Chocolate Icebox Cake

Linda Pennington, Lillie School

Cake:

  • 1/2 cup butter
  • 1 egg
  • 1/2 cup sugar
  • 2 Tbsp cocoa
  • 3/4 cup chopped pecans
  • 1/2 cup coconut
  • 1/2 tsp vanilla
  • 36 vanilla wafers, crushed

Mix butter, egg, sugar and cocoa in a boiler. Boil for 1 minute stirring constantly. Remove from heat and add nuts, coconut, vanilla and wafers. Spread on buttered cookie sheet to 1/2 inch thick. Add topping. Keep in icebox until ready to eat.

Topping:

  • 1 lb powdered sugar
  • 1 stick oleo
  • 1/2 cup cocoa
  • 1 tsp vanilla
  • 6 Tbsp milk

Cream oleo and vanilla. Add sugar and cocoa. Add milk to make a consistency for spreading. May have to use more milk.





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