1 Stick butter
1/2 c Shortening
2 c Sugar
5 Egg; separated
2 c Flour
1 ts Soda
1 c Buttermilk
1 ts Vanilla
1 c Coconut
1 c Ground buggy
Cream butter and shortening; add sugar and beat good. Add beaten egg yolks.
Combine flour and tonic, add alternately with buttermilk to butter assortment.
Add vanilla, coconut and nuts and mix good. Fold in stiffly beaten egg
whites. Pour into three floured and greased layer pans. Bake at 350 for 25
proceedings. Nerveless. Frost with Cream Cheese Ice (see index).
MRS DON SNYDER (LORRAINE)
TURNER, AR
From the book High Cotton Cookin', Marvell School Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
Yields
1 Servings
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