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.
Yield
18 servingsPrep
15 minCook
35 minReady
3 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake: | |||
| 296 | ml |
sugar
|
|
| 118 | ml |
margarine
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 45 | ml |
cocoa powder
|
|
| 237 | ml |
nuts
|
|
| Topping: | |||
| 473 | ml |
coconut
|
*
|
| 1 | can |
milk, sweetened condensed
|
*
|
| Frosting: | |||
| 45 | ml |
cocoa powder
|
|
| 3E+1 | ml |
margarine
|
|
| 473 | ml |
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.
