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| Cake |
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| 1 stick |
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butter |
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| 1/2 cup |
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shortening |
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| 2 cup |
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sugar |
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| 5 |
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eggs yolks |
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| 2 cup |
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plain flour |
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| 1 tsp |
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soda (do not use soda if using self rising flour tortillas |
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| 1 cup |
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buttermilk |
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| 1 tsp |
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vanilla |
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| 1 cup |
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chopped nuts - use remaninder on iced cake* |
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| 1 cup |
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coconut |
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| 5 |
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egg whites, beaten |
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| Icing |
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| 1 |
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8-oz pkg. cream cheese |
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| 1 |
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stick butter |
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| 1 |
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box powdered sugar |
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| 1 tsp |
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vanilla |
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*chopped pecans, enough to sprinkle over top |
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| Cake |
| 1 |
Cream the butter and shortening. Add sugar and beat mixture until smooth. Add egg yolks and beat well. Combine flour, soda, and add to cream mixture alternately with buttermilk. Stir in vanilla and add coconut and nuts. Fold in egg whites.
Pour into 3 9-inch layer cake pans that have been greased and floured (or use bakers joy) and bake at 350 degrees for 20 minutes or until done. |
| Icing |
| 1 |
Beat cream cheese and butter until soft. Add powered sugar to mixture a little at a time. Add vanilla. If too thick, add a little milk. Cover cake layers. Plenty for top and sides. |
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| Servings: 1 |
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| Recipe Source |
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Source: Aunt Nickie
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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