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Autumn Memories Cake


Thursday, August 26, 2004
1/2 C. margarine, softened
1/2 C. shortening
2 C. white sugar
5 eggs, separated
1 C. buttermilk
1 tsp. soda
2 tsp. vanilla
2 C. Softasilk cake flour
1-1/2 C. flaked coconut
1-1/2 C. chopped black walnuts
1/2 tsp. cream of tartar
3/4 C. mashed bananas

Cream Cheese Black Walnut Frosting:
1 (8 oz.) pkg. cream cheese
1/2 C. margarine
2 tsp. vanilla
1 lb. box of powdered sugar
1-1/3 C. coconut
1 C. black walnuts
Cream margarine and shortening; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add well-beaten egg yolks. Combine buttermilk and soda, stir until soda dissolves. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour. Stir in vanilla. Add black walnuts and coconut, stirring well. Beat egg whites (at room temperature with cream of tartar) until stiff peaks form. Fold egg whites into batter. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees F. for 30 minutes. Cool in pans 10 minutes. Remove and cool completely. Spread chilled Cream Cheese Black Walnut Frosting between layers, top and sides of cake. If desired, you may drizzle chocolate glaze around top edge of cake.

Nutrition Facts:
Linda Bowlin
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