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CAPT. KAINE'S AWARD WINNING PARTY CAKE RECIPE
Fans of Betty Crocker say it's one of the best cakes they've ever tasted. Here's what professional cake maker Ms. Barbara Massey had to say "This cake pleases the palate and satisfies the soul". Ms. Massey is a graduate of the Cordon Bleu cooking school in Paris. She worked for Wolfgang Puck's "Postrio" Restaurant in San Francisco and now owns "Tartines", a European Style Cafe' in Coronado, California.
Ingredients:
1 package yellow cake mix
1 cup of water
½ cup of vegetable oil
2 eggs
3 small pkgs instant vanilla pudding. (3.5 oz each)
1 16 oz can of crushed pineapple, drained
1 8 oz pkg of softened cream cheese
5 cups of milk
1 16 oz container of Cool Whip
1 can Angel Flake coconut
1 & ½ cups chopped walnuts or pecans
Instructions
Beat together the first 4 ingredients and spread in an 18" X 13" X 1.5" greased and floured pan. Bake at 350*F for 25 minutes. Cake will be a thin layer. Beat together the pudding, cream cheese and milk until pudding thickens.
Spread it on the cooled cake.
Sprinkle the pineapple on top of pudding.
Spread Cool Whip on the pineapple.
Spread coconut on cool Whip. Sprinkle nuts on top of coconut.
Refrigerate at least 3 hours before serving.
The cake will last one week in the refrigerator.
However, it's so good that it'll be eaten before the week is up. Enjoy!
For additional copies contact http://www.goldenrulesociety.org
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