Polly's Cookies & Cakes

Chocolate Chip Cheesecake

1 1/2 cup finely crushed cream filled chocolate sandwich cookies about (18 cookies)

1 /4 cup margarine or butter, melted

3 8 oz packages cream cheese, softened

1 14 oz can sweetened condensed milk (not evaporated milk)

3 eggs

2 tsp vanilla

1 cup mini chocolate chips, divided

1 tsp flour

Preheat oven to 300 degrees

Combine crumbs and margarine; pat firmly in bottom of a 9' springform pan.

In a large bowl , beat cream cheese until fluffy. Add sweetened condensed milk,

beat until smooth. Add eggs and vanilla; mix well. In a small bowl, toss together

1/2 cup mini chocolate chips with flour to coat; stir into cheese mixture.

Pour into prepared pan. Sprinkle remaining chips evenly over top.

Bake 1 hour or until the cake springs back when lightly touched.

Cool to room temperature. Chill. Remove side of pan.

Keep refrigerated.

The frosting makes this cake! It is heavenly!

Cocoa Cake

3/4 c butter or margarine

1 3/4 c sugar

2 eggs

1 tsp vanilla

2 c flour

3/4 c cocoa

1 1/4 tsp baking soda

1/2 tsp salt

1 1/3 c water

Heat oven to 350 degrees

Grease and flour 2 round pans 8 or 9 inch by 1 1/2 inches

In large mixing cream butter and sugar. Add eggs and vanilla;

beat 1 minute at med speed. Combine flour, cocoa,

baking soda and salt; add alternately with water to creamed mixture,

beating after each addition. Pour into prepared pans.

Bake 35 -40 min for 8 inch pans and 30-35 min for 9 inch pans

or until; wooden tooth pick inserted into the center comes out clean.

Cool in pan 10 min, remove from pans. Cool completely.

Frost with Peanut Butter Cream Frosting. Cover and refrigerate frosted cake.

8 -10 servings

Peanut Butter Cream Frosting

In top of double boiler over hot not boiling water, combine

2 cups Reese's Peanut Butter chips, 2/3 cup milk and 3 cup mini marshmallows.

Stir until marshmallows and chips are melted and mixture is smooth.

Cool to lukewarm. In large mixer bowl beat 2 cups of whipping cream

and 1/2 tsp vanilla until stiff; fold in cooled peanut butter mixture.

About 5 cups of frosting.

1 3/4 cup boiling water
1 cup oatmeal
1 1/2 cup brown sugar
1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs
1 3/4 flour
1 tsp. baking soda
1 1/2 Tbsp. cocoa
1 12 ounce package chocolate chips
3/4 cup chopped walnuts

Preheat oven to 350 degrees. Grease and Flour 13 x9 pan
pour boiling water over oatmeal. Cool 10 minutes Add sugars and butter.
Add eggs, then remaining ingredients EXCEPT chocolate chips and nuts.
Mix in 3/4 cup chocolate chips. Pour in prepared pan. Sprinkle remaining
chocolate chips and nuts on top of batter. Bake 40 minutes

1 package (4 serving size) instant chocolate pudding
1 package ( 2 layers size) chocolate cake mix
1 package (12 ounce) size chocolate chips
1 3/4 cup milk
2 eggs

Combine all ingredients in a large bowl. Mix by hand until well blended.
Pour into greased and floured 10" bundt or tube pan. Bake 350 50- 55 minutes
or until cake springs back when gently touched. Do not over bake.
Cool 15 minutes in pan. Remove from pan, continue cooling on rack.
Sprinkle with confectioners if desired.

1/2 cup margarine
1 cup sugar
1 beaten egg
1 cup flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chopped apples
1 cup chopped nuts

Cream 1st three ingredients... sift dry ingredients together then ... mix into
creamed mixture. Fold in apples and nuts. Spread in 9 " square greased
pan. Bake 350 for 40 min . Cool in pan cut in squares.