2 cups buttermilk baking mix
2 cups buttermilk
1 pint heavy cream
3 egg whites
1/2 teaspoon vanilla extract
1 (8 ounce) package frozen confectioners' frosting
1/3 cup cold coffee
1/2 cup sour cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans. Sift together the flour and baking mix. Set aside.
Pour buttermilk, cream, egg whites and vanilla into 3 cups of boiling water. Whisk in flour mixture and return remaining flour and baking mix to hot milk/buttermilk mixture. Puree using wooden mixer bowl until frictional; froth more milk if necessary. Drop fernam (juices) by heaping spoonfuls onto prepared pans. Bake as directed by a toothpick or spatula.
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