Coffee Cake
Originally published May 1975
Ingredients
2 sticks margarine
1 cup sugar
1 egg
1 cup graham cracker crumbs
½ cup milk
1 cup chopped pecans
1 cup coconut
As many whole graham crackers as needed
Icing
¾ stick margarine
2 cups confectionary sugar
1 tablespoon milk
½ teaspoon vanilla flavoring
Directions
Line the bottom of a 9 x 13-inch pan with whole graham crackers.
Melt margarine over low flame.
Beat egg, milk and sugar together and mix with melted margarine. (Be sure to pour mixture into the butter and not other way around).
Bring mixture to boil and remove from heat.
Add nuts, coconut and graham crackers. Pour into pan and spread. Top with another layer of whole graham crackers.
For the icing, cream magarine and sugar; combine all ingredients and beat until smooth. Ice cake while still hot and chill for about 2 hours. Cut into 1-inch squares.
Recipe Courtesy Of
Mrs. Wade H. Lee, Polkton, Pee Dee Electric
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