Coconut cake #3
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (18.5-oz) butter yellow cake mix |
| 1 | cup | Sour cream |
| ½ | cup | Wesson oil |
| 5 | Eggs | |
| ½ | cup | White Karo syrup |
| 1 | teaspoon | Vanilla |
| 2 | cups | Sugar |
| 4 | Egg whites; room temperature | |
| 6 | tablespoons | Cold water |
| 2 | tablespoons | White Karo syrup |
| ¼ | teaspoon | Cream of tartar |
| 1 | teaspoon | Vanilla |
| Freshly grated coconut -or- | ||
| 1 | pack | Flaked coconut (optional) |
Directions
CAKE
ICING
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.
BARBARA MOORE
(MRS. J. MALCOLM, JR.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .