Post by Jay on May 10, 2003 15:57:00 GMT -6
Patience CakeFirst Day:
2 c. sour cream
2 c. sugar
9 oz. coconut
Mix together and refrigerate.
Second Day:
1 c. shortening
2 c. sugar
3 c. plain flour
4 eggs
1 c. buttermilk
3/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla flavoring
Cream shortening and sugar well. Add eggs one at a time. Beat well after each addition. Sift together flour, soda and salt; add flour alternately with buttermilk to egg mixture. Add flavoring and beat well. Turn into four greased and floured pans. Bake for 25 minutes or until done at 350degrees. Let layers cool completely. Split layers and fill
with coconut filling.
Icing For Patience Cake:
1 large container whipped topping (9 oz.)
1 pkg. (9 oz.) coconut
Combine whipped topping and coconut. Ice top and sides of cake. Let set for 24 hours before cutting. Keep refrigerated.
Enjoy Jay
