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Louisiana Crunch Cake Recipe


Makes: 16 Serves
Skill Level:

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Step 1

Preheat oven to 325°. For cake, spray pan with nonstick baking spray; set aside

Step 2

In large mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix flour, baking powder and salt together; add to butter mixture alternating with milk, starting and ending with flour mixture.

Step 3

Pour into prepared pan and bake for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan and invert onto rack to cool completely.

Step 4

For glaze, whisk powdered sugar with enough milk to make a thick glaze. Spread over top of cake, allowing to drip down sides. Combine coconut and cashews; sprinkle over top of cake.

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Ingredients

Products

butter, softened

3 sticks (1-1/2 cups) butter, softened

granulated sugar

2 cups granulated sugar

all purpose flour

3 cups all purpose flour

salt

1 tsp. salt

baking powder

2 tsp. baking powder

eggs

4 eggs

milk

2-3 tbsp. milk

coconut extract

1 tsp. coconut extract

vanilla

1/2 tsp. vanilla

Powdered sugar

1 cup Powdered sugar

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$12.99

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Louisiana Crunch Cake is rated 2.0 out of 5 by 1.
Rated 2 out of 5 by from THE CAKE HAD A GOOD FLAVOR BECAUSE OF THE BUTTER BUT IT WAS TOO MUCH BUTTER. JUST LIGHTLY TOUCHING THE CAKE MADE MY FINGERS GREASY. SORRY, IT DIDN'T HAVE THE LOUISIANA CRUNCH TASTE, UNLIKE A POUND CAKE IT WAS A BIT TOUGH.
Date published: 2012-01-17
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