Ingredients:
2 Cups sugar
1 Stick butter
1/2 Cup shortening
5 Egg yolks
2 Cups flour
1 Teaspoon vanilla
1 Cup buttermilk
1/2 Teaspoon salt
1 Teaspoon soda
1 Small can (31/2 oz.) Angel Flake Coconut
5 Beaten egg whites
Cream together sugar, butter and shortening. Add egg yolks and beat after each. Add alternately: flour, buttermilk, soda and coconut. Fold in stiffly beaten egg whites gently, just until mixed well. Pour into three greased and floured 8 in cake pans, at 350 degrees for 25 minutes or until cake tests done. Cool.
Icing
8 oz. cream cheese
1 Stick butter
1 Lb. powdered sugar
1 Teaspoon vanilla
1/2 Cup nuts
Coconut
Beat together cream cheese, butter and powdered sugar, vanilla and nuts. Ices better if cakes have been frozen. Sprinkle cake with coconut and/or nuts if desired.
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This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
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