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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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636 - Vanilla Cream Cake

(by Shirley McNevich)


1 box Duncan Hines cake mix (white OR yellow)
1 - 3.5oz. box Jell-O vanilla INSTANT pudding/pie filling
1 1/3 cups cold water
4 eggs1/4 cup canola oil
1 1/3 cups Baker's angelflake coconut
1 cup chopped nuts (optional)
Frosting: 1/3 cup butter, 2 - 3oz. packages Philadelphia cream cheese, 1lb. Domino's
powdered sugar, 4 tsp. milk, 1 tsp. vanilla, 2 cups Baker's angelflake coconut

In a mixer add cake mix, pudding mix, water, eggs, oil--beat for 4 minutes. Remove
from mixer and use a wooden spoon to add coconut and nuts--stir. Pour batter into a
greased and floured 10" tube cake pan (angelfood cake pan). Bake at 325 degrees
for 60 minutes. Test with a toothpick for doneness. Cool the cake 20 minutes, then
remove from pan (use a knife to go around the sides, invert onto a plate). Frosting: in
a mixer, add butter and cream cheese--beat. Add vanilla and milk--beat. Add
powdered sugar slowly--beat until smooth. When cake is completely cool frost the top
and sides of the cake. Sprinkle the frosting with the 2 cups of coconut. Keep
refrigerated.

 

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• next: 637 - Coconut Cream Cheese Frosting

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cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food