| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy, Grains | Dutch | Cakes | 1 | Cake |
INGREDIENTS
| 2 | c | Flour |
| 2 | ts | Soda |
| 1/2 | ts | Salt |
| 2 | ts | Ground cinnamon |
| 3 | Eggs, well beaten | |
| 3/4 | c | Vegetable oil |
| 3/4 | c | Buttermilk |
| 2 | c | Sugar |
| 2 | ts | Vanilla extract |
| 8 | oz | Can crushed pineapple, drained |
| 2 | c | Grated carrots |
| 3 1/3 | oz | Can flaked coconut |
| 1 | c | Chopped walnuts |
| 1 | c | Sugar |
| 1/2 | ts | Soda |
| 1/2 | c | Buttermilk |
| 1/2 | c | Butter |
| 1 | tb | Light corn syrup |
| 1 | ts | Vanilla extract |
| 1/2 | c | Butter, softened |
| 8 | oz | Cream cheese, softened |
| 1 | ts | Vanilla extract |
| 2 | c | Sifted powdered sugar |
| 1 | ts | Grated orange rind |
| 1 | ts | Orange juice |
INSTRUCTIONS
CAKE BUTTERMILK GLAZE ORANGE-CREAM CHEESE FROSTING Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter in to 2 greased and floured 9 inch round cake pans. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes; remove from pans, let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator. Buttermilk Glaze: Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven. Bring to a boil; cook 4 minutes, stirring often. Remove from heat, and stir in vanilla. Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating until light and fluffy. Add vanilla powdered sugar, rind and juice; beat until smooth. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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