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SNOWFLAKE CAKE

2 eggs plus 4 egg yolks
1 1/2 cups sugar
1 cup milk
1/2 cup butter or margarine
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 cup nuts, optional

1 3/4 cup sugar
1/2 cup water
4 egg whites
1/2 teaspoon cream of tarter
1 teaspoon vanilla extract
2 cups flaked coconut

In a mixing bowl, beat eggs, yolks and sugar until light and fluffy,
about 5 minutes. In a saucepan, heat milk and butter until butter
melts. Combine flour and baking powder; add to egg mixture
alternately with milk mixture. Beat until well mixed. Add vanilla.
Fold in nuts if desired. Pour into three greased 9 inch round
baking pans. Bake at 350 for 15-18 minutes or until cakes test
done. Cool in pans 10 minutes before removing to a wire rack to
cool completely.

For frosting, in a saucepan, bring sugar and water to a boil. Boil
3-4 minutes or until a candy thermometer reads 242 degrees(firm
ball stage). Meanwhile, beat egg whites and cream of tartar in a
mixing bowl until foamy. Slowly pour in hot sugar mixture and
continue to beat on high for 6-8 minutes or until stiff peaks form.
Add vanilla. Frost the tops of two cake layers and sprinkle with
coconut; stack on a cake plate with plain layer on top. Frost
sides and top of cake; sprinkle with coconut. Refrigerate for
several hours. Yield 12-16 servings.

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