Recipe Talk

AMBROSIA COMPANY CAKE

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1 (18 1/2 oz.) pkg yellow or

white cake mix

1 (14 oz.) can Eagle Brand

condensed milk

2 Tbsp. frozen concentrated

orange juice, thawed

1 tsp. grated orange peel

1 (4 oz.) container frozen

whipped topping, thawed

1/3 c. coconut, toasted

orange slices (optional)

Prepare and bake cake according to package directions in

13 x 9-inch pan. Cool. Using handle of table knife, make

holes about 1 inch apart through cake to bottom. Combine

condensed milk, juice and orange peel. Mix well. Spoon

mixture into each hole in cake; spread remaining mixture evenly

over top of cake. Cover with Saran Wrap. Chill at least 1

hour. Spread whipped topping over cake; garnish with coconut

and orange slices. Store in refrigerator.

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NEIMAN-MARCUS CAKE

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2 boxes yellow cake mix
(Duncan Hines, the best)

1 can Eagle Brand sweetened
condensed milk

1 can creme of coconut

1 large can crushed pineapple
with juice

1 pkg. chopped pecans

1 pkg. shredded coconut

1 large container Cool Whip

Prepare cake mix according to directions on box, in

large sheet cake type pan. Do not remove cake from pan. While

cake is still warm, use a wooden spoon or similar utensil to

make holes in the cake. Be watchful of spacing between holes

and try to stagger the hole pattern. Next, combine the Eagle

Brand milk evenly over the cake. After that, take your crushed

pineapple. Do not drain off juice. Distribute this evenly

over the cake. Allow these ingredients to soak into cake for 2

to 3 hours or overnight in refrigerator. Shortly before

serving, no more than 2 to 3 hours, spread Cool Whip over cake.

Lightly sprinkle with shredded coconut and pecans.

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AMBROSIA CAKE

Cake:

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1 box Duncan Hines spice cake
mix

3 eggs

4 Tbsp. instant cocoa mix

1 1/4 c. water

Filling:

3 c. sugar

2 c. milk

1 tsp. baking powder

1 stick butter or margarine

pinch of soda

1 medium can coconut

1 1/2 c. seedless raisins

1 small can crushed pineapple,

drained

1 c. pecans, chopped

rind of 1 orange, grated

1 tsp. vanilla

Cake: Combine cake mix, eggs and instant cocoa. Add
water and blend together well. Pour well beaten batter into
two 9-inch cake pans. Bake at 350 degrees until test done.
Filling: Combine sugar, milk, baking powder, butter and
soda. Cook to soft ball stage. Add coconut, raisins, pineap-
ple, pecans, grated orange rind and vanilla. Mix well and
spread on cake layers.

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AMBROSIA CAKE

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1 box yellow cake mix

1/2 c. oil

4 eggs

1 (17 oz.) can mandarin orange

segments, undrained

Icing:

1 Tbsp. sugar

1 (8 oz.) container sour cream

1 (9 oz.) container nondairy

whip

1 (20 oz.) can crushed

pineapple, undrained

1 (10 oz.) pkg. no bake cheese

cake, filling only

Mix all ingredients together for cake. Bake at 325 degrees in
3 (9-inch) cake pans for 15 to 20 minutes.
Icing: Mix all ingredients except nondairy whip. Fold
this in after mixing other ingredients and spread between
layers and over cake. Refrigerate.
Note: Do not use graham cracker crumbs that come with
packaged cheese cake.

NEIMAN-MARCUS CAKE

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1 box yellow super moist cake
mix
1 egg
1 stick melted margarine
1 c. chopped nuts
3 c. powdered sugar
2 eggs
1 (8 oz.) cream cheese,
softened

Mix together cake mix, 1 egg, margarine and nuts. Press
into 9 x 13-inch cake pan. Mix together sugar, 2 eggs and
cream cheese. Pour this over cake mixture. Sprinkle more
chopped nuts on top if desired. Bake 40 minutes at 350 degrees.
Note: This recipe is from the Neiman-Marcus Restaurant
in Dallas, Texas.