Vanillawafercake 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 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 I

Steps:

• Cream shortening and 1 cup white sugar together. Blend in beaten eggs. Combine crushed vanilla wafers and baking powder: mix into the creamed mixture alternately with milk. Stir in nuts and coconut. Pour batter into two greased and floured 8 inch round pans.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Cool layers on wire racks.
• In a small sauce pan, mix 1/2 cup white sugar and 1/2 cup brown sugar together well. Mix in evaporated milk and butter or margarine. Cook over medium heat to the soft ball stage, 234 - 240 degrees F (112 - 115 degrees C). Pour mixture into a mixing bowl. Stir in 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until the icing is spreadable. Frost the cooled cake.

VANILLA WAFER CAKE

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.

VANILLA WAFERS

Steps:

• Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
• Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
• Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

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 CAKE

Steps:

• 1. Cream butter and sugar together. Add eggs, one at a time, beating after each. Add remaining ingredients and stir. Bake at 300 degrees for an hour and a half.

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.

VANILLA WAFER CAKE

Steps:

• 1. adjust the oven rack to the middle position and heat the oven to 300°. Grease a 9 inch springform pan and set aside.
• 2. Process half of the cookies in a food processor to fine crumbs, about one minute. Transfer crumbs to a bowl. Repeat with remaining cookies. Stir in the salt and set aside.
• 3. In large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and add one third of the cookie crumbs followed by 1/4 cup of the milk. Repeat with half of the remaining cookie crumbs and the remaining 1/4 cup milk, and finish with the remaining cookie crumbs. Fold in the coconut and pecans.
• 4. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Bake until the cake is Golden Brown and a toothpick inserted in the center comes out with a few moist crumbs attached, one hour and 20 minutes to 1 hour and 40 minutes, rotating the pan halfway through.
• 5. Cool cake in the pan for 15 minutes. Run a small knife around the edge of the cake, then remove the sides of the pan. Cool the cake on a wire rack to room temperature, 2 to 3 hours, before serving.