Darren's Italian Cream Cake

Discussion in 'Food and nutrition' started by Lord Foul, Feb 10, 2004.

  1. Lord Foul

    Lord Foul Guest

    Darren's Italian Cream Cake

    1 cup buttermilk 1 tsp. baking soda 2 cups sugar 1 stick butter
    1/2 cup shortening 5 eggs separated Juice from 1 jar of Maraschino Cherries 2 cups sifted cake flour
    1 tsp. vanilla 1 cup chopped pecans 1 cup flaked coconut

    Preheat oven to 325 degrees. Combine soda and buttermilk and let stand a few minutes. Cream sugar,
    butter, and shortening. Add egg yolks, one at a time, beating well after each addition. Add cherry
    juice. (If you like, you can add the cherries also). Add buttermilk mixture alternately with flour
    to creamed mixture. Stir in vanilla. Beat egg whites until stiff. Fold in egg whites; gently stir in
    pecans and coconut. Bake in 3 (9 inch) greased and floured layer pans at 325 degrees for 25 minutes
    or until cake tests done. Frost cooled cake with cream cheese icing.

    Cream Cheese Coconut Pecan Icing

    1(8 oz.) package cream cheese 1 stick butter 1 tsp. vanilla
    1 (1oz.) box powdered sugar
    2/2 cup chopped pecans 1 cup flaked coconut

    Cream the cream cheese and butter well and add vanilla. Beat in sugar a little at a time. Add pecans
    and coconut.

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