This recipe was given to my mother in 1948 by a dear lady in Corpus Christi. There is just enough batter to hold the whole fruits and nuts together. For optimum satisfaction, leave all the fruit and nuts whole. This cake should be made at least two weeks ahead to allow the flavors to blend. This is an easy and very good potluck cake.
Small serving is more than enough.
Great for community dinners or large get togethers of any sort. This chocolate cake is made in a jelly roll pan and uses dark cocoa rather than unsweetened chocolate. Included is a recipe for frosting which should be spread on the cake while it is still very warm. It is VERY rich. My daughter encouraged me to submit the recipe on-line.