————————————CAKE———————————— 5 Eggs; separated
1 Stick butter or marg (1/2 c)
1 c Shortening
2 c Sugar
1 ts Vanilla
2 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 c Buttermilk
1 c Coconut
1 c Walnuts; chopped
———————————–ICING———————————– 1 c Maraschino cherries
1 pk (8 oz) cream cheese; soften
1 Box confectioners’ sugar
1/2 c Butter or margarine; soften
First make the cake. Preheat oven to 350 degrees. Cut waxed paper to fit the bottom of three 9-inch cake pans. Lightly grease and flour the paper. In a small bowl beat the egg whites well until they form peaks and then set aside. In a larger bowl, cream together the butter or margarine and the shortening, sugar, egg yolks and vanilla. Add the flour, baking soda, baking powder, salt and buttermilk and mix well. Now add the coconut and nuts and stir thoroughly. Carefully fold in the beaten egg whites. Pour batter into the prepared pans. Bake in preheated 350 degree oven for 25 to 30 minutes. Let cool in pan for 10 minutes before removing from the pans.
Cool thoroughly before making the icing. When it is time to make the icing, drain, rinse and chop the maraschino cherries. Set aside. Combine the cream cheese, confectioners’ sugar, and butter or margarine. Cream together thoroughly until smooth. Add cherries, mix well and use to frost the cake. Source: The Army, Navy, and Air Force Times Magazine, November 1978. -MARY WILSON BWVB02B —–