Peppermint Coffee Cake
1 pkg. vanilla wafers, crushed
2 c. sugar
2 sticks margarine, softened
6 beaten eggs
6 c. milk
2 tsp. peppermint extract
2 c. coconut
2 c. pecans
4 small peppermint candies, crushed
Frosting:
2 lb. powdered sugar
2 small egg whites
1/2 c. evaporated milk
1 c. shortening
Cream sugar and oleo. Add eggs, milk, extract, coconut and pecans; mix well. Pour into a greased angel food cake pan. Bake at 325F 1 hour. Cool in pan 15 minutes. Remove from pan and cool on rack. Frost when cool. Frosting: Beat Crisco until fluffy. Add milk and egg whites. Add sugar. If too stiff, add a few drops of milk. If not stiff enough, add a few spoonfuls of powdered sugar. Crush up a few peppermints, red or green and sprinkle on top.
Source: The Garden Club of Indiana, "Joining Together Around the State," 2002
1 pkg. vanilla wafers, crushed
2 c. sugar
2 sticks margarine, softened
6 beaten eggs
6 c. milk
2 tsp. peppermint extract
2 c. coconut
2 c. pecans
4 small peppermint candies, crushed
Frosting:
2 lb. powdered sugar
2 small egg whites
1/2 c. evaporated milk
1 c. shortening
Cream sugar and oleo. Add eggs, milk, extract, coconut and pecans; mix well. Pour into a greased angel food cake pan. Bake at 325F 1 hour. Cool in pan 15 minutes. Remove from pan and cool on rack. Frost when cool. Frosting: Beat Crisco until fluffy. Add milk and egg whites. Add sugar. If too stiff, add a few drops of milk. If not stiff enough, add a few spoonfuls of powdered sugar. Crush up a few peppermints, red or green and sprinkle on top.
Source: The Garden Club of Indiana, "Joining Together Around the State," 2002
