| 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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