1/4 cup butter
1/4 cup shortening
1 cup white sugar
1 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/3 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 egg whites, stiffly beaten

1 cup white sugar
2 tablespoons water
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2 egg whites
2 drops red food coloring

1/2 cup candy-coated milk chocolate eggs
1 cup flaked coconut

4 drops green food coloring


1. Cream butter or margarine and shortening. Add 1 cup sugar gradually, beating until mixture resembles whipped cream.

2. Sift flour and baking powder together 3 times; add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in stiffly beaten egg whites carefully. Pour batter into two greased 8 inch round pans.

3. Bake for 20 to 30 minutes at 375 degrees F (190 degrees C). Cool layers on wire racks.

4. To Make Boiled Icing: Place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites, and red food coloring in top of double boiler. Cook, beating constantly, until frosting is thick and creamy.

5. Frost cake with icing. Make a nest of green coconut on top of cake, and fill nest with candy eggs. Sprinkle a border of coconut around base of cake. Makes 15-20 servings.

6. To make green tinted coconut, Place coconut in a large plastic bag, put a few drops of green food color in the bag and shake until desired consistency is achieved.




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