“Bake a prizewinner from the Indiana State Fair”
Ingredients
3 cups all-purpose flour
2 cups sugar
1 cup coconut
2 1/2 teaspoon baking soda
2 1/2 teaspoon cinnamon
1 teaspoon grated orange peel
1 teaspoon salt
1 1/4 cup cooking oil
2 teaspoon vanilla
11 ounce can (1 1/3 cup) mandarin oranges, undrained
2 cups shredded carrots (4 medium)
3 eggs
Method
Heat oven to 350-degrees. Grease a 9×13-inch pan. In a large bowl, blend all cake ingredients, beat two minutes at high speed. Pour into the greased pan and bake at 350-degrees for 45-55 minutes or until a toothpick comes out clean. Cool before removing from pan, ice.
Buttercream Icing
Ingredients
1 pound confectioners’ sugar
1/4 pound soft butter or margarine
1/8 teaspoon salt
1 teaspoon vanilla
3-5 tablespoons milk
Method
Cream one-third of sugar with butter and salt. Blend in vanilla and 2 tablespoons milk; add remaining sugar. Gradually stir in remaining milk until desired spreading consistency is reached. Covers two cakes.
