Did You Use to Do This Stupid Thing with Milk Cartons at School....?

i used a bottle

1. Hey can you plz tell me how to make a chocolate cake?

BEST-EVER EASY CHOCLATE CAKE 1 package chocolate cake mix 1 (4 ounce) package instant chocolate pudding mix 2 cups sour cream (I use light) 1 cup butter or margarine, softened (2 sticks) 5 eggs 1 teaspoon vanilla 2 cups semi-sweet chocolate chips powdered sugar (to sprinkle on top, if desired) Preheat oven to 350, and spray a 10-inch bundt pan with cooking spray. Combine cake mix and pudding in a mixer bowl. Add sour cream, butter, eggs and vanilla. Beat on low speed until blended, scraping bowl as you go. Fold in chocolate chips. Batter will be quite thick (mousse-like). Pour into bundt pan and bake 1 hour. Let cool in pan 10 minutes, then turn out onto rack and cool completely. Top with powdered sugar if desired. EASY CHOCOLATE CAKE 4 ounces unsweetened baking chocolate, broken into pieces 1/4 cup butter or margarine, softened 1 2/3 cup boiling water 2 1/3 cups flour 2 cups sugar 1/2 cup sour cream 2 eggs 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla extract Heat oven to 350F. Grease and flour a 13x9 baking pan. In a large mixer bowl, combine the chocolate, butter and water with a spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into the prepared pan. Bake 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost as desired. EASY CHOCOLATE CAKE 1 (18 ounce) box devil's food cake mix 3 eggs 2 tablespoons cocoa powder 1 tablespoon almond flavoring 19 ounces cherry pie filling 1/2 cup semi-sweet chocolate chips 1/4 cup vegetable oil 3/4 cup semi-sweet chocolate chips 2 tablespoons sweet butter 2 tablespoons table cream Mix cake mix with cocoa, beaten eggs, almond flavouring, melted chips and oil. Use a two cup glass measure and nuke at medium until chips start to soften, they will melt fulling on standing- (stir the cup well). Fold in cherry pie filling. Turn into greased bundt pan. Bake 350 degrees for 55 minutes. The residue heat will finish the cooking. Cool, turn out onto a plate and glaze. Glaze:. 3/4 cup semi-sweet chocolate chips. 2 tbsp butter. 2 tbsp table cream. Microwave on medium the chips, butter, and milk until melted . Stir in 1/2 cup icing sugar ( optional ) Cool and pour over cake. I use the same two cup Pyrex measuring cup to melt the chips & oil to put into the cake, and save it unwashed to make the glaze. No point in wasting a bit of chocolate! One time I made it, I used a bit more cherries ( almost 1/2 can more ) and it was the best one yet! After I glazed it and let it cool, I dribbled some of the cherry goo over the glaze to keep it moist- went over huge in my home! CHOCOLATE CAKE WITH CHOCOLATE MILK ICING 2 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 1 cup packed dark brown sugar 3/4 cup granulated sugar 4 large eggs at room temperature for 30 minutes 2 oz unsweetened chocolate, melted and cooled 1 1/2 teaspoons vanilla 1 1/2 cups well-shaken buttermilk For frosting 2/3 cup whole milk 3 large egg yolks 1 tablespoon plus 1 teaspoon all-purpose flour 1 1/3 cups confectioners sugar 1 teaspoon vanilla 3 sticks (1 1/2 cups) unsalted butter, cut into tablespoon pieces and softened 8 oz milk chocolate, melted and cooled 2 oz unsweetened chocolate, melted and cooled PreparationMake cake: Put oven rack in middle position and preheat oven to 350F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess. Sift together flour, cocoa, baking soda, and salt into a small bowl. Beat together butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, 3 to 4 minutes in a standing mixer or 4 to 5 minutes with a handheld. Add eggs 1 at a time, beating well after each addition. Add chocolate and vanilla and beat until just combined. Reduce speed to low and add flour mixture and buttermilk alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined. Divide batter between cake pans, spreading evenly, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 35 minutes. Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of each layer, then invert onto racks. Peel off paper and cool layers completely. Make frosting: Heat milk in a 1- to 1 1/2-quart heavy saucepan over moderate heat until hot. Whisk together yolks, flour, 1/3 cup confectioners sugar, and a pinch of salt in a bowl, then add hot milk in a stream, whisking. Transfer custard to saucepan and bring to a boil over moderate heat, whisking. Reduce heat and simmer, whisking, 2 minutes (mixture will be very thick), then transfer to a large bowl. Cover surface of custard with a buttered round of wax paper and cool completely, about 45 minutes. Add vanilla and remaining cup confectioners sugar to custard and beat with cleaned beaters at moderate speed until combined well, then increase speed to medium-high and beat in butter, 2 tablespoons at a time, until smooth. Add chocolates and beat until combined well. Frost cake: Halve each cake layer horizontally using a long serrated knife. Layer cake, using a heaping 1/2 cup frosting between each layer, then frost top and sides with remaining frosting. Death by Chocolate 1 box chocolate cake mix plus ingredients according to box 4 sm boxes of Instant Chocolate pudding, prepared according to pkg. 4- 8-oz. cool Whip * oreo cookies crumbs (optional) * melted chocolate (optional) * chopped heath bars (optional) * chocolate chips (optional) This really looks nice in a glass pyrex dish or a trifle bowl. Bake cake according to directions. and prepare pudding according to box. When cake is cooled. Layer as follows: half the cake - crumbled half the pudding ( 2 boxes prepared) 16 oz. cool whip optional ingredients Repeat- using the rest of the cake, pudding, and the cool whip * If you want you can get really fancy and sprinkle oreo crumbs, heath bars, and chocolate chips on the cool whip layers. I usually add oreo cookie crumbs and some melted chocolate in between the layers. BEST CHOCOLATE CAKE EVER 2 cups all-purpose flour (I use Gold Medal brand) 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 3/4 cup unsweetened cocoa 2 cups sugar 1 cup vegetable oil 1 cup hot coffee 1 cup milk 2 eggs 1 teaspoon vanilla extract 1 cup milk 1/2 cup all-purpose flour 1/2 cup butter, softened 1/2 cup shortening 1 cup sugar 2 teaspoons vanilla extract Sift together dry ingredients in a large mixing bowl. Add oil, coffee, and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat for 2 more minutes. Batter will be thin. Pour into 2 greased and floured 9 inch cake pans. Bake at 325 for 25-30 minutes. Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks. To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool. In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cake after is it completely cool. Refrigerate cake until just before serving. WORLDS BEST CHOCOLATE CAKE Ingredients for Cake 2 cups sugar 1/3 cup cocoa 4 eggs 1-1/2 cups flour 1 cup chopped nuts , " Pecans Work Best " 1 teaspoon vanilla 1 pint marshmallow creme Ingredients for Icing 1 stick butter 1/3 cup cocoa 1 box powdered sugar 1/4 cup evaporated milk 1 teaspoon vanilla Mix all cake ingredients except the marshmallow creme. Bake in greased and floured 9 x 13-inch dish for 30 minutes at 350 degrees. When done and still hot, spread marshmallow creme over top. Cool cake slightly. While cooling cake, mix icing ingredients together. Spread over slightly warm cake. This is baked in a 13X9 inch pan. And it is oh so good. Especially with a hot cup of coffee. CHOCOLATE CAKE 2 C.sugar 2 C.flour 1 C.vegetable oil 1 tsp. salt 2 eggs 1 tsp. baking powder 1 C.milk 2 tsp. baking soda 1 C.hot coffee 1/2 C.sour cream, optional but makes it even moister. (Can substitute applesauce.) 1 tsp. vanilla extract Whipped cream or powdered sugar (or chocolate frosting) 3/4 C.cocoa Preheat oven to 325 F. Grease and flour a 9x13 inch pan. In a large mixing bowl, combine the ingredients in order, one at a time, mixing well at low speed after each addition. (Do not mix fast or too much.) Pour into pan. Bake in a preheated oven for about 40 minutes, or until a toothpick inserted comes out clean. Serve with powdered sugar or whipped cream (or chocolate frosting). NOTE: For best results, bake one day before serving. CHOCOLATE FUDGE PUDDING CAKE 1 1/4 cups cake flour, sift before measuring 3/4 cup granulated sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 ounce unsweetened chocolate 2 tablespoons butter 2 tablespoons vinegar 6 tablespoons milk 1 teaspoon vanilla extract 1 cup chopped pecans or walnuts 1 cup light brown sugar, firmly packed 1 1/2 cups boiling water 2 ounces unsweetened chocolate Into a mixing bowl, sift together the cake flour, granulated sugar, soda, and salt. In a saucepan over low heat, heat chocolate and butter until melted. Combine milk and vinegar in a cup or small bowl; stir into the chocolate mixture with the vanilla extract. Add chocolate mixture to dry mixture all at once, stirring just until blended. Add chopped pecans. Spoon into a greased and floured 8-inch round cake pan. Sprinkle brown sugar over the batter. Combine 2 ounces unsweetened chocolate with the 1 1/2 cups boiling water; stir into blended and chocolate is melted. Pour over the batter. Bake at 350 for 45 to 50 minutes. Serve fudge pudding cake warm with ice cream or whipped topping. nfd

2. I have a big bag of craisins (dried cranberries). Need to use them up.?

By all means, make Cranberry Walnut muffins. I was a baker for several years and when I introduced those muffins, they over-sold all the other fllavors I had. 1 cup of white flour 1 cup of whole wheat flour (can use 2 C white flour) 2/3 of a cup sugar 2 tsp. baking powder 2/3 tsp salt 2/3 of a cup milk 1/4 cup canola oil 2 tsp. orange rind 1 tsp. vanilla extract 1 egg 1 cups of fresh cranberries, left whole (or 2 cup crasins) 1 cup craisins 1/2 cup chopped walnuts Preheat oven to 400. 1. Combine white flour and salt in a large bowl, mix well. 2. In a separate bowl combine milk and egg and combine well. 3. Form a well in the center of the dry ingredients. Stir in the wet ingredients. Once combined add cranberries and walnuts. 4. Fill muffin tray way to the top and bake for 20 minutes and Enjoy!!

3. what can i make for lunch?

French toast and a glass of milk

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What Are the Human Adaptations Based on Race?
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