* I maintain a W2W Blog for our church.
This is a copy of a recent Post on that blog.
It's "Yummy" so I KNEW you would enjoy it!
Duncan Hines Spice Cake Mix
1 can Apple Pie Filling.
1. Combine the 2 ingredients
(No water, No eggs, No oil)
2. Mix well with a mixer - batter will be very thick.
3. Pour into a greased/floured 9X13 pan
and bake according to directions on the cake box.
No frosting is needed.
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This cake has been tasted and LOVED by our RVC Bunko Group!
The group thought this version was BETTER than the Italian Creme Cake we have purchased from high dollar bakeries. We begged Dana Hicks for the recipe till she broke down and gave it to us.
1 1/4 cups buttermilk
1/4 cup veg. oil
1 1/2 cups flaked coconut
2/3 cups chopped pecans (toasted)
Beat the first 4 ing. at med. speed for 2 min.
Stir in coconut and pecans.
Pour into 2 rounds or 9x13 pan.
Bake at 350 for 15-17 min. (rounds)
or about 27 min. for the 9x13.
Test with a toothpick for doneness.
Cream Cheese Frosting
1 8 oz. pkg. cream cheese (softened)
1 stick butter (softened)
1 16 oz. pkg. powder sugar
2 tsp. vanilla extract
1 cup of chopped pecans (toasted)
Beat cream cheese and butter at med. speed until smooth.
Gradually add powder sugar beat until light and fluffy.
Stir in vanilla and toasted pecans.
Ice the cake when cool.
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