1 1/2 c sugar
2 c flour
1/2 tsp salt
1 tsp baking soda
1 large (20 oz.) can crushed pineapple in its own juice (including juice)
1 c brown sugar
1 c chopped pecans
1 c evaporated milk
1/2 c sugar
1 stick margarine
1 tsp vanilla
Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13″ pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.
Cook the following ingredients until mixture comes to a rolling boil:
1 c. evaporated milk, 1/2 c. sugar, 1 stick margarine, and the tsp. of vanilla.
AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake. This is so delicious!!!
Should be kept refrigerated. This cake does freeze nicely.
1 c. butter
1 c. Dr. Pepper
4 tbsp. cocoa
1 tsp. vanilla
2 c. sugar
1/2 c. buttermilk
1 tsp. baking soda
2 c. flour
1 1/2 tsp. cinnamon
Heat butter, cocoa and Dr. Pepper. Mix well and set aside.
Cream eggs, sugar and butter, milk and baking soda. Add flour and cinnamon alternately with Dr. Pepper mixture, then vanilla.
Pour into greased and floured 9 x 12 inch pan and bake at 350°F for 25 to 30 minutes. Ice with Dr. Pepper Icing.
DR. PEPPER ICING:
1/4 c. butter
1/4 c. Dr. Pepper
3 tbsp. cocoa
1 (16 oz.) box confectioners’ sugar
1 tsp. vanilla
1 c. chopped nuts
Heat butter, cocoa and Dr. Pepper and blend well. Stir in other ingredients. Mix thoroughly and ice cake
Buttercream Frosting Recipe
1 1/2 cups shortening
1/2 cup butter (1 stick) room temp
2 tsp vanilla extract
1 32 oz bag powdered sugar
1/3 cup heavy whipping cream
1) Cream the butter and shortening with an electric mixer.
2) Add the vanilla and blend.
3) Gradually add sugar 1 cup at a time, beating on medium speed. Stop periodically to scrap the sides.
4) As it starts to get dry, add the cream. Keep mixing until it is fluffy and smooth.
5) If you want to add color, sprinkle in a few drops of food coloring and blend again.
6) Spread or pipe onto your cake.