Vanilla Wafer Cake Ii Recipes

VANILLA WAFER CAKE II

Vanilla Wafer Cake II image

This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.

Provided by Barbara

Categories Desserts Cakes Bundt Cake Recipes

Yield 12

Number Of Ingredients 7

Ingredients

1 cup butter
6 eggs
½ cup milk
2 cups white sugar
1 (12 ounce) package vanilla wafers, crushed
1 (8 ounce) package flaked coconut
1 cup chopped pecans

Steps:

Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan.
Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan.
Bake for 1 1/2 hours. Cool.

Nutrition Facts : Calories 586.6 calories, Carbohydrate 64.9 g, Cholesterol 134.5 mg, Fat 35.3 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 17.5 g, Sodium 287.5 mg, Sugar 41.3 g

VANILLA WAFER CAKE

Vanilla Wafer Cake image

Provided by Food Network

Categories dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 12

Ingredients

Butter, for greasing pan
Flour, for dusting pan
6 eggs
2 cups sugar
One 12-ounce box vanilla wafers, crushed
1 cup sweetened flaked coconut
1 cup chopped pecans, or your favorite nut
1/2 cup milk
Butter, optional
Whipped cream, optional
Berries, optional
Caramel sauce, optional

Steps:

Preheat the oven to 350 degrees F and grease and flour a tube or Bundt pan.
In a large bowl, beat the eggs well. Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs.
Pour the mixture into the tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let sit in the pan for 10 minutes, and then turn out onto a plate. Allow to cool completely.
If desired, heat 1 tablespoon butter in a small saute pan. Cut a 1-inch slice of cake, butter both sides and toast in the butter. Add a dollop of whipped cream and serve with berries. Drizzle with caramel sauce. Repeat with remaining cake slices.

VANILLA WAFER CAKE IV

Vanilla Wafer Cake IV image

This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!

Provided by JOYCEBOLD

Categories Desserts Cakes Bundt Cake Recipes

Time 1h20m

Yield 14

Number Of Ingredients 7

Ingredients

1 (8 ounce) package flaked coconut
1 cup ground pecans
¾ cup butter
1 ½ cups white sugar
6 eggs
1 (12 ounce) package vanilla wafers, crushed very fine
½ cup milk

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt®. Mix together the coconut and ground pecans; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 48.3 g, Cholesterol 106.6 mg, Fat 25.6 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 12.8 g, Sodium 223.1 mg, Sugar 28.2 g

VANILLA WAFER CAKE III

Vanilla Wafer Cake III image

The coconut and nuts make this cake dense and flavorful. It is unbelievably easy to make, using crushed cookies instead of flour.

Provided by Jan H.

Categories Desserts Cakes Bundt Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 7

Ingredients

1 cup butter
2 cups white sugar
6 eggs
½ cup milk
1 (12 ounce) package vanilla wafers, crushed
1 cup flaked coconut
1 cup chopped walnuts

Steps:

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch Bundt cake pan.
In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Next, stir in the milk. Finally, stir in the vanilla wafers, coconut and nuts. Pour into the prepared pan.
Bake for 1 1/2 hours in the preheated oven. Allow cake to cool in the pan for at least 10 minutes before inverting onto a wire rack.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 50.1 g, Cholesterol 115.3 mg, Fat 27 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 12.2 g, Sodium 215.6 mg, Sugar 31.3 g

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