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CAKE 1 stick margarine 1/2 cup solid vegetable shortening 2 cups sugar 5 egg yolks 2 cups sifted all-purpose flour 1 tsp. baking soda 1 cup buttermilk 1 small can angel flake coconut 1 cup chopped pecans or black walnuts 1-1/2 tsp. vanilla 5 stiffly beaten egg whites Cream margarine and shortening. Add sugar and egg yolks. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in coconut, nuts and vanilla. Fold in egg whites. Bake in three 9-inch layers at 350°F for 25-30 minutes. Cool. FROSTING 1 8 oz. package cream cheese 1 tsp. vanilla 2 sticks margarine 1 box 10x sugar Cream margarine and cream cheese. Add sugar and blend well. Add vanilla and blend well. Spread between layers and on tip and sides of cake. |
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