Vanilla Wafer Cake I


"This recipe uses vanilla wafers to make a delicious cake and a brown sugar icing that isn't too sweet but definitely delightful."
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servings 620 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 77.2g
  • 25%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Cool layers on wire racks.
  3. 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.



This recipe is inaccurate. Do not leave the cake in the oven for 50-60 minutes. I found that 40 minutes was sufficient, however, the outside of the cake was too crispy and brown, while the ins...