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| 1 | stick | butter | or margarine |
| 1/2 | cup | vegetable shortening | |
| 1 | teaspoon | baking soda | |
| 2 | cups | flour, all-purpose | |
| 2 | cups | sugar | |
| 5 | each | egg yolks | |
| 1 | cup | buttermilk | |
| 2 | teaspoons | vanilla extract | |
| 1 | small | coconut | canned |
| 1 | cup | pecans | chopped |
| 5 | each | egg whites | beaten |
| Frosting | |||
| 1 | package | cream cheese | 8 ounces |
| 1 | box | powdered sugar | |
| 1/2 | stick | butter | or margarine |
| 1 | teaspoon | vanilla extract | |
Cream shortening and butter, add sugar and egg yolks.
Beat well.
Combine dry ingredients, add to mixture with butter and flour.
Add coconut and 3/4 cup pecans.
Fold in egg whites and mix.
Bake at 350 degrees F for 25 minutes.
Frosting: Cream together and add the remaining pecans.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 11.0g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 171mg | 7% |
| Total Carbohydrate 52.0g | 17% |
| Dietary Fiber 2.0g | 7% |
| Sugars 35.0g | |
| Protein 4.0g | 9% |
| Vitamin A | 9% | Vitamin C | 1% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Our story opens at a restaurant called the Café de Paris in Monte Carlo in the year 1895. Prince Edward of Wales, son of Queen Victoria and future king of England, was a regular patron. One day he and a party of other gentlemen and the ...
This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe.
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