| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 1 | Box yellow or pineapple | |
| cake mix | ||
| 4 | Eggs | |
| 1 | 4-serving box vanilla | |
| instant pudding | ||
| 3/4 | c | Cooking oil |
| 1 | 12 oz can 7-UP at room | |
| temperature | ||
| FILLING: | ||
| 1 | c | Sugar |
| 1 | Heaping teaspoon cornstarch | |
| 4 | Eggs | |
| 1/2 | c | Margine |
| 1 | #2 can crushed pineapple | |
| 1 1/2 | c | Flaked coconut |
| 1 | t | Vanilla |
| 1 | c | Coarsely broken pecans |
INSTRUCTIONS
Beat all ingredients together well for 2 minutes with electric mixer. Pour batter into 3 (8") layer pans, or a 15 x 10" jelly roll pan that has been greased & floured. Bake at 325 degrees for 25-30 minutes. Cool for 10 minutes, if in layer pans, and remove from pans to cool thoroughly on wire rack. Fill & frost. FILLING: Combine first 6 ingredients and cook over medium heat until thick. Remove from heat and add vanilla and pecans. Cool before spreading between layers and over cake. If using a 15 x 10" pan, leave cake in pan and spread frosting over the top. Very moist & delicious! Recipie from Woman's Circle. From: POWERSLAVE #11 @1717007 Posted to MC-Recipe Digest V1 #489 by Bobbi Zee <zpegasus@tsrcom.com> on Mar 1, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 6700
Calories From Fat: 3245
Total Fat: 372.4g
Cholesterol: 1498.5mg
Sodium: 5756mg
Potassium: 1851.4mg
Carbohydrates: 777.2g
Fiber: 27.2g
Sugar: 565.8g
Protein: 86.8g