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PRICKLY as it might appear, this dessert from the desert is one your guests will get their hands on in a hurry! Starting mouths watering will be the confection's deliciously moist chocolate cakefeaturing a hint of mocha flavorfrom crafty cook Opal Foss. A cactus plant grew out of her recipe, thanks to CT's kitchen staff. They baked the mix in loaf pans, then topped the treats with green frosting, licorice "spines" and gumdrop "flowers". You can do the same for a fun-filled birthday fiesta!
Originally published as Flowering Cactus Cake in
May/June 2000, p48
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