–bottom layer:– 1 box chocolate cake mix
1 cup pecans — chopped
1 stick real butter
–top layer:– 8 ounces pkg. cream cheese — softened
1 box powdered sugar
3 eggs
1 teaspoon vanilla
Bottom Layer: Mix like pie crust and pat in 9 x 13 inch pan.
Top Layer: Mix together and spread on top of bottom layer. Bake at 350 degrees for 40 minutes. Cut into small bars. Marietta, GA
COCONUT POUND CAKE C: Cakes/Coconut B: Unknown
2 sticks butter 3 c. sugar 3 c. plain flour 1 c. milk 1 pkg. Angel Flake coconut, (14 oz.) 2/3 c. shortening (Crisco) 6 eggs 1 tsp. baking powder 2 tsp. coconut flavoring –FROSTING:– 1 stick margarine 1 box powdered sugar, sifted 4 tbsp. milk
Cake: Cream butter, shortening and sugar until fluffy; add eggs. Beat well. Add flour, baking powder and milk alternately to egg mixture. Beat well; add flavoring and beat. Fold in 1/2 of package of coconut. Place in tube pan. Bake at 300 degrees for 1 hour and 30 minutes. (Be sure to use real butter.) Cool in pan.
Frosting: Melt margarine; add milk and powdered sugar. Add 1/2 package of Angel Flake coconut. Stir to spreading consistency. If too stiff, add more milk, 1 teaspoon at a time. Spread on cake.
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