Mom was born at home on June 3, 1928—though Mercer County recorded it as June 2. Grandma always said the county was wrong. The reason, as I was told years ago and had almost forgotten, is that Grandma went into labor on June 2 but didn’t deliver until after midnight. So the county may have written down when it started… but we go by when she actually arrived. June 3 it is.
In honor of my mom’s birthday, I am sharing her favorite cake recipe, told exactly in her own words.
She brought this cake to all of our family picnics, and there was never a single piece left over. Many have asked for her recipe over the years.
Family members were always quick to ask if she had brought their favorite cake. She never disappointed. I think she would like knowing others can now enjoy it, too.
I’ve kept her wording exactly as she wrote it, including her name attached to the recipe.
It feels right to share this today, as it would have been her 98th birthday.
I hope you love it as much as we always did.
Four-Day Make Ahead Cake. (Elaine Stegall)
This is a wonderful cake that is so easy to make and one of my favorites. You can make the cake on Wednesday and take it on a picnic or anywhere else on Sunday! I like the convenience of being able to make it days ahead of time! If I have had some left over it has even lasted a week and is still delicious. This is a cake that MUST be kept refrigerated.
CAKE:
1-18 oz. pkg. Devil’s food cake mix
1 cup water
1/3 cup oil
3 eggs
FILLING AND TOPPING:
2 cups or 16 oz. carton of dairy sour cream
1 cup sugar
3 cups of coconut
8 oz. container frozen Cool Whip…thawed or 3½ cups
Heat oven to 350 degrees F. Grease and flour two 8″ round cake pans. In a large bowl, blend all cake ingredients at low speed until moistened. Beat for 2 minutes at highest speed and pour into prepared pans. Bake for 30 to 35 minutes until cake is done in the middle. Cool cake in pans for 15 minutes … then turn out on to cooling racks or onto waxed paper until completely cool. Then split each layer in half with a piece of thread or dental floss and set aside. Separate layers onto four waxed papers or the cooling racks.
In a large bowl, combine sour cream and sugar. Gently FOLD in coconut and whipped topping. Fill and frost layers just as you would any cake. Garnish as desired. Store in a cake safe in the refrigerator. Enjoy!
Through My Eyes, Gently 