Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------CAKE---------------------------------
2 c Flour
2 ts Baking soda
2 ts Ground cinnamon
1/2 ts Salt
3/4 c Oil
3/4 c Buttermilk
3 Eggs
2 c Granulated sugar
2 c Carrots; shredded
8 oz Crushed pineapple; drained
1 1/3 c Baker's Angel Flake Coconut
1 c Walmuts; chopped

---------------------------GLAZE--------------------------------
3/4 c Granulated sugar
1/3 c Buttermilk

--------------------------FROSTING-------------------------------
8 oz Cream cheese; softened
1/4 c Touch of Butter Spread;
Softened
1 ts Vanilla
1 lb Powdered sugar; sifted

CAKE: Heat oven to 350 degrees. Mix flour, baking soda, cinnamon and
salt; set aside. Whisk oil, buttermilk and eggs in large bowl until
well blended. Add granulated sugar, carrots, pineapple, coconut,
walnuts and flour mixture; mix well. Pour into greased and floured 13
x 9-inch baking pan. Bake 40 to 45 minutes or until toothpick
inserted in center comes out clean. GLAZE: Heat granulated sugar and
buttermilk in saucpan over low heat until sugar is dissolved. Pour
over hot cake; cool. FROSTING: Beat cream cheese and spread at medium
speed with electric mixer until light and fluffy. Blend in
: 07/23/92 7:40 PM vanilla. Gradually add powdered
sugar, beating until blended. Frost glazed cake; refrigerate. From
the Official U.S. Olympic Training Table Cookbook Formatted by Rose
Capoccia drnd29a

Browse by categories