| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 1 | c | Crisco |
| 1/2 | c | Oleo |
| 5 | Eggs; separated | |
| 1 | ts | Vanilla |
| 1 | c | Buttermilk |
| 2 | c | Flour |
| 1 | ts | Soda |
| 1/2 | ts | Salt |
| 2 | c | Coconut |
| 1 | c | Chopped pecans |
INSTRUCTIONS
Cream sugar and Crisco; add oleo and beat until fluffy. Add egg yolks. Beat. Add dry ingredients with buttermilk and vanilla. Fold in coconut, nuts and beaten egg whites. Bake in 3 layer pans for 25-30 mins. at 350 F. Frost with 1 1/2 pounds powdered sugar, 1 tsp. vanilla, one stick oleo and one 8-oz. pkg. of cream cheese. Posted to Bakery-Shoppe Digest V1 #221 by "William & Evelyn Hall" <wchall@nevia.net> on Sep 6, 1997
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