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Add a photoServings: 12
Ingredients
- 1/4 c. butter
- 1 c. minced pecans
- 1 1/3 c. flaked coconut
- 1 (15 1/2 ounce.) can sweetened condensed lowfat milk
- 3 Large eggs
- 1 c. sugar
- 1/3 c. cocoa
- 2/3 c. Pillsbury all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 c. water
- 1 teaspoon vanilla
Directions
- Preheat oven to 375 degrees. Line 15 x 10 inch jelly roll pan with foil. Heat butter in pan; sprinkle with nuts and coconut proportionately in pan. Drizzle with condensed lowfat milk. In mixer bowl, beat Large eggs at high speed for 2 min. No need to sift flour; spoon into c.; level. Add in remaining ingredients; blend 1 minute at low speed. Pour proportionately into pan. Bake at 375 degrees for 20 to 25 min till cake springs back when touched in center.
- Sprinkle cake (in pan) with powdered sugar. Cover with towel. Place cookie sheet over towel; invert. Remove pan and foil. Start with 10 inch side; roll up jelly roll fashion, using towel to roll cake. Don't roll towel in cake. Leave wrapped.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 359 | |
| Calories from Fat 127 | 35% |
| Total Fat 14.66g | 18% |
| Saturated Fat 7.2g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 183mg | 8% |
| Potassium 245mg | 7% |
| Total Carbs 51.65g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 44.13g | 29% |
| Protein 7.25g | 12% |
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