September 05, 2017
Desserts, Cakes, 13x9 Sheet,
North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Potluck, Romantic Dinner, Summer, Winter, Oven Bake, Vegetarian, Canned Fruit, Flour, Spring more
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"Not sure where my mother got the recipe, but she has been making it for a long time. It’s an easy and low-budget option, but it certainly doesn’t taste like it! And if you’re worried about your calorie intake, you could always make the cake without the icing. I promise you, this is absolutely delicious even without it and it is the way my mom makes this, but hubs loves coconut, so I make the icing! Whatever nuts you have on hand work, doesn't matter at all!"
Preheat oven to 325 degrees. Grease and flour a 9×13 pan.
Mix all ingredients, except brown sugar and nuts, in a bowl.
Pour batter into the pan.
Combine brown sugar and nuts; sprinkle over batter.
Bake for 40 minutes.
Make the icing in the last 5 minutes before cake comes out of oven.
Spread icing on cake while hot and cake is just out of the oven.
Combine icing ingredients in saucepan and boil for 2 minutes.
Spoon over cake while still hot.
Let cool and enjoy!
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