| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Italian |
Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick margarine or butter |
| 1 |
c |
Wesson oil |
| 2 |
c |
Sugar |
| 2 |
|
Egg yolks |
| 1 |
sm |
Can Angel Flake coconut |
| 1 |
c |
Nuts; chopped |
| 1 |
ts |
Soda |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Bourbon whiskey; (this is optional) |
| 5 |
|
Egg whites; stiffly beaten |
| 1 |
pk |
Cream cheese; (8 oz.) softened |
| 1/2 |
|
Stick oleo or butter |
| 1 |
ts |
Vanilla |
|
|
Nuts; chopped (if desired) |
| 1 |
pk |
Powdered sugar |
INSTRUCTIONS
CREAM CHEESE FROSTING
Preparation : Cream butter and add sugar. Beat until smooth. Add egg yolks
and oil. Combine flour and soda. Then add buttermilk, vanilla, coconut and
nuts. Fold in egg whites. Pour batter into three greased and floured cake
pans. Bake at 350 degrees for 25 to 30 minutes. Cool and frost with cream
cheese frosting. Beat cream cheese and butter until smooth. Add sifted
powdered sugar. Spread on cake and sprinkle with nuts.
Recipe by: Cookbook USA
Posted to MC-Recipe Digest by Gerald Edgerton <jerrye@wizard.com> on Feb
11, 1998
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