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This delicious cake, a family favorite, originated years ago with a great-aunt who lived in Florida and had her own mango tree. It's a sweet, moist cake, with slightly crisp edges. —Allene Bary-Cooper, Wichita Falls, Texas
Nutritional Facts 1 serving (1 slice calculated without whipped topping) equals 423 calories, 26 g fat (2 g saturated fat), 53 mg cholesterol, 241 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Chunky Fresh Mango Cake in Reminisce August/September 2009, p56
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Reviewed on Aug. 27, 2011 by DarkestDay
Loved it! Tripled the recipe and made two 9 in cakes. Also left out the pecans and used pastry flour instead of all-purpose.
Reviewed on Oct. 08, 2010 by sunflowergwen
I doubled the recipe and used an 8 in. cake pan. I served it without any icing, whipped cream or powdered sugar. Everyone liked it.
Reviewed on Sep. 16, 2010 by jcorkren
Surprisingly excellent! The recipe came at just the right time -- I already had a mango cubed in the fridge, waiting to be used or eaten. I made it last night, nixed the pecans because I didn't have any and baked it in my convection oven. In 10 minutes we were watching it cool on the wire rack. I dusted the confectioner's sugar on and wow! It was extremely moist, not too sweet, and the mangos were perfect. I'd make it again in a heartbeat!
Reviewed on Sep. 15, 2010 by murphsandy
to answer your question, I'd make 3 batches, mix them together and divide between 2 9-inch pans and bake, perhaps for a little longer than stated for the 6" pans.
Reviewed on Sep. 15, 2010 by teacherre
It's yummy - not too sweet so the powdered sugar and or the whip cream is a good idea. I added a little coconut to it and that was fine too.
Reviewed on Sep. 15, 2010 by meanmary5
I have a question, how would you increase this so it could be baked in a 9 inch cake pan. I don't have a 6 inch pan and don't have room for storage for more pans. If you have any idea how how this could be made so can fit standard size pans, please let me know.
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