This recipe has been popping up on my FB feed the last couple of weeks so I made it this morning. Not only is the cake and topping very quick and easy , but the cake is delicious. Very moist and dense!
NGREDIENTS
- 2 cups sugar
- 2 cups flour
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 16 ounces crushed pineapple, undrained
ICING
- 1/2 cup butter
- 1 cup sugar
- 3/4 cup evaporated milk
- 1 cup coconut
- 1 cup nuts
- 1 teaspoon vanilla
DIRECTIONS
- Place first 6 ingredients in a bowl & mix until blended with spoon.
- Pour into 13x9 inch cake pan.
- Bake at 350°F 35-40 minutes.
- For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
- Remove from heat and add remaining ingredients.
- Pour over hot cake.
I saw Valerie Bertinelli make these on her FNC show earlier this week! Such an unusual way to make cookie balls and pretty scrumptious!!!!
1 2/3 cups graham cracker crumbs
2/3 cup shredded coconut
2/3 cup chopped walnuts
one 14 oz. can sweetened condensed milk
6 ounces semisweet chocolate chips
pinch of salt
Spray an 8x8 pan with cooking spray.
Combine the above ingredients in a bowl, stirring with a wooden spoon until well combined.
Spread in 8x8 pan.
Bake at 375 degrees 15 to 20 minutes until top is golden. Remove from oven.
Stir the brownie mixture until the chocolate is well incorporated. Press back to the sides of the dish.
Set aside until cool enough to handle. Spread confectioners sugar on a dinner plate.
Scoop out brownie mixture by tablespoon and shape into a ball then roll into the confectionery sugar while they are still warm.
Store tightly covered.
