Lenora
Kish
2 sticks butter or margarine 1/2 cup cocoa
4 eggs, slightly beaten 2 cup sugar
1 1/2 cups flour 1/2 tsp. salt
1 1/2 cups chopped nuts 1 tsp. vanilla
Chocolate Frosting (below) Miniature Marshmallows
Melt butter
and cocoa over medium heat. Remove. Stir in sugar and eggs, mix well. Add
flour, salt, nuts and vanilla, stirring well. Pour into greased 13 x 9 x 2 pan.
Bake for 35 - 45
minutes in 350 degree oven. As soon as cake is taken from oven, sprinkle top
with miniature marshmallows and spread with frosting. (below)
CHOCOLATE FROSTING for
1 (lb.) pkg. confectioner's sugar
1/2 cup milk
1/3 cup cocoa
1/2 stick butter (softened)
Combine
sugar, milk, cocoa and softened butter. Mix until smooth. Spread on cake.
OATMEAL
CAKE
Gail Moser
Pour
1 1/4 cups boiling water over 1 stick margarine and 1 cup quick oats. Let stand
15 minutes.
Beat
2 eggs and add 1 cup brown sugar and 1 cup white sugar. Mix well.
Sift together
1 1/3 cup flour, 1/2 tsp cinnamon and 1 tsp. baking soda and 1/2 tsp. salt. Add
to egg and sugar mixture. Beat well.
Add oatmeal
mixture to above, mix well and pour into greased 9 x 13 inch pan. Bake 35
minutes at 350 degrees. Top with coconut topping.
COCONUT
TOPPING:
Combine in saucepan:
1 Tbsp. margarine 1 cup coconut
1/4 cup milk 3/4 cup nuts (chopped)
1/2 cup sugar 1 tsp. vanilla
Heat until sugar
dissolves, not too fast. Spread on cake when cake is cooled. Broil until brown.
3 to 5 minutes.
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