Vanilla Wafer Cake II Recipe - Allrecipes.com
Vanilla Wafer Cake II Recipe

Vanilla Wafer Cake II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 bundt cake Change Servings

Directions

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

Most Helpful Positive Review
Nov 26, 2007

This was the first cake ( one of two- the cinnamon chocolate cake was fabulous too!), that i baked from scratch and it was a hit at Thanksgiving dinner as well as at work. SO MOIST! It was great, and it definitely makes me want to continue to try new ideas. Thanks!!

 
Most Helpful Critical Review
Jan 04, 2010

I baked it twice and made a cream cheese frosting. The first time, I used a bundt pan. It stuck to the bottom (even though I greased and floured heavily). I substituted 2 bananas for the coconut. The second time, I used a sheet cake pan and used 1/2 cup LESS sugar. The cake was too sweet for me with 2 cups of sugar, given the sweetness of the cookies. The texture is very thick, but moist and tasty. I've only baked it for my household. I haven't ventured to bake it for a crowd yet.

 

24 Ratings

Jan 12, 2004

This can also be made with graham crackers and "Splenda" sweetener. I have used bananas instead of coconut when not on hand.It stores well in freezer. I have not tried the low fat vanilla waffers but I will. The graham crackers give a little different flavor but still great with cup of coffee.

 
May 25, 2009

I mixed the wet ingredients in the food processor, added to the dry & finished up in no time. Unable to locate my bundt pan I baked it the full 90 mins in a 9" x 13" pyrex. Nice cookie crust & moist moist cake. Coconut's an unexpected surprise!

 
Feb 07, 2006

This was great. The guys in my house loved it and ate it up before I could get a picture of it to post. I added some melted vanilla icing to it as well. Incidentally, it's great for breakfast.

 
Feb 25, 2005

Sorry, I didn't much care for this cake. First, it was a lot of trouble to crush the cookies (I used a blender), and second, it came out very 'wet,' dense, and was messy to eat. It did taste good though.

 
Nov 23, 2009

This was pretty good. I made an almond/cream cheese glaze to pour over and sprinkled chopped pecans on top. I used cake release in my 'non-stick' pan, and it STILL stuck (luckily I was able to salvage by pressing the top back on and covering with the glaze)! Make sure you use LOTS of grease and flour in pan, or just make in a 13x9 pan and leave it in there! :)

 
Feb 20, 2006

Very moist and dense cake. Reminds my hubby of applesauce cake. He loves it..I will make again and again. Thank you for the recipe.

 

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Nutrition

  • Calories
  • 587 kcal
  • 29%
  • Carbohydrates
  • 64.9 g
  • 21%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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