Cream shortening and sugar until light. Add egg and beat well. Stir flour, soda, baking powder, cinnamon, spices and salt.
Add alternaterly to creamed mixture with pumpkin and buttermilk. Stir in raisins. Pour into 2 well-greased and floured 8 or 9 in. cake pans. Bake 350 for 30 minutes. Cool 15-20 minutes in pans. Remove when cooled and frost with coconut frosting using it also as fillers between layers. Optional: garnish top with pecan halves.
Cream together 1 cup cream cheese (8oz.), 4 cup powder sugar, 1/2 cup softened butter until light and fluffy. Add 1 1/2 cup flake coconut, 1/2 cup chopped pecans (opt.) and 1 teas vanilla. Blend well. Top with 8-10 pecan halves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 262 (48%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 17.1g||85 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 65.4mg||20 %|
|Sodium 198mg||7 %|
|Potassium 247mg||7 %|
|Total Carbohydrate 74.3g||22 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 73.3g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 547
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