CHOCCHER.TXT                                                     G-8




                       CHOCOLATE CHERRY BARS

  1 pk fudge cake mix                5 Tbs margarine
  1 21 oz can cherry pie filling     1/3 cup milk
  1 tsp almond extract               1 6oz pk semi sweet chocolate
  2 eggs, beaten                        morsels
  1 cup sugar

 1. Preheat oven to 325 degrees.  Using solid shortening, grease and
    flour a 9 X 13 pan.

 2. In a large bowl, combine cake mix, pie filling, almond extract, and
    eggs, stirring by hand until well mixed.

 3. Pour into pan and bake 25 - 30 minutes, until toothpick inserted in
    center comes out clean.

 4. In a small saucepan, combine sugar, margarine, and milk.  Boil,
    stirring constantly, for 1 minute.  Remove from heat and stir in the
    chocolate until smooth.  Spread over the cake.

 5. Cut into bars when cool.



 COCNUTCK.TXT




                    COCONUT ICE BOX CAKE         (Sharon Buchanan)
  CAKE
  1 Duncan Hines Butter cake mix     1 cup sour cream
  1/2 cup oil                        1/4 cup sugar
  4 eggs

 1. Beat together and pour into 3 pans.

 2. Bake at 350 degrees for 20 minutes.

  ICING
  1 cup sugar                        1 cup sour cream
  1 tsp vanilla                      1 can of coconut
  1 8oz pk Cool Whip

 3. Stir together and ice the cake.

 4. Refrigerate.