Ingredients

How to make it

  • Cake
  • MIX ALL INGREDIENTS WELL & BAKE IN 3 GREASED & FLOURED ROUND 8” or 9” CAKE PANS. 20 TO 30 min. OR UNTIL DONE. USE TOOTHPICK TO CHECK FOR DONENESS. YOU MAY WANT TO COOL CAKE WELL BEFORE YOU ICE THE CAKE. IT WILL MAKE IT EASIER TO FROST.
  • Frosting
  • COOK THE FIRST 5 INGREDIENTS TOGETHER IN LARGE POT. LET MIXTURE THICKEN UP ( APPROX. 10-15 min) COOK ON MEDIUM AND STIR CONSTANTLY. ADD THE CHERRIES, COCONUT , PECANS & VANILLA FLAVORING. STIR WELL AND REMOVE FROM HEAT. IT HELPS IF YOU LET THE ICING COOL DOWN BEFORE YOU ICE THE CAKE.
  • ICE THE PLATE BEFORE PLACING THE BOTTOM CAKE ON. THEN ICE BETWEEN EACH LAYER ALSO, THIS MAKES IT JUICIER. AFTER YOU ARE FINISHED ICING THE ENTIRE CAKE, PLACE CAKE (COVERED) IN FREEZER. TAKE THE CAKE OUT OF THE FREEZER THE NIGHT BEFORE SERVING, TO LET THAW. THIS MAKES THE CAKE VERY, VERY, VERY MOIST……
  • TIME CONSUMING BUT OHHHH SO WORTH IT.

Reviews & Comments 3

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    " It was excellent "
    coffeecuplover ate it and said...
    very good. have used strawberry cake,cheesecake pudding and strawberries. can't complain on that one either
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  • bethnorred 6 years ago
    carmen, thanks for asking. My mother also uses Splenda for her and my dad. but i personally have not tried it. she said it is great for her.
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  • carmenperez 6 years ago
    hi bethnorred
    tell me dear can i make this cake with sugarfree
    ing? if so im ready to bake now lol ty hon
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  • rosemaryblue 6 years ago
    Tried and true....love these old recipes. They are delicious! :)
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