Page 64 - By His Hands We Shall Be Fed Test 2

BROWN SUGAR CAKE

Jean Young
1 bx. light brown sugar 1/2 C. Crisco

1 C. white sugar 5 eggs

3 C. plain flour 1 C. milk

1/2 tsp. salt 1/2 tsp. baking powder

1 C. chopped nuts 1 tsp. vanilla

Cream sugar and shortening; add eggs 1 at a time. Sift flour, salt and baking powder

and add alternating with milk; add vanilla. Mix well and bake in greased and floured tube

cake pan at 350° for 1 hour and 10 minutes.

Frosting:

1 sm. can milk 1 bx. Brown sugar

2 sticks margarine

Cook all ingredients to a soft ball stage. Beat until cool and reaches spreading

consistency. Spread on cooled cake.

ALMOST HEAVEN CAKE

1 pkg. yellow cake mix 2 C. cold milk

1 20-oz. can crushed pineapple 1 8-oz. pkg. cream cheese

1 sm. pkg. instant vanilla pudding 1 13-oz. ctn. Cool Whip

Prepare cake mix as directed. Bake in 13x9” sheet cake pan. After baking cake, prick

cake with fork while cake is still warm. Pour pineapple with juice over hot cake. Blend

pudding with milk and beat in cream cheese (small amount at a time). Spread over

pineapple. Cover with Cool Whip. Garnish with chopped nuts or coconut. Refrigerate until

serving time.

The longer the cake is refrigerated, the better the flavor.

COCONUT PECAN FROSTING

1 C. evaporated milk 1 tsp. vanilla

1 C. sugar 3 slightly beaten egg yolks 1 1/3 C. coconut

1/2 C. butter or margarine 1 C. pecans

Combine all ingredients in a saucepan. Cook and stir over medium heat until

thickened. Remove from heat. Stir in coconut and pecans. Cool and spread on cake.
Very good.