ITALIAN CREAM CAKE IV

ITALIAN CREAM CAKE IV

Italian Cream Cake Recipe INGREDIENTS

• 1/2 c. butter, softened
• 1/2 c. shortening
• 2 c. sugar
• 5 eggs, separated
• 2 c. flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 c. buttermilk
• 1 tsp. vanilla
• 1 (3 1/2 oz.) can coconut
• 1 1/2 c. pecans or walnuts, chopped

Italian Cream Cake Recipe INSTRUCTIONS
Cream butter and shortening. Gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla, coconut and 1 cup chopped nuts. Beat egg whites (at room temperature) until stiff peaks from. Gently fold into batter. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 325 degrees for 35 minutes (or until wooden pick comes out clean). Remove layers from pans and let cool completely. Frost with Italian Cream Cake Icing and sprinkle with remaining 1/2 cup nuts.

ITALIAN CREAM CAKE ICING:

• 1 (8 oz.) pkg. cream cheese, softened
• 1/4 c. plus 2 tbsp. butter, softened
• 1 (16 oz.) pkg. powdered sugar
• 1 tsp. vanilla
• 1 tbsp. brandy or 2 tbsp. creme d'almond

Cream butter and cream cheese. Blend in powdered sugar. Add vanilla and brandy. Frost Italian Cream Cake top and sides. Sprinkle remaining nuts over top of frosted Italian cream cake...Mama mia !
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ITALIAN CREAM CAKE III

ITALIAN CREAM CAKE III
A great Italian Cream Cake Recipe to try !

ITALIAN CREAM CAKE INGREDIENTS

• 1 stick butter
• 1/2 c. Crisco
• 2 c. sugar
• 5 egg yolks
• 3 c. cake flour
• 1 tsp. soda
• 1/4 tsp. salt
• 1 c. buttermilk
• 1 sm. can coconut
• 1 c. nuts, pecans or walnuts
• 5 egg whites, beaten stiff
• 1 tsp. vanilla

INSTRUCTIONS
Cream butter and Crisco. Add sugar, beat until smooth. Add egg yolks. Combine flour, salt, and soda. Add to creamed mixture with buttermilk. Stir in vanilla, coconut and nuts; fold in egg whites after they have been beaten. Pour in 3 greased and floured pans. Bake at 350 degrees for 25 minutes.

ITALIAN CREAM CAKE FILLING:

• 1 (8 oz.) pkg. cream cheese
• 1/3 c. butter
• 1 box powdered sugar
• 1 tsp. vanilla

Beat cream cheese and butter until smooth. Add sugar and vanilla. Beat well. Spread on cake when cooled. Sprinkle with nuts....and the Italian Cream Cake Recipe is ready...enjoy it !