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Full Online Book HomeLearning KitchenItalian - Italian Cream Cake By Hilltop
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Italian - Italian Cream Cake By Hilltop Post by :Jaguar Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2277

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

Italian - Italian Cream Cake By Hilltop

1 stick butter, soft
1 stick margerine
1 1/2 c sugar
2 tsp vanilla
5 eggs, separated
1 tsp soda
2 c flour
1/2 tsp salt
1 c coconut
1 c buttermilk
1/2 c fig jam or jelly

Frosting:
1 stick butter, soft
1 box powdered sugar
1 8 oz cream cheese, soft
1 tsp vanilla
1 c nuts


Cream butter, margarine and sugar. Add vanilla and egg yolks. Beat 5 min. Mix together dry ingredients and add, alternately with buttermilk. Mix well, add coconut, then beat egg whites & fold in by hand. Bake in lined pans at 350 degrees for 20 min. Cool.

Between each layer spread jam all the way to the edge, very thinly with an offset spatula.

Beat together frosting and add nuts if you like. Spread frosting, then pipe the frosting on, chop pecans and sprinkle them in the center instead of adding them to the frosting.

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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.
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