1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 c. white sugar
1 c. brown sugar
2 eggs
1 1/2 c. salad oil
2 tsp. vanilla
1 c. pecans
3 c. apples
Sift twice the flour, soda, salt and cinnamon.
Set aside.
Beat eggs and sugar until creamy.
Add oil and vanilla and beat until smooth.
Add flour, mix well.
Add pecans and apples.
Bake at 325 degrees for 1 hour and 15 minutes.
SAUCE:
1/2 c. butter
1/2 c. milk
1/2 c. brown sugar
Boil 5 minutes.
Spread on top and sides of cake.
155294
PINA
COLADA
CAKE
1 (18 1/2 oz.) pkg. yellow cake mix
1 1/2 c. water
2 eggs
1 (3 1/2 oz.) can shredded coconut, divided
1 (16 oz.) can cream of coconut
1 (9 oz.) container frozen whipped topping, thawed
1/4 c. pecans, chopped
Combine cake mix, water, eggs and half of the coconut.
Turn into greased 9 x
13 inch baking pan.
Bake in 350 degree GAS oven 30 to 35 minutes, or until done.
Remove from oven
and punch holes in top while hot.
Pour cream of
coconut over hot cake.
Cool thoroughly.
Combine remaining coconut with whipped topping and spread over the cake.
Sprinkle pecans over cake.
Refrigerate.
155295
HOOSIER
CAKE
2 c. allpurpose flour
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