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From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR CAKE:

  • 2 cups sugar
  • 1/2 cup shortening
  • 1/2 cup oil
  • 5 eggs, separated
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 2 cups flour
  • 1 cup angel flake coconut
  • 1/2 teaspoon butter flavoring
  • 1/2 teaspoon vanilla
INGREDIENTS FOR ICING:

  • One 8-ounce package cream cheese
  • 1/2 cup margarine
  • One 1-pound box confectioners sugar
  • 1-1/2 cups chopped pecans
  • 1/2 teaspoon butter flavoring
  • 1/2 teaspoon vanilla
TO PREPARE CAKE:

Combine sugar, shortening, and oil.  Add egg yolks one at a time, beating after each addition.  Stir soda into buttermilk.  Add buttermilk alternately with flour to batter.  Fold in coconut.  Beat egg whites and fold into mixture.  Add flavorings.  Pour into 3 greased and floured 9-inch pans.  Bake in 350 degree oven for 25 minutes.  Cool cake layers before icing.

TO PREPARE ICING:

Combine cream cheese and margarine.  Beat in sugar gradually.  Add pecans and flavorings.  This makes lots of icing for each layer top and sides.

SERVES: 16

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