Mango Cake

Name: Mango Cake
Ingredients: 1-1/2 cups (350 ml) sugar; 3 eggs; 1 cup (225 ml) butter; 1/2 tsp (2 ml) salt; 1/2 cup (125 ml) milk; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) cinnamon; 2 cups (475 ml) ripe, chopped mango (I use jarred); Extra slices mango to cover top of cake; 1 cup (225 ml) chopped walnuts (optional); 2 cups (475 ml) self-rising flour (all purpose is a no-no); 1 box coconut cream instant pudding (or substitute); 1 sixteen ounce container coconut/pecan frosting

13 ingredients

16 steps

Ingredients

1-1/2 cups (350 ml) sugar
3 eggs
1 cup (225 ml) butter
1/2 tsp (2 ml) salt
1/2 cup (125 ml) milk
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon
2 cups (475 ml) ripe, chopped mango (I use jarred)
Extra slices mango to cover top of cake
1 cup (225 ml) chopped walnuts (optional)
2 cups (475 ml) self-rising flour (all purpose is a no-no)
1 box coconut cream instant pudding (or substitute)
1 sixteen ounce container coconut/pecan frosting

Directions

1

Butter and flour two 9-inch round pans (or one 9 x 13 in.
2

pan).
3

Beat sugar and butter until smooth.
4

Add eggs, beating until thouroughly mixed then, add milk, salt, baking soda, and flour and mix until smooth.
5

Next, add the chopped mangoes (and optional nuts) and stir to combine.
6

Pour into prepared pans and bake for approx 50 min.
7

or until toothpick inserted into cake comes out dry.
8

Place cake on rack and cool thoroughly.
9

Prepare coconut cream pudding as per instrucions on box and refrigerate.
10

Place one layer of cake on waxed paper and cover evenly with pudding.
11

Place second layer of cake atop pudding, making certain sides are even.
12

Spread Coconut/Pecan Frosting around side and approx.
13

1/2 inch around edge of top.
14

Place slices of Mango to cover top of cake.
15

ENJOY!!
16

!