1  coffee mug

1  egg

2 Tbs.  flour

2 Tbs.  sugar

2 Tbs.  cocoa powder

1 Tbs.  milk

1 Tbs. oil

Chocolate chips (optional)

Spray inside of mug with Pam.  (optional)  Mix everything together in the mug, except the chocolate chips.  Then mix in the chips, if using.  Place in microwave for about 2 minutes.    When done, it’s ready to eat!



Chocolate Bundt Cake

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1 cup sour cream
3 eggs
½ cup vegetable oil
½ cup water
l package (4 ounces) German sweet chocolate, grated
1 cup semisweet chocolate chips
½ cup chopped pecans, optional
½ cup chocolate frosting, melted

In a mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil and water. Beat on low speed for 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in fluted tube pan. Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Drizzle with frosting. Yield: 12-14 servings.

By:  Moira Gates



Chocolate Chip, Date, Walnut Cake

1 1/4 cups dates

1 cup water

Boil 2 minutes, let cool, then drain water.

1 cup butter

1 1/4 cups sugar

2 beaten eggs

1 3/4 cups sifted flour

1 tsp. baking soda

1t. vanilla

1/4 cup walnuts

1/4 cup chocolate chips

Cream butter and sugar together, add eggs and mix.

Sift flour and baking soda together and stir into batter.

Add vanilla, walnuts and chocolate chips. Stir in dates.

Pour into 9″ x 13″ greased pan.


1/2 C. Walnuts

1/2 C. Chocolate Chips

Sprinkle over batter.

Bake at 325 degrees for 20-25 minutes.

By:  Nita Sovereign





1 box yellow cake mix

1 ½ cups milk

½ c cups sugar

2 cups shredded coconut, divided

8 ounces of Cool Whip, thawed

Prepare and bake cake mix as directed on package in a greased 9×13 pan.  Cool for 15 minutes.  Then poke a lot of holes through the cake.  Meanwhile, mix the milk, sugar and ½ cup of the coconut in a saucepan.  Bring to a boil, reduce heat and simmer 1 minute.  Carefully spoon over warm cake, allowing liquid to soak down through the holes.  COOL COMPLETELY.  Then fold ½ cup of the coconut into the Cool Whip and spread over the cake.  Sprinkle with remaining coconut.  Chill overnight.  Refrigerate any leftovers.

By:  LaVerne Rickard




I box white cake mix, (regular size)

1 ½ cups boiling water, (substitute Mandarin orange juice for some water)

1 box orange Jello

1 small can of Mandarin oranges, drained, saving juice

1 – 8-ounce package of cream cheese, softened

2/3 cups of powdered sugar

2 cups of Cool Whip

Prepare and bake cake mix as directed in a greased 9×13 pan.  When done, cool cake on a wire rack for 5 minutes.  In a small bowl, add boiling water to Jello.  Stir 2 minutes to completely dissolve.  Poke holes, all the way down, in hot/warm cake (I use the round handle of a mixing spoon).  Slowly pour Jello over the cake, while filling each hole completely.  Cool for 15 minutes.  Cover and refrigerate for 30 minutes. In a large bowl, beat cream cheese and powdered sugar until fluffy.  Fold in Cool Whip.  Spread over cake.  Top with drained Mandarin oranges.  Cover and refrigerate for at least 2 hours before serving.  Note:  Any flavor Jello can be used; just don’t use the Mandarin oranges.

By:  LaVerne Rickard



Plum Skillet Cake

½ cup  (1 stick) unsalted butter

1 cup  all-purpose flour

1 cup  sugar

2 tsp    baking powder

Pinch   fine sea salt

1 cup   whole milk

1 tsp    pure vanilla extract

1 ½      pounds plums, halved, pitted, and sliced ¼ inch thick

Whipped cream, crème fraiche, or ice cream, for serving

Preheat oven to 350 degrees.  Melt butter in a 12 inch enameled cast-iron skillet or ovenproof baking dish, in the oven 5-7 minutes, Whisk together flour, sugar, baking powder, and salt in a large bowl. Remove skillet from oven. And add melted butter to flour mixture; stir to combine. Add milk & vanilla extract; mix until well combined.  Pour mixture into skillet and add plums evenly over the top, leaving a 1 inch border.  Transfer skillet to oven & bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Let cool slightly on a wire rack. Serve hot, warm, or at room temperature.

By:  Sally Hyde

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