(by Shirley McNevich)
1 1/2 cups white sugar
4 eggs
2 sticks butter (softened)
2 cups cake flour
1 TBSP baking powder
1 tsp. vanilla
1/4 tsp. salt
Topping: 1 - 8oz. Dole crushed pineapple (drained), 1 small can mandarin oranges (drained), 2 cups miniature marshmallows, 1 cup Baker's angelflake coconut, 1 - 8oz. Breakstone's sour cream
Add white sugar, eggs, butter, cake flour, baking powder, vanilla and salt into a blender--beat for 20 minutes. Pour batter into a greased angelfood cake pan (tube pan). Place cake into a COLD oven, turn oven to 350 degrees and bake for 1 hour. Cool and remove from pan. Topping: add crushed pineapple, oranges, marshmallows, coconut, and sour cream in a bowl--stir well and refrigerate. Serve each slice of cake with a large spoonful of the topping. Keep topping refrigerated.
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