Ingredients
2 cup cake flour, sifted
2 tsp baking powder
1/2 tsp salt
2/3 cup butter, or shortening
1 cup sugar
3 eggs, unbeaten
1/3 cup milk
1 tsp vanilla
Directions
Sift flour once, measure,add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add eggs, one at a time, beating
thoroughly after each. Add flour, alternately with milk, a small
amount at a time, beating after each addition until smooth. Add
vanilla. Bake in two greased 9-inch layer pans in moderate oven at
375degrees F.) 25 to 30 minutes. Spread Tinted Seven Minute Frosting
between layers and on top and sides of cake. Sprinkle top and sides
of cake with Baker's Southern Style Coconut. Use the recipe for
Coconut Layer Cake. Spread Fudge Frosting between layers and on top
and sides of cake. Decorate sides of cake with chopped pecans, if
desired. Note: This recipe was taken from an old phamplet dated
1940, which featured Kate Smith's favorite Cakes. It was published by
General Mills, and the pampHlet is falling apart! I am glad to be
able to save these old recipes. For those who too young to remember,
where
it calls for the use of a rotary mixer in these recipes, just use
your electric mixer, or hand mixer as required.
Servings: 1 servings
Coconut Layer Cake :::gwhp32a Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Food historians have found proof that recipes existed way back into ancient history, at least as far back into history as the early Egyptians, and possibly even further than that. Having said that, these, ancient cookbooks were just basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered, according to experts is a collection of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in Roman times 25BC a man called Apicius compiled some scripts describing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. He also informs us how the early Romans were skilled in the use of a good variety of aromatic flavors, including some that we all recognise for example basil, mint and parsley. As our culinary historical trip moves on a few more years we have some recipe books dating from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian curry that appears on menues today, but instead accounts of the types of meals enjoyed by the nobility of those days. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new culinary innovations created a surge in recipe books, some of which are now in private cookery archives. Like it or not, the introduction of television brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Coconut Layer Cake ___gwhp32a recipe.
