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This recipe for UGLY DUCKLING PUDDING CAKE, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Downs
Added: Monday, June 8, 2009


1 pkg. (2 layer) yellow cake mix
1 pkg. (4 serving size) lemon flavor instant pudding
1 - 16 oz. can fruit cocktail (including syrup)
1 c. coconut
4 eggs
1/4 c. oil
1/2 c. brown sugar (firmly packed)
1/2 c. nuts (chopped)

Butter Glaze:
1/2 c. butter or margarine
1/2 c. granulated sugar
1/2 c. evaporated milk
1 1/3 c. coconut

Blend all ingredients except brown sugar and nuts in a large mixer bowl. Beat 4 minutes at medium speed with electric mixer. Pour into a greased and floured 13x9 inch pan. Sprinkle with brown sugar and nuts. Bake at 325 for 45 minutes. Do not under bake. Cool in pan 15 minutes. Combine 1/2 cup butter, sugar and evaporated milk in saucepan; boil 2 minutes. Stir in 1 and 1/3 cups coconut. Spoon hot butter glaze over warm cake.




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