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KATHY'S ITALIAN CREAM CAKE
RECIPE <=
b>Kathy Freda - June
11, 2005=
Recipe List<=
/b>
Ingredients:
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
- Nutty Cream Cheese Frosting (see recipe below)
- Garnishes: toasted pecan halves, chopped pecans
Instructions:
- Beat butter and shortening at medium speed with an
electric mixer until fluffy; gradually add sugar, beating well.
Add egg yolks, one at a time, beating until blended after each
addition. Add vanilla; beat until blended.
- Combine
flour and soda; add to butter mixture alternately with buttermilk,
beginning and ending with flour mixture. Beat at low speed unt=
il
blended after each addition. Stir in coconut.
- Beat egg whites until stiff peaks form; fold
into batter. Pour batter into three greased and floured 9-inch
round cakepans.
- Bake at 350 degrees for 25 minutes or until a woo=
den
pick inserted in the center comes out clean. Cool in pans on w=
ire
racks 10 minutes; remove from pans, and cool on wire racks.
- Spread Nutty Cream Cheese Frosting (see below)
between layers and on top and sides of cake. Garnish, if
desired. Yields 1 (3-layer) cake.
Ingredients:
- 1 cup chopped pecans
- 1 (8-ounce) package cream cheese, softened=
- 1/2 cup butter or margarine, softened
- 1 tablespoon vanilla extract
- 1 (16-ounce) package powdered sugar, sifted
Instructions:
- Place pecans in a shallow pan; bake at 350 degrees
for 5 to 10 minutes or until toasted, stirring occasionally. C=
ool.
- Beat cream cheese, butter, and vanilla at medium
speed with an electric mixer until creamy. Add sugar, beating =
at
low speed until blended. Beat at high speed until smooth; stir=
in
pecans. Yields about 4 cups.
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/span>
Buon<=
/span> Appetito
Kathy<=
/i>
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