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Jewish Cookie

 

What can I say but delicious. Made this Jewish cookie the first time in my life, and I was impressed! Definitely a sweet cake. If you have a sweet tooth like I do, you will love it.
55

Yield

18

servings

Prep

15

min

Cook

35

min

Ready

3

hrs

Trans-fat Free, Low Sodium
 

Ingredients

Cake:
1 ¼ cups sugar
½ cup margarine
3 large eggs
1 cup all-purpose flour
3 tablespoons cocoa powder
1 cup nuts
Topping:
2 cups coconut
*
1 can milk, sweetened condensed
*
Frosting:
3 tablespoons cocoa powder
2 tablespoons margarine
2 cups powdered sugar
1 x milk
as needed
*

Directions

Cream sugar, ½ cup margarine and eggs. Add flour and 3 tbsp cocoa.

Fold in nuts.

Spread on 12x15x2 inch cookie sheet.

Bake at 350℉ (180℃). for 20 minutes.

Mix together coconut and sweetened condensed milk and spread over cake while still hot.

Return to oven and bake at 350℉ (180℃). for 15 min.

Cool and frost.

For frosting: Mix all frosting ingredients, and stir with a few tablespoons of milk until desired consistency.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 26845% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 99mg 4%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 6% Vitamin C 0%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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