MIRACLE WHIP CHOCOLATE CAKE

1 cup white sugar 2 tsp. soda
1 cup miracle whip 1 tsp. vanilla
2 cup cocoa 1 cup hot water

2 cups flour

Combine the sugar, miracle whip and cocoa. Add the flour,
soda, vanilla and water and beat well.
Bake for 40 minutes at 350°.

Marian Smith

CHOCOLATE MOCHA CREAM CAKE

3 eggs 1 tsp. vanilla

1 cup sugar 1 cup flour

¥3 cup hot water 1 tsp. baking powder
Y2 cup chocolate bits Yq tsp. salt

Beat eggs until fluffy. Add sugar gradually, beating thoroughly.
Add vanilla. Sift dry ingredients together and add gradually. Heat
water and chocolate bits together and add all at once.

Line jelly roll pan (cookie sheet with sides) with waxed paper.
Make sure batter is evenly distributed. Bake 15 minutes at 350°.
Remove from oven and let cool 5 minutes. Then cut into thirds
crosswise through cake and paper. Remove from pan and peel off
paper.

FILLING AND TOPPING:

2 pint whipping cream 1 cup miniature marshmallows
| scant tsp. instant coffee Ya cup chopped nuts
¥3 cup brown sugar

Whip until stiff the cream, with coffee and sugar. Fold in the
marshmallows and nuts. Serves 8 - 10.

A. Finley

CRAZY CHOCOLATE CAKE

Y2 cup shortening 2 tsp. salt

1 cup brown or white sugar 1 tsp. soda

l egg 1% cups flour

Y cup milk Y2 cup cocoa

1 tsp. vanilla 1 cup boiling water

Place in bowl in order of listing. After adding water, beat
like crazy.

Bake for 35 minutes in 350°.
Marian Smith, Audrey Roloff

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