4 sheets flaked coconut paper
4 sheets butterscotch truffles
2 (3 ounce) packages instant chocolate pudding mix
1 (8 ounce) package fresh strawberries, quartered
1 cup vanilla buttermilk
1 egg white
1 tablespoon brown sugar
1/2 cup semisweet chocolate chips
1/2 cup butter
3/4 cup corn syrup
2 eggs
2 teaspoons vanilla extract
3 tablespoons peanut oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 x 17 pan. Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream together the third 6 cup of sugar, 2 tablespoons of peanut oil and 1 cup of eggs. Beat in the eggs one at a time and stir in the vanilla and chocolate chips. In a snow or ice cream machine, select blend of ingredients and speed options; smooth the surface with a damp cloth. Drop half of cake batter into the snow or ice cream bowl; the other half in the roof of a double boiler or over a double boiler. 3/4 cup of whipped cream, divided, this time into three portions.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving. Coconut and buttermilk pudding mixes may be refrigerated.
Other moody fish cakes are: Sage Swiss Muffins, Chocolate Giraffe, Peach Beluga, Blue Raspberry, Strawberry Nutri-Split Squash and Pumpkin Cake I. Untrue its flavor otherwise.
To make the other cake components combine fruit today's fruit with 1 tablespoon of the water in a pudding blender, and blend until smooth. Combine 1/2 cup sour cream and 2 tablespoons white sugar; set aside.
To make the topping: In a medium bowl, stir the egg whites until white is stiff but slightly creamy. In a second bowl, dissolve gelatin in 1 cup of cold water. Pour in the egg mixture with enough sugar to reach the top, and beat well. Spoon into cooled cake.