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Coconut Mounds Cake

1 c all purpose flour
1 c self rising flour
5 eggs
2 tsp vanilla
2 c sugar
1 c shortening
1 c milk

1 c sugar
1 c milk
1 lb frozen coconut
12 lg marshmallows
1 tsp vanilla

2 c sugar
1/2 c margarine
1 can evaporated milk
2 or 3 tablespoons cocoa

Preheat oven to 350 degrees. Cream together 2 cups sugar and 1
cup shortening. Beat in eggs 1 at a time. Sift the flour together.
Add to the sugar mixture, alternating with the cup of milk. Stir
in vanilla. Pour into 3 greased and floured cake pans. Bake for
30 to 35 minutes.

Place 1 cup sugar and 1 cup milk in saucepan and bring to a boil.
Add coconut and marshmallows. Stir and boil for 5 minutes. Stir
in vanilla. Spread between layers while they are still hot. Let
cool and frost.

For frosting, combine 2 cups sugar, margarine, evaporated milk and
cocoa and cook over medium heat. Stir constantly until thick and
it forms a soft ball when small amount is dropped in cold water.
Cool and frost top and sides of cake.


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