Champagne Cake III
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Ingredients35 m servings 523 cals
Original recipe yields 14 servings (1 - 9 inch 3 layer cake)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch pans.
- In a large bowl, combine the cake mix and instant pudding. Add club soda, eggs and oil, mix well. Stir in the pineapple, chopped nuts and cherries. Spread evenly into the prepared pans.
- Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool cake completely before icing.
- To make the icing: In a medium bowl, combine 1 cup pecans, 1 cup coconut, melted margarine, confectioners' sugar and vanilla, mix until well blended. Frost cake.
Per Serving: 523 calories; 20.3 g fat; 82.3 g carbohydrates; 4.9 g protein; 53 mg cholesterol; 430 mg sodium. Full nutrition
ReviewsRead all reviews 2
I have to differ on this one. This is one of the best cakes and is one of my favorite. The original posting (I'm assuming inadvertently) left out one of the ingredients, but it looks like it h...