Name: Chocolate Chocolate Layer Bars
Ingredients: 1 pk Pillsbury Plus German chocolate cake mix; 1/2 c Margarine or butter; softened; 1/2 c Dairy sour cream; 3 Eggs; 1 c Chopped nuts; 2 c Coconut; 1 cn Sweetened condensed chocolate milk (not, (14 oz.) evaporated); 1 cn Pillsbury ready to spread chocolate fudge or milk chocolate frosting supreme

The saints in heaven…will not be so enlarged as to be capable of contemplating at once, or in detail, the whole excellence of His nature. To comprehend infinite perfection, they must become infinite themselves. Even in Heaven, their knowledge will be partial, but at the same time their happiness will be complete, because their knowledge will be perfect in this sense, that it will be adequate to the capacity of the subject, although it will not exhaust the fullness of the object. We believe that it will be progressive, and that as their views expand, their blessedness will increase. But it will never reach a limit beyond which there is nothing to be discovered, and when ages after ages have passed away, He will still be the incomprehensible God.

John Dick

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains	German	Bars	1	Servings

INGREDIENTS

1	pk	Pillsbury Plus German chocolate cake mix
1/2	c	Margarine or butter; softened
1/2	c	Dairy sour cream
3		Eggs
1	c	Chopped nuts
2	c	Coconut
1	cn	Sweetened condensed chocolate milk (not, (14 oz.) evaporated)
1	cn	Pillsbury ready to spread chocolate fudge or milk chocolate frosting supreme

INSTRUCTIONS

Heat oven to 350 degrees. Grease and flour 15 x 10 x 1-inch jelly roll pan.
In large bowl, combine cake mix, 1/2 cup margarine, sour cream and eggs at
low speed until moistened; beat 2 minutes at highest speed. Stir in nuts.
Spread in prepared pan. Bake at 350 degrees for 18 to 20 minutes. (Center
will not be firm to touch.) In medium bowl, combine coconut and condensed
milk; gently spoon and spread over partially baked base. Return to oven and
bake 15 to 20 minutes or until light golden brown. Cool completely; spread
frosting over bars. Cut into bars. Makes 48 bars.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 295 by "Diane Geary"
<diane@keyway.net> on Nov 23, 1997

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