| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 1 |
c |
Self rising flour |
| 5 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 2 |
c |
Sugar |
| 1 |
c |
Shortening |
| 1 |
c |
Milk |
| 1 |
c |
Sugar |
| 1 |
c |
Milk |
| 1 |
lb |
Frozen coconut |
| 12 |
lg |
Marshmallows |
| 1 |
ts |
Vanilla |
| 2 |
c |
Sugar |
| 1/2 |
c |
Margarine |
| 1 |
cn |
(small) evaporated milk (up to) |
| 3 |
tb |
Cocoa |
INSTRUCTIONS
FILLING
ICING
From: mikeace@ix.netcom.com (Robyn Walton )
Date: Mon, 4 Dec 1995 18:41:06 GMT
Preheat oven to 350 degrees. Cream together 2 cups sugar and 1 cup
shortening. Beat in eggs 1 at a time. Sift the flour together.
Add to the sugar mixture, alternating with the cup of milk. Stir in
vanilla. Pour into 3 greased and floured cake pans. Bake for 30 to 35
minutes. Meanwhile place 1 cups sugar and 1 cup milk in saucepan and bring
to a boil. Add coconut and marshmallows. Stir and boil for 5 minutes. Stir
in vanilla. Spread between layers while they are still hot. Let cool and
frost.
Icing: Combine all ingredients and cook over medium heat. Stir constantly
until thick and it forms a soft ball when small amount is dropped in cold
water. Cool and frost top and sides 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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