Vanilla Wafer Cake III Recipe - Allrecipes.com
Vanilla Wafer Cake III Recipe
  • READY IN 2 hr

Vanilla Wafer Cake III

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch Bundt cake pan.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2007

This cake is absolutely delicious. I had lost a recipe for a similar cake I used to make, so I was very happy to run onto this recipe. I cut the sugar to 1-1/2 cups and it is perfect. I make a cream cheese frosting, add 1 cup each of pecans and coconut to it and frost the cake. It is always a huge hit and I always have to give out the recipe.

 
Most Helpful Critical Review
May 10, 2012

I had never heard of a Vanilla Wafer Cake before but after a little research I learned this is a classic, “retro” cake, the recipe for which is all over the internet, be it in blogs, web sites or even on quaint, hand-written recipe cards. I was pumped to try this! I figured a recipe this well-recognized and that has stood the test of time has got to be good. But it wasn’t for me. While the flavor really was quite good, I found this heavy as a brick, overly sweet, and soaked with butter. I had plans for a nice finish on this cake but it didn’t happen as I ended up tossing it. For those who still would like to try it, keep in mind that certain brands have sneakily reduced the volume in the box of a vanilla wafers from 12 ounces to 11 ounces. To make up the difference, you may want to do as I did and add 2 T. of flour. (I noticed that Vanilla Wafer Cake IV, also from this site, is essentially the same recipe but calls for 1/2 cup less of both sugar and butter and just might be a better bet)

 
Mar 14, 2003

This is one of the best cakes that I have ever had. It is a very heavy cake, but very moist. A real hit.

 
Dec 09, 2006

This cake has been a big hit with my family for years.

 
Nov 23, 2010

Very good! I used pecans and it tasted great.

 
Nov 27, 2013

This was the first time I followed this particular recipe for a Vanilla Wafer Cake. The cake is way too heavy and may need less butter and sugar. I have made Vanilla Wafer Cake IV before with no problem and it was a hit. However, I will not be following this particular recipe again.

 

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Nutrition

  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 216 mg
  • 9%

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

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