Coconut cake #3

Yield: 16 Servings

Measure Ingredient
1 pack (18.5-oz) butter yellow cake mix
1 cup Sour cream
½ cup Wesson oil
5 \N Eggs
½ cup White Karo syrup
1 teaspoon Vanilla
2 cups Sugar
4 \N Egg whites; room temperature
6 tablespoons Cold water
2 tablespoons White Karo syrup
¼ teaspoon Cream of tartar
1 teaspoon Vanilla
\N \N Freshly grated coconut -or-
1 pack Flaked coconut (optional)



Preheat oven to 325ø. Mix cake mix, sour cream, oil, eggs, Karo and vanilla with electric mixer for 3 to 4 minutes. Pour into a greased 9x13 cake pan.

Bake 45 minutes to 1 hour. Cooking time may vary according to oven. Test for doneness by inserting toothpick into center of cake. When toothpick comes out dry, cake is done, but cake will be very soft in the center. To prepare icing, combine sugar, egg whites, water, Karo and cream of tartar.

Cook over boiling water, beating constantly with electric mixer until icing stands in soft peaks. Remove from heat, add vanilla and beat 1 minute more.

Spread over cake and sprinkle coconut over top, if desired. Yield: 16 servings.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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