| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Italian |
Cakes |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 2 |
c |
Sugar |
| 2 |
c |
Sifted flour |
| 1 |
ts |
Soda |
| 1 |
cn |
Coconut (3 1/2 oz) |
| 1/2 |
c |
Oleo |
| 5 |
|
Eggs, seperated |
| 1 |
c |
Buttermilk |
| 1 |
ts |
Vanilla |
| 1 |
c |
Pecans |
INSTRUCTIONS
Cream shortening, oleo and sugar. Add yolks one at a time - beat after
each addition. Put soda in buttermilk. Add flour and milk alternately,
begining and ending with flour. Add vanilla, coconut and nuts. Fold in
stiffly beaten egg whites. Bake in a greased and floured tube pan at 325
degrees for 1 hour. Cool completely.
FROSTING:
8 oz. cream cheese 1 stick oleo 1 lb. powdered sugar 1 t. vanilla
Cream softened cream cheese and oleo. Add vanilla and beat in powdered
sugar a little at a time.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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