Yes I or my cat Nikki hit enter and had to start again. She (my cat) thinks I am on the computer to much and she will walk on to my lap top and lay down when she wants my attention.

I love this cake. It is definitely a scratch cake and takes a little time but is worth the effort.

Yes it is and My youngest DD that is her all time fave. for me to fix for her Birthday...But all my family loves it never enough for them to take home to snack on.. I only fix it for special times like Christmas, Thanksgiving or Birthday cake....But have been none to make it if one of them just wants it,but not to often.
BillsBonBon

Yes, thanks it is my favorite to and I also do not make it to often because I am on a diet most of the year and Wayne is a diabetic. My children all love it so it is made when they come to visit. Gail

Thank you for sharing with us :D:D:D

Just a note: You can type your recipe out in the Word program and then just 'paste and copy it' to this site. It is much easier doing it this way.

Thanks that does sound better. I appreciate your help. Gail

sounds good to me I'm going to try it especially since I'm Italian

This really looks yummy. I buy a cake like this at the grocery store and love it. Can't wait to try yours.

I cheat! Here is a recipe I use and everyone loves it so I haven't made the scratch version in years. I'm going to sub the cherry juice for the rum next time.

1 white cake mix with pudding
3 large eggs
1/4 cup oil
1 1/4 cup buttermilk
1 (3 1/2 oz.) pkg shredded coconut
2/3 cup toasted chopped pecans
3T. rum (optional)
Cream Cheese Frosting (recipe follows)
Preheat oven 350F degrees. Beat first 4 ingredients at medium speed for 2 minutes. Stir in coconut & pecans. Pour batter into 3 greased & floured 9” round cake pans.
Bake 15-17 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans, and cool completely on wire rack. Sprinkle evenly with rum, if desired: let stand for 10 minutes. Spread frosting between layers and on top and sides.
Chill for 2 hours before slicing.

Cream Cheese Frosting
1 (8oz) pkg.cream cheese, softened
1/2 cup butter, softened
1 (16oz) pkg. powdered sugar
1 cup toasted pecans, chopped
2 teaspoons vanilla
Beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla. Makes 4 cups.

Thank you ElliotsGrandma and BellaBoo for sharing your recipes. I am going to make ElliotsGrandma's recipe for dinner tonight. Those cakes sound so delicious and I love Marachino cherries. I know they are not suppose to be good for you but I don't eat them everyday either.