A delicious cake that isn't too sweet.
INGREDIENTS (for 1 servings):
- 1/2 cup shortening
- 1 cup white sugar
- 3 eggs, beaten
- 1/2 teaspoon baking powder
- 1/3 cup milk
- 1/2 cup flaked coconut
- 1 (16 ounce) package vanilla wafers, crushed
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup evaporated milk
- 6 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts
PREPARATION:
Cream shortening and 1 cup white sugar together. Blend in beaten eggs. Combine crushed vanilla wafers and baking powder: mix into the creamed mixture alternately with milk. Stir in nuts and coconut. Pour batter into two greased and floured 8 inch round pans.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Cool layers on wire racks.
In a small sauce pan, mix 1/2 cup white sugar and 1/2 cup brown sugar together well. Mix in evaporated milk and butter or margarine. Cook over medium heat to the soft ball stage, 234 - 240 degrees F (112 - 115 degrees C). Pour mixture into a mixing bowl. Stir in 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until the icing is spreadable. Frost the cooled cake.