Posted by: marthabernie | October 31, 2014


Another from my mother’s cake recipes.  Note the frosting has raw eggs in it, but no one ever had a problem with this cake!


1-3/4 cups sifted cake flour

2-1/4 teaspoons baking powder

3/4 teaspoon salt

1/2 cup shortening (I use butter)

1 cup plus 2 tablespoons sugar

2 eggs

2/3 cup milk

1 teaspoon vanilla

2/3 cup shredded coconut

Sift together three times the flour, baking powder and salt.  Cream sugar with shortening until light and fluffy.  Add eggs one at a time, beating well after each.  Then add flour alternately with milk, beating until smooth.  Mix in vanilla and coconut.  Pour into two 8 inch round layer pans, lined on bottoms with parchment paper.  Bake in moderate oven 375 defrees F for 25 to 30 minutes.  Cool and frost.


Melt one package Baker’s German’s Sweet Chocolate with 1/2 cup butter .  Beat 2 eggs thoroughly.  Gradually add chocolate mixture, beating until well mixed.  Chill until set.  Then add 1/2 teaspoon vanilla and beat until creamy.  Spread evenly over cooled cake to frost, also between layers.

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