Ingredients
- 1 c. all purpose flour
- 1 c. self rising flour
- 5 eggs
- 2 tsp. vanilla
- 2 c. sugar
- 1 c. shortening
- 1 c. milk
- FILLING
- 1 c. sugar
- 1 c. milk
- 1 lb. frozen coconut
- 12 lg. marshmallows
- 1 tsp. vanilla
- ICING
- 2 c. sugar
- 1/2 c. margarine
- 1 sm. can evaporated milk
- 2 tbsp. cocoa
Directions
Preheat oven to 350 degrees. Cream together 2 cups sugar and 1 cup shortening. Beat in eggs 1 at a time. Sift the flour together. Add to the sugar mixture, alternating with the cup of milk. Stir in vanilla. Pour into 3 greased and floured cake pans. Bake for 30 to 35 minutes. Meanwhile place 1 cups sugar and 1 cup milk in saucepan and bring to a boil. Add coconut and marshmallows. Stir and boil for 5 minutes. Stir in vanilla. Spread between layers while they are still hot. Let cool and frost.
Icing:
Combine all ingredients and cook over medium heat. Stir
constantly until thick and it forms a soft ball when small amount is dropped in cold water. Cool and frost top and sides of cake.
Print this recipe
Submitted 6/13/05.
Source: Inernet
Submitted By: Marlen
matchlessmm@aol.com
Peter Paul Mounds Cake