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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Very good and pretty cake. Ingredients:
1/4 lb margarine |
1/2 cup crisco |
2 cups sugar |
5 egg yolks |
2 cups flour |
1 teaspoon baking soda |
1 cup buttermilk |
1 teaspoon vanilla extract |
1 can angel flake coconut |
1 cup chopped pecans |
5 egg whites, stiffly beaten |
1 (8 ounce) package cream cheese, softened |
4 tablespoons margarine |
1 box powdered sugar |
1 teaspoon vanilla extract |
chopped pecans |
Directions:
1. Cream margarine and Crisco; add sugar and beat until smooth.
2. Add egg yolks and beat well.
3. Combine flour, soda and add to creamed mixture alternately with buttermilk.
4. Stir in vanilla extract.
5. Add coconut and nuts.
6. Fold in egg whites.
7. Pour batter into 3 greased and floured 9 inch pans.
8. Bake at 350 degrees for 25 minutes or until cake tests done.
9. Cool and top with Cream Cheese Frosting.
10. Cream Cheese Frosting: Beat cream cheese and margarine until smooth.
11. Add sugar and mix well.
12. Add vanilla extract and beat until smooth.
13. Spread on cake.
14. Sprinkle pecans between layers and on top of cake.
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