Let the good times roll with this scrumptious butterscotch/coconut-filled cake.
Prep: 60 min | Bake: 30 min | Yield: 16 servings
Cake
Filling
Seafoam Cream
Cake
Filling
Seafoam Cream
Assembly
* To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice + milk to make 1 cup.
** Cake can be baked in 13 x 9 inch pan. Grease bottom only of pan. Bake at 350 degrees F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Spread top of cooled cake with filling mixture. Serve topped with Seafoam Cream.
Per serving: 1/16 of Recipe Calories 450 Calories from Fat 230 Total Fat 25g Saturated Fat 1g Cholesterol 75mg Sodium 300mg Total Carbohydrate 51g Dietary Fiber 1g Sugars 36g Protein 6g
% Daily Value*: Vitamin A 8% Vitamin C 0% Calcium 6% Iron 8%
Exchanges: 2 Starch; 1 1/2 Fruit; 4 1/2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from:
Pillsbury
Bake-Off® Contest 11, 1959, Eunice G. Surles, Lake Charles, Louisiana
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