| Yield: 13 x 19 inch pan (cookie sheet) |
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Temperature: Bake 350 F, 30 min
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| INGREDIENTS: |
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CAKE:
1 cup milk
2Tablespoons butter
4 eggs
2 cups sugar
2 cups sifted flour
3 teaspoons baking powder
Pinch salt
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TOPPING:
1/4 cup butter
1/2 cup & 2 Tablespoons yellow sugar
1/4 cup & 2 Tablespoons whipping cream
3/4 cup coconut
3/4 cup flaked almonds.
FILLING:
2 cups whipping cream
2 tablespoons instant vanilla pudding mix |
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CAKE:
1. Heat the milk and butter. 2. Beat the eggs and sugar. 3. Mix 1 &2 4. Add flour, baking powder and salt. Bake 30 minutes.
TOPPING:
Melt butter. Add sugar and whipping cream, coconut and almonds. Cover the baked cake with the topping and broil til it bubbles. When cool, remove from pan, divide in two and then slice through middle of each half. Fill with Whipping cream whipped with vanilla pudding mix.
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| Source: Dora Lee Warkentin |
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Note: I've tasted this excellent recipe but haven't tried it out myself as the quantity is rather intimidating. CU |
