1984 Greenwood Jaycees Recipe Book

Cookbook page 27

Cream Cake, Carrot Cake

[Archive note: the left edge of this page is cropped in every surviving PDF copy, so the missing quantities and words cannot be transcribed reliably.]

TIONAL BANK OF GREENWOOD
  Main Office: 300 South Madison Avenue 882-3400
Greenwood Park Office: 1275 U.S. 31 North 881-2200
dian Office: Road 135 and South County Line Rd. 882-4126
  Greenwood Village Office: U.S. 31 South 881-5705
                      Member FDIC




CREAM CAKE                                   Shari Lynn Shireman

                             1 c. buttermilk
1
’garine
s
:es
ilia
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 c. coconut
1 c. chopped pecans


rgarine
j. cream cheese
oconut
1 tsp. vanilla
1 box powdered sugar

r and shortening, oil and butter, until fluffy. Add egc oiks
gredients and mix. Add buttermilk, vanilla, coconut and
d mix thoroughly. Beat egg whites until stiff and fold into
 Pour into three 9-inch, greased and floured cake pans. Bake
¡s at 350 degrees. While cake cools, beat margarine, cheese
a together. Add sugar and coconut. Beat well and spread on
ke.

CAKE                                                      Jo Meyer

i flour
r
king soda
mamón
ped nuts
1 tsp. salt
11/2 c. oil
4 eggs
3 c. grated carrots


:g. cream cheese
tter or margarine
                              -27-
1 box confectioner sugar
2 tsp. vanilla
Continued                .............
Greenwood, Ind.