Cocoa Pinks

1 t. baking soda

1 c. cold water

2 c. flour

1 T. cocoa

1 t. salt

1 1/2 c. sugar

3/4 c. shortening

2 unbeaten eggs

1 t. vanilla

1 c. chocolate chips

1/2 c. chopped nuts

Combine soda and water. Whisk flour, salt and cocoa. Add sugar to shortening and cream together. Add eggs, beating after each addition. Add soda water alternately with dry ingredients to creamed mix, starting and ending with dry, blending thoroughly after each addition. Fill 20 to 24 muffin tins lined with paper baking cups, half full. Sprinkle with chips and nuts evenly.

Bake 375º for 20 to 25 minutes.