Cocoa Marble Cake

6 tbsp butter

1 c sugar

3 eggs

1 tsp vanilla

3/4 c milk

3 tsp baking powder

1.75 c sifted flour (or enough to make mixture stiff enough to drop from the spoon)

Mix in the order given.

Reserve 1/3 of this mixture and add to it 4 tbsp baker’s cocoa and to the other 1 c of shredded coconut.

Bake 35-40 min according to size and shape of pan.

Baker’s Molten Chocolate Cake

BAKER’S MOLTEN CHOCOLATE CAKE
(Half recipe)

4 squares Baker’s Semi Sweet Baking Chocolate (=4oz) (I replace with 1/2 c Ghirardelli’s semi sweet chocolate chips. ¬†Guittard chips work great too. Worst case scenario, use Nestle chips.)
1 stick butter (=1/2c)
1 c powdered sugar
3/8 c flour (=1/4 + 2 tbsp)
2-3 whole eggs (full recipe calls for 5 eggs)(I use 2 eggs)
2 egg yolks

Directions:

1. Preheat oven to 425 F. Grease 4 6oz custard cups (those cute little ramekins).  Place on cookie sheet.
2. Microwave chocolate and butter on HIGH for 2 min. Stir.
3. Add sugar and flour; mix well.
4. Add all eggs; mix well.
5. Pour batter into custard cups.
6. Bake 15 min. Cake should be firm around edges and soft in the center. Let stand 1 min. Run spatula around edges to loosen. Invert cakes onto dessert dishes. Enjoy!