| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Italian | Cake | 12 | Servings |
INGREDIENTS
| 1 | c | Buttermilk |
| 1 | Stick butter or margarine | |
| 1/2 | c | Shortening |
| 2 | c | Sugar |
| 5 | Eggs; separated | |
| 2 | c | Flour |
| 1 | ts | Soda |
| 1 | ts | Vanilla |
| 1 | c | Chopped nuts |
| 1 | cn | (small) coconut |
| 1 | pk | (8-oz) cream cheese |
| 1/2 | Stick butter; softened | |
| 1 | Box powdered sugar | |
| 1 | tb | Vanilla |
| 1 | c | Chopped pecans |
INSTRUCTIONS
ICING CAKE: Cream together the butter & shortening. Add sugar & egg yolks & beat. Combine flour & soda & add to creamed mixture, alternating with buttermilk. Add vanilla, nuts & coconut. Beat egg whites & fold in. Pour batter into 3 greased & floured pans & bake at 350 for 20 minutes. ICING: Combine all ingredients & ice cake. GLADYS QUINN BUSBY 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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