2 cups granulated sugar
½ teaspoon salt
7 egg whites
4 cups all-purpose flour
1⅓ cups milk
4 teaspoons baking powder
2 teaspoons vanilla extract
FROSTING
1 cup (2 sticks) butter
1⅓ cups granulated sugar
7 egg yolks
1 heaping cup chopped pecans
1 heaping cup raisins
1 heaping cup coconut
1 teaspoon vanilla extract
Preheat the oven to 400°. In a large mixing bowl with an electric mixer beat the shortening, sugar, and salt. Add the egg whites (do not beat them). Blend well, beating the mixture until smooth. Alternately add in the flour and milk. Sift the baking power into the last bit of the flour before it is added. Blend well after each addition. Add the vanilla extract. Bake in three well-greased 9-inch cake pans for 20 minutes. Remove from the oven and cool.
For the frosting, in the top of a double boiler combine the butter, sugar, and egg yolks. Cook this mixture over boiling water until it is thickened to custard consistency. Add the pecans, raisins, coconut, and vanilla extract. Spread the frosting between the cake layers and ice the top and sides.
YIELD: 1 (3-LAYER) CAKE
Karol Trammel
Monroe, Georgia