Cake:

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/3 cup cocoa
• 1 cup sugar
• 1 egg
• 1/3 cup vegetable oil
• 1 tsp vanilla
• 3/4 cup milk

Filling:

• 1 stick margarine, softened
• 1 cup powdered sugar
• 1 heaping Tbsp marshmallow fluff
• 1 tsp vanilla

1. Preheat oven to 350.
2. Mix together dry ingredients.
3. Add egg, oil, vanilla, and milk.
4. Beat until smooth.
5. Drop by the tablespoonful onto greased cookie sheet allowing room for spreading.
6. Bake for 10- 12 minutes.
7. Let cool.
8. Combine all filling ingredients in a bowl.
9. Spread filling onto flat side of one cake and top with another cake creating a sandwich.

• 8 oz. sour cream
• 3 Tbsp dijon mustard

• 2 Tbsp grated parmesan cheese

1. Mix all ingredients together.
2. Serve chilled.

• 8 oz. pkg. cream cheese, softened
• 1/2 cup ranch salad dressing
• 1/2 cup FRANK'S® REDHOT® Buffalo Wing Sauce

• 1/2 cup mozzarella cheese, shredded
• 2 cups rotisserie chicken, shredded

1. Place cream cheese into deep baking dish. Stir until smooth.
2. Mix in salad dressing, Frank's REDHOT Sauce and cheese.
3. Stir in chicken.
4. Microwave for 5 minutes on high OR bake 20 min. at 350 until mixture is heated through; stir.

• 4 cups Rice Chex
• 4 cups Corn Chex
• 4 cups Wheat Chex
• 4 cups Cheerios
• 2 cups Bran Chex

• 4 cups pretzels
• 2 cups peanuts
• 1 1/2 sticks butter
• 3 Tbsp seasoned salt
• 4 Tbsp worcestershire sauce

1. Preheat oven to 250°F.
2. In large bowl, mix cereals, nuts and pretzels; set aside.
3. In ungreased large roasting pan, melt butter in oven.
4. Stir in seasonings then, gradually stir in cereal mixture until evenly coated.
5. Bake 1 hour, stirring every 15 minutes.
6. Spread on paper towels to cool, about 15 minutes.
7. Store in airtight container.