Bee Sting Cake

Serves: 10
Total Calories: 300


2 eggs, beaten
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup milk
2 tablespoons butter
1/2 cup plus 2 tablespoons brown sugar, packed
1/4 cup butter, melted
1/4 cup whipping cream
1 cup sweetened flaked coconut
1 teaspoon vanilla extract


Beat together eggs, sugar, vanilla, flour and baking powder in a large bowl; set aside. Bring milk and butter to a boil in a saucepan over medium heat; mix well. Add to egg mixture; pour into a greased, floured 8"x 8" pan. Bake at 350 degrees for 30 minutes, or until a toothpick inserted near center tests done. Spread topping over warm cake. Broil until topping is bubbly and warm.

Mix together all ingredients; mix well.

Tip: To keep cakes fresh for up to one week, they should be wrapped or covered and stored in the refrigerator. If stored on the counter under a cake dome or cake keeper, they’ll stay fresh for about 3 days

Nutritional Facts:

Serves: 10
Total Calories: 300
Calories from Fat: 124

This Bee Sting Cake recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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