Flavored with apple juice, brown sugar and ginger, then topped with marshmallows and coconut, these sweet potatoes are an ideal addition to your next holiday meal.
Drop that kindling and head indoors. You don't need a campfire to enjoy the ooey-gooey taste of toasted marshmallows. This cake pairs them with their old friend, chocolate.
Try this chocolate twist on a classic recipe that is sure to remind you of chocolate-covered strawberries. We've stacked two chocolate cake layers and filled them with layers of fresh strawberries and creamy chocolate pudding.
This great recipe comes from the 1 Nov 2004 issue of Womansday magazine. Cake can be completed up to 1 week ahead - just cover amp; refrigerate. Preparation amp; cooking time does not include the 1 hour cooling in the oven amp; at least 4 1/2 hours chilling in the frig.
