#243 - Chocolate Oreo Cookie Cake

(by Shirley McNevich)

2 cups sugar (1 white, 1 dark brown--Domino Brand)
1/2 cup Parkay Margarine (1 stick)
2 eggs
1/2 cup Hershey Cocoa
1 TBSP vanilla
Pinch of salt
1 TBSP baking soda (Arm & Hammer brand)
1 cup buttermilk (or powdered buttermilk--follow directions on label to equal 1 cup buttermilk)
2 cups sifted flour (measure flour before you sift it!)
1/2 cup boiling water
1 cup coarsely crushed Oreo cookies
Vanilla frosting (ingredients listed after recipe)

Beat Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, and cocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter. Stop mixer and add flour. Mix until smooth, about 3 minutes. Add boiling water and mix. In a Ziploc bag, coarsely crush Oreo cookies until you have enough for 1 cup--take out 3 TBSP of crushed Oreo cookies to use later in the frosting. Stir the rest of the 1 cup crushed Oreo cookies into the cake batter. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes. Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn't come out clean, leave in a few more minutes and retest. Frosting: 1/2 box Domino's Powdered Sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp. imitation vanilla; 1.5 TBSP milk. Feed in mixer. The longer you beat it the creamier it gets. When finished making frosting, stir in the 3 TBSP of crushed Oreos that you had set aside. Frost cake when it is cool. You can add more crushed Oreos to the top for decoration if you wish.

#219 - Holiday Chocolate Butter Cookies

(by Shirley McNevich)

1/2 cup white sugar
3/4 cup butter, softened
1 egg yolk
1 tsp. almond extract
1 1/2 cups flour
1/4 cup Hershey's cocoa

In a mixer, combine all ingredients EXCEPT flour and cocoa--beat on medium speed until light and fluffy (2-3 minutes). Gradually add flour and cocoa and mix well (2-3 minutes). Bake on greased cookie sheets--drop by rounded teaspoonsful on to cookie sheet. Bake at 375 degrees for 7-9 minutes or until they are set. Remove from oven and cool.

#218 - Midnight Mocha Brownies

(by Aunt Eileen [Knouse] Carter)

2/3 cup Nestle's semi-sweet chocolate bits
1/2 cup butter
1 cup + 2 TBSP white sugar
2 eggs
1/4 cup hot water
2 TBSP instant coffee granules
1 tsp. vanilla
1/2 cup flour
1/2 cup Hershey's cocoa
1 tsp. baking powder
Mocha frosting: 3 cups sifted Domino's powdered sugar, 2/3 cup Hershey's cocoa, 1/2 cup butter, 1 tsp. vanilla, 1/3 cup hot water mixed with 2 TBSP instant coffee granules.

In a saucepan over low heat, melt the 2/3 cup chocolate bits, 1/2 cup butter and pour into mixer bowl. Beat and add 1 cup + 2 TBSP white sugar, and add 2 eggs one at a time. Beat well after each egg is added. Combine 1/4 cup hot water and 2 TBSP instant coffee in a cup or bowl--stir until dissolved. Add coffee mixture to the chocolate mixture (no need to cool). Add 1/2 cup cocoa, 1 tsp. baking powder, 1 tsp. vanilla and 1/2 cup flour and beat well. Pour batter into a greased 9 x 13 x 2 baking pan. Bake at 350 degrees for 15-20 minutes or until toothpick inserted on side comes out clean--do not overbake. Remove from oven and let cool completely. Frosting: in a mixer, beat 1 cup powdered sugar, 2/3 cup cocoa, 1/2 cup butter, 1 tsp. vanilla. In a cup, add 1/3 cup hot water and stir in 2 TBSP instant coffee granules--let cool before adding. Once cooled, add half of the cooled coffee mixture to the frosting mixture in the mixer and beat. Gradually beat in the other 2 cups of powdered sugar and the remaining half of cooled coffee mixture. Beat until frosting is a good consistency for frosting. Frost the cooled brownies.

#214 - Chocolate Sheet Cake

(by Shirley McNevich)

1 1/4 cups butter
1/2 cup unsweetened Hershey's cocoa
1 cup water
2 cups flour
1 1/2 cups Domino's brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
2 eggs
1 tsp. vanilla
1 cup Domino's powdered sugar
1 cup chopped nuts (optional)

Preheat oven to 350 degrees. In small saucepan over low heat, melt 1 cup butter, stir in 1/4 cup cocoa and water. Bring to a boil. Remove from heat. In mixer, combine flour, brown sugar, baking soda and salt. Add the cocoa mixture and beat well. Blend in 1/3 cup of Eagle milk, eggs and vanilla. Pour batter into a greased jelly roll pan (15 x 10 x 1). Bake 15 minutes or until cake springs back when lightly touched. In small saucepan over low heat, melt 1/4 cup butter and stir in 1/4 cup cocoa, and remaining Eagle milk left in can. Stir in powdered sugar and nuts (optional). Spread this mixture on top of the warm cake when you remove it from the oven.

#207 - Black Bottom Cupcakes

(by Shirley McNevich)

1 - 8oz. Philly cream cheese
1 egg, unbeaten
1/3 cup white sugar
1/8 tsp. salt
16oz. semi-sweet Nestle's chocolate bits
1 cup white sugar
1/4 cup Hershey's cocoa
1 tsp. baking soda
1 1/2 cups flour
1/3 cup canola oil
1/2 tsp. salt
1 cup water
1 tsp. vanilla
1 TBSP vinegar

In a mixer, combine cream cheese, egg, 1/3 cup white sugar, and 1/8 tsp. salt--beat well, stir in chocolate bits by hand and set aside. In a separate mixing bowl, combine flour, 1 cup white sugar, cocoa, baking soda, and 1/2 tsp. salt. In a small bowl, stirring by hand, combine canola oil, water, vinegar, and vanilla, then add this to the flour mixture in the mixer and beat well. Fill muffin tins with cupcake liners and fill each 1/3 full of the chocolate batter, then put 1 heaping teaspoonful of the cream cheese mixture on the top of each cupcake. Bake at 300 degrees for 25-30 minutes. Makes 18 cupcakes. If you want to frost them, use our recipe #2.

#197 - Red Velvet Cake

(by Shirley McNevich)

1 1/2 cups white sugar
1/2 cup butter
2 eggs
2 TBSP Hershey's cocoa
2 oz. red food coloring
1/2 tsp. salt
1 tsp. vanilla
1 cup buttermilk
2 cups flour
1 1/2 tsp. baking soda
1 TBSP vinegar
Icing: 5 TBSP flour, 1 cup milk, 1 cup butter, 1 cup white sugar, 1 tsp. vanilla.

In a mixer, combine sugar, eggs and butter. In a small dish, make a paste with the cocoa and the food coloring. Add this to the mixer and blend. Add salt, vanilla, and buttermilk and beat. Slowly add flour and beat until smooth. In a measuring cup, mix baking soda and vinegar. Remove cake batter bowl from mixer and using a spoon, fold in the vinegar/baking soda mixture. Pour batter into a 9 x 13 x 2 greased cake pan OR if you want to make it a layer cake, pour into 2 greased layer cake pans. Bake at 350 degrees for 30 minutes. Test with a toothpick for doneness. Remove from oven and cool cake completely before icing. Icing: in a medium saucepan, mix flour and slowly add milk over low heat. Once it is mixed, cook until it thickens. Remove saucepan from stove and let it cool. In a mixer, combine butter, white sugar, and vanilla. Add the cooked flour/milk and beat well. Beat until fluffy. Ice your cake(s).

#181 - Jam Striped Cocoa Bars

(by Shirley McNevich)

1 cup butter
3/4 cup Hershey's cocoa
1 3/4 cup white sugar
1 1/2 tsp. vanilla
3 eggs
1 1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup grape jelly

In medium saucepan over low heat, melt butter, add cocoa, stirring until smooth. Remove from heat. Cool slightly. Add sugar, vanilla, and eggs--beat with a spoon until well blended. Add flour, baking powder and salt. Mix well. Spread into a 13 x 9 x 2 greased baking pan. Bake at 350 degrees for 25-30 minutes. Test with a toothpick for doneness. Remove from oven and let cool. Spread peanut butter frosting over the top (listed below). With the end of a spoon handle, score diagonal ridges in frosting 1 1/2" apart. Heat the jelly in the microwave for 20 seconds and spoon into the ridges. Allow to cool until the jelly is set. Cut into bars. Makes about 3 dozen bars.

Peanut Butter Frosting:
1/4 cup butter
3 TBSP milk
1 cup peanut butter chips (Reese's)
1/2 tsp. vanilla
3/4 cup powdered sugar

In small saucepan, combine butter, milk, and pb chips. Cook over low heat, stirring constantly until smooth. Remove from stove and stir in vanilla. In a small mixer bowl, combine hot mixture with powdered sugar and beat with mixer until thickened. Use immediately because it hardens fast.

#170 - Cocoa Cupcakes

(by Maryellen Packer - friend)

1/2 cup Crisco OR margarine
1 cup white sugar
1 egg
1 tsp. vanilla
3/4 tsp. salt
1/2 cup Hershey's cocoa powder
1 tsp. baking soda
1 1/2 cups flour
1/2 cup milk
1/2 cup boiling water

In a mixer, combine Crisco OR margarine, sugar, egg and beat until smooth. Add vanilla, salt, cocoa, baking soda, milk and beat. Add flour slowly and beat until smooth. Add boiling water (MUST be boiling, not just hot). Beat until smooth. Put cupcake liners into cupcake pans and fill each liner 3/4 full with batter. Bake at 375 degrees for 15-20 minutes. Touch the top of a cupcake with your finger--if the top springs back into place they are done. Icing: (vanilla or chocolate): 1/2 box Domino's Powdered Sugar (1 lb. size), 1 stick Parkay margarine, 2 tsp imitation vanilla, 1.5 TBSP milk. Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire. For chocolate frosting, add 2 level TBSP Hershey's Cocoa.

#129 - Double Chocolate Cookies

(by Shirley McNevich)

1 cup butter (softened - 2 sticks)
1 1/2 cups white sugar
2 eggs
2 tsp. vanilla
2 cups flour
2/3 cup Hershey's cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
2 cups Nestle's semi-sweet chocolate bits
1/2 cup coarsely chopped nuts (optional)

Heat oven to 350 degrees. In mixer, beat butter, sugar, eggs, and vanilla until light and fluffy. In a separate bowl (by hand with a spoon) stir together flour, cocoa, baking soda, and salt. Add this mixture to the butter/sugar/eggs/vanilla. Mix completely and beat with mixer. Remove from mixer and add chocolate bits and nuts (optional) using a spoon and mix by hand. Drop teasponsful on a greased cookie sheet about 2" apart. Bake 8-10 minutes at 350 degrees or just until set. Cool slightly before removing cookies or they will fall apart. Makes about 4 1/2 dozen cookies.

#67 - Whooppee Pies

(by Shirley McNevich)

1 cup Crisco
2 cups white sugar
4 eggs
1 cup hot tap water
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup Hershey's cocoa
4 cups flour

In a mixer, combine crisco, sugar. Add 2 whole eggs and then add another 2 egg yolks (save whites of the two eggs for the icing). Add hot water, cocoa, baking soda, baking powder, salt and gradually add flour. Beat until smooth. Drop teaspoonsful on a greased cookie sheet about an inch apart. Bake at 400 degrees for 10 minutes. Let them cool before icing. Icing: beat the two leftover egg whites until stiff. Set the egg whites aside. In a mixing bowl, combine 1 1/2 cups Crisco, 2 tsp. vanilla, then add the 2 egg whites. Add 1 pound box of Domino's powdered sugar a little at a time. Beat until creamy. When cookies are cool, spread icing on one cookie (bottom side) and then top with another cookie (bottom side facing icing). You can freeze them by wrapping each pie in saran wrap and placing in a container.

#55 - Wet Chocolate Cake (no eggs)

(by Shirley McNevich)

3 cups flour
2 cups white sugar
6 TBSP Hershey's cocoa
2 tsp. baking soda
1 tsp. salt
2 TBSP cider vinegar
2 tsp. vanilla
2/3 cup canola oil
2 cups cold water

In a mixer, combine canola oil, sugar, vinnegar, vanilla, baking soda, salt, cocoa. Mix until smooth. Add cold water slowly. Add flour a little at a time. Mix until smooth. Pour in a greased and floured cake pan 9 x 13 x 2. Bake at 350 degrees for 35 minutes. Test with a toothpick for doneness.

Icing:

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire.

For chocolate frosting, add 2 level TBSP Hershey's Cocoa.

#1 - Chocolate Cake

(by Aunt Florence Brosius)

2 cups sugar (1 white, 1 dark brown--Domino Brand)
1/2 cup Parkay Margarine (1 stick)
2 eggs
1/2 cup Hershey Cocoa
1 TBSP vanilla (imitation) or 1tsp real vanilla
Pinch of salt
1 TBSP baking soda (Arm & Hammer brand)
1 cup buttermilk (or powdered buttermilk--follow directions on label to equal 1 cup buttermilk)
2 cups sifted flour (measure flour before you sift it!)
1/2 cup boiling water

Instructions:

Beat Parkay margarine and sugar until creamy. Add eggs, vanilla, salt, and cocoa. Mix baking soda in buttermilk until it starts to fizz. Pour buttermilk into batter. Stop mixer and add flour. Mix until smooth, about 3 minutes. Add boiling water and mix. Pour batter into long cake pan 13 by 9 by 2. Bake at 375 degrees for 35 minutes. Test if it's done using a toothpick. If toothpick comes out clean, it's done. If it doesn't come out clean, leave in a few more minutes and retest.


Chocolate Icing:

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 level TBSP Hershey's Cocoa
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets.

Cool cake first before frosting. For vanilla icing, use same recipe but omit cocoa.