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Recipe by Whisk

Candy Dandy Cake

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Candy Dandy Cake
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Egg - Wheat
1 Hour
Diets
- Vegetarian - Pescatarian

You couldn’t leave Tante Laya Kreiswirth’s house without her delicious cakes… which is why we are sharing with you her special brand of love, her recipes, in honor of her first yahrtzeit. (Printed in Whisk Issue 437).

Ingredients

Batter

  • 1 and 1/3 cups water

  • 2 eggs

  • 1/2 teaspoon salt

Topping

  • 2/3 cup brown sugar

  • 1/2 cup Mishpacha Flour

  • 6 tablespoons margarine (can be substituted)

Directions

Prepare the Candy Dandy Cake

1.

Mix all ingredients to form a smooth batter. Pour into greased 11 x 15-inch pan.

2.

Combine topping ingredients and sprinkle to cover the batter. Bake at 350 degrees Fahrenheit for 35 minutes.

Recipe tags

cakes easy prep non-dairy desserts Shabbos sponge cake
Candy Dandy Cake

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ester
ester
1 year ago

We love this cake! I bake it in 2 loaf pans and pour half the batter, then some of the coconut topping, then the rest of the batter and the rest of the coconut topping on top. yummy!

0
sara
sara
1 year ago

really delicious cake and so easy to make

1
wpdiscuz   wpDiscuz

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