| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
| 1 |
ts |
Soda |
| 1 |
c |
Water |
| 2 |
|
Sticks butter or margarine |
| 3 |
tb |
Cocoa |
| 2 |
|
Eggs |
| 1/2 |
c |
Buttermilk |
| 1 |
ts |
Vanilla |
| 1/4 |
c |
Milk plus |
| 2 |
tb |
Milk |
| 1 |
|
Stick butter or margarine |
| 3 |
tb |
Cocoa |
| 1 |
|
Box (1-lb) powdered sugar; sifted |
| 1/2 |
c |
Finely chopped pecans |
| 1 |
ts |
Vanilla |
| 1 |
c |
Miniature marshmallows |
INSTRUCTIONS
ICING
CAKE: Combine flour, sugar & soda. Mix well & set aside. Combine water,
butter & cocoa in heavy saucepan & bring to a boil, stirring constantly.
Pour over flour mixture & beat well. Add eggs, buttermilk & vanilla. Bake
at 400 for 20-25 minutes or until wooden toothpick inserted into center
comes out clean. ICING: Combine milk, butter & cocoa in heavy saucepan &
bring to a boil, stirring constantly. Pour over powdered sugar. Beat well.
Add nuts, vanilla & marshmallows. Punch holes in hot cake with fork & pour
mixture over cake while hot.
PART 1 OF 2
NANNICE HORNOR MC HANEY
ROGERS, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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