Sift flour once, measure,add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven at 375degrees F.) 25 to 30 minutes. Spread Tinted Seven Minute Frosting between layers and on top and sides of cake. Sprinkle top and sides of cake with Bakers Southern Style Coconut. Use the recipe for Coconut Layer Cake. Spread Fudge Frosting between layers and on top and sides of cake. Decorate sides of cake with chopped pecans, if desired. Note: This recipe was taken from an old phamplet dated 1940, which featured Kate Smiths favorite Cakes. It was published by General Mills, and the pampHlet is falling apart! I am glad to be able to save these old recipes. For those who too young to remember, where it calls for the use of a rotary mixer in these recipes, just use your electric mixer, or hand mixer as required.
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|Serving Size: 1 Serving (1987g)|
|Recipe Makes: 1|
|Calories from Fat: 1820 (30%)|
|Amt Per Serving||% DV|
|Total Fat 202.3g||270 %|
|Saturated Fat 102.2g||511 %|
|Monounsaturated Fat 61g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 3501.1mg||1077 %|
|Sodium 2671.1mg||92 %|
|Potassium 1598.5mg||42 %|
|Total Carbohydrate 961g||283 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 952.5g|
|Protein 133.4g||191 %|
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Calories per serving: 6141
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