1/2 c. butter (no substitute) 2 squares unsweetened chocolate 1 c. flour 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 2 eggs 1 c. sugar 1/2 c. unsweetened applesauce 1 tsp. vanilla 1 pkg. minature marshmallows, divided Glaze: 1/2 c. sugar 2 Tbsp. milk 2 Tbsp. butter 1/4 c. semi-sweet choc. chips In a microwave or double boiler, melt butter and chocolate; cool for 10 minutes. Combine flour, baking powder,baking soda, and salt; set aside. In a mixing bowl, beat eggs,sugar,applesauce, and vanilla. Stir in chocolate mixture. Add dry ingredients; mix well. Pour into a greases 9 x 13 inch baking pan. Bake at 350 degrees for 20-30 minutes or until cake tests done. Set aside 1/2 c. marsh- mallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven for 2 minutes or until marhsmallows are softened. In a saucepan, combine sugar, milk, and butter. Bring to a boil; boil for 1 1/2 minutes. Remove from the heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over the cake, glaze will harden as it cools. 
Chocolate Praline Torte 1 c. brown sugar 1/2 c. butter, no substitute 1/4 c. whipping cream 3/4 c. chopped pecans 1 pkg. devil foods cake mix Topping: 1 3/4 c. whipping cream 1/4 c. powdered sugar 1/4 tsp. vanilla In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9 inch cake pans. Sprinkle with pecans;set aside. Prepare cake mix according to directions. Carefully pour batter over pecans. Bake at 325 degrees for 35-45 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. For topping, beat cream in mixing bowl until soft peaks form. Add sugr and vanilla; beat until stiff. Place one cake layer,pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Garnish with chocolate curls if desired. Store in refrigerator.
Chocolate Raspberry Layer Cake 1 pkg. yellow cake mix 1 c. semi-sweet chocolate chips 2 Tbsp. milk 1/2 - 1 tsp. almond extract 1 8-oz carton frozen whipped topping, thawed 1/3 c. raspberry jam or preserves Bake cake according to package directions, using two greased and floured 9-inch round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a microwave or double boiler melt chocolate chips; stir in milk and extract. Fold in whipped topping. Place one cake layer on a serving plate. Spread with raspberry jam. Top with second cake layer. Frost top and sides with chocolate topping. Refrigerate.
Milk Chocolate Bundt Cake 1 milk chocolate candybar (7oz.) 1/2 c. chocolate syrup 1 c. butter or margarine, softened 1 1/2 c. sugar 4 eggs 1 tsp. vanilla 2 3/4 c. flour 1/2 tsp. salt 1/2 tsp. baking soda 1 c. buttermilk powdered sugar In a saucepan heat the candy bar and chocolate syrup over low heat until melted;set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at a time ,beating well after each addition. Stir in chocolate mixture and vanilla. Combine flour,salt,baking soda; add to creamed mixture alternately with the buttermilk. Pour into a greased and floured fluted tube pan. Bake at 350 degrees for 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with powdered sugar.
Spiced Devils Food Cake 1 c. butter, softened 2 c. sugar 4 eggs 1 tsp. vanilla 2 c. flour 1/4 c. baking cocoa 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/2- 1 tsp. ground nutmeg 1/4-1/2 tsp. ground cloves 1 c. buttermilk Mocha Icing: 3 3/4c. powdered sugar (1 lb.) 1/4 c. cocoa 6 Tbsp. strong coffee 6 Tbsp. butter,melted 1 tsp. vanilla In a mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each. Add vanilla. Sift together dry ingredients; add alternately with the buttermilk to creamed mixture. Pour into two greased and floured 9-inch cake pans. Bake at 350 degrees for 30-35 minutes or until cakes test done, cool. Combine the icing ingredients until smooth. Frost one cake layer; top with second layer and frost entire cake.
Cream -filled Cupcakes 3 c. flour 2 c. sugar 1/3 c. cocoa 2 tsp. baking soda 1 tsp. salt 2 eggs 1 c. milk 1 c. vegetable oil 1 c. water 1 tsp. vanilla Filling: 1/4 c. butter or margarine,softened 1/4 c. shortening 2 c. powdered sugar 3 Tbsp. milk 1 tsp. vanilla In a mixing bowl, combine the first five ingredients. Add eggs,milk, oil,water, and vanilla. Beat until smooth, about 2 minutes. Fill paper- lined muffin cups half full. Bake at 375 degrees for 15-20 min. or until a toothpick inserted in center comes out clean. Remove from pans to wire racks and cool completely. In a mixing bowl, combine butter, shortening,powdered sugar,milk,vanilla, and salt. Beat until fluffy, about 5 min. Insert a very small tip into a pastry bag or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with favorite chocolate frosting.
Creamy Chocolate Frosting 2 c. whipping cream 2 c. milk chocolate chips 3 to 3 1/2 c. confectioners sugar In a medium saucepan, bring cream to a simmer, about 160 degrees; remove from the heat. Stir in chips until melted. Place pan in a bowl of cold water; stir constantly until cooled. Gradually whisk in sugar until smooth and thick.
Chocolate Icing 1 c. sugar 1/4 c. cocoa 4 T. margarine 1/2 c. milk dash of salt 2 T. white syrup 1 tsp. vanilla Boil at rolling boil for 3 minutes and add one cup powdered sugar.
Dark Chocolate Butter Frosting 1/2 c. butter softened 6 squares unsweetened chocolate melted and cooled 3 egg yolks 1/3 c. hot water 2 1/3 - 3 c. powdered sugar 1 tsp. vanilla In large mixer bowl beat butter,chocolate,and egg yolks until well blended. Beat in water. Gradually beat in sugar until smooth and glossy. Beat in vanilla.
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