Rodeo Cake

1/2 cups sugar
2 cups flour
1 tsp. baking soda
1/4 cup unsweetened cocoa
1/4 tsp. salt
3/4 cup mayonnaise
1/4 cup sour cream
1 cup cold water
2 tsp. vanilla

Preheat over to 350 degrees F. Grease a 13×9-inch baking pan.
In large mixer bowl sift together sugar, flour, baking soda, cocoa and salt. Add remaining ingredients and beat until well combined. Pour into prepared pan and bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan.

2 cups confectioner sugar
3 tablespoons unsweetend cocoa, sifted
3-4 tablespoons butter, melted
2 tablespoons milk
1 cup chopped pecans
1 tsp. vanilla

Beat all ingredients until of spreading consistency. Spread over cooled cake.

This is a heavy, moist, chocolate cake.


Jello Marzipan Fruits

1-3/4 cups coconut
1 package (3 oz.) Jell-O Gelatin, any flavor
1 cup ground blanched almonds
2/3 cup sweetened condensed milk
Decorator sugar in colors to match fruits.
2 teaspoon almond extract

Combine all ingredients and mix until well blended. Shape into small fruits or vegetables by hand, or use small candy molds. If desired, use food coloring to paint details on fruit or just roll in decorator sugar to match fruit; add whole cloves or green colored almond slivers for stems. Two colored almond slices make great leaves for strawberries. Chill until dry; then store at room temperature in covered container.

Makes about 3 cups or 36 confections.