Ingredient:
--CAKE:--
1 box yellow cake mix
1 (8 oz.) carton sour cream
1 pkg. instant vanilla pudding mix
3 eggs
1/2 c. oil
1/2 c. water
6 oz. chocolate chips
1/2 c. chopped pecans
1 bar German chocolate, grated
--ICING:--
1 stick margarine
8 oz. cream cheese
1 box powdered sugar
1/2 c. chopped pecans
1 tsp. vanilla
Direction:
I. Mix well: yellow cake mix with sour cream, vanilla
pudding mix, eggs, oil and water. II. Fold into mixture:
chocolate chips, pecans and grated German chocolate bar. Save
some grated chocolate for topping. III. Bake in greased and
floured 9 x 13 inch pan for 45 minutes at 350 degrees. IV.
ICING: Use mixer and cream margarine, cream cheese and powdered
sugar. Then add chopped pecans and vanilla. V. Let cake
completely cool before icing. Then top with remaining grated
German chocolate. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |