| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Italian | Cakes | 1 | Servings |
INGREDIENTS
| 2 | c | Sugar |
| 1 | Stick butter | |
| 1/2 | c | Shortening |
| 5 | Egg yolks | |
| 1 | ts | Soda in 1 c. buttermilk |
| 2 | c | Flour |
| 1 | ts | Vanilla |
| 1 | c | Chopped pecans |
| 1 | c | Angel coconut |
| 5 | Egg whites; beaten | |
| 1 | Stick butter | |
| 8 | oz | Cream cheese |
| 1 | Box powdered sugar | |
| 1 | ts | Vanilla |
| 1 | c | Chopped nuts |
INSTRUCTIONS
FROSTING Preparation : Cream sugar, shortening and butter. Add egg yolks; mix well. Add buttermilk; add flour and vanilla. Beat well. Fold in pecans, coconut and whites. Bake in 9x13-inch greased pan at 350 degrees for 30 minutes. Combine butter and cream cheese. Add sugar, vanilla and nuts. Recipe by: Cookbook USA Posted to MC-Recipe Digest by Gerald Edgerton <[email protected]> on Feb 11, 1998
A Message from our Provider:
“Questioning God? He made the brain cells you think with”