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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Crisco
- 1 1/2 c. sugar
- 2 ounce red food coloring
- 2 T cocoa
- 2 large eggs
- 2 1/4 c. cake flour
- 1 c. buttermilk
- 1 teaspoon baking soda
- 1 T vinegar
- 1 T vanilla
- 1 c. canned lowfat milk
- 1 c. sugar
- 1 egg yolk
- 1/4 pound butter
- 1 teaspoon vanilla
- 1/2 c. pecans
- 1/2 c. sugar
- 2 T water
- 1/4 c. light corn syrup
- 2 egg whites (1/4 c.)
- 1 teaspoon vanilla
Direcciones
- Cream shortening and sugar. Add in large eggs. Mix together into paste: coloring and cocoa. Add in vanilla. Pour buttermilk into cup used to make paste. Sift flour and salt, and add in alternately with buttermilk and beat well. Mix in baking soda, then vinegar. Bake in 4 (8-inch) layers at 300 degrees for 20 to 30 min.
- Beat well, then cook over low heat till thick. Put between layers; frost sides with white mountain frosting.
- Mix sugar, water and corn syrup in saucepan; cover and bring to rolling boil. Remove cover and cook to 242 degrees, or possibly till syrup spins a 6- to 8-inch thread. Just before syrup is ready, beat the egg whites till stiff sufficient to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue to beat till frosting hold peaks. Blend in vanilla. Spread on sides of cake. Top with coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 12 servings | |
| Calories 499 | |
| Calories from Fat 170 | 34% |
| Total Fat 19.4g | 24% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 2.86g | |
| Cholesterol 57mg | 19% |
| Sodium 206mg | 9% |
| Potassium 114mg | 3% |
| Total Carbs 78.19g | 21% |
| Dietary Fiber 0.7g | 2% |
| Sugars 54.27g | 36% |
| Protein 4.86g | 8% |
