Vanilla Wafer Cake Iv Recipes

VANILLA WAFER CAKE IV

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt®. Mix together the coconut and ground pecans; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

VANILLA WAFER CAKE

Steps:

• Preheat the oven to 350 degrees F and grease and flour a tube or Bundt pan.
• In a large bowl, beat the eggs well. Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs.
• Pour the mixture into the tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let sit in the pan for 10 minutes, and then turn out onto a plate. Allow to cool completely.
• If desired, heat 1 tablespoon butter in a small saute pan. Cut a 1-inch slice of cake, butter both sides and toast in the butter. Add a dollop of whipped cream and serve with berries. Drizzle with caramel sauce. Repeat with remaining cake slices.

VANILLA WAFER FRUITCAKE RECIPE - (4.3/5)

Steps:

• 1.Preheat oven to 325 degrees F. 2.In a large bowl, crush vanilla wafers. Add cherries, pineapple, nuts, and raisins; mix well. 3.In another bowl, beat eggs; add sugar, evaporated milk, and salt. Add to fruit mixture and mix well. 4.Cup Cakes: Spoon batter loosely into cupcake pans using paper or foil liners which you have sprayed lightly with oil spray. Bake in center of oven for approximately 30 minutes. Remove from oven and let cool. 5.Cake: Pack into a waxed paper-lined 10-inch tube pan. Decorate top with reserved candied whole cherries and pineapple. Bake approximately 45 minutes. Remove from oven and let stand 10 minutes. Run a sharp knife around edge, turn cake out of pan, then back over again so decorations are on top. Note: Cake and/or cupcakes can be made ahead and frozen; taste improves with age.

VANILLA WAFER CAKE

Steps:

• Cream sugar and margarine.
• Add eggs, one at a time, beating after each.
• Stir in wafers, milk, and vanilla until blended.
• Fold in coconut and pecans.
• Bake in greased tube or bundt pan at 325 degrees for about 1 hour and 15 mins.

VANILLA WAFER CAKE II

Steps:

• Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan.
• 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.
• Bake for 1 1/2 hours. Cool.

VANILLA WAFER CAKE

Steps:

• Cream butter and sugar in bowl.
• Add eggs, 1 at a time, beating well after each addition.
• Add vanilla wafer crumbs and milk, mixing well.
• Stir in coconut and pecans.
• Pour into well-greased tube pan.
• Bake at 275°F for 2 hours or until cake tests done.

PULL-APART VANILLA-WAFER CUPCAKE CAKE WITH BERRIES

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt.
• Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Beat in eggs, one at a time. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.
• Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.
• Add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set).
• Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more.
• Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.

VANILLA WAFER COCONUT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each until light and fluffy. Add wafers to creamed mixture alternately with milk. Fold in coconut and nuts. , Pour into a greased and floured 10-in. tube pan with a removable bottom. Bake at 350° for 1-1/2 hours, testing after 1 hour. Cool on wire rack 15 minutes before removing from pan. Cool completely. If desired, garnish with whipped cream or ice cream.