/3 cup evaporated milk in double boiler over low heat.
Mix cake mix, butter and 1/3 cup milk. Press one half mixture into 13x9 pan (sprayed with non-stick Pam). Bake 10 minutes at 350. Spread on melted caramel. Add chips and nuts. Place other half of cake mix in dollops on top. Bake at 350 for 25 minutes.
Oatmeal Chocolate Chip Cakeby Kathy Allan
2 cup boiling water
Pour boiling water over oatmeal and chunked up margarine - let stand for 10 minutes. Add sugar and stir well, stir in eggs, then dry ingredients, then 1 cup chocolate chips. Mix well with spoon. Let chocolate melt a little. Pour into greased and floured 9 x 13 pan. Top with remaining chocolate chips and nuts, if using. Bake at 350 for 40 minutes.