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This recipe is from the LA Times newspaper. The name comes from the fact that they are so good they get sucked up like a vacuum cleaner! They are rich, delicious and different. They are made like a bar cookie.
Bottom Crust
1/2 cup margarine melted (don't use butter or whipped margarine)
1 (18.25-ounce) box yellow cake mix (don't use pudding cake mix)
1 egg
Top Layer
2 eggs
1 (8-ounce) package cream cheese, softened
1 (1-pound) box powdered sugar
1/2 cup flaked coconut, shredded
1/2 cup chopped walnuts or pecans, chopped
Combine margarine, cake mix and 1 egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15x10-inch jellyroll pan.
Beat remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan, spreading evenly. Bake at 325 degrees 45 to 50 minutes or until golden brown. Cool pan on wire rack to room temperature. Makes 4 dozen bars.
Note: Use plain cake mix, not that with pudding added. Do not use whipped margarine.
Source: Los Angeles Times newspaper, 1987
Bottom Crust
1/2 cup margarine melted (don't use butter or whipped margarine)
1 (18.25-ounce) box yellow cake mix (don't use pudding cake mix)
1 egg
Top Layer
2 eggs
1 (8-ounce) package cream cheese, softened
1 (1-pound) box powdered sugar
1/2 cup flaked coconut, shredded
1/2 cup chopped walnuts or pecans, chopped
Combine margarine, cake mix and 1 egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15x10-inch jellyroll pan.
Beat remaining 2 eggs lightly, then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan, spreading evenly. Bake at 325 degrees 45 to 50 minutes or until golden brown. Cool pan on wire rack to room temperature. Makes 4 dozen bars.
Note: Use plain cake mix, not that with pudding added. Do not use whipped margarine.
Source: Los Angeles Times newspaper, 1987
