This is a recipe that has been passed down from my husband's Grandmother, who is without a doubt, one of the best country cook's in the world. Last Christmas she was kind enough to give both of my sister-in-laws and me a cherished gift. She bought a small book that would usually be used for photos. Instead, she filled it with index cards of her hand written recipes. She used divider tabs to seperate the different chapters. It must have taken her months to get these wonderful, loved handmade cookbooks done. We are three very grateful grandchildren.
I proudly share with you this wonderful recipe that is a perfect companion to a hot cup of coffee. It's a great cake to take potluck dinners, picnics or a ladies tea.
1 box Duncan Hines Butter cake mix (yellow)
1 1/2 cup chopped pecans
4 eggs
1 11 oz. can mandarin oranges
1/2 cup oil
Frosting (recipe to follow)
Preheat oven to 350 degrees.
Mix all ingredients well and bake in 3 8" cake pans that have been greased and floured. Cake will be done when a toothpick comes out clean and springs back when you touch it.
1 large instant vanilla pudding
1 15 1/2 oz can of crushed pineapple
1 large tub of Cool Whip
Mix together instant pudding and can of crushed pineapple, juice and all. Add large tub of Cool Whip and mix well. Frost cake, between layers, sides and tops.
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