Ingredients:

1 cup self rising flour
1/2 cup sugar
2 tbl plus 1/4 cup baking cocoa, divided
1/2 cup milk
3 tbl vegetable oil
1 cup packed brown sugar
1 3/4 cups hot water
Vanilla ice cream – optional

Preparation:

In a bowl, combine the flour, sugar and 2 tbl cocoa. Stir in milk and oil until smooth.
Pour into a greased 8 inch square baking pan.
Combine the born sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350 for 40 – 45 minutes or until top of cake springs back when lightly touched.
Serve warm with ice cream (if desired).

Note: As a substitute for self rising flour, place 1 1/2 tsp baking powder and 1/2 tsp salt in a measuring cup. Add all purpose four to measure 1 cup.

Ingredients:

1 8oz cream cheese softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 6oz chocolate chips

Combine the 4 ingredients above, beat with mixer, and stir in chocolate chips.

1 1/2 cups flour
1/4 cup cocoa
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup oil
1 tablespoon vinegar
1 cup water
1 teaspoon vanilla
1/4 cup almond sliver

Preparation:

Mix dry ingredients, combine wet, then add dry to wet. Fill cupcake pan 1/3 full with cake mix. On top of each cup cake add 1 heaping teaspoon of cream cheese mixture. Sprinkle with almond slivers, sugar and cinnamon.
Bake at 350 degrees for 30 to 35 minutes, or until toothpick inserted in center comes out clean.