Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Dipping chocolate or real |
| 1 cup | Margerine |
| 2 cups | Sugar |
| 4 xes | Eggs |
| 1 teaspoon | Vanilla |
| ⅛ teaspoon | Salt |
| 2½ cup | Cake flour |
| 1 teaspoon | Baking powder |
| 1 cup | Buttermilk |
| 1 cup | Chopped pecans |
| 1 cup | Coconut |
Mix all cake ingredients, adding baking soda and flour last. Don't over- beat after adding flour and 04/23/92 8:38 PM buttermilk. Pour into two 9-inch or one 9x12-inch cake grease and floured cake pan. Bake at 350 degrees 35-40 minutes. Icing: 1 stick margerine 1 pound powdered sugar 1 t vanilla 8 oz cream cheese cream or half and half Cream all ingredients together, gradually adding cream until spreading consistency. Source: magazine, newsletter Oct '89 Dolores McCann