| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Water |
| 4 | oz | White confectionery coating |
| 1 | c | Butter or margarine, softened |
| 2 | c | Sugar |
| 4 | Eggs, separated | |
| 1 | tb | Vanilla extract |
| 2 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | c | Buttermilk |
| 1 | c | Flaked coconut |
| 1 | c | Chopped pecans |
| 8 | oz | Cream cheese, softened |
| 1/2 | c | Butter or margarine, softened |
| 1 | ts | Vanilla extract |
| 1 | lb | Confectioners' sugar |
| 1 | tb | Milk |
INSTRUCTIONS
FROSTING In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. pour into three greased and floured 8- in. square baking pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely. Combine frosting ingredients ina mixing bowl; beat well. Frost tops of two layers; stack on serving plat with plain layer on top. Frost top and side of cake. Yield: 10-12 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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