Chocolate Yum Yum Cake
Happy Baking :)
Yield
18 servingsPrep
10 minCook
40 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bottom layer | |||
| 1 | each |
cake mix, chocolate
|
|
| 1 | cup |
pecans
chopped |
|
| 1 | stick |
butter
|
|
| Top layer | |||
| 8 | ounces |
cream cheese
softened |
|
| 1 | pound |
powdered sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bottom layer | |||
| 1 | each |
cake mix, chocolate
|
|
| 237 | ml |
pecans
chopped |
|
| 113 | g |
butter
|
|
| Top layer | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 453.6 | g |
powdered sugar
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Bottom Layer:
Mix all ingredients and pat in 9 x 13 inch pan, up the sides like a pie crust.
Top Layer:
Mix together and spread on top of bottom layer.
Bake at 350℉ (180℃) F for 40 minutes.
Cut into small bars.
COCONUT POUND CAKE C: Cakes/Coconut B: Unknown 2 sticks butter 3 cup sugar 3 cup plain flour 1 cup milk 1 package Angel Flake coconut, (14 oz.) ⅔ cup shortening (Crisco) 6 eggs 1 teaspoon baking powder 2 teaspoon coconut flavoring --FROSTING:-- 1 stick margarine 1 box powdered sugar, sifted 4 tablespoon 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 ½ of package of coconut.
Place in tube pan. Bake at 300℉ (150℃) for 1 hour and 30 minutes. (Be sure to use real butter.) Cool in pan.
Frosting:
Melt margarine; add milk and powdered sugar. Add ½ package of Angel Flake coconut. Stir to spreading consistency. If too stiff, add more milk, 1 teaspoon at a time. Spread on cake.
MasterCook formatted by Martha Hicks using Buster & Note Tab Pro 11/98
