- 2/3 cup cocoa
- 2 cups flour
- 2 cups sugar
- 1 cup sour milk (add 1 tsp vinegar to regular milk and let it sit for a few minutes)
- 2 tsp vanilla
- 1 cup oil (or 1/2 cup oil, 1/2 cup applesauce)
- 2 eggs
- 1 cup of hot water
- 2 tsp baking soda
- 1 tsp salt
- get non-Betty Crocker cream cheese white icing from the store
- mix in 2-3 tablespoons of creamy peanut butter
- Preheat the oven to 350
- Dissolve the baking soda and salt in the hot water
- Mix together the ingredients in a bowl.
- Bake for 35-45 minutes.
( Let me guess what your comment will be… “What makes it different than any other chocolate cake? Nothing? Then why put the ‘Crispell’ in front of it?” ) 😉
A Christmas tradition
Makes about 120.
- 2 sticks of butter
- 4 cups of crunchy peanut butter
- 1 1/2 lbs. confectionary sugar (~5 cups)
- 4 cups of rice krispies (generous)
- 4-5 cups of chocolate chips
- 1/2 cup Crisco or 1/3 – 1/2 bar of cooking wax
- Melt the sticks of butter and the peanut butter and mix them together.
- Mix in the confectionary sugar.
- Mix in the rice krispies (this will be your arm workout for the day)
- Roll this mixture into walnut-sized balls.
- Melt the chocolate and crisco in a double broiler (bowl over boiling water on the stove).
- Dip the peanut butter balls into the chocolate, and place them on wax paper in the freezer or refrigerator to harden.
- Keep refrigerated, and enjoy!