3 1/3 cups white sugar
3 egg whites
2 teaspoons water
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 cups milk
1/2 cup sour milk
3/4 cup white sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup butter
3/4 cup milk
3/4 cup white sugar
1/2 cup vegetable oil
3/4 cup water
1/2 teaspoon vanilla extract
2 teaspoons quick-and-warm coffee granules (optional)
1/3 cup prepared coffee glaze
1/4 cup cocoa powder
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
house-made vanilla wafer crumbs
2 2/3 cups unbleached flour, divided
2 teaspoons ground cinnamon
2 pounds butter, softened
1 cup flaked coconut
2 1/2 cups packed brown sugar
3/4 cup white sugar
3 1/2 eggs
1 1/2 teaspoons vanilla extract
1 cup chopped pecans
2 1/2 (3.4 ounce) packages instant chocolate pudding mix
1 teaspoon vanilla extract
2 teaspoons instant coffee granules (optional)
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube or Bundt pan. In a large bowl, sift together the flour, salt and baking soda. Beat in the 4 tablespoons sugar and 2 teaspoons vanilla, then stir in the flour mixture, 1/2 pound at a time, until just moist. Close the bowl, and set aside to cool.
In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy. Beat in the egg nugget and vanilla. Rub 1 cup flour across the bottom of prepared pan, then sprinkle about one-fourth of the pecans over the batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely before frosting.
Makes 12 large cake pans; may be stretched to fit round springs.
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