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Wednesday, January 18, 2012

Italian Cream Cake

Hi, WEEC listeners....Here is the recipe I mentioned today with regard to the difference between baking powder & baking soda.  It's a keeper!!  Hope you enjoy it.


1/2 c. butter
 5 eggs, separated
1/2 c. Crisco shortening
 2 c. sugar
2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
 6 oz. coconut
1 tsp. vanilla extract
1 c. pecans, chopped
Beat egg whites and set aside. Cream butter and shortening until light fluffy. Add sugar gradually, beating well. Add egg yolks, one at a time, beating well after each addition. Stir together flour and soda; add alternately with the buttermilk, beating well.

Stir in vanilla, coconut, and pecans. Fold in the beaten egg whites gently.

Grease and flour three 8" round cake pans. Bake in preheated 350° oven for about 25 minutes or until lightly browned.
Cool for 10 minutes, then remove from pan. Frost with cream cheese frosting.

Cream Cheese Frosting

2 (8-oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2-1 c. butter, softened
2 lbs. confectioner’s sugar

Beat cream cheese until softened and no lumps. Add softened butter. Gradually mix in confectioner’s sugar and vanilla. If you want a softer icing, add full amount of butter.

I usually add the smaller amount of butter as I pipe a border around the cake and the stiffer icing makes that possible.

Confectionately Yours,  


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