Vanilla Wafer Cake Recipes

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VANILLA WAFER CAKE II



Vanilla Wafer Cake II image

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

Provided by Barbara

Categories     Desserts     Cakes     Bundt Cake Recipes

Yield 12

Number Of Ingredients 7

1 cup butter
6 eggs
½ cup milk
2 cups white sugar
1 (12 ounce) package vanilla wafers, crushed
1 (8 ounce) package flaked coconut
1 cup chopped pecans

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.

Nutrition Facts : Calories 586.6 calories, Carbohydrate 64.9 g, Cholesterol 134.5 mg, Fat 35.3 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 17.5 g, Sodium 287.5 mg, Sugar 41.3 g

VANILLA WAFER CAKE



Vanilla Wafer Cake image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 12

Butter, for greasing pan
Flour, for dusting pan
6 eggs
2 cups sugar
One 12-ounce box vanilla wafers, crushed
1 cup sweetened flaked coconut
1 cup chopped pecans, or your favorite nut
1/2 cup milk
Butter, optional
Whipped cream, optional
Berries, optional
Caramel sauce, optional

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.

PULL-APART VANILLA-WAFER CUPCAKE CAKE WITH BERRIES



Pull-Apart Vanilla-Wafer Cupcake Cake with Berries image

Talk about a fun dessert! This Pull-Apart Vanilla-Wafer Cupcake Cake with Berries looks like a sheet cake on top, but there are actually vanilla-coconut cupcakes underneath the fresh berries and fluffy whipped-cream frosting. It's easy to make and even easier to serve-no slicing required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 3h

Yield Makes 12

Number Of Ingredients 14

45 vanilla-wafer cookies, pulsed in a food processor until finely ground (1 1/2 cups)
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
3/4 cup whole milk
1 cup sweetened shredded coconut
1 teaspoon unflavored gelatin
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon pure vanilla extract
1 1/2 cups mixed fresh berries, such as blueberries, raspberries, and blackberries

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 FRUITCAKE



Vanilla Wafer Fruitcake image

This was my dear grandmother's recipe. She was a farmer's wife and a very good cook. Even folks who don't like fruitcake seem to like this one.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 40 servings.

Number Of Ingredients 9

1/2 pound candied cherries
1/2 pound candied pineapple slices
1 pound walnuts, pecans or combination of both
1 pound vanilla wafers
1/4 pound raisins
2 large eggs
1/2 cup sugar
1/4 teaspoon salt
1 can (5 ounces) evaporated milk

Steps:

  • Set aside four whole cherries, two pineapple slices and 16 pecan or walnut halves. Chop remaining fruit and nuts. Crush vanilla wafers; combine the chopped fruit, nuts and raisins and set aside. , In a bowl, beat eggs well. Stir in sugar, salt and milk. Combine wafer/nut mixture with egg mixture. Pack into a waxed paper-lined 10-in. tube pan. Decorate top with reserved whole fruit and nuts. Bake at 325° for 45 minutes. Let stand 10 minutes. Run a sharp knife around edge; turn cake out of pan, then back over again so decorations are on top. Cake can be made ahead and frozen; taste improves with age.

Nutrition Facts : Calories 183 calories, Fat 10g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 64mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

VANILLA WAFER CAKE III



Vanilla Wafer Cake III image

The coconut and nuts make this cake dense and flavorful. It is unbelievably easy to make, using crushed cookies instead of flour.

Provided by Jan H.

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 7

1 cup butter
2 cups white sugar
6 eggs
½ cup milk
1 (12 ounce) package vanilla wafers, crushed
1 cup flaked coconut
1 cup chopped walnuts

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch Bundt cake pan.
  • In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Next, stir in the milk. Finally, stir in the vanilla wafers, coconut and nuts. Pour into the prepared pan.
  • Bake for 1 1/2 hours in the preheated oven. Allow cake to cool in the pan for at least 10 minutes before inverting onto a wire rack.

Nutrition Facts : Calories 454.1 calories, Carbohydrate 50.1 g, Cholesterol 115.3 mg, Fat 27 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 12.2 g, Sodium 215.6 mg, Sugar 31.3 g

VANILLA WAFER CAKE



Vanilla Wafer Cake image

A different tasting cake for a change! Does not call for any icing, but would also be good with some type of white or cream cheese icing if you desire.

Provided by Indiana Nurse

Categories     Dessert

Time 1h30m

Yield 1 cake

Number Of Ingredients 8

2 cups sugar
1 cup margarine, melted
6 eggs
1 (12 ounce) box vanilla wafers, crushed
1/2 cup milk
1 teaspoon vanilla
1 cup coconut flakes
1 cup pecan pieces

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.

Nutrition Facts : Calories 6414.3, Fat 384.1, SaturatedFat 88.3, Cholesterol 1286.1, Sodium 3838, Carbohydrate 702.7, Fiber 20.4, Sugar 438.8, Protein 70.8

VANILLA WAFER CAKE



Vanilla Wafer Cake image

This interesting recipe is from Murrell's Inlet, SC from a cookbook published there in 1984 by the ladies of the Presbyterian Church.

Provided by Dan-Amer 1

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups sugar
1 cup butter
1/2 cup milk
6 eggs
12 ounces vanilla wafers, crushed
7 ounces coconut
1 teaspoon vanilla extract
1 cup pecans

Steps:

  • Cream together the sugar and the butter.
  • Add the eggs to the milk while stirring, one at a time.
  • Combine the egg-milk mixture with the sugar-butter one.
  • Add the crushed vanilla wafers and beat well.
  • Add the vanilla, coconut, and pecans and mix together well.
  • Pour mixture into a 9 inch X 13 inch pan and bake for one hour and 15 minutes in a preheated 350 degree F oven.

Nutrition Facts : Calories 922.4, Fat 61.4, SaturatedFat 33.2, Cholesterol 221.8, Sodium 362.8, Carbohydrate 89.1, Fiber 6.2, Sugar 52.7, Protein 10.2

VANILLA WAFER COCONUT CAKE



Vanilla Wafer Coconut Cake image

This cake recipe, which came from my mother in Alabama, contains no flour-but it's delicious!

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 12-16 servings.

Number Of Ingredients 8

1 cup butter, softened
2 cups sugar
6 large eggs
1 package (12 ounces) vanilla wafers, crushed
1/2 cup whole milk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
Whipped cream or ice cream, optional

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.

Nutrition Facts :

VANILLA WAFER FRUITCAKE RECIPE - (4.3/5)



Vanilla Wafer Fruitcake Recipe - (4.3/5) image

Provided by cecelia26_

Number Of Ingredients 12

1 pound vanilla wafers (cookies)
1/2 pound candied red cherries, cut in half
1/2 pound candied pineapple slices, cut in small wedges
1 pound walnuts, pecans or combination of both, broken in half or coarsely chopped
1/4 pound golden or dark raisins*
2 eggs
1/2 cup granulated sugar
1 (5 ounce) can evaporated milk
1/8 teaspoon salt
Whole candied red cherries (garnish)
Candied pineapple wedges (garnish)
I mix and/or match using dates, dried apricots, dark raisins - whatever I have.

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.

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