| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Cake |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Crisco |
| 1 |
|
Stick margarine |
| 2 |
c |
Sugar |
| 1 |
c |
Buttermilk |
| 1 |
t |
Soda |
| 5 |
|
Eggs, separated |
| 2 |
c |
Flour |
| 2 |
t |
Vanilla |
| 1 |
|
Angel flake coconut |
| 1 |
c |
Pecans |
| 1 |
|
8-oz cream cheese |
| 1 |
|
Stick margarine |
| 2 |
t |
Vanilla |
| 1 |
c |
Pecans, chopped |
| 1 |
lb |
Powdered sugar |
INSTRUCTIONS
From: ginab@panix.com Date: 16 Nov 1994 10:19:55 -0500 Cake: Cream
Crisco, oleo and sugar. Add buttermilk in which soda has been
dissolved. Separate eggs and add yolks. Mix remaining ingredients in
order. Beat egg whites until stiff and carefully fold in. Pour into
three 9" round or square Pans (greased and floured) and bake at 325
degrees for 30 minutes. Icing: Soften cream cheese and margarine.
Beat until creamy. Add powdered sugar, vanilla and pecans. Ice
between layers and top of cake. REC.FOOD.RECIPES ARCHIVES /CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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