1 Cup strong hot coffee
32 marshmallows, cut up
1 Cup heavy cream, whipped
Chopped nuts (optional)

Bring coffee to a boil; remove from heat.
Dissolve marshmallows in hot coffee; cool.
Stir coffee mixture; fold in whipped cream.
Place in refrigerator; chill thoroughly.
Spoon into sherbet dishes to serve.
Top with nuts.

Yield: 6-8 servings.
To print this recipe click here and hit print on you computer.

COFFEE-CREAM CAKE

1 pkg. chiffon cake mix
3 tbsp. cornstarch
2/3 c. sugar
1 lemon rind
3 egg yolks, slightly beaten
1 tsp. vanilla
1/4 c. cold coffee
Whipped cream

Prepare cake mix according to package
directions in a 10-inch tube pan. Let cool.

Combine cornstarch, sugar and milk in saucepan;
add lemon rind and egg yolks. Blend well.
Cook over low heat, stirring constantly, until
mixture thickens. Remove from heat; remove
lemon rind. Add vanilla, mixing thoroughly. Let cool

Cut cake into 4 layers. Combine rum and coffee;
sprinkle on each side of cake layers.
Fill between layers with egg mixture.
Top cake with whipped cream; refrigerate for
2 hours before serving.

Yield: 12 servings.
To print this recipe click here and hit print on your computer.

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