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    Drumstick Cake


    Source of Recipe


    Newspaper Clipping

    List of Ingredients




    1st layer:
    1/4 cup hard margerine
    3 tbsp. smooth peanutbutter
    1 1/2 cup chocholate wafer crumbs
    1/2 cup chopped pecans

    2nd layer:
    8 oz. cream cheese softened
    1/2 cup sugar
    1/2 cup smooth peanutbutter
    2 large eggs
    2 tbsp. milk
    1 1/2 tsp. vanilla
    4 1/2 cup frozen whipped topping, thawed

    3rd layer:
    1/4 cup chocholate sundae topping
    1/4 cup butterscotch sundae topping
    1/2 cup reserved chocholate wafer crumbs

    Recipe



    1st layer:
    Melt margerine in medium saucepan. Stir in peanutbutter. Add wafer crumbs and pecans. Mix. Reserve 1/2 cup for 3rd layer. Press into bottom of ungresed 9x13 pan.

    2nd layer:
    Beat cream cheese, sugar and peanutbutter until smooth. Beat in eggs, one at a time. Add milk and vanilla. Mix. Fold in topping. Spread over 1st layer.

    3rd layer:
    Drizzle chocholate and butterscotch topping over 2nd layer. Sprinkle with reserved crumbs. Cover. Freeze overnight. Let stand 10 minutes at room temperature before serving. Serves 12-15 people.

 

 

 


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