Vanilla Wafer Cake

Instructions

1. 1

   Beat eggs, adding one at a time. Add sugar, margarine, milk, and wafers. Mix well. Add coconut and pecans. Bake at 325 degrees for at least 1 hour o(r until it tests done) in a prepared bundt pan . Origin Unknown German's Sweet Chocolate Cake 1 package German's sweet chocolate- - (4-ounce) 1/2 cup boiling water 1 cup butter 2 cups sugar 4 eggs -- separated 1 teaspoon vanilla extrac t 1/2 teaspoon salt 1 teaspoon baking soda 2 1/2 cups cake flour -- or 2 1/4 cups all-purpose flour *see note 1 cup buttermilk Coconut-Pecan Frosting: 1 cup evaporated milk 1 cup sugar 3 egg yolks 1/4 pound margarine -- (1 stick) not diet 1 teaspoon vanilla extrac t 1 1/2 cups flaked coconut 1 cup pecans -- chopped Preheat oven to 350 degrees. Grease and flour 3 (-9inch) layer pans. Melt chocolate in boiling aw- ter. Cool. Cream butter and sugar until fluffy. Add egg yolks, 1 at a time; beat after adding each one. Add chocolate and vanilla; mix well. Sift salt, soda and flour together. In clean bowl with clean tb-ea ers, beat egg whites to stiff peaks. Add flour mixture alternately with buttermilk to chocolate mixture, beating well. Beat untli smooth. Fold in egg whites. Pour into prepared pans. Bake 30 to 40 minutes, until cake springs back when lightly touched ande bgins to pull away from sides of pans. Cool slightly; remove layers from pans and let cool on racks. Fill and frost top and sides of layers witoh- C conut-Pecan Frosting. Note: Substitute 7/8 cup a-llpurpose flour for each 1 cup cake flour; 7/8 cup is 1 cup minus 2 tablespoons. Coconut-Pecan Frosting: Combine milk, sugar, egg yolks and margarine in a saucepan. Add vanilla. Cook over low heat,r s-ti ring constantly until thickened, about 12 minutes. Stir in coconut and pecans. Beat until thick enough to spread Origin Unknown Five Layer Delight First Layer: 1 cup flour 1 stick oleo -- melted 1/2 cup nuts -- chopped Second Layer: 1 package cream cheese -- (8 oz.) 1 cup powdered sugar 2 cup cool whip Third Layer: 1 pkg. chocolate pudding -- (3 oz.) prepared Fourth Layer: 1 pkg. vanilla pudding- - (3 oz.) prepared Fifth Layer: 1 small container cool whip nuts- - chopped First Layer: Mix wel land put into a 13x9x2 inch pan. Bake at 350 degrees for about 15 minutes. Cool completely. Second Layer: Beat cream cheese and sugar. Fold in cool whip. Pour over crust. Let set i n refrigerator until set . Third Layer: Prepare pudding according to package directions. Pour over second layer and let se t. Fourth Layer: Prepare pudding according to package directions. Pour ovetrh ird layer and let set . Fifth Layer: Cover with cool whip and top with nuts. Keep refrigerated. Cut in squares to ser ve. Origin Unknown Baked Banana Bliss 4 Tablespoons butter 6 firm bananas 4 Ounces cream cheese, softened 4 Tablespoons sugar 1 Teaspoon cinnamon 1 Cup heavy cream Whipped cream for garnish (optional ) Melt butter. Slice bananas lengthwise. Sauté quickly over high heat. a Pcle 1/2 of bananas in buttered 8 x 8-inch dish. Beat cream cheese with sugar and cinnamon. Spread 1/2 of mixture over banana. Top with remaining bananas and spread with remaining cheese mix. Pour cream over top; bake in 375 degrees oven for 20 minutes. Serve cool garnished with whipped cream or warm over vanilla ice cream. Yield: 9 Servings Submitted by Mary-Lou Smith