Dhahran Theatre Group Cookbook, 1993


1 Cup margarine
2 Cups sugar
1/4 Pound white chocolate
4 Egg yolks
2 1/2 Cups flour
1 Teaspoon baking powder
1 Cup buttermilk
4 Egg whites (beat to peak)
1 Teaspoon vanilla
1 Cup chopped nuts, pecans
1 Can (31/2) coconut (Angel Flake)


Cream margarine and sugar until light, add melted chocolate (melt over hot water), then add the egg yolks one at a time beating well after each addition. Sift the flour with the baking powder then add to the batter alternately with the buttermilk, beating well each time. Fold in beaten egg whites, vanilla, pecans and coconut.

Bake at 350? F. for 45 minutes in an oblong pan or two 9 inch layer pans. Grease and flour pans.

Patsy Knox