Grandma's Chocolate Cake

2 C. sugar
2 T. Crisco (rounded)
2 eggs
2 ½ c. flour
8 t. cocoa
2 t. baking soda
1 C. milk
1 T. white vinegar
(or just use 1 c. buttermilk)
1 T. vanilla
1 C. boiling water

Cream sugar, shortening, and eggs. Add vanilla and mix well. In a small bowl mix flour, cocoa and baking soda. Add 1 T. vinegar to the milk. Add flour mixture to sugar mixture. While mixing, pour in the milk and water.
Pour batter into a greased and floured 9x13 pan. Bake @ 350˚ for 30 minutes. (Check for moist crumbs on toothpick.)

Frosting:
4 c. powdered sugar
2 T. margarine; softened
dash salt
4 T. cocoa
4 T. hot water (add more if needed)

Mix with electric mixer.

Molten Chocolate Surprise

4 squares BAKER'S Semi-Sweet Baking Chocolate

1/2 cup (1 stick) butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Chocolate Chip Cookies
1/2 cup thawed Cool Whip Whipped Topping

Preheat oven to 425°F. Microwave chocolate and butter in large microwaveable bowl on High 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended.

Line 12 medium muffin cups with paper liners. Place 1 cookie, upside-down, on bottom of each cup; cover evenly with batter.

Bake 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from muffin pan. Invert onto dessert dishes; remove paper liners. Serve with whipped topping.

Makes 12 cakes.

- Kraft Food & Family magazine

Lucious Lemon Poke Cake

This recipe is absolutely delicious. It is perfect for summer and you can exchange the lemon for whatever flavor you like... This is so H~E~A~V~E~N~L~Y!!!!!

2 baked round white cake layers, (9 inch), cooled.
2 C. boiling water
1 pkg(8 serv. size) JELLO brand Lemon Flavored Gelatin
1 C. cold milk
1 pkg. (4 serv. size) Jello Lemon Flavored Instant Pudding and Pie Filling
3 C. thawed Cool Whip, divided.


Place cake layers, top sides up, in 2 clean 9 inch round cake pans. Pierce cakes with large fork at 1/2 inch intervals.

Stir boiling water into dry jelatin mix in a med. bowl at least 2 minutes until dissolved. Pour over cake layers and put in the fridge for 3 hours.

Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 mins. or until well blended. Gently stir in whipped topping. set aside. Dip one cake pan in warm water 10 secs. unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold 2nd cake and place on top of 1st cake. Frost with remaining pudding mixture. Refridgerate at least one hour. Store in the fridge.

"The Best CHOCOLATE CAKE ever"

This is seriously so DANG Good, i think i make it every Sunday! Hope you like it .
Shannon Taylor

1 yellow cake mix
1 small box of inst. Chocolate Pudding
1/2 C. sugar >Remove lumps with a WIRE WISK

ADD:
3/4 C. vegetable Oil
3/4 C. Water
3 eggs
1 C. Sour cream > Stir with electric mixer for 2 min....

1 C. Semi sweet chocolate Chips

Put in Bundt Pan Bake 60 min. @ 350 degrees
(Take out of oven and let cool for 15 min....then flip over)

Happy Cooking!

OREO Triple Layer Chocolate Pie

32 OREO Chocolate Sandwich Cookies, divided (about 3/4 of 1 lb. 2 oz. bag)
1/4 cup (1/2 stick) butter or margarine, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

FINELY crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
SPOON 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
REFRIGERATE 4 hours or until set.

This is a yummy treat from kraftfoods.com