Day Part: Desserts

INGREDIENTS

For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated CRYSTAL SUGAR^®
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated CRYSTAL SUGAR^®
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated CRYSTAL SUGAR^®

DIRECTIONS

Crust and Filling

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings

INGREDIENTS

For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated CRYSTAL SUGAR^®
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated CRYSTAL SUGAR^®
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated CRYSTAL SUGAR^®

DIRECTIONS

Crust and Filling

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings

INGREDIENTS

For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated CRYSTAL SUGAR^®
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated CRYSTAL SUGAR^®
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated CRYSTAL SUGAR^®

DIRECTIONS

Crust and Filling

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings

INGREDIENTS

For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated CRYSTAL SUGAR^®
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated CRYSTAL SUGAR^®
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated CRYSTAL SUGAR^®

DIRECTIONS

Crust and Filling

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings

INGREDIENTS

For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated CRYSTAL SUGAR^®
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated CRYSTAL SUGAR^®
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated CRYSTAL SUGAR^®

DIRECTIONS

Crust and Filling

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings

INGREDIENTS

For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated CRYSTAL SUGAR^®
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated CRYSTAL SUGAR^®
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated CRYSTAL SUGAR^®

DIRECTIONS

Crust and Filling

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings

INGREDIENTS

For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated CRYSTAL SUGAR^®
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated CRYSTAL SUGAR^®
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated CRYSTAL SUGAR^®

DIRECTIONS

Crust and Filling

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings

INGREDIENTS

For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated CRYSTAL SUGAR^®
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated CRYSTAL SUGAR^®
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated CRYSTAL SUGAR^®

DIRECTIONS

Crust and Filling

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings

INGREDIENTS

For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated CRYSTAL SUGAR^®
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated CRYSTAL SUGAR^®
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated CRYSTAL SUGAR^®

DIRECTIONS

Crust and Filling

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings

INGREDIENTS

For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated CRYSTAL SUGAR^®
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated CRYSTAL SUGAR^®
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated CRYSTAL SUGAR^®

DIRECTIONS

Crust and Filling

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings

INGREDIENTS

For the Crust:

• 2 cups gluten gree (GF) graham cracker crumbs (15 crackers)
• 1 Tablespoon granulated CRYSTAL SUGAR^®
• 6 Tablespoons unsalted butter, melted

For the Filling:

• 2½ pounds cream cheese, room temperature
• 1½ cups granulated CRYSTAL SUGAR^®
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• ¾ cup sour cream
• 2 Tablespoons grated lemon zest (1 lemon)
• 1½ teaspoons pure vanilla extract

For the Topping:

• 1 pint raspberries, fresh
• ½ cup granulated CRYSTAL SUGAR^®

DIRECTIONS

Crust and Filling

1. Preheat oven to 350°F.
2. To make crust, combine the graham cracker crumbs, granulated sugar and melted butter.
3. Pour into 9-inch springform pan. Press crumbs into bottom of pan and 1-inch up the sides. Bake for 8 minutes.
4. Remove pan from oven and cool crust to room temperature. Raise oven temperature to 450°F.
5. To make filling, mix cream cheese and sugar in a bowl on medium-high until light and fluffy, about 5 minutes. Reduce speed to medium and add the eggs and egg yolks, one at a time, mixing well. Pour mixture into springform pan. Bake for 15 minutes, then reduce heat to 225°F and bake for another 1 hour. Turn the oven off and open the door wide, leaving cake in oven for 30 minutes. The cake will not be completely set in the center.
6. Take the cake out and allow it to sit at room temperature for 3 hours, until completely cooled.
7. Wrap and refrigerate overnight, then remove cake from springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
8. To make the topping, in a bowl, toss the raspberries, 1 Tbsp. lemon zest and sugar gently until well mixed. The berries will create a sweet juice and retain the shape of the berry. Arrange berries on top of the cake. Refrigerate until ready to serve.

Yield: 12 to 15 servings

INGREDIENTS

Brownies:
½ cup shortening
¼ cup granulated CRYSTAL SUGAR^®
2 eggs, well beaten
¾ cup flour
¼ teaspoon baking powder
2 tablespoons cocoa
¼ teaspoon salt
1 teaspoon vanilla
3 cups miniature marshmallows

Frosting:
½ cup water
½ cup firmly packed light brown CRYSTAL SUGAR^®
1 square unsweetened chocolate
3 tablespoons butter
1 teaspoon vanilla
3 cups powdered CRYSTAL SUGAR^®

DIRECTIONS

1. Preheat oven to 350°F.
2. Cream: shortening and sugar, add eggs.
3. Sift together: flour, baking powder, cocoa and salt. Add vanilla. Mix all together and put in 9 x 13 inch greased pan. Bake at 350°F for 20 minutes.   
4. Remove from oven and place marshmallows on top. Return to oven for 3 minutes.  Remove and cool.
5. For frosting: boil water, brown sugar and unsweetened chocolate. Add: butter and vanilla. Let cool. Stir in powdered sugar and spread on top of marshmallows.

INGREDIENTS

¾ cup shortening
1 cup granulated CRYSTAL SUGAR^®
1 egg
4 teaspoons molasses
1 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons cloves
1 rounded teaspoon ginger

DIRECTIONS

1. Preheat oven to 350°F.
2. Cream shortening and sugar. Add egg and molasses.
3. Sift spices with flour and add to egg mixture. Mix well.   
4. Shape into small balls and roll in granulated sugar.
5. Bake at 350°F for 8 to 10 minutes. Watch closely, as they brown very fast.

Yield: 3 dozen cookies.

INGREDIENTS

Cake:
3 cups flour
2 cups granulated CRYSTAL SUGAR^®
1 teaspoon salt
2 teaspoons baking soda
1/3 cup cocoa
¾ cup oil
2 tablespoons vinegar
1 teaspoon vanilla
2 cups water or cold coffee 

Filling:       
2/3 cup granulated CRYSTAL SUGAR^®
¼ cup flour
¼ teaspoon salt
¾ cup milk
1 cup cold butter or regular margarine (do not use light margarine)
1 teaspoon vanilla 

Frosting:
6 tablespoons butter or margarine
6 tablespoons milk
1½ cups granulated CRYSTAL SUGAR^®
½ cup chocolate chips

DIRECTIONS

1. Cake: In a large mixing bowl, combine flour, sugar, salt, baking soda and cocoa. Make three wells in the mixture. Into the first well, pour the oil, into the second well, pour the vinegar and into the third well pour the vanilla. Over all this, pour the water and mix well with a spoon. Pour into a greased and floured 9 x 13 inch cake pan. Bake at 350°F for 25–30 minutes or until done. Cool completely in pan or cool for 10 minutes and invert onto serving platter.
2. Filling: Place sugar, flour and salt in a small to medium sized saucepan and mix well.  Stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat and pour into a medium mixing bowl. Cool at room temperature until very cool.  Add ½ cup butter at a time, (cut into several pieces), and beat at medium high speed until smooth. Add vanilla and beat well. Chill for a few minutes and then carefully spread on top of the chocolate cake and smooth well. Chill cake and filling ½ hour. 
3. Frosting: In a small saucepan or microwave pan, combine butter or margarine, milk and sugar. Bring to a boil on the stove or in the microwave and boil for 30 seconds. Remove from heat and add chocolate chips. Beat until smooth and creamy. Chill until of spreading consistency. Spread carefully over filling and sides of chocolate cake. Chill until ready to serve. 

Yield: 24 servings.

INGREDIENTS

1 cup margarine
1 cup peanut butter
1 cup firmly packed light brown CRYSTAL SUGAR^® 
1 cup granulated CRYSTAL SUGAR^®
2 eggs
2 teaspoons vanilla
½ teaspoon salt
1 teaspoon baking soda
2½ cups flour

DIRECTIONS

1. Preheat oven to 365°F.
2. Cream margarine, peanut butter and sugar. Add eggs, vanilla, salt, baking soda and flour. Mix in the mixer until the dough leaves the side of the bowl.
3. Make balls of dough the size of a golf ball or a little smaller. Roll in sugar, place on cookie sheet and press cookie down with a fork.  
4. Bake at 365°F for 10 minutes. Do not over bake.

Yield: 2½ dozen.