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Full Online Book HomeLearning KitchenItalian - Dessert - Italian Cream Cake Recipes By Meryl
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Italian - Dessert -  Italian Cream Cake Recipes By Meryl Post by :parryduck Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1880

Click below to download : Italian - Dessert - Italian Cream Cake Recipes By Meryl (Format : PDF)

Italian - Dessert - 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 in the buttermilk; set aside.

In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.



Italian Cream Cake
Makes 1 - 9 inch round layer cake (12 servings).
Printed from Allrecipes, Submitted by Chantal

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 1/2 cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
1/2 cup butter
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped walnuts


Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and
buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.

Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.

Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven. ((*Decrease temperature by 25 degrees for dark pans).

Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
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