VANILLA WAFER CAKE

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VANILLA WAFER CAKE

Posted on January 4, 2013 by Judy Yeager

This Vanilla Wafer Cake has been around for years. I used to make it back in the seventies when my children were small and we lived on the farm. I have been going through some of my old recipes and came across this one and decided to make it to post on the blog. You can serve it plain or with caramel sauce. This cake is great with coffee or as a dessert anytime.

2 sticks butter or margarine, or 1 cup

1 3/4 cups sugar

6 eggs

1/2 cup evaporated milk (can use regular milk)

11 ounce box of vanilla wafers, crushed (Put in plastic bag and crush with rolling pin)

1 1/2 cups coconut

1 teaspoon lemon extract

1 cup nuts of your choice

Cream butter and sugar; add eggs and continue mixing. Add milk, vanilla wafers and coconut along with lemon extract using mixer until well blended. Fold in nuts. Pour into sprayed bundt pan. Bake in preheated 350 degree oven for 1 hour to 1 hour and 10 minutes until center is done. Cool for 15 to 20 minutes and remove from pan. Enjoy!

Caramel Sauce:

1/2 cup white sugar

1 cup brown sugar

4 tablespoons butter or margarine

2 tablespoons corn syrup

2 teaspoons vanilla extract

1/2 cup milk

Bring to boil on top of stove and let boil for one minute. Remove from stove and add vanilla. Let cool to the consistency you like. It will harden as it cools. This sauce can be used on cakes, sweet rolls, etc.

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Filed under: 1, Vanilla Wafer Cake | Tagged: cake, caramel sauce, cup nuts, dessert, food, nuts, teaspoon lemon, vanilla wafer cake, vanilla wafers |

27 Responses

Marsha Joy Baker, on January 4, 2013 at 4:54 pm said:

Oh Judy! This looks divine. I have an old recipe for this cake in my files somewhere from years ago too, but mine didn’t have the sauce to top it off. Love that – pinning this!

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Carole, on January 4, 2013 at 5:06 pm said:

I’ve made this cake many times but I use vanilla extract. This cake is so moist & tastes great. The recipe I use doesn’t have the caramel sauce.

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Patti Russell, on January 4, 2013 at 5:09 pm said:

Curious, why can’t I forward your recipes to myself? Thanks bunches, I really enjoy your site.

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- The Southern Lady, on January 4, 2013 at 6:02 pm said:
  
  Can you e-mail them? Is that what you mean? I don’t think there is a way other than e-mail. You can copy and paste them onto e-mail or document.
  
  Reply
  - azizb, on March 14, 2013 at 5:53 pm said:
    
    Should we use Nilla wafers or the actual wafers that are layered and flakey?
  - The Southern Lady, on March 14, 2013 at 6:18 pm said:
    
    I use Nilla Wafers.
michelle, on January 4, 2013 at 7:34 pm said:

Soon as I saw this I had to pin it. I love recipes like this.

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Linda Morrow, on January 5, 2013 at 2:43 pm said:

Do you remember a recipe that used to be on the vanilla wafer box that had crushed pineapple and whipped topping layered between a cookie crust and crumbled topping? It was a refrigerated dessert-looking for recipe amounts-it was a light,yet creamy square of deliciousness!

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- The Southern Lady, on January 5, 2013 at 5:29 pm said:
  
  It sounds kind of familiar, Linda, but I don’t have the recipe.
  
  Reply
- kitty, on January 5, 2013 at 8:33 pm said:
  
  I have a recipe that uses saltine crackers that sounds like what you are mentioning. It is kind of a cookie crust with whipped cream over it and then crushed pineapple on top of that. It’s called silly pie ! Delicious.
  
  Reply
Dottie Wyatt, on January 5, 2013 at 10:38 pm said:

Judy, this cake is fantastic and so moist. I didn’t even have to lift a finger to make it. Shared your recipe with my sister and wha-la she did all the work. Thanks Judy this one is a keeper! And so is my sister…Lol

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debbie, on January 19, 2013 at 9:32 pm said:

this looks fantastic, can you use a different pan besides the bundt pan?

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- The Southern Lady, on January 20, 2013 at 7:42 am said:
  
  Yes, you could.
  
  Reply
Lorrie Baldiwn, on February 15, 2013 at 4:12 pm said:

Another wonderful recipe!! Made another sourdough pizza crust with your starter. You have made my life so much easier with your starter and wonderful crockpot recipes. Thank you, thank you!!

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Shawn, on February 15, 2013 at 4:36 pm said:

No coconut. What could I use insread? Or skip it. Hummmm

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- Shawn, on February 15, 2013 at 4:37 pm said:
  
  instead*
  
  Reply
carync crowston, on February 15, 2013 at 4:50 pm said:

could you use graham crackers instead?

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- The Southern Lady, on February 15, 2013 at 9:19 pm said:
  
  I have not tried it that way. I think you could but I don’t think they would be as good.
  
  Reply
cindee, on February 15, 2013 at 5:28 pm said:

Does this cake not have flour in it at all ?

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- The Southern Lady, on February 15, 2013 at 9:18 pm said:
  
  No, It doesn’t have any flour in it.
  
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Jackie, on February 16, 2013 at 2:59 pm said:

Cant wait to try it! Sounds so YUMMY!!

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Juanita, on March 17, 2013 at 9:33 pm said:

Can this be made in a 9 x 13 pan?

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- The Southern Lady, on March 18, 2013 at 8:44 am said:
  
  Yes, I think you could make it in a 9 x 13 pan.
  
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Pamela, on April 16, 2013 at 3:49 am said:

This sounds delish! I just made it and didn’t have enough coconut or any nuts so I put a bag of trail mix! With fruit, almonds and peanuts. I also used vanilla paste! I’ll let you know how it turns out!

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Pamela, on April 16, 2013 at 3:51 am said:

Also we moved to Germany a year ago and I still haven’t found my bundt pan so I put it in a 9×13

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phyllis newsome, on July 6, 2013 at 8:36 pm said:

Can you leave out the coconut?

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- The Southern Lady, on July 7, 2013 at 10:09 am said:
  
  I have never tried it leaving out the coconut.
  
  Reply