Mix together

3 cups flour

2 cups sugar

1/2 cup cocoa

3/4 tsp salt

2 tsp baking soda

Add

2 cups water

2/3 cup oil

2 T vinegar

2 tsp vanilla

Mix together and fill cupcake fillers 1/3 full

Filling

8 oz package cream cheese

1 egg

1/8 tsp salt

1 cup chocolate chips

Mix together. Place 1 tsp into center of each cupcake batter.

Bake 350 degrees for 20 -25 minutes.

Cool and frost.

4 T flour

4 T sugar

2 T cocoa

1 egg

3 T milk

3 T oil

3 T chocolate chips (optional)

A small splash of vanilla extract

1 large coffee mug

Add dry ingredients to mug and mix well.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips and vanilla and mix again.

Put mug in the microwave and cook 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed!

Allow to cool a little and tip out onto a plate.

Eat! (This can serve 2 people if you want to feel slighty virtuous)

And why is this the most dangerous cake recipe in the world?

Because now we are all only 5 minutes away from choclate cake at any time of the day or night.

Optional: Serve with a dip of ice cream.

1 cup chopped dates

1 cup hot water

1-3/4 cup flour

1 T cocoa

1 tsp baking soda

1 cup sugar

1 cup margarine

2 eggs

1 tsp vanilla

12 ounce pkg chocolate chips

1/2 cup walnuts (chopped)

Combine dates and hot water and let stand.

Cream margarine, sugar and eggs then add vanilla and 1/2 package chocolate chips. Stir then add dry ingredients and date mixture. Mix well and pour into a greased 9×12 inch cake pan.

Sprinkle the rest of the chocolate chips and nuts over top.

Bake at 350 degrees for 40 minutes.

1 cake mix plus ingredients to make cake

Bake cake in a 9×12 inch pan according to directions.

Remove from oven, using the handle of wooden spoon poke holes in the top of the cake. (1inch apart)

2 pkgs of instant pudding

1 cup powdered sugar

4 cups milk

Combine pudding and powdered sugar. Gradually stir in milk. Beat at low speed for no more then 1 minute.

Before pudding thickens pour 1/2 of the pudding evenly over the cake and into the holes.

Allow remaining pudding to thicken slightly, then spoon over cake.

Chill at least 1 hour.

Store in refrigerator.

Your choice of cake flavors and pudding flavors.

1 yellow cake mix

3 cups rhubarb (diced)

1 1/2 cups sugar

2 small cartons of whipping cream (do not whip)

Mix cake mix according to directions on package, pour into a greased 9×12 inch cake pan.

Put diced rhubarb on top of cake batter.

Pour the whipping cream over the rhubarb.

Then sprinkle the sugar over the cream.

Bake at 350 degrees for 1 hour.

1 cup chopped pecans

1 cup coconut

1 chocolate cake mix

8 ounce cream cheese

3 1/2 cup powdered sugar

1/2 cup margarine (melted)

Spread nuts and coconut on bottom of greased 9×12 inch cake pan.

Mix cake according to package direction. Pour over nuts and coconut.

In bowl mix together the cream cheese, powdered sugar and margarine.

Drop by tablespoons on top of batter.

Bake at 350 degrees for 45-50 minutes or until top of cake cracks like an earthquake.

Serve with Cool Whip or ice cream.

1/2 cup butter, softened

1 cup sugar

3 eggs

3/4 cup flour

1/2 tsp baking powder

Dash of salt

1/4 cup plus 1 1/2 T cocoa

1 tsp vanilla

1 cup chopped pecans

1 (10 ounce) package marshmallows

Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition.

Combine the dry ingredients and add to the creamed mixture.

Stir in vanilla and pecans.

Pour batter into a greased 9×13 inch glass cake pan.

Bake at 325 degrees for 15-18 minutes or until top is barely soft to the touch.

Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with chocolate frosting.

Chocolate Frosting -

1/4 cup butter

1/4 cup plus 2 T cocoa

1/4 cup plus 3 T warm milk

1 tsp vanilla

1 (16 ounce) package powdered sugar (sifted)

Cream butter; add cocoa and mix well.

Gradually beat in powdered sugar, adding milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows.

Let frosting harden before cutting the cake.

1 chocolate cake mix

1 (12 ounce) can evaporated milk (divided)

2 cups sugar (divided)

1/2 cup margarine

1 (14 ounce) bag coconut

12 ounce chocolate chips

25 large marshmallows

Bake cake as directed but use a 10×15 inch pan with high sides. Cool completely.

In saucepan combine 1/2 can of milk and 1 cup sugar and bring to a rolling boil. Remove from heat and add marshmallows and stir until dissolved. Stir in the coconut. Pour over cooled cake and let set until cooled.

In saucepan combine 1/2 can milk and 1 cup sugar and bring to a rolling boil and remove from heat, add the chocolate chips and stir until dissolved.

Spread over cake and let set.

1 1/2 cups brown sugar

1/2 cup shortening

1 egg

1 cup sour milk

1 tsp baking soda

1/4 tsp salt

2 cups flour

2 cups diced rhubarb (fresh or frozen)

1 tsp vanilla

Topping -

1/2 cup white sugar

1 tsp cinnamon

Cream brown sugar and shortening, add egg and mix. Stir in the milk alternately with the dry ingredients, stir in rhubarb and pour into a greased 9×13 inch cake pan.

Mix the white sugar and cinnamon together and sprinkle on top of cake batter.

Bake at 325 – 350 degrees for 40 minutes till done.

1 yellow or devil’s food cake mix

1 cup milk

5 T flour

1 cup sugar

1/2 cup melted margarine

1/2 tsp salt

1/2 cup Crisco

1 tsp vanilla

Prepare cake as directed on package. Bake in 9×13 inch cake pan or 2 round cake pans. Cool

In saucepan cook and stir milk and flour until thick. Remove from heat and cool in refrigerator.

In bowl, beat until fluffy the sugar, margarine, salt, Crisco and vanilla. Add the flour mixture and beat again until fluffy.

Slice (use a thread) into 2 layers and place bottom layer into airtight container, spread on filling and place second layer on top.

Cover and keep in refrigerator.