ITALIAN CREAM CAKE |
| Name: |
Amanda Bryan |
| Base: |
LRAFB |
| Recipe: |
1/2 C butter (softened)
1/2 C shortening
2 C sugar
5 egg yolks
1 Tsp baking soda
2 Tsp vanilla
1 C buttermilk
2 C flour
1 C coconut
1 C pecans (chopped)
5 egg whites (beaten)
Cream butter, shortening, sugar, and egg yolks. Add baking soda, vanilla, and buttermilk. Mix unitl smooth. Add flour and mix well. Add coconut and pecans and mix until blended. Fold in beaten egg whites by hand. Pour batter into a 13x9 pan or 2 9inch round cake pans sprayed with cooking spray. Bake at 350 degrees until cake tests done. Cool in pans for a few minutes then turn out onto cooling racks to cool. When cool frost cake with a cream cheese frosting. |
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