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For cake:
2/3 cup butter
1 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups cake flour or sifted all-purpose flour
3/4 teaspoon cream of tartar
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1 pound confectioners' sugar
3 tablespoons cocoa
6 to 8 tablespoons boiling water
1 pound shredded coconut

For frosting: Mix together confectioners' sugar, cocoa and boiling water. Stir until smooth. Mixture will be quite thin to allow the cake to be dipped.

For cake: Preheat oven to 350 degrees.

Cream together the butter, sugar and vanilla.

Add eggs one at a time, beating after each addition.

Sift together the dry ingredients and blend into the creamed mixture, alternately with the milk.

Grease a 10-by-10-inch pan, line it with wax paper and grease the paper.

Turn the mixture into the prepared pan, spreading evenly and making sure mixture goes into corners. Bake for 35-40 minutes, until a toothpick inserted into center comes out clean. Cool, then turn out on rack and carefully remove wax paper.

When cold, wrap in foil and let cake stand for 24 hours.

Cut into 2-inch squares, dip each piece in chocolate frosting, then roll in coconut. Place on rack to set. Makes 25.

Thursday, September 14, 2000

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