Kellogg's Cocoa Rice Krispies Treats

It's the Rice Krispies Treat for all you chocolate lovers. By simply replacing regular Rice Krispies with Kellogg's Cocoa Krispies, then adding a bit of cocoa to the recipe, we can clone the exact flavor of the product you otherwise have to buy in boxes in the grocery store. This recipe makes

16 of the crunchy brown bars, or the equivalent of two boxes of the real thing.

Recipe Ingredient

3 tablespoons margarine

1/4 teaspoon salt

5 cups miniature marshmallows

1/2 teaspoon vanilla

4 teaspoons cocoa

6 cups Cocoa Krispies cereal

non-stick cooking spray

1. Combine margarine and salt in a large saucepan over low heat.

2. When margarine has melted, add marshmallows and vanilla and stir until marshmallows have melted. Add cocoa and stir well. Remove from heat.

3. Add Cocoa Krispies and stir until the cereal is well coated with the melted marshmallow mixture.

4. Spray a 9 x 13-inch baking dish with a light coating of non-stick cooking spray. Pour the mixture into the dish and, using wax paper or lightly greased hands, press down until it's flat in the dish. Cool. Slice into 16 bars.

Makes 16 bars.

Entenmann's Fat-Free Chocolate Cupcakes

Recipe Ingredients
1 small Box Jello chocolate pudding powder
1/2 cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
1/2 cup Sugar 1 cup Self-rising flour
4 Egg whites, beat until stiff with
1 pinch Salt
1 qt bowl 1 tsp Vanilla
4 oz Applesauce
1/2 tsp Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350 degree about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.

Drake's Devil Dogs

Here's a clone recipe for a favorite east coast treat that could even fool Rosie O'Donnell. The snackfood - loving talk show hostess professes her love for these tasty Drake's goodies all the time on her daytime show. And who could blame her? It's hard not to relish the smooth, fluffy filling sandwiched between two tender devil's food cake fingers.

I'll take a DevilDog over a Twinkie any day of the week. For this clone recipe, we'll make the cakes from scratch. This will help us to create a flavor and texture closest to the original, although the color will be much lighter than the real thing (the miracles of food coloring). But if you're feeling especially lazy, you can certainly use adevil's food cake mix in place of the scratch recipe here.

Just make the filling with the recipe below and assemble your cakes the same way.

Cake

1 egg

1/2 cup shortening

1 1/4 cups granulated sugar

1 cup milk

1 teaspoon vanilla

2 1/3 cups all-purpose flour

1/2 cup cocoa

1/2 teaspoon salt

1/2 teaspoon baking powder

Filling

2 cups marshmallow creme (1 7-ounce jar)

1 cup shortening

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon salt

2 teaspoons very hot water

1. Preheat oven to 400 degrees.

2. In a medium bowl, blend together the egg, shortening, and sugar with an electric mixer. Continue beating while adding the milk and vanilla.

3. In another bowl sift together remaining cake ingredients - flour, cocoa, salt, and baking powder.

4. Combine the dry ingredients with the wet ingredients and beat until smooth.

5. Spoon about a tablespoon of the batter in strips about 4 inches long and 1 inch wide on a lightly greased cookie sheet. Bake for 5 to 6 minutes or until the cakes are done. Cool.

6. In another bowl combine the marshmallow creme, shortening, powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt in the 2 teaspoons of very hot water in a small bowl. Add this salt solution to the filling mixture and beat on high speed with an electric mixer until the filling is smooth and fluffy.

7. When the cakes have cooled, spread about a tablespoon of filling on the face of one cake and top it off with another cake. Repeat with the remaining ingredients.Makes 20 to 24 snack cakes.