| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Brunch, Buffet dish, Cakes |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Yellow cake mix |
| 1 |
pk |
Instant pudding mix; (Pineapple) |
| 3/4 |
c |
Cooking oil; (Crisco) |
| 4 |
|
Eggs |
| 1 |
|
Bottle Seven-Up; (10-oz.) |
| 1 1/2 |
c |
Sugar |
| 2 |
tb |
Flour |
| 1/2 |
c |
Margarine; (1 stick) |
| 2 |
|
Egg yolks; , slightly beaten |
| 1 |
cn |
(med) Crushed pineapple; , do not drain |
| 1 |
c |
Coconut; (+more if needed) |
| 1 |
c |
Chopped pecans; (+more if needed) |
INSTRUCTIONS
FROSTING
Mix together cake mix and instant pudding. Add oil. Add eggs, beating well
after each addition. Add Seven-Up. Mix well. Bake in 9x13-inch greased and
floured pan at 350 deg. F for approximately 30 minutes, or until cake pulls
away from edge of pan.
Frosting:
Mix together sugar and flour. Add the rest of the frosting ingredients
except the coconut and chopped pecans. Cook on top of stove, or in
microwave oven, until thick; then add the coconut and chopped pecans.
Spread on cake.
Recipe by: Carolyn Cloe Posted to MC-Recipe Digest V1 #729 by C4
<c4@groupz.net> on Aug 09, 1997
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