Here’s a dessert from the 1950’s. This recipe came from a family friend in Houston and the Red Hot Chef has served it at our house many, many times. It’s quick, easy, and keeps well.
VANILLA WAFER CAKE
Combine 2 sticks of butter and 2 cups of sugar, cream well.
Add 6 eggs, one at a time, beating well after each addition.
Add alternately (in about 3 or 4 additions) one 12 oz. box of vanilla wafers, crushed and 1/2 cup milk
Add 1 can coconut and 1 cup chopped pecans
Bake in a greased, floured sheet pan, 75 minutes at 325 degrees, or in a bundt pan – 2 hours at 275 degrees
Cool in the pan. Then can be placed in a cake holder or frozen.
Serves 12, enjoy
