Recipe: Lord and Lady Baltimore Cake with Cream Cheese Frosting (using evaporated milk in filling)

LORD AND LADY BALTIMORE CAKE

CAKE:
2 1/2 cups sifted cake flour
3 3/4 tsp. baking powder
3/4 tsp. salt
1 1/2 cups sugar
1/2 cup shortening
5 egg whites
1 tsp. vanilla
1 cup milk
FILLING:
3/4 cup evaporated milk
3/4 cup sugar
1/4 cup water
1/4 cup dates
1/4 cup raisins
1/4 cup figs
1/4 cup nuts
1 tsp. vanilla
FROSTING:
1 stick (1/2 cup) margarine, room temperature
1 (8 oz.) pkg. cream cheese, softened
1 (1 lb) box confectioners' sugar
1 tbsp. vanilla
shredded coconut (for top)

CAKE:
Preheat oven to 375 degrees F. Grease three layer cake pans.

Combine flour, baking powder, and salt; set aside.

Cream sugar and shortening together until fluffy.

Add unbeaten egg whites, one at a time. Beat after each. Add vanilla. Add dry ingredients alternately with milk. Pour into prepared pans.

Bake in 375 degree oven for 20-24 minutes. Cool on rack.

FILLING:
Place milk, sugar, and water in heavy, thick pan. Stir sugar until dissolved.

Add dates, raisins, and figs. Cook until thick. Cool; add nuts and vanilla. Spread between cooled cake layers.

FROSTING:
Beat margarine and cream cheese together in mixer; add sugar and vanilla. Beat until smooth. Cover top and sides of cake with this; top with shredded coconut.