This recipe makes 1 incredible 8" by 8" chocolate cake. For a 2 or 3 layer cake, multiply the amounts throughout. If using larger pans, keep the surface area ratio as close as possible, i.e., a double batch will cook nicely in either two 8" x 8" pands or one 9" x 13" pan. As the depth of the batter changes, you will have to adjust the baking time similarly.

The cake, when done, will be very moist. On the second day it will be just as good, and on the third it will be slightly heavier. It will keep well up to 5 days, when iced and covered. The cake freezes well, the icing does not. This is the perfect chocolate icing to go on the cake: who does not like icing, especially when it is more chocolate and not too sweet? Enjoy!

Ingredients:

• 24 chocolate cupcakes, per 2x Grandma's chocolate cake
• 2 batches of icing (conversion in the works)
• 10 marshmallows (eyes and teeth)
• 2 Junior Mints (eyes)
• 2 red M&Ms
• 12-16 candy bananas (brand or generic)
• 1 set food coloring for icing
• 24-38 rectangular/square chocolate cookies (Neuman's ______ or Peppridge Farm chessmen, for example)

You will also need:

• 1 large board for layout
• n aluminum foil for covering the board

Instructions:

1. First we adapt Grandma's chocolate cake recipe for cupcakes. Each batch will make 12 'normal' cupcakes, but we since the batter is thin, we want to reduce the amount of batter in each cup to about 2/3 full height, as it will tend to spread more than rise once it grows beyond the cupcake paper. Alternately, if you can find muffin papers (about 1" taller), they should work perfectly.
2. Still in the works.

Recipe in pictures: