"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Buttercream Cake Recipe

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This recipe for Buttercream Cake, by , is from The Elliott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Wilson
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
1/2 c. butter
1/2 c. oil
5 eggs, separated
1 tsp. baking soda
1 c. buttermilk
2 c. flour
1 c. angel flake coconut
1 tsp. vanilla

Directions:
Directions:
Cream sugar, butter and oil. Add egg yolks, one at a time, beating after each addition.
Stir baking soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut.
Beat egg whites until stiff and fold into mixture. Add vanilla.
Pour into 3 greased and floured 9 inch cake pan. Bake in a preheated oven - 350 - for 25 minutes. Cool cake layers before icing.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Great buttercream flavor with a hint of coconut!

 

 

 

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