Bea's Chocolate Velvet Cake

1-6oz pkg (1 cup) semi-sweet choc. chips
1/4 cup water
2 1/4 cup sifted flour
1 tsp baking soda
3/4 tsp salt
1 3/4 cup sugar
3/4 cup softened butter
1 tsp vanilla
3 eggs
1 cup water

Combine in saucepan chocolate chips, 1/4 cup water and stir over low heat until melted and smooth. Remove from heat. Sift together flour and dry ingredients-set aside. Combine sugar, butter and vanilla and beat until well blended. Add eggs 1 at a time, beating well. Blend in chocolate mixture. Stir in flour alternately with 1 cup water. Pour into 2 greased and floured 9-inch pans. Bake 375 for 30-35 minutes. Cool.

Frosting:
1-6oz semi-sweet
3 T butter
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
3 cups powdered sugar

Melt chocolate and butter on low. Add milk, vanilla and salt. Mix well. Gradually beat in powdered sugar.

Oreo Cookies

1 pkg devils food cake
2 eggs
1/2 cup oil

Mix together and roll into balls. Bake 350 for 8 minutes.

Cream Cheese Frosting:
1 pkg cream cheese
2 tsp vanilla
1/4 cup butter
2 cups powder sugar

Texas Sheet Cake

Mix together:
2 cups sugar
2 cups flour

Bring to a boil in pan:
1/4 cup cocoa
1 cup water
1 cube butter
1/2 cup shortening

Combine above ingredients. Add 1/2 cup buttermilk, 2 eggs, 1 tsp vanilla, 1 tsp soda, 1/2 tsp salt. Mix together well. Pour into greased cookie sheet. Bake 350 for 25 minutes or until cake springs back.

Frosting:
1 cube butter melted
1/4 cup cocoa
5 T milk
1 box powdered sugar
1 tsp vanilla

Boil 1 minute and pour on hot cake. Sprinkle with 1/2 cup chopped nuts.

Hello Dollies

1/2 stick oleo melted
1 cup graham cracker crumbs
1 cup coconut (angel flake)
1 cup chocolate chips
1 cup nuts

Pour 1 can Eagle Brand condensed Milk over top. Bake 325 for 25 minutes.

Debbie's Brownies

1 cube butter melted
1 cup sugar
2 eggs
3/4 cup flour
1 tsp vanilla
3 T cocoa
1/2 cup nuts

Stir sugar into melted butter. Add eggs and vanilla. Stir in flour, cocoa and nuts. Bake 350 in greased 8 inch pan for 20 minutes

See's $700 Fudge

3 pkgs (11 1/2oz) Hershey milk chocolate chips
1/2 lb margarine (2 sticks)
4 1/2 cups sugar
1/4 tsp cream of tartar
1 can carnation milk
1 tsp vanilla
2 cups chopped nuts

Lightly grease long pan, line with wax paper.

In heavy sauce pan measure in sugar, cream of tartar, milk and stir well with wooden spoon. Place this on fairly high flame stirring constantly. When it come to a boil (bubbly) not rolling boil, start counting 6 minutes. Watch it because it sticks easily. Pour this over choc. chips and margarine mix. Add vanilla and beat just until choc. chips melt. Add chopped nuts. Pour into pan, let cool at room temp. Place in refrigerator for about 1 hour. Put on bread board, cut into blocks or bars. Now it is ready to store in fridge or maybe frozen.