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Vanilla Wafer Cake II

Vanilla Wafer Cake II

Barbara

This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 64.9g
  • 21%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan.
  2. Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan.
  3. Bake for 1 1/2 hours. Cool.
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Reviews

pam
34
11/26/2007

This was the first cake ( one of two- the cinnamon chocolate cake was fabulous too!), that i baked from scratch and it was a hit at Thanksgiving dinner as well as at work. SO MOIST! It was great, and it definitely makes me want to continue to try new ideas. Thanks!!

DEAN45
34
1/12/2004

This can also be made with graham crackers and "Splenda" sweetener. I have used bananas instead of coconut when not on hand.It stores well in freezer. I have not tried the low fat vanilla waffers but I will. The graham crackers give a little different flavor but still great with cup of coffee.

DEBDAN54
32
1/4/2010

I baked it twice and made a cream cheese frosting. The first time, I used a bundt pan. It stuck to the bottom (even though I greased and floured heavily). I substituted 2 bananas for the coconut. The second time, I used a sheet cake pan and used 1/2 cup LESS sugar. The cake was too sweet for me with 2 cups of sugar, given the sweetness of the cookies. The texture is very thick, but moist and tasty. I've only baked it for my household. I haven't ventured to bake it for a crowd yet.