Yield: 12 Servings
Measure | Ingredient |
---|---|
1 \N | Stick butter or margarine |
1¼ cup | Sugar |
3 \N | Egg yolks |
½ teaspoon | Baking soda |
1 teaspoon | Vanilla |
1 cup | Buttermilk |
2 cups | Self-rising flour |
3 \N | Egg whites |
1 cup | Sugar |
½ cup | White corn syrup |
1 tablespoon | Water |
1 teaspoon | Vanilla |
\N \N | Coconut |
FROSTING
CAKE: Beat butter, sugar & egg yolks until like whipped cream. Add remaining ingredients. Pour into three 9-inch cake pans. Cook at 350 for 20 minutes. Cool. Frost. FROSTING: Beat egg whites until stiff. Boil sugar, corn syrup & water about 2 minutes. Pour over egg whites. Add vanilla.
Spread between layers and on top of cake. Sprinkle cake with coconut. Cool.
MRS. W.W. CAERY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .