Thursday, February 10, 2011

Do Nothing Cake

This recipe is by special request. I tested this recipe for the GA Ag Dept several years ago and continue to make it occasionally at home. Several folks have asked for it, so here it is! It is SO easy that it is embarrassing! I have no idea how the name came about... but you really have to "do nothing" in order to make it delicious! Yes, the recipe is correct; the cake has no shortening/butter in it!

Do Nothing Cake
2 cups self-rising flour
2 cups sugar
2 eggs
1 (20-oz.) can crushed pineapple, undrained

Preheat oven to 350 degrees. Combine ingredients in a large bowl. Stir until well blended. Pour into a greased 9x13-inch baking pan. Bake for 45 minutes. Pour hot topping over hot cake.

1 stick butter
1 cup sugar
2/3 cup evaporated milk
1 cup flaked coconut
1 cup toasted, chopped pecans

Mix butter, sugar and evaporated milk in large saucepan. Cook over medium heat until mixture boils. Stir in coconut and pecans. Pour hot mixture over hot cake in pan.

Helen's Notes: If you do not have self-rising flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to each cup of all-purpose flour.

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