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Dina Nailer's Mocha Cake Recipe

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This recipe for Dina Nailer's Mocha Cake, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Mahaffey
Added: Monday, January 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg angel food cake mix
1 pkg white cake mix
2 cups milk
3/4 cup flour
1 cup butter
1 cup crisco
2 cups gran. sugar
2 tsp salt
2 tsp vanilla
2 lbs dry roasted peanuts
1 box vanilla wafers

Directions:
Directions:
Mix each cake as directed on packages. Fold both batters together. Bake in 2 9 x 13 pans (lightly greased) Bake 20 - 25 minutes at 350. Freeze in pans.Then cut 48 pieces in each pan and put back in freezer.
Boli together milk & flour and cool on fridge. (must be cold). Beat butter, crisco, sugar,salt & vanilla together for 10 minutes with electric mixer. Add boiled mixture and beat throroughly. It will look like whipped cream. Grind peanuts and wafers together. Frost all sides of each piece and roll in peanut and wafer crumbs. May use toasted coconut instead of nuts and crumbs.

Number Of Servings:
Number Of Servings:
96 pieces

 

 

 

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