Recipes Included On This Page Raisin Nut Chocolate Cake Rotten Coconut Cake Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Raisin Nut Chocolate Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped walnuts or pecans 1 cup raisins 1 cup miniature marshmallows 1 package chocolate cake mix -- (18 ounces) 4 eggs 1 cup mayonnaise -- (do not use low cal) 1 cup water In a bowl combine nuts, raisins and marshmallows; set aside. In your mixing bowl combine cake mix, eggs, mayonnaise and water. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in nut mixture. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350F for 45 -50 minutes or until a cake tester comes out clean. Cool for 10 minutes and remove from pan. Gonzo's comment. This is a very rich, easy to make cake. You can frost it but it really is rich enough that you don't have to. Contributed to the FareShare Gazette Cake Mix Challenge by Gonzo; 23 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 16g Fat (56.4% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 283mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Rotten Coconut Cake Recipe By : Lois Robinson Serving Size : 16 Preparation Time :0:00 Categories : Volume 12-01 Jan 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sour cream 1 1/4 cups sugar 1 1/2 cups coconut 1 yellow or white cake [two 8 or 9-inch layers] Stir together sour cream, coconut and sugar. Cover and refrigerate overnight, stirring occasionally. Bake cake, cool. If using cake mix, use mix WITHOUT pudding. Split each layer in half. Stir an 8-ounce tub of Cool Whip into coconut mixture. Spread mixture between layers, over top and sides of cake. Cover and refrigerate for 3 days before serving. Contributed to the FareShare Gazette Cake Mix Challenge by Jennie; 23 January 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 5g Fat (40.6% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 9mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

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