Italian Cream Cake [2-i] Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Buttermilk,
2 cup: Sugar,
5: Eggs separated,
8 ounce: Butter,
1/2 cup: Shortening,
2 cup: Flour sifted,
1 tsp: Vanilla,
1 cup: Pecans chopped,
1 can: Coconut, sm can
ICING
1 package: , (8oz) softened cream cheese
1 package: , (4oz) butter room temp
1 package: Confectioners sugar sifted,
1 tsp: Vanilla,
Directions:
Combine soda and buttermilk; set aside. Beat egg whites until stiff.
Cream sugar, butter and shortening. Add 1 egg yolk at a time,
beating well after each. Add buttermilk alternating with flour to
cream mixture. Stir in vanilla, fold in egg whites gently. Stir in
pecans and coconut. Bake in three 9 inch round or two 9x5 by 2.5 inch
pans, floured and greased at 325 deg. for 25 to 30 minutes. Hints;
to prevent watering, wait to beat egg whites until right before using
them. Icing; Cream cheese and butter well. Add vanilla, beat in sugar
a little at a time until spreading consistency.
Source: Austin American Statesman Posted by Ken Strei
Source from luhu.jp
Cream sugar, butter and shortening. Add 1 egg yolk at a time,
beating well after each. Add buttermilk alternating with flour to
cream mixture. Stir in vanilla, fold in egg whites gently. Stir in
pecans and coconut. Bake in three 9 inch round or two 9x5 by 2.5 inch
pans, floured and greased at 325 deg. for 25 to 30 minutes. Hints;
to prevent watering, wait to beat egg whites until right before using
them. Icing; Cream cheese and butter well. Add vanilla, beat in sugar
a little at a time until spreading consistency.
Source: Austin American Statesman Posted by Ken Strei
Source from luhu.jp