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Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Chocolate Mallow Cake Recipe

	Category	Cake Recipes
	Views	33
	Ratings	0

Ingredients And Procedures

2/3 c All purpose flour

2/3 c Sugar

3/4 ts Soda

1/2 ts Salt

1/2 ts Vanilla

1/4 c Shortening

2 Eggs

1 oz Unsweetened chocolate; melt

2 tb Water

1/2 c Sour cream

12 Marshallows; cut in half

----------------------------------FROSTING---------------------------------- 1 oz Unsweetened chocolate sq

2 tb Butter or margarine

3 tb Milk

2 c Confectioners sugar

1/2 ts Vanilla

1/8 ts Salt

Place all ingredients, except marshmallows in mixing bowl. Blend at lowest speed, then beat at medium speed 2 min. Spread batter in 10 x 6 in baking dish.

Microwave at 50% (Medium) 6 minutes. Rotate 1/4 turn every 3 min. Increase power to high. Microwave 2-5 minutes until done. Let stand directly on countertop 5-10 minutes. Place marshmallows, cut side down and

close together on cake after it has stood 3-4 minutes. Cool cake and frost with Chocolate Frosting. Cut between marshmallws. Cake slices more easily if allowed stand several hours after frosting. Frosting: In small mixing bowl, combine chociolate, butter and milk. Microwave at 50% (Med.) 3-4 minutes or until chocolate is soft and mixture is thick, stirring after half the time. Stir in remaining ingredients. Let stand 5-10 minutes. Beat until smooth and of spreading consistancy, 1-3 minutes. Frosts tops of 2 layers or 24 cupcakes

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<h1>Chocolate Mallow Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2/3 c All purpose flour <P>2/3 c Sugar <P>3/4 ts Soda <P>1/2 ts Salt <P>1/2 ts Vanilla <P>1/4 c Shortening <P>2 Eggs <P>1 oz Unsweetened chocolate; melt <P>2 tb Water <P>1/2 c Sour cream <P>12 Marshallows; cut in half <P>----------------------------------FROSTING---------------------------------- 1 oz Unsweetened chocolate sq <P>2 tb Butter or margarine <P>3 tb Milk <P>2 c Confectioners sugar <P>1/2 ts Vanilla <P>1/8 ts Salt <P>Place all ingredients, except marshmallows in mixing bowl. Blend at lowest speed, then beat at medium speed 2 min. Spread batter in 10 x 6 in baking dish. <P>Microwave at 50% (Medium) 6 minutes. Rotate 1/4 turn every 3 min. Increase power to high. Microwave 2-5 minutes until done. Let stand directly on countertop 5-10 minutes. Place marshmallows, cut side down and <P>close together on cake after it has stood 3-4 minutes. Cool cake and frost with Chocolate Frosting. Cut between marshmallws. Cake slices more easily if allowed stand several hours after frosting. Frosting: In small mixing bowl, combine chociolate, butter and milk. Microwave at 50% (Med.) 3-4 minutes or until chocolate is soft and mixture is thick, stirring after half the time. Stir in remaining ingredients. Let stand 5-10 minutes. Beat until smooth and of spreading consistancy, 1-3 minutes. Frosts tops of 2 layers or 24 cupcakes <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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