| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | water |
| 4 x ca. 30 g | White confectionery coating |
| 1 Tasse | Butter or margarine, softened |
| 2 Tasse | sugar |
| 4 | eggs separated |
| 1 Esslöffel | vanilla extract |
| 2 1/2 Tasse | all-purpose flour |
| 1 Teelöffel | Baking soda |
| 1 Tasse | buttermilk |
| 1 Tasse | coconut flakes |
| 1 Tasse | pecans chopped |
| 8 x ca. 30 g | cream cheese softened |
| 1/2 Tasse | Butter or margarine, softened |
| 1 Teelöffel | vanilla extract |
| 1 x ca. 450 g | Confectioners' sugar |
| 1 Esslöffel | milk |
|
In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted.
Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans.
Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8- in.
square baking pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely. Combine frosting ingredients ina mixing bowl; beat well. Frost tops of two layers; stack on serving plat with plain layer on top. Frost top and side of cake. Yield: 10-12 servings.
|
|
Anmerkungen zum Rezept:
|
