Snowflake cake

Yield: 16 servings

Measure Ingredient
2 eaches Eggs -- plus 4 eggs yolk
1½ cup Sugar
1 cup Milk
½ cup Butter or margarine
2½ cup All-purpose flour
1 tablespoon Baking powder
1 teaspoon Vanilla extract
½ cup Chopped nuts -- optional
\N \N Frosting
1¾ cup Sugar
½ cup Water
4 eaches Egg whites
½ teaspoon Cream of tartar
1 teaspoon Vanilla extract
2 cups Coconut flakes

In a mixting bowl, beat eggs, yolks and sugar until light and fluffy, about 5 minutes. in saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla.

Fold in nuts if desired. Pour into three greased 9 inch round pans.

Bake at 350 deg. for 15 to 18 minutes or until the cake in done. Cool in pan 10 min. before removing. For frosting in a saucepan, bring sugar and water to a boil. Boil 3-4 minutes or until a candy thermometer reads 242 deg. (firm ball stage). Meanwhile beat egg whites and cream of tartar in a mixing bowl until foamy. Slowly pour in hot sugar mixture and continue to beat on high for 6 to 8 min. or until stiff peaks form.Add vanilla. Frast the tops of two cake layers and sprinkle with coconut; stack on a cake plate with plain layer on top. Frost sides and top of cake; sprinkle with coconut. Refrigerate for several hours. Yield 16 servings.

Recipe By : Taste Of Home

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