Nathalee Duprees Daffodil Cake Food

EASTER DAFFODIL CAKE

Steps:

• White Part: Beat egg whites till stiff.
• Add cream of tartar.
• Fold in sugar, vanilla and flour sifted 3 times with baking powder and salt.
• Put in bottom of greased angel cake pan.
• Yellow Part: Beat egg yolks with hot water and salt until light and lemon coloured.
• Add sugar, vanilla and flour sifted three times with baking powder.
• Add on top of white part and bake in oven at 375 degrees for about 35 minutes.

DAFFODIL CAKE (LEMON CAKE SUPREME)

Steps:

• Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
• Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
• Pour crushed pineapple with juice over the cake in the pan.
• Fold 1 package lemon instant pudding into 1 1/2 cups milk.
• Fold this into 1 small carton Cool Whip.
• Spread over cake.
• Top with coconut! (optional).

DAFFODIL CAKE

Steps:

• Preheat oven to 350.
• Spray two 9" round cake pans with non-stick cooking spray.
• Drain pineapple. Reserve juice / syrup.
• Combine pineapple juice / syrup, eggs and 1/2 of rum extract.
• Add cake mix and beat for 4 minutes.
• Fold in pineapple.
• Spoon batter into prepared cake pans.
• Bake at 350 for 40 to 45 minutes.
• Cool cakes and turn out of pan. Cool 1/2 hour more.
• Prepare frosting mix and add butter and remaining rum extract.
• Spread half of frosting between layers of cake and sprinkle with coconut.
• Frost cake with remaining frosting and sprinkle with coconut.