16 April 2009
Prepare a 18"x24"x4.5" baking pan
Preheat oven 350F
2T baking soda
Add to flour mixture:
18oz crushed pineapple, drained
11/2 quarts carrots, shredded
10oz shredded coconut
3C chopped pecans or walnuts
21/4C vegetable oil
Add egg mixture to flour mixture.
Pour into prepared baking pan.
Bake 50-55 mins.
11/2t baking soda
3T corn syrup
Combine all ingredients in saucepan and warm through.
Pierce cooked cake and pour mixture over hot cake.
Let soak in and cool.
11/2lbs cream cheese
6C icing sugar.
Beat margerine and cream cheese together until throughly mixed. Beat in vanilla and icing sugar.
Frost the cake.
This is the orginal recipe I used to devise the recipe I like to make.
I realise that the amount of fat and sugar involved is truly astounding.
The resulting cake is delicious, in small quantities.
As it is an American recipe some of the measurements are expressed as volume.
The American cup measures are readily available. The spoon measures are the same as in use here.
The quart measure quoted is 2 pints. It is important to take into account that a US pint is 16floz. This is short of a UK pint.
I hope I never have to know the calorie count of this recipe.
Enjoy the experience if you try this out.