| PEANUT-COCONUT-TOPPED CAKE |
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Makes 1 cakeCrisco Yellow Cake (baked in 13 x 9 x 2-inch pan) 1/3 cup peanut butter 1/3 cup light cream or evaporated milk 1-1/2 cups firmly packed brown sugar 1 cup flaked coconut Prepare and bake cake as directed in a 13 x 9 x 2-inch baking pan. Let baked cake cool 5 minutes. Meanwhile, in a saucepan, combine the peanut butter, cream, and brown sugar; cook and stir till mixture boils. Spread mixture over cake; broil about 4 inches from heat for 2 to 3 minutes. Top with the flaked coconut and broil just till coconut is toasted. |
