Susan Shimm's Killer Cupcakes The taste of Hostess Cupcakes without the animal fat or eggs

Filling:
Combine:
  8 oz. Cream Cheese
  ½ cup sugar
  1 tsp. egg replacer
  ½ tsp. salt.
Beat until fluffy.
Add:
  6 oz. chocolate chips. Set aside.

In another bowl, mix a chocolate pudding-type cake mix as directed OR make Susan Shimm's Chocolate Cake mix. Her half recipe will make about 18 cup cakes, but you'll have some of the cream chess mixture left over (createve cooks know what to do with the very tasty leftovers). The complete recipe is below, for reference.

Fill cupcake papers ½ full of batter.
Drop in and swirl a heaping spoonful of cream cheese batter.

Bake at 350° for 25 minutes with cake mix. Susan's recipe will take a little longer (35 minutes?).

Makes about 1-½ dozen cupcakes

Susan Shimm's Chocolate Cake

Full recipe	Half recipe	Third recipe
2-¾ cups flour 6 Tbls. cocoa 2 cups sugar 2 tsp. baking soda 1½ tsp. salt 2 cups water ½ cup Wesson oil 2 Tbls. vinegar 2 tsp. vanilla	1-3/8 cups flour 3 Tbls. cocoa 1 cups sugar 1 tsp. baking soda 1¾ tsp. salt 1 cups water ¼ cup Wesson oil 1 Tbls. vinegar 1 tsp. vanilla	¾ c. + 2 Tbls. flour 2 Tbls. cocoa 2/3 cups sugar 2/3 tsp. baking soda 1½ tsp. salt 2/3 cups water 2-2/3 Tbls. Wesson oil 2/3 Tbls. vinegar 2/3 tsp. vanilla

Sift together the dry ingredients in a large bowl.
Blend the liquides in another gbowl.
Combine the liquid with the dry ingredients and beat thoroughly with an electric mixer to two minutes.
The complete recipe is made for one 10" pan or two 8" pans.

Bake at 350° for 50 minutes.

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