| 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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