5/5
(1 Votes)
Ingredients
- Layers:
- 1 cup plain flour
- 1 cup self-rising flour
- 2 cups sugar
- 1 cup Crisco Shortening
- 1 cup milk
- 5 eggs
- 2 teasp vanilla
- Filling:
- 1 cup sugar
- 1 cup milk
- 1 lb. Frozen coconut
- 12 large marshmallows
- 1 teasp vanilla
- Frosting:
- 2 cups sugar
- 1 stick margarine
- 1 small can evaporated milk
- 2-3 tablespoons cocoa
Preparation
Step 1
For layers: Cream together sugar and shortening. Beat in eggs one at a time. Sift together the two flours; add alternately with the milk. Stir in vanilla. Pour batter into 3 greased and floured 9 inch cake pan. Prepare filling while cake is baking because you stack the cake while it is still hot. Put sugar and milk in saucepan and bring to a boil. Add coconut, marshmallows; stir and boil for 5 minutes. Stir in vanilla. Put between cake layers while they are still hot. Cook frosting ingredients over medium heat, stirring constantly until thick. Frost cake.