| 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 <jerrye@wizard.com> on Feb
11, 1998
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