| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 2 |
c |
Sugar |
| 3 |
tb |
Cocoa |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Self rising flour |
| 1 1/2 |
c |
Coconut |
| 1 1/2 |
c |
Chopped walnuts |
| 1 |
ts |
Vanilla |
| 1 |
c |
Marshmallows; cut up |
| 1/4 |
lb |
Butter |
| 1 |
|
Box icing sugar (confectioner's) |
| 1/3 |
c |
Cocoa |
| 1/2 |
c |
Evaporated milk |
INSTRUCTIONS
TOPPING
ICING
Cream 1/2 pound butter with 2 cups of sugar & 3 tablespoons cocoa. Beat in
4 eggs. Add 1 1/2 cups self rising flour, 1 1/2 cups coconut, 1 1/2 cups
chopped walnuts and 1 teaspoon vanilla.
Bake for 40 to 45 minutes in a 350F oven in a greased and floured 9" x 13"
pan. Remove from oven and immediately cover top with one cup cut up
marshmallows. Let cool.
Combine 1/4 lb. butter, 1 package icing sugar, 1/3 cup cocoa, 1/2 cup
evaporated milk. Beat until creamy and spread on cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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