Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Italian Cream Cake
Famous Authors (View All Authors)
Cakesandfrostings - Cake Italian Cream Cake Post by :Reimund Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3158

Click below to download : Cakesandfrostings - Cake Italian Cream Cake (Format : PDF)

Cakesandfrostings - Cake Italian Cream Cake

1 stick oleo or margarine
1 cup buttermilk
1/2 cup Crisco
1 tsp. vanilla
2 cups sugar
1 small can coconut*
5 egg yolks
1 cup pecans
2 cups flour
5 egg whites (beaten stiff, not dry)
1 tsp. baking soda


Cream sugar, oleo, Crisco. Add egg yolks one at a time. Sift flour, 1 teaspoon soda, and add alternately with buttermilk. Add vanilla, nuts, 1 can of coconut. Fold into beaten egg whites. Pour into 3 greased and floured round (9 inch) cake pans. Bake at 350 degrees for about 25 minutes, or until a toothpick comes out clean.


Frosting:
2 (8oz.) Cream Cheese
1 stick oleo or margarine
2 ( 1 pound ) Boxes Powdered Sugar
1 tsp vanilla


Mix the above until smooth and creamy. This is a little more frosting than you need, but I'd rather have too much than not enough.

Assemble and frost as you would any three layer cake. I then place pecan halves all over the top and around the sides. You can also use chopped pecans. If I use the chopped, I put them only on the sides of the cake.

*used a 3.5 oz (99g) can of Baker's Angel Flake coconut sweetened. That is 1 1/2 cup coconut, if you can't find the little cans.
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Cake Italian Cream Cake Recipes By Meryl Cakesandfrostings - Cake Italian Cream Cake Recipes By Meryl

Cakesandfrostings - Cake Italian Cream Cake Recipes By Meryl
Printed from Allrecipes, Submitted by Rory 1 cup buttermilk 1 teaspoon baking soda 1/2 cup butter 1/2 cup shortening 2 cups white sugar 5 eggs 1 teaspoon vanilla extract 1 cup flaked coconut 1 teaspoon baking powder 2 cups all-purpose flour 8 ounces cream cheese 1/2 cup butter 1 teaspoon vanilla extract 4 cups confectioners' sugar 2 tablespoons light cream 1/2 cup chopped walnuts 1 cup flaked coconut Preheat oven to 350 degrees F (175 degrees C). (*Decrease temperature by 25 degrees for dark pans). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda
PREVIOUS BOOKS

Cakesandfrostings - Cake Irish Whiskey Cakesandfrostings - Cake Irish Whiskey

Cakesandfrostings - Cake Irish Whiskey
1 chocolate cake mix 1 small pkg. instant chocolate pudding mix 4 eggs 1/2 c. oil 1/2 c. milk 1/2 c. Irish Whiskey Grease and flour bundt or tube pan. Sprinkle 3/4 c. nuts over bottom of prepared pan. Combine remaining ingredients and remaining 1/4 c. nuts. Mix well and pour in pan. Bake at 350 degrees for 40-45 minutes. While cake is still in pan and still hot, prick holes with toothpick or skewer, and pour half the glaze over cake. Let stand 30 minutes. Invert onto plate. Prick holes on top and pour on remaining glaze. GLAZE:
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT