2 1/2 c. flour
2 c. sugar
5 tbsp. cocoa
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1 c. salad oil
1 c. buttermilk
2 tsp. baking soda

Sift and mix together the flour, sugar, cocoa and salt. Beat together the eggs, vanilla, salad oil and buttermilk and blend with first mixture. Dissolve the 2 teaspoons soda in 1 cup hot water and add to this mixture. Put into cupcakes and bake 15 minutes at 350 degrees. Makes 36 cupcakes. When cakes are cool, fill with:

FRENCH CREME FILLING:

Mix:

4 tbsp. flour
1 c. milk

Cook over medium heat until thick. Add 2 teaspoons vanilla and let cool.

Beat together:

1 c. sugar
1 c. Crisco
1/2 c. powdered sugar

Beat until granulated texture is gone (about 15 minutes). Add cooled milk mixture and beat 10 minutes more. Fill cupcakes using cake decorator. Cakes must be cooled before inserting cake decorator. Frost with:

CHOCOLATE FROSTING:

1 1/2 c. sugar
6 tbsp. butter
6 tbsp. milk

Cook one minute. Add:

1/2 c. chocolate chips
5 lg. marshmallows

Beat.