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Earlene in NC - Thank you for your compliments on the Hot Dog Bun Pudding/Custard recipe that was in the August 20,2007 newsletter. I agree with you that everyone should try it, although the name of the recipe surely doesn't do it justice nor does it make ya wanna try it! :::laughing::: It is delish. I'm going to make it tomorrow using Splenda. I haven't tried that before but I think it should be fine.

Here's another recipe to share from my handy-dandy recipe file.

Chocolate Coconut Pie
1 package chocolate "pudding in the mix" cake mix (I use Duncan Hines)
1 cup sugar
1 cup milk
24 large marshmallows
1 package (14 ounces) coconut

Frosting:
1 ½ cups sugar
1 cup evaporated milk
½ cup butter
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped almonds

Mix cake according to package directions. Grease two 13-inch by 9-inch by 2-inch baking pans. Line bottom and sides of one pan with waxed paper; spray with nonstick cooking spray. Divide batter among pans. Bake at 350 degrees for 15-20 minutes. Cool.

In a saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir marshmallows until smooth. Spread over cake in pan without waxed paper. Using paper to hold, remove second cake from pan, carefully turn over and place on top of filling; remove paper. In another saucepan, bring sugar, milk, and butter to a boil. Remove from heat; add chips and stir until smooth. Add nuts. Pour over cake; cool to room temperature. Chill overnight.

Nancy, thank you for all that you do. Mail from you always makes my day!
Donna in Southern California

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