| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cake |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; softened |
| 1/2 |
c |
Shortening |
| 2 |
c |
Sugar |
| 5 |
|
Eggs; separated |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Soda |
| 2 |
c |
Flour |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Chopped black walnuts |
| 1 |
cn |
(3.5-oz) flaked coconut |
| 1/2 |
ts |
Cream of tartar |
| 1/2 |
c |
Butter |
| 1 |
pk |
(8-oz) cream cheese |
| 1 |
|
Box (1-lb) powdered sugar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CREAM CHEESE FROSTING
Cream butter and shortening. Gradually add sugar, beating until light and
fluffy and sugar is dissolved. Add egg yolks, beating well. Combine
buttermilk and soda. Stir until soda dissolves. Add flour to creamed
mixture alternately with buttermilk mixture, beginning and ending with
flour. Stir in vanilla. Add 1 cup walnuts and coconut, stirring well. Beat
egg whites with cream of tartar until stiff peaks form. Fold into batter.
Pour into 3 greased and floured 9 inch round pans. Bake for 30 minutes at
350°. Cool 10 minutes, remove from pans. Cool completely before icing.
Frost cake with cream cheese frosting. Sprinkle with remaining walnuts.
Frosting: Cream butter and cream cheese. Gradually add sugar, beating
until light and fluffy. Stir in vanilla. Yield: 3 layer cake.
MRS. H.L. WILKINSON
STAMPS, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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