| 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 |
ts |
Soda |
| 5 |
|
Eggs (separated) |
| 2 |
c |
Flour |
| 2 |
ts |
Vanilla |
| 1 |
cn |
Angel flake coconut |
| 1 |
c |
Pecans |
| 1 |
pk |
(8-oz) cream cheese |
| 1 |
|
Stick margarine |
| 2 |
ts |
Vanilla |
| 1 |
c |
Pecans (chopped) |
| 1 |
lb |
Powdered sugar |
INSTRUCTIONS
CAKE
ICING
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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