1 teaspoonful Crisco
1 cupful sugar
1 cupful water
Pinch cream of tartar
1 teaspoonful vanilla extract
1 white of egg
1/2 cupful chopped cocoanut
1/4 teaspoonful salt
_For cake_. Cream Crisco and sugar together, sift the flour, baking
powder, and salt, and add alternately with the beaten yolks of eggs
and milk. Beat thoroughly, then add stiffly beaten whites of eggs and
flavoring and mix gently. Grease layer tins with Crisco then flour
them and divide mixture into three portions. Bake in a moderate oven
twenty minutes.
_For filling_. Boil water and sugar together, add Crisco and cream of
tartar, and boil until it forms a soft ball when tried in cold water,
or 240° F. Beat white of egg to stiff froth, add salt, then pour in
syrup gradually, add vanilla and beat until thick and cold. Spread on
cake and sprinkle over with cocoanut.
Sufficient for three layers.