This is for Bee, who in the 8/5/09 newsletter was searching for a Robert E. Lee cake recipe. It has been years since I made this. It may not be what you are wanting, as you said that many of the recipes that you found were not like the cake you had. If you can be more specific about the cake that you liked so much, it will help the readers know which recipes to send to you.
Robbie In

Robert E Lee Cake
Yield: 1 8" cake

9 Eggs, separated, room temp
1 1/2 c Sugar
2 c Sifted all-purpose flour
1/2 t salt
1 tb Lemon juice
Grated peel of 3 lemons
Grated peel of 5 oranges
1/2 c Lemon juice (3-4 lemons)
2 c Orange juice (6-8 oranges)
1 1/2 c Sugar
1 1/2 c Shredded coconut

Preheat oven 350 degrees. Spray 3 (8 inch) round cake pans with vegetable cooking spray. In large bowl, beat egg whites until they hold stiff but moist

peaks. In large bowl, beat egg yolks until lemon colored and very light. Slowly beat in 1 1/2 cups sugar. Fold in egg whites. Gently fold in flour, salt

and 1 tablespoon lemon juice, mixing only enough to blend in flour. Divide batter equally among prepared pans. Bake in preheated oven 35-45 minutes or

until a wooden pick inserted into center comes out clean. In a medium size bowl, combine citrus peels and juices, 1 1/2 cups sugar, and 1 cup of coconut.

Stir mixture to dissolve sugar. Remove cake layers from pans to trays. Spoon citrus mixture over tops of warm layers; cool. Stack layers on a serving plate.

Let stand several hours before serving to allow cake to absorb liquid. To serve, sprinkle with remaining 1/2 cup coconut.
Robbie IN

http://www.nancyskitchen.com