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The Maltby Cake Recipe

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This recipe for The Maltby Cake, by , is from Family's Best Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Maltby


1 vanilla cake mix
1 small chocolate instant pudding mix
1 small vanilla instant pudding mix
5 eggs (4 for regular altitude)
1 1/2 cup brewed coffee cooled (water if desired)
1/2 cup vegetable oil
1 cup chocolate chips
1 cup chopped nuts if desired
1/2 cup flour (if high altitude)

Mix lightly by hand 50 strokes or by mixer 20 sec. There will be some mix that has not blended well. Pour into 2 round cake pans (8 or 9 inch) greased well and floured if necessary.
Bake 350 degrees for 40 minutes.
Remove cakes on cooling rack, and bring to room temperature. Cool if possible. You can make this cakes ahead of time and they freeze great. I always keep some made in my freezer.

Beat whipping cream (pt size) until very firm. Add powdered sugar and vanilla to taste. Put fern greens or fresh mint around the cake plate. Add one of the cakes on top. Frost with whipping cream. Add next layer of cake and frost all the cake with remaining whipping cream. Top with chocolate dipped strawberries, raspberries, and blackberries. Add remaining dipped strawberries around the edge of the cake. Put directly in refrigerator and let chill. I make this cake in the morning for an evening dinner.
If you don't have time to bake the cake buy lemon cake at costco. Cut into squares and add whipped cream and berries!




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