12 oz. Cream cheese
¼ cup sugar
1 egg
½ cup semisweet chocolate morsels.

Heat oven to 350°.  Butter and flour a 12-cup bundt pan. In a small bowl, using an electric mixer, beat cream cheese and mix until smooth.  Add egg and vanilla beat until blended and set aside.  Prepare cake as label directs; fold in chocolate morsels.  Pour chocolate batter into prepared pan; evenly cover with cream cheese mixture.  Bake until a wooden toothpick inserted in the center of the cake comes out dean, 45 to 55 minutes, cool on a wire rack for 25 minutes.  Remove from pan, completely.  Dust with confectioners' sugar. with whipped cream and raspberries, if desired.

7-UP POUND CAKE
2 sticks marggarine
1/2 Cup vegetable oil
 2 cups sugar
 6 eggs
3 caps. flour
1 (7 ounce bottle 7-Up (Or ginger ale)
1 tsp. Butter flavoring

Preheat oven to 350° degrees. Cream margarine and oil with sugar. Add eggs one at a time, beating after each. Add flour alternating with 7-Up and flavoring. Pour into a greased tube pan. Bake one hour,
 

Makes: 32

1 stick (1/2 cup ) butter, softened
½ cup granulated sugar
1 large egg, yolk and white separated, at room temperature.
2 tsp.vanilla extract
1 tbs. Unsweetened cocoa powder
½ tsp. cinnamon
¼ tsp. cloves
1 cup flour
1 cup blanched almonds, finely ground
1 Tbs. water
1/3 cup seedless red raspberry jam 
¼ cup confectioners' sugar

1.  Beat butter, granulated sugar and egg yolk in a large bowl at medium speed until fluffy. Beat in vanilla, cocoa and spices. On low speed, beat in flour and nuts. Press together , wrap and chill until firm enough to roll out.
2.  Heat oven to 350°'F.
3.  On a floured surface with a floured rolling pin, roll dough 1/8 in. thick.  Cut with a 2/ ½ in. scalloped round cookie cutter.  Place half the rounds ½ in. apart on lightly greased cookie sheets).  With 'a 3/4-in. shaped cookie cutter (heart, bell, Christmas tree or star), cut a centers of remaining rounds. 
4.  Beat egg white and water until foam Brush on cookies.  Reroll and cut scraps.
5.  Bake 8 minutes or until firm and light brown around edges.  Cool on cookie sheet on a wire rack 3 minutes, then remove rack to cool completely.
6.  Stir jam until runny. Spread about ½ tsp. To ½ " from the edge of each solid round. Top with a cutout cookie, gently pressing down so jam fills cutout. Before serving, dust with confectioners’ sugar.
 

Store airtight with wax paper between layers at cool room temperature up to I week, or freeze up to 1 month.