Yum yum cake #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 2 | cups | Sugar |
| 2 | cups | Crushed pineapple; undrained |
| 2 | cups | Flour |
| 2½ | tablespoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | cup | Sugar |
| 1 | Stick butter or margarine | |
| 1 | can | (5.3-oz) evaporated milk |
| 1 | cup | Flaked coconut |
| 1 | cup | Chopped pecans |
| ½ | teaspoon | Vanilla |
| ½ | teaspoon | Lemon extract |
Directions
TOPPING
Beat eggs & sugar until light & fluffy; stir in undrained pineapple, add flour which has been sifted with baking powder; mix well. Pour into greased, floured 13x9x2-inch pan. Bake at 350 for 25-30 minutes. Spread topping over hot cake. Topping: Mix sugar, margarine & milk in saucepan; boil 2 minutes. Remove from heat & add remaining ingredients.
MRS DAVID (LYNN) SMITH
MRS S. CLAYTON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .