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The official start of the hurricane season is here, so I thought it would be only fitting that we have a recipe that relates to the subject. This recipe came from Louise Connell Smith (Citrus High School class of 1960), via Ada Gilmore, one of her class mates. Lou says this cake stays moist for a long period of time, therefore, it does not dry out if you don't have refrigeration. This is why it is good for hurricane season and the fact that the ingredients are common to have around your house. So I have tried it and it's good!
Hurricane Cake
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Ingredients:
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- 1 cup grated coconut
- 1 cup chopped pecans
- 1 box German chocolate cake mix
- 1 stick butter or margarine
- 1 package 8 oz. cream cheese
- 1 box confectioners sugar
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Directions: |
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In bottom of a large oblong baking pan, sprinkle the coconut and chopped nuts.
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Mix the German chocolate cake mix as directed on box. Pour over coconut and pecans.
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Melt the stick of butter or margarine and cream cheese. Mix in box of confectioners sugar. Pour mixture over cake batter.
- Bake 45 minutes in a 350 degree oven, or until done.
Suggestion: Stock these ingredients ahead of time in preparation for the storm. If the hurricane dose not come, celebrate and bake the cake anyway.
Kitchen tip: You won't believe this unless you try it. If you are going to make whipped cream from scratch, leave the whipping cream out of the refrigerator for a couple of hours before you whip it. It works best at room temperature. Be careful not to whip too long or it will turn to butter. Then put the finished product in the refrigerator.
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