Deluxe Chocolate Marshmallow Bars
3/4 cup butter or margarine
1 1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons baking cocoa
1/2 chopped nuts (optional)
4 cups miniature marshmallows
Topping: 1 1/3 cup (8oz) chocolate chips
3 Tablespoon butter or margarine
1 cup peanut butter
2 cup crisp rice cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to cream mixture. Stir in nuts, if desired. Spread in a greased jelly roll pan. Bake at 350 degrees for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread melted marshmallows evenly over the cake. Cool. For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring occasionally, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill.



Drizzle Cake

1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup and 2 tablespoons milk CHOCOLATE FUDGE DRIZZLE:
2- 1 ounce squares Bakers chocolate
3/4 cup heated milk
2 cups sugar
1 teaspoon light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract

Stir shortening to soften. Gradually add sugar. Cream together until light and fluffy. Add vanilla. Add eggs, one at a time, beating each into the mixture before adding the next. Sift flour, baking powder, and salt. Shift three times together. Add creamed mixture alternately with milk. Beat after adding a little at a time. Beat until smooth. Pour into a 13x9 greased pan. Bake in a preheated 375 degree oven for about 25-30 minutes. CHOCOLATE FUDGE DRIZZLE: Melt chocolate in heated milk. Add sugar and corn syrup. Cook slowly. Stir until sugar dissolves. Cook gently and stir frequently. Remove from heat when the mixture has cooked for about 3-5 minutes. Do not cook too long because you do not want the mixture to turn into fudge. Remove from heat and add butter. DO NOT stir until the mixture has cooled to room temperature. Add vanilla extract. Beat until the mixture firms up a bit. Once the cake has cooled, cut holes or cut slash marks all around the cake. Make sure the hole goes down to the bottom of the cake pan. Pour the chocolate mixture over the cake, making sure the chocolate drizzles down into the holes you have made in the cake.