Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Baked Goods : Marchino Cherry Coconut Cake with Pecans

Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Marchino Cherry Coconut Cake with Pecans

Contributed by: Joy White of TeeterKats Kitchen

This is my dream dessert; I created it with delectable and imaginative ingredients. This delicious sheet cake melts in your mouth. It features a tried and true Duncan Hines mix, however any white cake mix may be used. When I take it to an event, only a few crumbs are left.

Ingredients:

  • Cake Ingredients:

    • 1 pkg. Duncan Hines White Cake Mix
    • 1 (3.4 to 3.9 oz)pkg vanilla instant
    • 4 large egg whites
    • 1 cup juice from Maraschino Cherries
    • 1/3 cup vegetable oil
    • 2 cups chopped pecans
    • 1 cup shredded coconut
    • 2 cups drained and chopped Maraschino Cherries

  • Frosting Ingredients:

    • 1 stick butter, softened to room temp.
    • 1-8 ounce package cream cheese, softened
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon coconut extract
    • 1-16 ounce package powdered sugar, sifted
    • 1 cup chopped pecans
    • 1 cup chopped Maraschino cherries,drained
    • 1 or 2 drops of red food coloring (optional)

Directions:

Preheat oven to 350 F for metal or glass pan, 325 F for dark or coated pan. Grease with shortening the sides and bottom of a 15 X 10 sheet cake baking pan. Flour lightly.

In an electric mixer, blend cake mix with pudding, then add egg whites, juice and oil in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Add chopped pecans, coconut and cherries to batter. Stir until thoroughly blended. Pour batter into pan and bake immediately.

Bake cake for 32-35 minutes. Baking time may vary. Cake is done when toothpick inserted in center comes out clean. Start checking for doneness after 25 minutes.

Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

Frosting Directions:

Beat butter and cream cheese in a mixing bowl at medium speed with an electric mixer until creamy. Add flavorings. Mix well. Gradually add powdered sugar, beating well. Carefully fold in pecans and maraschino cherries.

Makes 4 1/2 Cups

Notes: Cake is better if made on day prior to serving. Also, cake freezes well.


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic