Wednesday, October 04, 2006

Macaroon Cookie Cake © 1966

2 cups Pillsbury's Best-Flour (Regular, Instant Blending or Self-Rising*)
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
1 cup buttermilk or sour milk
1/2 cup Land O'Lakes Butter
3 eggs
3 envelopes (3 ounces) premelted unsweetened chocolate

1 teaspoon vanilla extract

Oven 350º
Grease and flour bottom of 13x9-inch pan. Combine all ingredients in large mixer bowl. Blend 30 seconds at low speed. Pour batter into pan. Carefully spoon Macaroon Topping over batter. Bake at 350º for 35 to 40 minutes until cake springs back when lightly touched in center.

* For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt; decrease soda to 1/4 teaspoon.

Macaroon Toppings
15-ounce can sweetened condensed milk
2 2/3 cups (7-ounce package) flaked coconut
1 teaspoon vanilla extract

Combine ingredients in mixing bowl, stirring until coconut is completely coated.

Tip: To prepare sour milk, add 1 tablespoon lemon juice or vinegar to 1 cup milk. Let stand 5 minutes.

The Pillsbury Busy Lady Bake-Off Recipes


Blogger Terri said...

This looks great. Sometimes I just get a craving for coconut.

9:35 AM  

Post a Comment

<< Home