as requested.....

These recipes were requested in a PM to me - so I would like to share with everyone - also - you can tell that CHOCOLATE is my friend!!!


2 c. flour
1 ¾ c. baker?s sugar (superfine sugar)
¾ c. cocoa
2 t. baking powder
1 t. baking soda
1 ¼ t. salt
4 T. shortening

1 1/3 c. water
½ c. vegetable oil
3 large eggs

Combine flour, sugar, cocoa, baking powder, baking soda, and salt in large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake.

TO MAKE CAKE: Preheat oven to 350* F. Grease sides and bottom of two 9-inch baking pans or one 13 X 9-inch pan. Lightly flour greased pans. Blend dry cake mix with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13x9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

Chocolate Truffle Pound Cake Mix in a Jar

3 cups granulated sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup cocoa powder

Mix well together and put into a decorative airtight jar.

Attach the following instructions on a gift tag:

Chocolate Truffle Pound Cake

3/4 cup butter, softened
5 eggs
1 cup milk
1 teaspoon vanilla extract
Contents of jar

Preheat oven to 325 degrees F. Butter an 8- to 9-cup Bundt pan.
Cream butter until it is smooth. Add eggs one at a time, beating well after each addition. Add milk and vanilla extract, beating until thoroughly blended. Add contents of jar and beat 3 minutes until smooth. Pour into prepared pan and bake 1 hour and 5 minutes, or until a wooden pick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack.

Double-Fudge Brownie Mix
Dense and fudgy, these are the best brownies in the world.

2 cups granulated sugar
1 cup cocoa (not Dutch process)
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix all the ingredients together and store in an airtight container.

Attach this to the jar:

Double-Fudge Brownies
Makes 24

1 cup butter or margarine, softened
4 eggs
1 package Double-Fudge Brownie Mix

Preheat the oven to 325 degrees F. Grease a 12 x 9-inch pan.
In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Double-Fudge Brownie Mix and continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

Cake Mix

3 1/3 cups shortening
5 tablespoons double-acting baking powder
7 2/3 cups granulated sugar, divided
3 tablespoons salt
11 cups sifted all-purpose flour

Place shortening at room temperature in a large mixing bowl. Cream 1/2 minute with mixer at medium speed. Scrape sides and bottom of bowl. Cream another 1/2 minute at same speed.

Add 4 cups sugar, 1 cup at a time. After each addition, cream 1 minute at medium speed.
Sift together 3 times, flour, baking powder, salt, and 3 2/3 cups of sugar. Sift last time into a clean mixing bowl.

Add 2 cups of sifted ingredients to shortening-sugar. Blend 1/2 minute at medium speed. Turn mixture into dry ingredients. Blend until it looks like cornmeal. Be sure all ingredients are well blended.

To Store Mix:
Measure mix into 6 equal parts. Spoon it lightly into measuring cup. Each part should be 3 1/2 cups. Place each part into a quart glass jar or zip-type plastic bags. Cover and store in a cool, dark place; or place in a metal can, cover, and store in a cool place. When stored properly, mix stays fresh for up to a month. For longer shelf-life, store in the freezer.

Yellow Cake

3 1/2 cups cake mix
1 teaspoon vanilla extract
2 medium eggs
3/4 cup milk

Place mix into a 2-quart bowl. Make a well in center of mix. Add eggs, vanilla extract and all the milk to the mixture. Beat mixture 1 minute with electric mixer at low speed. Scrape sides and bottom of bowl to be sure all ingredients are mixed. Beat 2 minutes longer at same speed. Batter should be smooth and free of lumps.
Pour into desired pans and bake in a 350 degree F oven for 30 to 40 minutes. Cake is done when it springs back up when pressed lightly in center.


White Cake

Use 3 medium egg whites instead of whole eggs.

Spice Cake

Add to the mix for cake:
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves

Orange Cake

Add 1 teaspoon grated orange rind to mix and use 1/2 teaspoon lemon extract in place of vanilla extract.

Chocolate Cake

Add 2 extra tablespoons of milk. Stir liquid ingredients into mix until just blended. Add 2 squares of melted chocolate and blend into mixture. Continue mixing batter as directed.

1 (8-inch) square cake
2 (8-inch) round layer cake pans
1 (10 x 6 1/2 x 2-inch) loaf cake
1 (12 x 8-inch) sheet cake

Twice the Chocolate Cake

1 (3 1/4 ounce) box instant chocolate pudding and pie filling
1 3/4 cup milk
1 box yellow Duncan Hines cake mix (use the yellow cake ix recipe I posted previously in this thread)
2 eggs
1 (6 ounce) bag semisweet chocolate chips
1/2 cup nuts

Preheat oven to 350 degrees F.
In a large bowl, mix all together except nuts and chips. Beat 2 minutes and add chips and nuts. Mix well. Bake in a greased and floured tube pan for about 1 hour. Cool and frost with chocolate icing.

Triple Fudge Cake

1 box Devil’s Food chocolate cake
1 box instant fudge pudding
2 eggs
1 3/4 cups milk
1 (12 ounce) package chocolate chips

Stir until smooth, then add chocolate chips. Pour mixture into greased Bundt pan. Bake according to directions on cake box.

Make several batches of the mix at one time. Store it in an airtight container (or a doubled airtight plastic bag) in a cool, dry place (not the refrigerator!) for up to two months.

2-1/4 c. unbleached flour, stirred before measuring and spooned lightly into measuring cup
1 2/3 c. sugar
1/2 c. unsweetened Dutch process cocoa powder
1 T. baking powder
Large pinch of salt

Sift or strain all ingredients into large bowl. With large spoon, blend well until of an even color. Carefully pour or spoon into airtight storage container. Seal; store at cool, dry room temperature for up to 2 months.


One package or container of cake mix
1-1/4 c. water
3/4 c. unsalted butter, softened (butter must be soft but not melted)
3 large eggs
2 t. vanilla (optional)

Preheat oven to 350* F. Grease and flour pans. Line bottoms with wax paper, grease and flour. Pour cake mix into a large bowl or large bowl of electric mixer. Add remaining ingredients. Beat at lowest speed until dry ingredients are moistened (if using a hand-held mixer, beat at a low speed). Beat two minutes at medium speed. Batter may appear slightly curdled, but will bake up fine. Pour into prepared pan(s). Bake
27 to 35 minutes, turning pan(s) back-to-front once about halfway during baking time (if using layer pans, switch their positions in the oven as you do so). Cake is done when toothpick inserted in center emerges with a few moist crumbs still clinging to it. Do not overbake! Remove pan(s) to cooling racks. For doubled foil oblong pan, allow cake to cool completely before serving or frosting. For layer pans, cool 10 to 15 minutes. Gently loosen cakes from edges of pan; invert onto cooling racks. Carefully peel off wax paper circles from cake bottoms; re-invert to cool right side up. Cool completely before frosting.
NOTE: To make cake with oil, use a tasteless vegetable oil (such as corn oil), and use only 1/2 cup (yes, 1/2 cup oil instead of 3/4 cup butter). Prepare cake as directed above with stand mixer, hand-held mixer, or by hand using a whisk EXCEPT after dry ingredients are moistened and bowl beater(s) scraped, beat only one minute at medium speed. Bake and cool as directed above.


3-1/2 c. unsifted confectioners? sugar
2/3 c. unsweetened Dutch process cocoa powder
Few grains of salt

Sift or strain all ingredients into large bowl. With large spoon, blend until of an even color. Carefully pour or spoon into airtight storage container. Seal; store at cool, dry room temperature for up to 2 months.

One package or container of frosting mix
2/3 c. unsalted butter, softened (butter must be soft but not melted)
1/4 c. warm water
1 t. vanilla

Beat on low to blend; then beat on medium-high for 2 to 3 minutes or until fluffy. If too stiff, add a few drops of warm water. Use immediately. Although this cake must be refrigerated, let stand at room temp for 20 to 30 minutes before serving for best flavor.


6 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
1 can (8 ounces) baking cocoa
2 cups vegetable shortening
In a large bowl, combine first five ingredients. With a pastry blender,
cut in shortening until evenly distributed. Store in a large airtight
container in cupboard. Keeps 10-12 weeks. Yield: about 17 cups of mix.


2 1/2 cups brownie mix
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup chopped nuts optional
Confectioners’ sugar, optional

In a mixing bowl, combine first four ingredients. Beat with spoon until
smooth. Spread into a greased 8-in. square baking pan. Bake at 350’F for
20-25 minutes or until top tests done. cut into squares while still
warm. Dust with confectioners’ sugar if desired. Yield: 9 brownies.