Coconut Pecan Cake

Makes 12 Servings

Fill and frost with "Italian Cream Frosting" recipe.

Have all ingredients at room temp. Preheat the oven to 350. Greaseand flour two 8x2-inch  round pans or one 10-12 cups fluted tube or Bundt pan, or line bottoms of round pans with waxed or parchment paper.

Measure:
1 1/2 cups sifted cake flour

Combine:
2/3 cup buttermilk
3/4 tsp baking soda
1 tsp vanilla

In large bowl, beat until creamy, about 30 seconds:
3 T (1 stick) unsalted butter

Gradually add and beat on high speed until lightened in color and texture,
4 to 6 minutes:
1 1/3 cups sugar

Beat in one at a time:
3 large egg yolks

Add the flour in 3 parts, alternating with the buttermilk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.

Stir in:
1 cup sweetened shredded dried coconut
2/3 cup chopped pecans

In a medium-size bowl, beat on medium speed until soft peaks form:
3 large egg whites
1/8 tsp cream of tartar

Gradually add, beating on high speed:
1/4 cup sugar

Beat until peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the buttermilk batter, then fold in the remaining whites. Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes in round pans, 55-65 minutes in a fluted tube or Bundt pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a slim knife around the cakes(s) to detach it from the pans, or tap the sides of the fluted tube or Bundt pan against the counter to loosen the cake. Invert the cake(s) and peel off the paper liners, if using. Let cool, right side up or inverted, on the rack.

Italian Cream Frosting

Makes about 4 cups

Have cream cheese cold and butter at room temperature.

In large bowl, beat just until blended:
12 ounces cream cheese
12 T (1 1/2 sticks) unsalted butter
1 1/2 tsp vanilla

Add one-third at a time and beat just until smooth and the desired consistency:
6 cups powdered sugar, sifted

If the frosting is too stiff, beat a few seconds longer. Do no overbeat.

This frosting keeps, refrigerated, for about 1 week. or freeze for up to 3 months. Soften and stir until smooth before using.

(Used on "Coconut Pecan Cake" recipe)

Chicken Curry

1 (2 1/2 or 3 lb) fryer and four or five thighs or fryer chicken
2 large onions (chopped quite fine)
1/3 cup Wesson Oil or any shortening
1 tsp. Cumin Seeds
dash or two of ground ginger
1 1/4 tsp curry powder
1 tsp turmeric
Salt to taste
(can also add 3 or 4 whole cloves and a peeled chopped up fresh tomato if you desire)

Put oil in heavy large pan and add onions and cumin seeds. Stir on medium heat until onions are browned a bit and cumin seeds are browned and have a very pungent odor. Add the other spices and salt and stir and cook a minute or so. Add chicken pieces that are well drained and stir until mixed well with onion and spice mixture. When heat is again up to boiling, turn to low and put lid on pan and cook until chicken is tender, stirring every fifteen minutes or so. Don't cook too rapidly- just let it simmer- or you will evaporate all the broth. I often add a cup of water toward the last to make a bit more broth. If you want a bit more curry powder you may add it to suit your taste. Serve over hot rice.

Better Than Sex Cake

by Kathie Hill (who is kathie hill? :)

1 Duncan Hines Deluxe II Yellow Cake Mix
4 eggs
1/2 c. Wesson Oil
8 oz. sour cream
1 small instant vanilla pudding
1 (4 oz) German- sweet chocolate bar, grated
6 oz. mini Hershey chocolate chips

Beat cake mix, eggs oil, sour cream and pudding together until well mixed. Stir in grated chocolate and chocolate chips. Spoon into a well-greased and floured bundt or tube cake pan. Bake at 350 for 55-60 min. or until done. Sprinkle with confectioners sugar.