Course : Cakes
Serves: 1
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1/4 cup butter
1 cup chopped pecans
1 1/3 cups flaked coconut
1 can Eagle Brand -- (15.5 oz)
3 large eggs
1 cup sugar
1/3 cup cocoa
2/3 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup water
1 teaspoon vanilla

Preparation / Directions:

Line jelly-roll pan with foil. Melt butter in the jelly-roll pan. Sprinkle= nuts and coconut evenly in pan; drizzle with Eagle Brand. In bowl, beat= eggs at high speed 2 min. until fluffy. Gradually add sugar; beat 2 min.= more. Add remaining ingredients. Pour evenly into pan. Bake 20-25 min.= at 375 degrees. Sprinkle powdered sugar over cake. Cover with towel. = Place cookie sheet over towel. Invert. Remove pan and foil. Roll up= jelly-roll fashion using towel to roll cake. Place on plate and keep= covered after cooled.


Nutritional Information:

2552 Calories (kcal); 144g Total Fat; (48% calories from fat); 40g Protein; 304g Carbohydrate; 685mg Cholesterol; 1495mg Sodium

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