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Mango Cake
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w/ Coconut Filling and Icing

Leo Vetrano

Serves/Makes:6 to 8 servings

  • 1-1/2 cups (350 ml) sugar
  • 3 eggs
  • 1 cup (225 ml) butter
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (125 ml) milk
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) cinnamon
  • 2 cups (475 ml) ripe, chopped mango (I use jarred)
  • Extra slices mango to cover top of cake
  • Cake:
  • 1 cup (225 ml) chopped walnuts (optional)
  • 2 cups (475 ml) self-rising flour (all purpose is a no-no)
  • Filling:
  • 1 box coconut cream instant pudding (or substitute)
  • Icing:
  • 1 sixteen ounce container coconut/pecan frosting
  • Butter and flour two 9-inch round pans (or one 9 x 13 in. pan).
  • Beat sugar and butter until smooth.
  • Add eggs, beating until thouroughly mixed then, add milk, salt, baking soda, and flour and mix until smooth.
  • Next, add the chopped mangoes (and optional nuts) and stir to combine.
  • Pour into prepared pans and bake for approx 50 min. or until toothpick inserted into cake comes out dry.
  • Place cake on rack and cool thoroughly.
  • Prepare coconut cream pudding as per instrucions on box and refrigerate.
  • Place one layer of cake on waxed paper and cover evenly with pudding.
  • Place second layer of cake atop pudding, making certain sides are even. Spread Coconut/Pecan Frosting around side and approx. 1/2 inch around edge of top.
  • Place slices of Mango to cover top of cake. ENJOY!!!
I found this cake recipe on-line and tried it with several fillings and icings. The above was, by far, superior (in MHO). It is a matter of taste so, play around with different flavors like banana, mocha, etc.

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