Best Aunt Irenes Frosting Recipes

AUNT IRENE'S TOP SECRET COCONUT CAKE

Aunt Irene's Top Secret Coconut Cake image

This cake is easiest when cooked in a disposable 9x13 pan with a lid. Very simple cake to make. Mix right in the pan for less mess. Very moist and tastes great! My mother-in-law found this recipe and made it for a family get together. Her aunt Irene asked her for the recipe and ever since has claimed it as her recipe and refuses to give it out to anyone. We enjoy the story as much as we do the cake! So, here is aunt Irene's TOP SECRET Coconut Cake recipe! I hope you and your family enjoy it as much as we do.

Provided by Lynnaper

Categories Dessert

Time 30m

Yield 1 cake

Number Of Ingredients 9

Ingredients

1 (18 ounce) box yellow cake mix (any brand)
1/4 cup oil
2 eggs
1 1/3 cups water
1 cup milk
1 cup sugar
3 teaspoons coconut flavoring
1 (14 ounce) bag shredded coconut
12 ounces Cool Whip

Steps:

Pre-heat oven to 350°F.
Grease a 9x13 cake pan with the oil.
Add cake mix, eggs and water to pan. Mix with a fork until there are no clumps.
Bake the cake for 30 minutes at 350°F.
While the cake is baking, add the milk, sugar and coconut flavoring in a sauce pan. Bring to a boil and then remove from the heat.
Once the cake is done, remove from the oven. Using a fork, poke holes all over the entire cake. Don't be stingy with the holes! Pour the mixture all over the cake.
Let cake cool.
Mix shredded coconut and cool whip together. Use as icing for the cake. Put top on cake pan and refrigerate till ready to eat!

Nutrition Facts : Calories 6849.3, Fat 360.6, SaturatedFat 224.6, Cholesterol 467.4, Sodium 4751.6, Carbohydrate 879.7, Fiber 23.6, Sugar 672.8, Protein 58.8

AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)

Auntie Irene's Foolproof Pie Crust (Large Batch) image

I failed miserably at making pie crusts until I found this one. It's the only one I've used since. The vinegar helps tenderize the dough with no aftertaste when it's baked. This dough makes enough for 20-30 crusts. For a smaller batch (4-6 crusts) recipe, see recipe #100064. This is the pie crust my mother used when she annually made hundreds of pies for the county fair pie booths of her church and the local Sr. Center. Time is for preparation only.

Provided by UnknownChef86

Categories Pie

Time 20m

Yield 20-30 crusts

Number Of Ingredients 8

Ingredients

15 cups flour
1 tablespoon salt
1/2 cup sugar, plus
2 teaspoons sugar
1 (3 lb) can Butter Flavor Crisco, chilled (or other shortening)
5 tablespoons white vinegar
water
5 eggs

Steps:

Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
Put vinegar in a 2 quart liquid measuring cup.
Fill to 2 1/2 cup mark with cold water.
Add eggs and beat with fork.
Drizzle over dry ingredients; stir with fork.
Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
Divide by 1/2-3/4 cup measure.
Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.