Spring Blossoms

Saturday, April 5, 2008

Italian Cream Cake # 1


INGREDIENTS FOR CAKE:

2 cups sugar
1/2 cup shortening
1/2 cup oil
5 eggs, separated
1 teaspoon baking soda
1 cup buttermilk
2 cups flour
1 cup angel flake coconut
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

INGREDIENTS FOR ICING:

One 8-ounce package cream cheese
1/2 cup margarine
One 1-pound box confectioners sugar
1-1/2 cups chopped pecans
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

TO PREPARE CAKE:

Combine sugar, shortening, and oil. Add egg yolks one at a time, beating after each addition. Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut. Beat egg whites and fold into mixture. Add flavorings. Pour into 3 greased and floured 9-inch pans. Bake in 350 degree oven for 25 minutes. Cool cake layers before icing.

TO PREPARE ICING:

Combine cream cheese and margarine. Beat in sugar gradually. Add pecans and flavorings. This makes lots of icing for each layer top and sides.
SERVES: 16
Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.

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