| 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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