| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 6 | Servings | |
INGREDIENTS
| 1 | c | Oil |
| 1 | c | Brown sugar |
| 1 | c | White sugar |
| 1 | c | Buttermilk |
| 1 | c | Coconut |
| 1 | c | Chopped pecans |
| 2 | Eggs | |
| 2 1/2 | c | Flour |
| 1 | ts | Salt |
| 1 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1 | ts | Vanilla |
| 1 | pk | (8-oz) cream cheese; softened |
| 1 | Box (1-lb) confectioners sugar | |
| 1 | c | Chopped pecans |
| 1/2 | Stick butter | |
| 2 | ts | Vanilla |
INSTRUCTIONS
ICING Mix all ingredients. Bake in 10-inch tube pan at 350 for 45-60 minutes. Ice when cool. ICING: Mix cheese, butter and sugar. Add pecans and vanilla. POLLY PARHAM MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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