Coconut layer cake

Yield: 1 Servings

Measure Ingredient
2 cups Cake Flour; sifted
2 teaspoons Baking Powder
½ teaspoon Salt
⅔ cup Butter; or shortening
1 cup Sugar
3 \N Eggs; unbeaten
⅓ cup Milk
1 teaspoon Vanilla

Sift flour once, measure,add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven at 375degrees F.) 25 to 30 minutes. Spread Tinted Seven Minute Frosting between layers and on top and sides of cake. Sprinkle top and sides of cake with Baker's Southern Style Coconut. Use the recipe for Coconut Layer Cake. Spread Fudge Frosting between layers and on top and sides of cake. Decorate sides of cake with chopped pecans, if desired. Note: This recipe was taken from an old phamplet dated 1940, which featured Kate Smith's favorite Cakes. It was published by General Mills, and the pampHlet is falling apart! I am glad to be able to save these old recipes. For those who too young to remember, where

it calls for the use of a rotary mixer in these recipes, just use your electric mixer, or hand mixer as required.

From Gemini's MASSIVE MealMaster collection at

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