Bitsy's Kitchen
Bee Sting Cake
4 eggs
1/4 cup margarine
2 cups sugar
6 Tbsp. whipping cream
2 cups all purpose flour
3/4 cup shredded coconut
2 teaspoons baking powder
3/4 cup sliced almonds
1/2 teaspoon salt
1 1/2 cups whipping cream
2 Tbsp. margarine
1/4 cup sugar
1/2 cup packed brown sugar
3 Tbsp. instant vanilla pudding mix
Pre-heat oven to 400° F.
Beat eggs and 2 cups sugar in mixer bowl until foamy. Add flour, baking powder and salt; mix well. Heat milk and 2 Tablespoons margarine in saucepan until margarine melts. Add to batter; mix well. Spoon into greased 9 by 13 inch cake pan. Bake for 20 minutes.
Combine brown sugar, 1/4 cup margarine and 6 Tablespoons whipping cream in saucepan. Cook until bubbly, stirring constantly. Stir in coconut and almonds. Chill in refrigerator.
Whip remaining 1 1/2 cups whipping cream in mixer bowl until soft peaks form. Add 1/4 cup sugar and pudding mix; mix well. Cut cake into halves lengthwise. Spread whipping cream mixture between halves of cake. Makes: 24 servings