CHOCOLATE CAKE : Well, it's not really a "recipe", more like a blueprint. It's three layers. The first (bottom) layer is a brownie recipe (any brownie recipe will do - pick your favorate. It's easiest to get out of the pan if you use a spring form pan). The second layer is devils food cake. the third layer is a regular chocolate cake. For filling in between layers, use chocolate fudge topping (either hershys syrup or some sort of ice cream topping. For frosting, I prefer a chocolate frosting with a tablespoon of cream cheese blended in - but as cream cheese may not be available, regular chocolate frosting will do. Cover with chocolate sprinkles - maybe a light drizzling of a hardenning chocolate. If you like cherries, I sometimes scrape the top of the upper cake layer so that there is a dip in it and it functions like a very shallow bowl, then pour in a can of cherry pie filling.  I originally came up with this because a friend asked me for a chocolate birthday cake, but then when I asked what kind of chocolate they said "suprise me". SO, I decided to see how many different types of chocolate I could fit into one cake. This went over quite well, especially with the brownie bottom and devils food middle, as the cake then contained a variety of texture.  I would, of course, like to have your original chocolate cake recipe again - as I have again lost it and would llike to use it :)  OH = idea for cookies - works REALLY well and is a VERY healthy alternative. Substitute ground almonds (sometimes called "almond flour" ) for up to or slightly more than half the flour in a recipe. Then use oatmeal for the rest of the flour - only grind the oatmeal in a blender so it has the right consistency.  REALLY YUMMY!!! Have only tried it in cookies, so not sure how it would do in other things. Oh - I also grind up hershey bars in the blender and add that to cookies. Toffee bits are great too :)

Crazy Choc cake and SUPER easy….

3 c flour2 c sugar1/2 c cocoa powder (Hershey’s cocoa is best)2 teaspoons soda1 teaspoon salt

MIX ALL TOGETHER then add 2 TABLEspoons of vinegar to 2 cups of water and 3/4 c oil (Wesson or Crisco is best) and mix all together… Can also add a teaspoon or two of vanilla flavoring but don’t have to.

Bake @ 350 degrees for 35 minutes or so, for a 13 x 9 “

FROSTING: 1 cup (or 1/2 more or less) solid Crisco, 4 cups powdered sugar, desired flavoring (if want chocolate, add about 1/2 Hershey cocoa powder ) and then add HOT WATER until you have desired consistency. Start with about 2 Tablespoons…and then just keep adding till it’s how you want it. Using water and Crisco makes this recipe easy to store in frig for MONTHS and then when you take it out, just add HOT water and PRESTO….frosting is ready! You might need to add a bit more powdered sugar, but just play with it.