#1992 - Microwave Sour Cream Pudding

(by Shirley McNevich)

1 - 3.5oz. box Jell-O pudding mix (NOT instant; any flavor but lemon)
3 TBSP white sugar
1 cup water
1 cup Breakstone's sour cream

In a microwave safe bowl add pudding powder, white sugar and water--stir. Microwave on high for 3 minutes. Stir well. Microwave on high for 2 minutes. Stir well. Microwave on high for 1 minute or until mixture starts boiling. Cool for 5 minutes (stir occasionally). Add sour cream--stir well. Cool to room temperature. Refrigerate until cold.

#1991 - Potato Chip Scalloped Potatoes

(by Shirley McNevich)

6-8 red potatoes (washed, peeled and sliced very thin)
1/2 to 1 cup chopped green onions
1/4 tsp. pepper
1 cup (or more) shredded sharp cheddar cheese
1/4 cup butter
1 1/2 cups Breakstone's sour cream
1 - 10.75oz can Campbell's cream of chicken soup
a few handfuls of potato chips

In a large bowl add green onions, shredded cheese, sour cream, pepper and cream of chicken soup--stir until mixed. Add sliced potatoes--stir until mixed. Pour mixture into a greased 9 x 13 glass baking dish. Crush the potato chips with your hands and sprinkle them all over the top of the potato mixture. Slice the 1/4 cup butter into pats and dot the top of the potato chips with the butter pats. Cover with foil and bake at 350 degrees for 1 hour or until potatoes are fork tender.

#1990 - Steak Marinade

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
1/2 cup soy sauce
1/2 cup tomato juice
1/2 cup canola oil
garlic powder

In a bowl add brown sugar, soy sauce, tomato juice and canola oil--stir until mixed. Add a little garlic powder at a time--stir. Only add enough garlic powder to your taste. Salt and pepper both sides of raw steaks, then place steaks in the marinade in a Ziploc bag overnight. Cook or grill as desired.

#1989 - Double Chocolate Pound Cake

(by Shirley McNevich)

3 cups sifted cake flour (measure before sifting)
3 cups white sugar
1 cup Hershey's cocoa
3 tsp. baking powder
1 tsp. salt
1 cup softened butter
1 1/2 cups milk
3 tsp. vanilla
3 eggs
1/4 cup heavy cream
Glaze: 2 squares Baker's unsweetened baking chocolate; 3 TBSP butter; 1 cup Domino's powdered sugar; 3/4 tsp. vanilla; 2 TBSP hot water

In a mixer add white sugar and eggs--beat. Add 1 cup butter--beat. Add cocoa, baking powder and salt--beat. Add vanilla and milk--beat. Add cream--beat. Slowly add sifted cake flour--beat. Pour batter into a greased 10" tube cake pan. Bake at 325 degrees for 1 hour 40 minutes--test with a toothpick for doneness. Cool completely, then invert it on to a cake plate. Glaze: in a microwave safe bowl add baking chocolate and 3 TBSP butter--heat until melted--stir until smooth. Add powdered sugar and vanilla--stir. Add 1 TBSP of hot water at a time and stir. Only add enough water until glaze is the consistency you desire. Drizzle the glaze over the cooled cake.

#1988 - Instant Eggnog

(by Shirley McNevich)

1 - 3.5oz. box Jell-O vanilla instant pudding

1/2 cup white sugar

1 tsp. vanilla

6 cups milk

2 beaten egg yolks

2 beaten egg whites (stiff)

nutmeg

In a mixer add egg whites--beat until stiff--set aside. In a bowl add pudding mix and white sugar--stir. Add vanilla and beaten egg yolks--stir. Add milk--stir until mixed. Add beaten egg whites--stir. Refrigerate until cold. Serve in mugs--sprinkle a little nutmeg on top of the eggnog in each mug.

#1987 - Fresh Peach Cobbler

(by Shirley McNevich)

1 qt. fresh peach slices (not canned)

2 cups white sugar

2 TBSP + 1/4 cup softened butter

1 cup milk

1 1/2 cups flour

2 tsp. baking powder

Grease a 9 x 13 glass baking dish. Spread the sliced peaches in the bottom of the dish. Sprinkle 1 cup of the white sugar over the top of the peaches. Dot 2 TBSP of butter over the white sugar. In a bowl add 1 cup white sugar, 1/4 cup butter, milk, flour and baking powder--stir until mixed. Spread the milk mixture over the top of the cobbler. Bake at 350 degrees 25-35 minutes or until top is browned and peaches are soft.

#1986 - Crunchy Fruit Cookies

(by Shirley McNevich)

2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1 cup softened Parkay margarine

2 cups Domino's dark brown sugar (packed)

2 eggs

1 cup Baker's angelflake coconut

1 cup chopped nuts

1/2 cup raisins

4 cups Special K cereal

In a saucepan add raisins--cover them with water, bring water to a boil, cook raisins for 5 minutes, then drain and set aside. In a mixer add Parkay and brown sugar--beat. Add eggs--beat. Add baking powder, baking soda, coconut and chopped nuts--beat. Slowly add flour--beat. Remove bowl from mixer--add raisins and Special K cereal--stir with a wooden spoon. Drop by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Optional--crush the cereal before adding to batter if you wish.

#1985 - Vanilla Buttermilk Pie

(by Shirley McNevich)

1 unbaked pie crust dough (or make your own)

1 stick butter (melted)

1 3/4 cups white sugar

3 TBSP flour

3 beaten eggs

1 cup buttermilk

1 1/2 tsp. vanilla

1/4 tsp. nutmeg

cinnamon for sprinkling

1/4 tsp. salt

Grease a pie plate--insert pie dough, flute the edges and spray the inside of the dough with Pam. In a bowl add melted butter, white sugar, flour and beaten eggs--stir with a whisk. Add buttermilk and vanilla--beat with a whisk. Add nutmeg and salt--stir with a whisk until smooth. Pour batter into the pie dough. Sprinkle cinnamon over the top of the pie. Place the pie on a cookie sheet to catch drips. Bake at 350 degrees for 45-50 minutes or until golden brown--test with a toothpick for doneness. Cool completely. Refrigerate overnight.

#1984 - Sweet Coconut Brownies

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 cup softened butter
2 tsp. vanilla
3/4 tsp. cream of tartar
2 cups flour
1/2 cup chopped nuts (optional)
1/2 cup Hershey's cocoa
Topping: 1 TBSP vanilla; 1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated); 4 cups Baker's angelflake coconut

In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add vanilla--beat. Remove bowl from mixer--add cream of tartar, cocoa, flour and chopped nuts--stir just until mixed. Pour HALF of the batter into a greased 9 x 13 cake pan--set aside. In a separate bowl add Eagle milk, vanilla, and coconut--stir until mixed. Spread the coconut batter evenly over the chocolate batter in the cake pan. Carefully pour the other half of the chocolate batter evenly over the top of the coconut layer. Bake at 350 degrees for 40-50 minutes. Cool completely, then refrigerate overnight. The next day, cut into squares.

#1983 - Apple Brownies

(by Shirley McNevich)

8 TBSP softened butter

1 cup white sugar

1 egg

2 baking apples (washed, peeled, cored and finely chopped)

1/2 cup chopped nuts

1 cup flour

1/2 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp. baking powder

In a mixer add butter, white sugar and egg--beat. Remove bowl from mixer--add cinnamon, baking soda, baking powder--stir. Add apples and nuts--stir. Add flour--stir just until mixed. Pour batter into a greased rectangular glass baking dish. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Glaze if desired.

#1982 - Lemon Orange Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.4oz. box Jell-O lemon INSTANT pudding mix
1 cup water
1/2 cup canola oil
4 eggs
Topping: 2 cups Domino's powdered sugar; 1/3 cup orange juice; 2 TBSP warm water; 2 TBSP melted butter

In a mixer add eggs--beat. Add water and canola oil--beat. Add lemon pudding mix and cake mix--beat until mixed, then beat on medium speed for 3 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. While cake is baking, make the topping: in a bowl add melted butter, warm water, orange juice and powdered sugar--stir until smooth. While cake is still warm, use the tongs of a fork to poke holes all over the top of the cake. Pour the topping all over the top of the warm cake. Cool completely.

#1981 - Peach Pineapple Pie

(by Shirley McNevich)

2 ready-made graham cracker crusts
3 TBSP lemon juice
1 can Eagle brand condensed milk (NOT evaporated)
1 large Cool Whip
1 - 20oz. can Dole crushed pineapple (drained)
1 large can Dole sliced peaches (drained)

In a bowl add lemon juice, Eagle milk, drained crushed pineapple and drained peaches--stir until mixed. Add Cool Whip--stir until mixed. Pour half of the mixture into each of the two graham cracker crusts. Refrigerate overnight.

#1980 - Jumbo Chocolate Chip Cookies

(by Shirley McNevich)

4 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 cups softened butter
1 1/4 cups white sugar
1 1/4 cups Domino's dark brown sugar (packed)
2 eggs
1 TBSP vanilla
1 - 12oz. bag Nestle's chocolate chips OR chunks (more if you wish)

In a mixer add butter, white sugar and brown sugar--beat. Add eggs--beat. Add baking powder, baking soda and vanilla--beat. Slowly add flour--beat (continue by hand if necessary). Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Scoop batter with an ice cream scoop on to greased cookie sheets a few inches apart. Bake at 375 degrees for 10-14 minutes. Let stand on cookie sheets 2 minutes before removing.

#1979 - Soft Iced Sugar Cookies

(by Shirley McNevich)

6 cups CAKE flour
2 tsp. baking powder
2 cups white sugar
1/2 cup milk
1 lb. softened butter
1 tsp. baking soda
4 eggs
2 tsp. vanilla
Icing: 4 cups Domino's powdered sugar; 1 tsp. vanilla; 1 cup Crisco shortening; milk

In a mixer add white sugar, eggs and butter--beat. Add vanilla--beat. Add milk--beat. Add baking soda and baking powder--beat. Slowly add cake flour--beat (continue by hand if necessary). Drop batter by teaspoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes or until golden brown. Cool completely. Icing: in a mixer add shortening and vanilla--beat. Slowly add powdered sugar--beat. Add 1 tsp. of milk at a time and beat again. Only add additional teaspoonfuls of milk until icing is spreadable. Optional--top icing with coconut or colored sprinkles.

#1978 - Onion Soup BBQ Sauce

(by Shirley McNevich)

1 envelope Lipton onion soup mix (dry)
garlic powder (to your taste)
1 TBSP worcestershire sauce
1 cup Heinz ketchup
1 1/2 cups water
1 tsp. oregano

In a saucepan add dry soup mix, worcestershire sauce, ketchup, water and oregano--cook/stir over medium heat and bring to a boil. Once boiling, turn heat to low--simmer for 10 minutes. Add a tsp. of garlic powder--stir and taste. Add more garlic powder if you wish. Serve on hamburgers or chicken.

#1977 - Quick Homemade Garlic Biscuits

(by Shirley McNevich)

2 cups sifted flour (measure before sifting)
2 tsp. baking powder (sifted)
1/2 tsp. salt
3/4 cup milk
1/2 stick softened butter
garlic powder for sprinkling
extra flour for sprinkling
a little melted butter

Sift the flour and baking powder into a bowl, then add the salt--stir until mixed. Add the softened butter and milk--mix with your hands until a dough ball forms. Sprinkle flour on your counter, place the dough ball on the flour, and sprinkle a little flour on top of the dough. Knead the dough slightly, then roll it out using a rolling pin to about 1/8" to 1/4" thick. Use the top side of a drinking glass to cut biscuits from the dough, then place them on greased cookie sheets. Use a pastry brush to brush a little melted butter on top of each biscuit, then sprinkle a little garlic powder on top of each biscuit. Bake at 400 degrees for 12-15 minutes or until golden brown (if you rolled the biscuit dough thin, they will get done faster).

#1976 - Cabbage and Beef

(by Shirley McNevich)

1lb. ground chuck (raw)
1 cup milk
3 cups diced potatoes
1 small head of cabbage (shredded)
salt and pepper to your taste

Place half of the shredded cabbage into a greased casserole dish. Spread half of the diced potatoes on top of the cabbage. Spread half of the ground chuck over the potatoes. Add salt and pepper. Spread the rest of the cabbage, then the rest of the potatoes, and then the rest of the ground chuck into the casserole. Add salt and pepper. Pour the milk over the top of the casserole. Bake uncovered at 350 degrees for 2 hours. Optional--remove casserole 10 minutes before it's finished baking, spread shredded cheese of your choice over the top, and return to oven for last 10 minutes or until cheese is melted.

#1975 - Brown Sugar Chocolate Fudge

(by Shirley McNevich)

2 1/3 cups Domino's dark brown sugar (OR light brown)
1 stick softened butter
2/3 cup Carnation evaporated milk (NOT condensed)
1 - 12oz. bag Nestle's semi-sweet chocolate bits
1 - 7.5oz. jar Fluff marshmallow cream
1 tsp. vanilla
1 cup chopped walnuts (optional)

Line a 9 x 13 cake pan with foil. In a saucepan over low heat add brown sugar, butter and Carnation milk--cook/stir until it comes to a rolling boil. Once boiling, cook/stir for 5 minutes (or 234 degrees on a candy thermometer). Remove from heat--add vanilla, chocolate bits and marshmallow cream (and chopped walnuts if you wish)--stir quickly until mixed and smooth. Pour mixture into foil lined pan. Cool completely, then refrigerate until cold. Dump fudge on to a cutting board, peel the foil from the fudge and cut fudge into squares.

#1974 - Chewy Coconut Bars

(by Shirley McNevich)

3/4 cup Domino's powdered sugar + extra for sprinkling
3/4 cup Crisco/Parkay mixture--fill measuring cup to 3/4 cup, half Crisco and half Parkay margarine
1 1/2 cups flour
2 beaten eggs
1 cup Domino's dark brown sugar
2 TBSP flour
1/2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped walnuts
1/2 cup Baker's angelflake coconut

In a bowl add powdered sugar, Crisco/Parkay and 1 1/2 cups flour--mix with your hands or with a pastry blender. Grease a 9 x 13 cake pan. Press the powdered sugar mixture on the bottom of the pan. Bake at 350 degrees for 12-15 minutes or until golden brown. In a bowl add brown sugar, beaten eggs, baking powder, 2 TBSP flour, vanilla, salt, chopped walnuts and coconut--stir until mixed. When you remove the cake pan from the oven after baking the crust, immediately spread the coconut mixture evenly over the top of the crust. Return to oven and bake at 350 degrees for 20 minutes. Cool completely. Sprinkle some powdered sugar over the top if you wish. Cut into squares or bars.

#1973 - Sweet Chocolate Peanut Butter Cake

(by Shirley McNevich)

4 eggs
2 cups white sugar
1 cup milk
1 tsp. vanilla
1 cup Jif peanut butter
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
8oz. milk chocolate (melted)

In a mixer add eggs--beat. Add white sugar--beat. Add milk and vanilla--beat. Add baking powder and salt--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 20-30 minutes--test with a toothpick for doneness. Remove cake from oven and immediately spread peanut butter over the top of the hot cake. Cool completely. Melt milk chocolate in a double boiler, then spread the melted chocolate over the top of the peanut butter. Cool completely. Refrigerate until cold.

#1972 - Crockpot Beef and Beer

(by Shirley McNevich)

2 large onions (chopped)
8 TBSP butter
3lb. sirloin tip roast
1 cup chopped celery
2 carrots (cut into coin shaped pieces)
2 red potatoes (diced)
1 tsp. salt
1/2 tsp. pepper
1 cup beer
flour

In a crockpot add chopped onions, butter, salt, pepper and beer--turn heat on low and stir until butter melts. Add chopped celery, carrots and diced potatoes--stir. In a bowl add flour--dredge the roast in the flour. Add the roast in the center of the crockpot--cook on low heat for 6-7 hours or until meat is done to your liking.

#1971 - Strawberry Delight

(by Shirley McNevich)

1 1/2 cups flour + 1/4 cup flour
1/4 cup butter (melted)
3/4 cup chopped pecans
2 cups Domino's powdered sugar (sifted)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
3 cups sliced strawberries
1 cup white sugar
3 TBSP strawberry Jell-O powder
1 cup water

Grease a 9 x 13 glass baking dish. In bowl add 1 1/2 cups flour, melted butter and chopped pecans--stir until mixed. Press the mixture into the bottom of the greased baking dish. Bake at 350 degrees for 20 minutes, then cool completely. In a mixer add powdered sugar and cream cheese--beat. Add Cool Whip--beat. Spread the mixture on the cooled crust. Arrange the strawberries over the top of the Cool Whip mixture. Refrigerate for 1 hour. In a saucepan over low heat add 1/4 cup flour, white sugar, Jell-O powder--stir. Slowly add water--stir. Bring to a boil while stirring. When mixture starts to get thick, cook and stir for 1 more minute. Remove from heat--cool to room temperature. Spread the mixture over the top of the sliced strawberries. Refrigerate overnight.

#1970 - Oreo Cream Frosting/Icing

(by Shirley McNevich)

1/2 box Domino's powdered sugar (1lb. size)
1 stick Parkay margarine
2 tsp. vanilla
milk
12 Oreo cookies (finely chopped)

In a mixer add Parkay and vanilla--beat. Slowly add powdered sugar--beat. Add crushed cookies--beat. Start by adding 2 TBSP milk--beat. Continue adding 1 TBSP milk and beating the mixture again until the frosting is the consistency that you desire. Once you have the desired consistency, beat on high for 2-3 minutes.

#1969 - Baked Apples and Pineapple

(by Shirley McNevich)

8 medium sized baking apples (washed, peeled and sliced thinly)
1 - 20oz. can Dole crushed pineapple (drained)
1/2 cup red cinnamon berry candies (in the baking section of the grocery store)
Topping: 3/4 cup flour; 3/4 cup white sugar; 6 TBSP butter

In a bowl add flour, white sugar and butter--mix until it makes crumbs--set aside. Arrange apple slices in the bottom of a greased casserole dish. Spread the drained pineapple over the apple slices. Spread the cinnamon berries over the top of the pineapple. Sprinkle the crumb mixture over the top. Bake at 350 degrees uncovered for 1 hour or until apples are soft and cinnamon berries are melted. Cool completely, then refrigerate overnight before serving.

#1968 - Thick Peanut Butter Frosting

(by Shirley McNevich)

2 cups Domino's powdered sugar
1 egg white
1/2 cup Crisco shortening
2 TBSP flour
2 TBSP softened butter
1 tsp. vanilla
4 TBSP milk
6 heaping TBSP Jif smooth peanut butter

In a mixer add 1 cup powdered sugar and the egg white--beat on low until mixed, then beat on high speed for 1 minute. Turn speed to low--add Crisco, flour, the other 1 cup powdered sugar, butter, vanilla, milk and peanut butter--beat until mixed, then turn speed to high and beat until thick and creamy (making sure you scrape down the sides of the bowl with a spatula).

#1967 - Tomato Soup Cake

(by Shirley McNevich)

1 cup white sugar
1 egg
1 1/2 TBSP softened butter
1 cup of tomato soup
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ground cloves
1 1/2 cups CAKE flour
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 tsp. vanilla; 1 1/4 cups Domino's powdered sugar

In a mixer add white sugar and butter--beat. Add egg--beat. Add tomato soup--beat. Add baking soda, baking powder, nutmeg, cinnamon and ground cloves--beat. Slowly add cake flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frosting: in a mixer add cream cheese--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Frost the cooled cake.

#1966 - Boiled and Baked Sausage

(by Shirley McNevich)

3lbs. fresh or smoked sausage (leave it in the casing)
1/2 cup chopped onions
1/2 cup Heinz ketchup
4 tsp. white sugar
1 tsp. French's yellow mustard
1 tsp. celery salt
1/4 to 1/2 tsp. pepper
4 tsp. Worcestershire sauce
3/4 cup water
2 tsp. cider vinegar

Fill a Dutch oven halfway with water--bring water to a boil. Use the tongs of a fork to prick a few holes all over both sides of each piece of sausage. Place sausage links in boiling water and boil them for 5 minutes. Drain the water off of the sausage--return sausage to the Dutch oven. In a bowl add chopped onions, pepper, ketchup, white sugar, mustard, celery salt, Worcestershire sauce, 3/4 cup water and cider vinegar--stir. Pour the sauce mixture over the sausage pieces in the Dutch oven. Bake uncovered at 350 degrees for 30 minutes. Remove from oven--turn each sausage piece on the other side. Return to oven and bake for 30 minutes longer.

#1965 - Raisin Cake

(by Martha [Carter] Hoover - friend)

1 1/4 cups raisins
2 cups water
1/2 cup Crisco shortening
1 TBSP baking soda
2 cups white sugar
2 tsp. cinnamon
1 tsp. salt
4 cups flour

In a saucepan over medium heat add water--bring to a boil. Once boiling, add raisins--cook/stir for 10 minutes. Remove from heat--strain out the raisins and measure the remaining water. You will need 2 cups of the water (if you have too much, discard the rest. If you don't have enough, add enough water to make 2 cups). In a large bowl add white sugar, salt, baking soda and cinnamon--stir. Add Crisco--mix it with your hands. Add the raisin water (2 cups)--stir with a spoon. Add cooked raisins--stir. Add 1 cup of flour at a time--stir in between. Continue with all flour. Pour the batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Does not need frosting.

#1964 - Almond Coconut Frosting

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
1 cup Carnation evaporated milk (NOT condensed)
2 beaten eggs
1 TBSP vanilla (less if you prefer)
1 - 7oz. bag Baker's angelflake coconut
1 cup chopped almonds

In a saucepan over medium heat add butter, white sugar, Carnation milk and beaten eggs--cook/stir until mixture thickens. Remove saucepan from heat--add vanilla, coconut and chopped almonds--stir until mixed. Allow the mixture to cool to room temperature, then stir vigorously until frosting is spreadable.

#1963 - Apple Pineapple Dump Cake

(by Shirley McNevich)

1 can apple pie filling
1 - 20oz. can Dole crushed pineapple (do not drain)
1 box Duncan Hines yellow cake mix
1 cup Baker's angelflake coconut
1 cup chopped nuts (optional)
2 sticks Parkay margarine (cold)

Grease a 9 x 13 cake pan. Spread the apple pie filling on the bottom of the cake pan. Spoon the crushed pineapple evenly over the apple pie filling. Sprinkle the dry yellow cake mix powder all over the top. Sprinkle the coconut and chopped nuts over the cake mix. Slice the two sticks of margarine into small slices and spread them evenly over the top. Bake at 350 degrees for 45-60 minutes.

#1962 - Chocolate Marbled Peanut Butter Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 heaping TBSP Jif smooth peanut butter
1 square Baker's semi-sweet baking chocolate
1/4 cup chopped peanuts

In a mixer prepare cake batter according to box directions. Add peanut butter--beat until batter is smooth. Pour batter into a greased 9 x 13 cake pan. Melt baking chocolate according to box directions. Carefully pour the melted chocolate haphazardly over the top of the batter in the cake pan. Use a knife to marble the melted chocolate into the cake batter. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost with your favorite chocolate frosting. Sprinkle the chopped peanuts over the top of the frosting.