Italian cream cake

0 piace 0 commenti Ricetta di Judy Walton

Ingredienti

1/2 cup butter, softened 1/2 cup shortening 2 cups sugar 5 egg yolks 2 cups flour 1 tsp. baking soda 1 cup buttermilk 1 tsp. vanilla 1-3 oz. can coconut 1 cup chopped walnuts or pecans 5 egg whites, stiffly beaten 8 oz. cream cheese, softened 1/2 cup butter, softened 1-1 lb. pkg. confectioners sugar 1 tsp. vanilla 1/2 cup chopped walnuts or pecans

Preparazione

1. Cream 1/2 cup butter, shortening and sugar in mixer bowl until light and fluffy. Add egg yolks; beat well. Mix flour and baking soda together. Add to batter alternately with buttermilk and 1 tsp. vanilla, beating well after each addition. Stir in coconut and 1 cup nuts. Fold in egg whites. Pour into 3 greased and floured 9 inch cake pans. Bake at 350 for 25 minutes or until layers test done. Cool in pans for several minutes. Remove to wire racks to cool completely. Combine cream cheese and 2 cup butter in mixer bowl; beat well. Add confectioners sugar and 1 tsp. vanilla; mix well. Stir in 2 cup chopped nuts. Spread between layers and over top and side of cooled cake. Chill in refrigerator. Cake will be easier to cut if stored in refrigerator for 24 hours.

dolci, cakes December 08, 2013 02:23