LEMON CHEESE CAKE

1/2 lb. whipped margarine
1 cup Crisco
2 2/3 cups sugar
3 cups all-purpose flour
1 cup milk, (not canned)
5 eggs
2 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt

Beat margarine and Crisco until light and creamy. Add sugar and beat until creamy. Sift flour, baking powder and salt; add to creamed mixture alternately with milk. Add eggs, one at a time, beating well after each one. Add flavoring. Pour into 3 well greased and floured cake pans. Bake 30 minutes at 325* or until cake leaves side of pan.

FROSTING for Lemon Cheese Cake:

1 1/2 cups sugar
3 eggs
1 cup water
1 pkg. frozen coconut
6 tsp. flour
4 Tbsp. margarine
2 lemons

Combine all ingredients, except lemon rind, juice and coconut, in saucepan; mix thoroughly. Cook over medium heat, stirring constantly, until it comes to a full boil and is thick. Remove from heat; add grated lemon rind of 1 lemon and juice of 2 lemons and blend well. Add coconut and blend. Spread between layers and on top of cake while cake is hot.
Dianne Crosby

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