recipes

Heat oven to 350°F.

Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling water (batter will be thin).

Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks.

Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

Heat oven to 375 F.

Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil.

Beat egg whites in large bowl until foamy; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.

Beat egg yolks and vanilla in small bowl on high speed of mixer for about 3 minutes.

Gradually add remaining 1/3 cup granulated sugar; continue beating 2 minutes.

Combine flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth.

Fold chocolate mixture gradually into egg whites; spread evenly in prepared pan.

Bake 12 to 15 minutes or until top springs back when touched lightly in center.

Immediately loosen cake from edges of pan;invert on towel sprinkled with powdered sugr.

Carefully remove foil.

Immediately roll cake in towel, starting from narrow end; place on wire rack to cool.

Unroll cake; remove towel. Spread with pie filling and 1-1/2 cups whipped topping; reroll cake.

Frost cake with remaining whipped topping.

Place candies and fruit on frosted cake so that they form stripes around the cake.

Add strawberry twist for “wick”.

Refrigerate until serving time

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks.

Cool completely.

Frost with CHOCOLATE FUDGE FROSTING.

Heat oven to 350°F.

Grease and flour three 9-inch round baking pans.

Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend.

Pour batter into prepared pans.

Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks.

Cool completely.

Prepare COCONUT PECAN FROSTING; spread between layers and over top.

Heat oven to 350°F.

Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.

Stir in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks.

Cool completely. (Cake may be left in rectangular pan, if desired.)

Frost with ONE-BOWL BUTTERCREAM FROSTING.

Heat oven to 350°F.

Grease and flour 15-1/2×10-1/2×1-inch jelly roll pan.

Combine water, butter and cocoa in small saucepan.

Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.

Remove from heat; set aside.

Stir together flour, sugar, baking soda and salt in large bowl.

Add eggs and sour cream; beat until well blended.

Add cocoa mixture; beat just until blended (batter will be thin).

Pour into prepared pan.

Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.

Do not remove cake from pan; spread peanut butter over warm cake.

Cool completely in pan on wire rack.

Prepare CHOCOLATE TOPPING; carefully spread over top, covering peanut butter.

Allow topping to set; cut into squares.

Gradually stir milk into flour in small saucepan.

Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface.

Cool to room temperature, about 1/2 hour.

Add sugar, peanut butter, shortening, vanilla and salt.

Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved.

Heat oven to 350°F.

Grease and flour 13x9x2-inch baking pan.

Stir together flour, sugar, cocoa, baking soda and salt in large bowl.

Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes.

Pour batter into prepared pan.

Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.

Cool in pan on wire rack.

Melt butter in small saucepan over low heat.

Add cocoa; cook, stirring constantly, just until mixture begins to boil.

Pour mixture into medium bowl; cool completely.

Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency.

Stir in vanilla.

Heat oven to 350°F.

Grease three 9-inch round baking pans.

Line bottoms with wax paper; grease and flour paper.

Mix cocoa with boiling water in small bowl; stir until smooth.

Set aside to cool.

Beat butter and sugar in large bowl until fluffy.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla.

Gradually add cocoa mixture, beating well.

Stir together flour, baking soda and salt; add alternately with milk and sour cream to butter mixture, beating until blended.

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Cool 10 minutes.

Remove from pans to wire racks; carefully peel off wax paper.

Cool completely.

Frost as desired.