God Bless America Cake - Heavenly Recipes

God Bless America Cake


Welcome again to “Heavenly Recipes” the home of meal receipts & list of dishes, Today i will guide you how to make “Orange Chocolate Mousse”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful. Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions

    Cajun cake made with crushed pineapple with a caramel pecan coconut icing.
    When something really good happens to Husband, he’ll often proclaim, “God bless America!” Which is kinda funny because Husband is Canadian. This special declaration is usually reserved for things he finds particularly outstanding. He’s even shouted this during the throes of passion a time or two {giggle}. I guess he just really likes life here in the good ol’ U.S. of A.

    So when I made this cake today and tasted the icing, I sounded just like Husband because the first thing out of my mouth was, “God bless America, that’s good.” I mean, seriously, I just stood there for a while resting against the counter shaking my head because I needed a moment to compose myself. And I kept saying it over and over. God bless America. God bless America. God bless AMERICA!

    God Bless America Cake
    2 cups all-purpose flour
    2 teaspoons baking soda
    1/2 teaspoon salt
    2 eggs
    1/4 cup vegetable oil
    1 20-ounce can crushed pineapple, with juice
    1 cup sugar
    1/2 cup brown sugar
    1 12-ounce can evaporated milk
    1 cup (2 sticks) butter
    1 1/2 cups sugar
    1/4 teaspoon salt
    1 teaspoon vanilla
    2 cups sweetened, flaked coconut*
    1 1/4 cups chopped pecans
    Make the cake
    Spray a 3-qt 13x9 baking pan with cooking spray; set aside. Mix together flour, baking soda and
    salt; set aside.
    Cream together eggs, vegetable oil, pineapple (with juice from can), sugar and brown sugar. Mix in
    flour mixture until all ingredients are well combined. Pour batter into baking pan and bake at 350
    degrees for 25-30 minutes or until golden brown and toothpick inserted in middle comes out clean.
    While cake is baking, prepare the icing.
    Prepare the icing
    Heat evaporated milk, butter, sugar and salt in a medium-size saucepan over medium-high heat
    until boiling; stirring frequently.
    Reduce heat to medium and boil mixture for 10-15 minutes or until a caramel colored and
    thickened; stirring occasionally. Remove from heat and stir in vanilla, coconut and pecans. Let icing
    cool 5 minutes then spread over warm cake. Rest cake, uncovered, 2 hours before serving.
    To store, cover and set at room temperature – cake does not need to be refrigerated.
    *I used a 7-ounce bag of coconut which physically measured 2 cups for me though the
    manufacturer states on the package the bag contains 2 2/3 cups
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