Dan's Cake

Dan’s Cake

By The Old Nag

“Ginger Straub”

Crust:

½ Box Nilla Vanilla Wafers

4 Tablespoons Butter (less if you want a less crisp crust)

1/3 cup sugar

Scant cup sweetened shredded coconut

Scant cup Pecans

Place all ingredients in a food processor and blend until it’s the consistency of corn meal. Pat into a parchment paper lined springform pan. Bake at 350 for 10 minutes.

Layer 2:

3 packages Philadelphia Cream Cheese soften

4 eggs

2/3 cup sugar

1 tablespoon vanilla

 Beat together in a mixer until smooth and a light texture. Pour into the crust. Bake at 350 until set and cracks appear on top (approximately 1 hour).

Layer 3:

1 pint sour cream

2 teaspoons vanilla

1/3 cup sugar

Mix together in a bowl with a whisk until well mixed. Pour evenly over the top of the warm cheesecake. Refrigerate for at least 3 hours. 

Layer 4:

1 cup evaporated milk (canned)

1 cup sugar

3 egg yolks mixed with 1 teaspoon water

2 teaspoon vanilla

1 cup shredded coconut

1 cup chopped pecans

In a saucepan mix the first 3 ingredients. Cook over medium heat until thickened. Make sure you stir constantly. When thickened add the remaining ingredients. Spread on the top of the cake.

Layer 5:

Melt chocolate in a double boiler until smooth. Drizzle the chocolate across the top in the desired design. 

Chill overnight or at least 3 hours.

Layer 6:

1 pint heavy cream

1/3 cup sugar

2 teaspoons vanilla

3 Tablespoons piping gel (gelatin mixer with water can be substituted)

Put the first 3 ingredients into a mixer. When it starts to thicken add the piping gel to stabilize the whipping cream. Pipe the whipped cream in the desired design. Keep in the refrigerator until you serve it. 

LAST STEP:

ENJOY!!!!!!!!!!!