4 T flour
4 T sugar
2 T cocoa
1 egg
3 T milk
3 T oil
3 T chocolate chips (optional)
small splash of vanilla
1 large microwave-safe mug

Add dry ingredients to mug and mix well. Add the egg and mix throughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla and mix again.

Put your mug in the microwave and cook on high for 3 minutes. The cake might rise over the top of the mug but don’t be alarmed.

Allow to cool a little and tip it out into a plate, if desired.

EAT! This can serve 2 if you feel slightly more virtuous. And why is this the most dangerous cake in the world? Because now we are only 5 minutes away from chocolate cake at any time of the day or night!

Preheat oven to 350. Used ungreased pan.

3 c flour
2 c sugar
6 T cocoa
2 t soda
1/2 t salt
2 t vanilla
2 T vinegar
5 T oil
2 c water

Mix in pan. Make holes.

Bake at 350 for 30-35 minutes.

Mix and Blend:
2 c sugar
1 1/2 c salad oil
4 eggs
2 t vanilla

Sift together:
2 c flour
3 t cinnamon
1 t salt
2 t soda

Add flour mixture to liquid mixture. Add 3 cups (1 lb) grated carrot to batter. Mix well. Grease and flour 3-8″ pans.

Add 2/3 c raisin and chopped nuts, if desired. Bake at 325.

Frosting:
1 stick butter
8 oz cream cheese
1 1/2 boxes confectioners sugar
1 t vanilla
enough milk to spread easily

Streusel Topping:
1/3 c Bisquick baking mix
1/3 c packed brown sugar
1/2 t cinnamon
2 T butter or margarine

Coffee Cake:
2 c Bisquick
2/3 c milk or water
2 T sugar
1 egg

Heat over to 375. Grease 9″ round pan. Mix streusel topping ingredients until crumbly and set aside.

Stir coffee cake ingredients until blended. Spread in pan, top with streusel mix.

Bake 18 to 22 minutes or until golden brown. Makes 10 servings.

1 c dates (chopped)
1 c raisins
1 c prunes (chopped)
1 c water
1 c apple juice concentrate
2 sticks margarine
4 eggs
2 tsp soda
1/2 t salt
dash cinnamon
2 c flour
2 t vanilla
1 c nuts

Boil together first 4 ingredients. Add margarine. Let cool slightly, then add remaining ingredients and beat. Bake in 9×13 pan at 350 or until done.

4-6 c blueberries
1/2 c sugar
1/4 c water
1 t lemon juice

Mix, pour into 9×11 pan. Sprinkle 1 jiffy mix (dry) on top. Melt 1 stick butter and pour over top. Bake 30 minutes at 350.

1 angel food cake, mix or scratch
1 pkg instant vanilla pudding
1 c milk
1 c whipped cream
1 box strawberry danish desert
1 c water
1 pt strawberries

After cake is baked and cold, cut in half. Prepare pudding mix using only 1 cup of milk. After its thick, add whipped cream. Spread on bottom layer and replace top. Cook dessert mix and water until thick, then cool. Add strawberries and whipped cream and spread on cake.

Cream Together:
2 c flour (240 grams)
2 c sugar
1 t soda
1/2 t salt
1 t vanilla
1/2 c sour cream
2 eggs

Boil 1 cup margarine, 1 cup water, and 2T cocoa and add to cream.

While still hot, pour in 15x9x2 pan, greased and floured. Bake at 350 for 20 minutes.

Frosting:
1 stick oleo
4 T cocoa
1/2 c milk

Bring to boil and let cool slightly.
Add 1 t vanilla, 1 box powdered sugar (453 grams.) Spread on cake as soon as it comes from the oven.

Cake:
1 box Devil’s Food cake mix
1 can cherry pie filling
3 eggs
1 t vanilla extract

Frosting:
Boil 1 minute while stirring:
4 T butter
1 c sugar
1/4 milk

Remove from burner, add 12 oz chocolate chips

Stir and and spread on cooled cake.

Mix:
2 C sugar
1 1/2 c salad oil
4 eggs
2 t vanilla

Sift together:
2 c flour
1 T cinnamon
1 t salt
2 t soda

Add flour mixture to liquid mixture. Add 3 cups grated carrots (1#). Mix with crushed nuts and raisins. Mix well.

Frosting:
1 stick butter
1 8-oz cream cheese
1 1/2 box powdered sugar
1 t vanilla
crushed nuts optional

Add enough milk to spread easily.