1
4
1
0,50
1
|
Tasse
Tasse
Dose
|
Yellow Cake Mix; or white
Eggs
Oil
Pecans
Mandarin Oranges In
- Juice; drained
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|
FROSTING
1
3
1
4
1
1
1
0,50
0,50
|
Dose
Essl.
Tasse
Tasse
Tasse
Tasse
|
Crushed Pineapple In Juice
Cornstarch
Sugar
Bananas
Milk
Kästchen Vanilla Pudding Mix;
- instant
Karton Cool Whip«
Coconut Flakes
Pecans
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Zubereitung:
Mix ingredients well and bake in floured 9 by 13 inch pan at 350
degrees for 35 minutes or until brown. Cool. FROSTING: Mix pineapple,
including juice, with cornstarch and sugar. Cook over medium heat,
stirring constantly until thick and clear. Cool and pour over cooled
cake. Slice bananas on top of pineapple layer. Combine pudding mix
with milk. Fold in Cool Whip. Add coconut and pecans. Spread over
cake. Per serving: 947 Calories (kcal); 50g Total Fat; (46% calories
from fat); 9g Protein; 120g Carbohydrate; 99mg Cholesterol; 663mg
Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable;
1 1/2 Fruit; 10 Fat; 6 Other Carbohydrates Recipe by: Fort Worth
Star Telegram, March 1989 Converted by MM_Buster v2.0n.
Gepostet von: Fam.Walter #NO EMail: Fam.Walter@t-online.de
Stichworte: de, 02, 04, Email:, 2000, Gepostet, von:, Walter, #AT,
Fam, #D, #NI, **, #NO, Walter@t-online, Cookbk01
Stichworte: Cookbk01 #AT Fam.Walter #D 04.02.2000 #NI ** #NO
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