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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Choco-Nut Cake Recipe

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This recipe for Choco-Nut Cake is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dark chocolate cake mix
Topping:
Filling:
1 1/2 c. sugar
1 c. milk
1/2 c. evaporated milk
1 c. sugar
1/2 c. butter
24 marshmellows
1 1/2 c. chocolate chips
1 1/2 c. coconut
Directions:
Directions:
Bake cake (9X13 in. pan) according to pkg. Cool. While cake is baking make the filling by heating, till melted, the milk, sugar and marshmellows. Stir in 1 1/2c. coconut and let cool so that it sets up a little. Spread on warm cake. (Cake doesn't particularly NEED to be warm, but it does not hurt if it is, the important part is that the filling sets up a little so that it does not all run off.) For the topping-combine sugar, evaporated milk and butter, cook on med. heat til it boils, stirring often, remove from heat and stir in the chocolate chips til melted. Spread on cake.

 

 

 

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