| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 3 | c | Sugar |
| 1 1/2 | c | Crisco (solid vegetable shortening) |
| 1/2 | c | Cocoa |
| 2 1/4 | c | All-purpose flour |
| 6 | Eggs | |
| 1 1/2 | c | Chopped pecans |
| 1 1/2 | ts | Vanilla |
| 1/4 | ts | Salt |
| 3/4 | c | Butter or margarine; melted |
| 3/4 | c | Evaporated milk |
| 1/2 | ts | Vanilla |
| 3/4 | c | Cocoa |
| 1 1/2 | Box confectioner's sugar | |
| 1 1/2 | c | Chopped pecans |
INSTRUCTIONS
FROSTING From: Catherine F Ramey <rameycf@MAIL.AUBURN.EDU> Date: Mon, 5 Aug 1996 14:40:54 -0500 Cream sugar, shortening. Add eggs. Sift flour, cocoa and salt. Add to mixture. Add vanilla and nuts. Pour into greased and floured pan. Bake at 300 for 30-40 minutes or until done. While still warm, spread with mini marshmallows. Put back in oven to let marshmallows melt. Frosting: Stir together sugar and cocoa. Mix with melted butter. Add milk, vanilla, nuts. Spread on cake while it is still warm. Mix slightly with marshmallow. Let stand for 2 hours. EAT-L Digest 4 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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