| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Fillings & |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Chocolate Cake Mix |
| 5 |
tb |
Flour |
| 1 1/4 |
c |
Milk |
| 1 |
c |
Sugar |
| 1/2 |
c |
Crisco |
| 1 |
|
Stick Margarine; Softened |
| 1 |
ts |
Vanilla |
| 1 |
|
Stick Margarine; Melted And Cooled |
| 1 |
|
Egg; Beaten |
| 1 |
ts |
Vanilla |
| 1 |
pk |
Premelted Chocolate |
| 1 |
tb |
Hot Water |
| 3 |
c |
Powdered Sugar |
INSTRUCTIONS
FLOUR MIXTURE
WHITE CREAM MIXURE
CHOCOLATE ICING
Bake chocolate cake as directed on package in an 18 x 14 inch pan.
Refrigerate cake when done. For white cream icing, mix flour and milk
together and cook until thick, stirring constantly, cool. Cream the sugar,
crisco, margarine and vanilla together well and combine with flour mixture.
Spread on cooled (refrigerated) cake. Place cake back in the refrigerator
while you complete the next step. Combine all chocolate icing ingredients
together in a bowl and blend well. Spread on top of white cream mixture.
Refrigerate entire cake. This recipe comes from "Our Favorite Recipes, Our
Lady of Peace Church, Mount Olivet, West Virginia".
Recipe by: Joan-Lee Piko, Wheeling, West Virginia
Posted to recipelu-digest Volume 01 Number 650 by PLK1028@aol.com on Jan
31, 1998
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