Vanilla Wafer Cake
From the Kitchen of Juanita Lingle of Metropolis, IL
1 Cup of Margarine
1 Cup of Chopped Pecans
½ Cup of Milk
2 Cups of Sugar
1 Tsp. of Vanilla
1 Pkg. (12 oz.) of Vanilla Wafers, Crushed
1 Cup of Coconut
1 Box (1 lb.) of Powdered Sugar
1 Pkg. (3 oz.) of Cream Cheese
Preheat your oven to 275ºF. In a bowl, cream together margarine and sugar until mixture is smooth. Add the eggs one at a time, mixing well after each one. Mix in the crushed vanilla wafers a little at a time, alternating with the milk to keep the mixture moist. Add in the coconut and chopped pecans and mix well.
Grease and flour an angel food pan, bundt, or 13×9 inch loaf cake pan. Pour mixture into chosen pan and bake for 90 minutes or until cooked all the way through.
For icing, combine powdered sugar and cream cheese in a bowl. Slowly add milk into the mixture, while stirring, to achieve desired consistency. Spread icing over your cake once it has cooled to room temperature.