Beet cake - wmkd26a

10 Servings

Ingredients

Quantity Ingredient
Usan Semb

Directions

1 c Crisco oil ½ c butter, melted 3 x lrg eggs 2 c sugar 2½ c flour 2 ts cinnamon 2 ts baking soda 1 ts salt 2 ts vanilla 1 c Harvard beets ½ c creamed cottage cheese 1 c crushed pineapple, drained 1 c chopped nuts ½ c coconut Mix together oil, butter, eggs, sugar. Add in flour, cinnamon, soda, salt. Fold in vanilla, beets, cottage cheese, pineapple, nuts and coconut. Pour into 9x13 inch pan. Bake at 350 for 40-45 minutes. Serve with whipped cream.

9:29 PM

FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 04/22 9:32 AM TO: JONI MORPHONIOS (SSBW98A) FROM: PAT COSTELLO (GVTJ37D) SUBJECT: RR SPONGE CAKE

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