Cuero Cake

Latnie B. Kesee, FMS

Cake:

  • 1 cup butter
  • 2 1/2 cup sugar
  • 5 eggs, separated
  • 2 squares chocolate, melted
  • Grated rind of 1 orange
  • 1/2 cup orange juice
  • 1 tsp vanilla
  • 1 tsp soda
  • 1 cup buttermilk
  • 3 cup sifted cake four

Cream butter in a bowl; add sugar gradually. Add beaten egg yolks and mix well. Add Chocolate, grated rind, orange juice and vanilla and mix well. Mix the soda with buttermilk and add to the creamed mixture, alternately with flour. Beat well, fold in stiffy beaten egg whites and pour into 3 greased and waxed paper lined 9 inch cake pans.

Bake at 350° for about 30 minutes or until cake is done.

Filling:

  • 1 small can crushed pineapple
  • 2 eggs, beaten
  • 1 cup sugar
  • 3 Tbsp flour
  • 1 Tbsp butter
  • 1 Tbsp lemon juice
  • 1 cup shredded coconut

Mix first 4 ingredients in top of double boiler. Cook stirring constantly until thick. Remove; add butter, lemon juice and coconut and cool; spread between layers. Ice the top and sides with Seven Minute Icing.





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