GRAHAM CRACKER CAKE|
1/2 pound butter, softened
2 cups sugar
1 (12-ounce) can evaporated milk
1 box graham crackers, crushed
1 teaspoon soda
1 tablespoon vanilla
1 cup coconut
1 cup nuts
1 (1-pound) box confectioner’s sugar
1 (5-ounce) can crushed pineapple, drained
1 stick butter or margarine
Combine butter and sugar, mixing thoroughly. Add eggs one at a time, mixing well after each. Add milk and mix. Add cracker crumbs and remaining cake ingredients. Divide batter evenly among three round cake pans coated with non-stick spray. Bake 30 minutes in a preheated 350-degree oven.
For icing: Mix all ingredients and spread over cooled cake.