Ambrosia Cake Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 Large | |
| Cake flour | 3 Cup (16 tbs), sifted | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| 1 teaspoon butter flavoring | ||
| Orange Filling | ||
| Divinity Frosting | ||
| Flaked coconut | 1/2 Cup (16 tbs) | |
Directions
Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in flavorings.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Spread Orange Filling between layers.
Spread top and sides of cake with Divinity Frosting; sprinkle with coconut.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in flavorings.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Spread Orange Filling between layers.
Spread top and sides of cake with Divinity Frosting; sprinkle with coconut.
Chef
