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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe is from The Mississippi Cookbook. Recipe submitted by Mrs. Luther Flanagan of Corinth, MS. Ingredients:
1 cup butter |
3 cups sugar |
6 eggs, separated |
3 cups cake flour |
1/4 teaspoon baking soda |
1 (8 ounce) sour cream |
1 teaspoon vanilla |
1/2 cup butter |
1 cup sugar |
1/2 cup milk |
1 cup coconut |
1 cup pecans |
Directions:
1. Cream butter and sugar. Add egg yolks one at a time, beating well after each addition.
2. Sift cake flour and soda 3 times and stir into the above mixture.
3. Add sour cream and vanilla.
4. Fold in stiffly beaten egg whites.
5. Bake in ungreased 10-inch tube pan for 1 hour in 350 degree oven.
6. Bake in ungreased 10-inch tube pan for 1 hour in 350 degree oven.
7. Make an icing of the last five ingredients to pour over cake when it is cool.
8. Cook butter, sugar, and milk until thick.
9. Stir in coconut and pecans.
10. Cool and pour over cake.
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