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Country Kitchen
November 1, 2011 Previous Recipe | Next Recipe
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Baked Chicken Salad
Salmon Patties
Chicken Roll-ups
Pecan Pie
Pecan Clusters
Never Fail Divinity
Pat and Waynes Brunswick Stew
Chicken Dressing
Good Cookies
Lane Cake
Blueberry Stack Cake
Buttermilk Flapjacks
Lane Cake

1 box Duncan Hines white cake mix
3 tablespoons Swans Down cake flour
1 stick (1/2 cup) butter
3 tablespoons sugar
1 tablespoon vanilla
1 cups milk
8 egg whites, beaten

Filling
8 egg yolks
1 cups sugar
cup softened butter
1 (15-ounce) box raisins
2 cups chopped pecans
2 cups coconut
1 teaspoon salt
2 tablespoons vanilla

Preheat oven to 350 F. Sift together cake mix and flour; set aside. In a mixing bowl, cream together butter and sugar. Add vanilla and mix, then add dry ingredients with the milk. In a separate bowl beat egg whites until stiff but not dry. Fold into cake batter. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 F until toothpick inserted in center of cake comes out clean. Turn cake layers out of pans to cool.

Filling directions:
Beat egg yolks slightly, then add sugar and butter. Transfer mixture to a saucepan and cook over medium heat, stirring constantly until thickened, about 5 minutes. Remove from heat and stir in remaining ingredients. Allow cake and filling to cool completely before assembling. Spread filling between layers and over top of the cake.
Note: Charlene recommends chopping pecans and raisins in food processor before assembling filling.





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