COCONUT-PECAN SNACK CAKE

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Coconut-Pecan Snack Cake image

This recipe is the slightly modified version of one I found in a crazy little book called "The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner". No kidding! It's easy and has such a surprising twist in preparation which is the secret to it being so moist. I call it a snack cake because it doesn't need to be iced. Enjoy!

Provided by nanpie

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 5

1 (18 1/4 ounce) box Betty Crocker yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
4 large eggs
1 (15 ounce) container coconut pecan frosting

Steps:

  • Preheat oven to 350.
  • Lightly grease and flour 1 13x9 sheet cake pan.
  • Add boxed cake mix to large mixing bowl, make a well in the center.
  • Add eggs, oil and water to the well.
  • Mix on low speed 30 seconds, then medium speed for 1 minute.
  • Add entire contents of tub of frosting to the batter.
  • Mix frosting into batter on medium speed for 1 additional minute.
  • Pour batter evenly into prepared pan.
  • Bake for approximately 40-45 minutes or until edges of the cake have begun to pull away from the pan and the center is set.
  • Cool in and serve from pan.

Nutrition Facts : Calories 406.9, Fat 19.8, SaturatedFat 5, Cholesterol 62.9, Sodium 378.6, Carbohydrate 52.9, Fiber 1.4, Sugar 33.2, Protein 4.5

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