In my kitchen, baking is not just about mixing a few ingredients together, it’s an act of love and creativity. And when it comes to creativity, the Vanilla Wafer Cake takes the cake (pun intended)! This cake is special because of its unique ingredient – Vanilla Wafers. Yes, you heard it right! A cake made from your favorite childhood snack. Its origin is rooted in the Southern part of the United States, where it’s a popular choice for church potlucks and family gatherings. The blend of sweet vanilla, crunchy wafers, flaky coconut, and nutty pecans creates a texture and flavor that’s simply divine. Not to mention, it’s a breeze to make! I love this recipe because it’s a testament to the fact that baking doesn’t have to be complicated to yield delicious results. Plus, it’s a fantastic way to get creative and make something extraordinary from ordinary pantry staples. So, ready to give this a try? Let’s get baking!
Ingredients
- 2 sticks butter (do not substitute)
- 2 c. granulated sugar
- 6 eggs
- 1/2 c. milk
- 12 oz. box vanilla wafers, crushed
- 7 oz. flaked coconut
- 1 c. chopped pecans
Baking Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add crushed wafers alternately with milk.
- Add coconut and pecans and mix well. Pour into a 12 cup tube pan greased with nonstick spray.
- Cook completely before removing from pan.
- May be glazed with powdered sugar and topped with pecan halves and maraschino cherries. Freezes well.
Calorie: 500
Total cooking time: 1 hour 30 minutes
Difficulty level: Easy
The Great Butter Heist
Once upon a time, on a sunny Sunday afternoon, armed with two sticks of non-negotiable, non-substitutable butter, I attempted to create the legendary Vanilla Wafer Cake. Now, I don’t know if you’ve ever tried to take two sticks of butter hostage, but let me tell you, it’s a slippery situation. Those golden sticks will slide right off the counter and make a break for it if given half a chance. But, I managed to corral them back to their fate, softened and ready to be creamed with two cups of granulated sugar.
Egg-citing Developments
Next came the eggs. Six of them. The thing about eggs is, they’re fragile, unpredictable little things. One moment they’re sitting quietly in their carton, the next they’re exploding in your hand like mini, gooey grenades. As I added one egg at a time and beat well after each addition, I couldn’t help but feel like a culinary drill sergeant – “At ease, eggs! Stand to attention! Prepare to be beaten!”
Crushin’ It with Vanilla Wafers
Crushing the 12 oz. box of vanilla wafers was oddly therapeutic. I mean, who knew pulverizing innocent cookies could be so satisfying? I added these crushed souls alternately with half a cup of milk, creating a concoction that looked like the aftermath of a cookie monster party.
The Nutty Coconut Affair
The 7 ounces of flaked coconut and 1 cup of chopped pecans were next. Now, I’ve always had a complicated relationship with coconut. Its sweet, tropical charm is often overshadowed by its hairy, hard-to-crack exterior. But, when mixed well with the pecans in the batter, it brought a surprising and delightful crunch to the mix.
The Tube Pan Tango
Pouring the mixture into the 12 cup tube pan greased with nonstick spray was a dance in itself. A slippery, messy, delicious dance. And then the waiting game started. The cake had to cook completely before I could even think about removing it from the pan. Believe me, the temptation to sneak a taste was real.
The Sweet Finale
Finally, the cake was done. And oh, the sweet smell of victory filled the air. But wait, there was a final flourish to be added. The cake was to be glazed with powdered sugar and topped with pecan halves and maraschino cherries. I felt like an artist, adding the finishing touches to my masterpiece.
The Freezer Debacle
The final instruction, “Freezes well”, seemed simple enough. But as I attempted to rearrange my freezer to make space for my beautiful creation, I was faced with a veritable avalanche of frozen peas and long-forgotten ice cream tubs.
So, there you have it. The tale of my Vanilla Wafer Cake escapade. Through butter battles, egg explosions, cookie crushing, and coconut capers, I emerged victorious. And let me tell you, friends, the cake was absolutely worth it. Delicious, sweet, and packed with flavor. Just remember, keep a close eye on your butter, and never, ever underestimate the power of the humble vanilla wafer.
