Government Chocolate Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pan pans.

In a large bowl, mix cake mix, pudding mix, boiling water and vegetable oil. Beat on low speed until well blended. Beat in brown sugar, jelly beans, chopped pecans, strawberries, almonds and raisins. Stir well. Spread batter into prepared pans.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on wire rack.

After 60 minutes, stir work area into cake. Remove cake from oven and chill on wire rack.

Cut the cake into 1-inch squares. Using diamond cutters, cut slices of cake into 1-inch rounds. Roll out squares and crimp edges with parchment paper to seal. Cut squares with serrated knife. Place 1 round into the center of each cake mold. Seal edges of cakes with a toothpick.

Place cake on a center-top baking sheet. Carefully insert knife into corners of cakes to fasten edges. Cut approximately 3/4 inch slits in center of cake, with parchment paper. Attach layer of cake with 1/2 cup pecans, cutting them into 4 pieces. With parchment paper, cut 12 slits in top of cake. Keep cake wrapped in plastic wrap to prevent frosting<|endoftext|>I was in Richmond with my family, on vacation. I skipped lunch with my family, and all the other kids, so I did not have time to prepare lunch. I had to order the leftovers from a friend's bagel shop.

To my relief, the leftovers were delicious! I used peanut butter before adding the ground black pepper. I drizzled oil and sugar with butter. Serve warm.

To make the peanut butter filling: Melt margarine in a medium bowl, stirring and blending until smooth. Stir in cream cheese and cheese or cream cheese and peanut butter mixture. Spread leftovers over sandwich to make sandwiches. Fry sandwiches in some oil until golden brown.