| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts, Olympics |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
ts |
Baking soda |
| 2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Oil |
| 3/4 |
c |
Buttermilk |
| 3 |
|
Eggs |
| 2 |
c |
Granulated sugar |
| 2 |
c |
Carrots; shredded |
| 8 |
oz |
Crushed pineapple; drained |
| 1 1/3 |
c |
Baker's Angel Flake Coconut |
| 1 |
c |
Walmuts; chopped |
| 3/4 |
c |
Granulated sugar |
| 1/3 |
c |
Buttermilk |
| 8 |
oz |
Cream cheese; softened |
| 1/4 |
c |
Touch of Butter Spread; |
|
|
Softened |
| 1 |
ts |
Vanilla |
| 1 |
lb |
Powdered sugar; sifted |
INSTRUCTIONS
CAKE
GLAZE
FROSTING
CAKE: Heat oven to 350 degrees. Mix flour, baking soda, cinnamon and salt;
set aside. Whisk oil, buttermilk and eggs in large bowl until well blended.
Add granulated sugar, carrots, pineapple, coconut, walnuts and flour
mixture; mix well. Pour into greased and floured 13 x 9-inch baking pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out
clean. GLAZE: Heat granulated sugar and buttermilk in saucpan over low heat
until sugar is dissolved. Pour over hot cake; cool. FROSTING: Beat cream
cheese and spread at medium speed with electric mixer until light and
fluffy. Blend in
: 07/23/92 7:40 PM vanilla. Gradually add powdered sugar,
beating until blended. Frost glazed cake; refrigerate. From the Official
U.S. Olympic Training Table Cookbook Formatted by Rose Capoccia drnd29a
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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