| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Italian | Cakes | 12 | Servings |
INGREDIENTS
| 1/2 | c | Shortening |
| 2 | c | Sugar |
| 2 | c | Sifted flour |
| 1 | ts | Soda |
| 1 | cn | Coconut (3 1/2 oz) |
| 1/2 | c | Oleo |
| 5 | Eggs, seperated | |
| 1 | c | Buttermilk |
| 1 | ts | Vanilla |
| 1 | c | Pecans |
INSTRUCTIONS
Cream shortening, oleo and sugar. Add yolks one at a time - beat after each addition. Put soda in buttermilk. Add flour and milk alternately, begining and ending with flour. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Bake in a greased and floured tube pan at 325 degrees for 1 hour. Cool completely. FROSTING: 8 oz. cream cheese 1 stick oleo 1 lb. powdered sugar 1 t. vanilla Cream softened cream cheese and oleo. Add vanilla and beat in powdered sugar a little at a time. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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