Desserts:
Fanny
Lou's 7-Up Cake
from
Atlanta
Cooknotes
INGREDIENTS
FOR CAKE:
3/4
cup Crisco shortening
1/4
cup vegetable oil
2
cups sugar
3
cups all-purpose flour, divided
4
eggs
2
teaspoons baking powder
1
(3-ounce) package instant lemon pudding mix
1
(12-ounce) can 7-Up
INGREDIENTS
FOR ICING:
1-1/2
cups sugar
2
eggs
4
tablespoons butter
3
tablespoons all-purpose flour
1
(20-ounce) can crushed pineapple
1
cup chopped pecans
1
cup Baker's coconut
TO
PREPARE:
Preheat
oven to 375 degrees. Cream shortening and add oil and sugar, beating
well. Mix in 1-1/2 cups flour and 2 eggs. Add remaining flour
and 2 eggs, mixing well. Add baking powder, pudding mix, and 7-Up.
Pour into 3 greased and floured 9-inch round pans. Bake 25 minutes.
Cool about 5 minutes in pan. Invert cakes onto wire racks and cool
completely. To make icing, combine sugar, eggs, butter, flour, and
pineapple. Cook over medium heat, stirring frequently, for about
20 minutes or until mixture thickens. Stir in pecans and coconut.
Cool. Spread frosting between layers, on top, and around sides.
SERVES:
15 - 20
Copyright 1982 The Junior
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