Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Doodle Cake

List of Ingredients




2 c flour
3 tsp baking powder
1 tsp salt
2 eggs
20 oz can crushed pineapple - do NOT drain

--
Icing

1 1/2 c sugar
1/2 c butter
5 oz can evaporated milk

1 c pecans
1 c coconut
1/2 tsp vanilla extract

Recipe



Combine cake ingredients in a mixing bowl.
Stir till well combined.
Pour into a greased 9 x 13 pan.
Place in oven - do not preheat.
Bake for 30 to 35 minutes at 350.

Icing:
In a saucepan, combine sugar, butter and evaporated milk.
Bring to boil and boil for 3 minutes, stirring constantly.
Remove from heat and add remaining ingredients.
Pour over warm cake.

Cool and serve.

NOTES:
I baked the cake for 36 minutes.
I measured the pecans and then crushed them.
I stored the cake in the refrigerator.

This is one of those old, vague recipes and I had to do some guessing as to sizes, amounts and times, etc.