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CRAZY CHOCOLATE CAKE
3 c. flour (1 more flour)
2 c. sugar (2/3 more)
3/4 c. oil
3 T vinegar
6 T cocoa (2/3 cocoa)
2 t soda (add)
3 T vanilla
2 C. water

sift all dry ingredients into 11x14 pan, add rest of ingredients and mix well.  Bake for 30 min at 350 degrees.

ONE-BOWL CHOCOLATE CAKE

2 cups flour
2 cups sugar
½ cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 eggs
1 cup hot water
Frosting

In a large bowl, combine dry ingredients.  Stir in oil, buttermilk, and eggs.  Add water and stir until combined.  Pour into a greased 13/9/2 baking pan.  Bake at 350 for 35-38 minutes or until a toothpick inserted near the center comes out clean.  Cool completely.  Frost.

CHOCOLATE CREAMY FROSTING

2 cups whipping cream
2 cups semisweet chocolate or milk chocolate chips
3 to 3 ½ cups confectioner’s sugar

In a medium saucepan, bring cream to a simmer, about 150 degrees, remove from the heat.  Stir in chips until melted.  Place pan in a bowl of ice water; stir constantly until cooled.  Gradually  whisk in sugar until smooth and thick.

 DEVIL’S FOOD CAKE COOKIES
1 pkg. Devil’s food Cake Mix (1 lb 2 ½ oz size)
2 eggs, slightly beaten
1 tablespoon water
½ cup shortening
powdered sugar

Make dough.  Roll into walnut sized balls.  Then roll in powdered sugar.  Stick them on ungreased sheet.  Bake in 375 oven for 8-10 minutes.

DOUBLE CHOCOLATE BARS

1 package (16 oz) cream filled chocolate sandwich cookies, crushed
¾ cup butter, melted
1 can (14 oz) sweetened condensed milk
2 cups (12 oz) miniature semisweet chocolate chips, divided

Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13x9x2 baking pan.  Combine milk and 1 cup of chips in a microwave-safe bowl.  Cover and microwave on high for 1 minute or until chips are melted; stir until smooth.  Pour over crust.  Sprinkle with remaining chips.  Bake at 350 for 12-12 minutes or until chips are melted.  Cool.  Cut into very small pieces.

NESTLE’S TOLL HOUSE COOKIES

9 cups flour
4 tsp baking soda
4 tsp salt
4 cups butter, softened (or Crisco)
3 cups granulated sugar
3 cups packed brown sugar
4 tsp vanilla
8 eggs
8 cups (48 ounces) chocolate chips
 

Combine flour, baking soda and salt in small bowl.  Beat butter (or Crisco), granulated sugar, brown sugar and vanilla in large mixer bowl.  Add eggs one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels.  Drop by rounded tablespoon unto ungreased baking sheets.  Bake in preheated 375 oven for 9011 minutes or until golden brown.  Let stand for 2 minutes; remove to wire racks to cool completely.

Pan Cookies Variation:
Dough as above.  Spread into greased 15x10 inch jelly roll pan.  Bake in preheated 375 oven for 20-25 minutes or until golden brown.  Cool in pan on wire rack.

For high altitude:
Increase flour to 10 cups.  Add 8 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2 2/3 cups each.  Bake at 375, drop cookies for 8-10 minutes or pan cookies for 17-19 minutes.

Everything you read here is freely offered, asking only that you honor my copyright by sending my site address to others rather than copying and sending the individual articles.  You may print and use my articles provided that you give credit to me as the author and link back to this site. The articles were written in the hope that they will help mothers realize just how normal chaotic life with children really is and how priceless the journey.   The Noble Child Email List Be notified of any new postings in the topics of homeschooling, parenting, home management and just plain fun.  Converse with other mothers and keep the joyful perspective while raising children.  Many of the mothers are LDS but the list is open to mothers of all religions. Email Cherie