| 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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