Butter-Nut Slab Cake

This week’s featured recipe is from Mrs. Betty Wilhelm. I found it in the recipe book called “Cooking in Circles” by the Susanna Wesley Circle of Mt Mitchell United Methodist Church, Kannapolis, NC. [© 1974]

Butter-Nut Slab Cake

  • 2 sticks margarine, melted at low temp.
  • 1 cup sugar
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 cup graham cracker crumbs
  • 1 cup chopped pecans
  • 1 cup coconut
  • More graham crackers for lining dish (whole)

Blend beaten egg, milk and sugar. Add melted margarine and bring to a boil. Remove from heat. Add coconut, nuts and crumbs. Line 9″ x 13″ dish with a layer of graham crackers and pour mixture over this. Put another layer of graham crackers on top of this mixture. Spread icing on top and refrigerate overnight before serving.

Icing for Butter-Nut Slab Cake

  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 3/4 cup butter or margarine
  • 1 tbsp evaporated milk

Mix and beat until smooth and creamy for spreading.