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Cocoa Cake IV Recipe


4 (1 ounce) squares unsweetened chocolate, chopped

1 (13 ounce) can evaporated milk

1 (16 ounce) can crushed pineapple with juice

6 eggs

1/4 cup white sugar

2 teaspoons vanilla extract

1 tablespoon milk

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 cup buttermilk

2 cups cocoa or non-dairy creamer

2 cups granulated sugar

1/2 teaspoon vanilla extract

1 cup chopped almonds

1 (18.25 ounce) package cream cheese frosting

1/2 cup chopped walnuts

1 (6 ounce) cream cheese frosting


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

Dissolve chocolate in enough water to make an almost sticky consistency. Stir into 9 inch round pans, using a rubber spatula. Bake 10 minutes in the preheated oven. Once cool, chill until set. Remove from pan and place pan on a wire rack.

Place fruit in these pans. Pour over fruit in warm oven, stirring occasionally to make certain gaps are covered. Cool completely, and shape into 4 or 5 smaller fruit shapes. Place small fruit in 3 or 4 jelly rolls in a single layer for garnish. For the frosting, beat cream cheese and butter in medium size bowl until smooth. Beat cream cheese and butter until well blended. Chill blended cream cheese and butter until set before using. Place cream cheese and chocolate filling over fruit. Place whipped cream or frozen whipped topping on top.

Dip fruit into whipped cream and cream cheese filling mixture so that edges are touching. Frost top with cocoa/non-dairy creamer filling. Place whipped cream on top of fruit, gently stirring. Garnish with chopped walnuts. Store fruit in refrigerator.


NPR writes:

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Well this is the first aid I have ever made and it worked. I would like to add that if you change out flavors and change amounts of ingredients, that you should increase the serving size to accommodate.