Chocolate Yum Yum Cake

Ingredients

Directions

Bottom Layer:

Mix all ingredients and pat in 9 x 13 inch pan, up the sides like a pie crust.

Top Layer:

Mix together and spread on top of bottom layer.

Bake at 350 degrees F for 40 minutes.

Cut into small bars.

COCONUT POUND CAKE C: Cakes/Coconut B: Unknown 2 sticks butter 3 c. sugar 3 c. plain flour 1 c. milk 1 pkg. Angel Flake coconut, (14 oz.) 2/3 c. shortening (Crisco) 6 eggs 1 tsp.

baking powder 2 tsp. coconut flavoring --FROSTING:-- 1 stick margarine 1 box powdered sugar, sifted 4 tbsp. milk Cake: Cream butter, shortening and sugar until fluffy; add eggs. Beat well. Add flour, baking powder and milk alternately to egg mixture.

Beat well; add flavoring and beat. Fold in 1/2 of package of coconut.

Place in tube pan. Bake at 300 degrees for 1 hour and 30 minutes. (Be sure to use real butter.) Cool in pan.

Frosting: Melt margarine; add milk and powdered sugar. Add 1/2 package of Angel Flake coconut. Stir to spreading consistency. If too stiff, add more milk, 1 teaspoon at a time. Spread on cake.

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Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.