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by Colva Owens


2 cups sugar
2 cups flour
5 eggs, separated
2 stick oleo
cup crisco
1 cup buttermilk
1 tsp. baking soda
2 tsp vanilla
2 cups coconut
11/2 cup chopped pecans
8 oz cream cheese (room temp)
1 box powdered sugar
Cream sugar & egg yolks, add 1 stick Oleo & Crisco, mix well.
Mix buttermilk with soda.
In a large bowl, combine flour and buttermilk mixture
by alternately adding a liitle of each. Mix Well.
Add coconut, 1cup pecans, and vanilla to mixture and mix.
Beat egg whites until stiff and fold these into the mixture last.
Bake at 350, for 30 minutes.

Combine cream cheese, 1 stick Oleo, powdered sugar,
cup pecans, 1 tsp vanilla (may subst tsp coco-
nut flavoring) and mix well.
Let cake cool before icing.

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