"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

Mission Fudge Cake Recipe

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This recipe for Mission Fudge Cake, by , is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, September 5, 2008


2 c flour 1 t baking soda
1/2 t salt 1 c shortening
2 c brown sugar 6 eggs
3 squares chocolate,melted 1 c sour milk
2 t vanilla 1/2 c nuts
1 c coconut
2 squares chocolate 4 T butter
3 c powdered sugar, sifted 2 t vanilla
6 T cream 12 marshmallows

1. Cream together shortening and brown sugar.
Blend in eggs, one at a time. Add chocolate
and vanilla.
2. Sift together, soda and salt. Add flour mixture
alternately with milk to egg mixture.
3. Fold in nuts and coconut and pour into well
greased 13x9 pan. Bake at 325 for 45-50 min.
1. Melt chocolate and butter in double boiler and blend
into powdered sugar.
2. Blend in vanilla and cream and then add
marshmallows. Frost when cake is cooled.




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