| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter or margarine |
| 1 1/4 |
c |
Sugar |
| 3 |
|
Egg yolks |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Vanilla |
| 1 |
c |
Buttermilk |
| 2 |
c |
Self-rising flour |
| 3 |
|
Egg whites |
| 1 |
c |
Sugar |
| 1/2 |
c |
White corn syrup |
| 1 |
tb |
Water |
| 1 |
ts |
Vanilla |
|
|
Coconut |
INSTRUCTIONS
FROSTING
CAKE: Beat butter, sugar & egg yolks until like whipped cream. Add
remaining ingredients. Pour into three 9-inch cake pans. Cook at 350 for 20
minutes. Cool. Frost. FROSTING: Beat egg whites until stiff. Boil sugar,
corn syrup & water about 2 minutes. Pour over egg whites. Add vanilla.
Spread between layers and on top of cake. Sprinkle cake with coconut. Cool.
MRS. W.W. CAERY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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