INGREDIENTS:
1 stick margarine, (4 ounces)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can flaked coconut
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans, or walnuts
.
Frosting:
1 package cream cheese, softened (8oz)
1 box confectioners’ sugar, (1 pound)
1/2 stick margarine, softened (4 Tbs)
1 teaspoon vanilla
PREPARATION:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites.
Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.
This recipe found at Southernfood.about.com: Italian Creme Cake
When u say pour in floured and greased pan do u mean and flour to the pan then spray in the greasw! Or use either or other
No, you spray the pan, then flour it and then pour in the batter.
i made this as a dual layer cake ,… both attempts were Fail
the sides over cooked on try 1 after 25 mins and the center fell,…
second attempt i tried lowering the temp just a tad to keep the sides from burning and left the cake in for the full 30 mins.
still the sides burned and the center fell.
i was very exact on the mesurements and beat the whites properly.
Does this cake have to be refrigerated?
I don’t believe so, but it tasts best when refrigerated. Especially with coffee.
what type of canned coconut flake to use sweed or non sweet
Use the one you prefer. I have used both and it turned out great each time. However, I prefer the sweet myself.
what type of can coconut flakes to use for italian cream cake sweet or non sweet
[…] original here: Italian Creme Cake « Recipes, Recipes, Recipes more on this:Recipe Finder: Chocolate Cake – Macon Telegraph (blog) OLD-FASHIONED CHOCOLATE […]
I’ve made Italian Creme Cakes before, but I really prefer this recipe. Although, I did originally find the footnote about the icing mildly confusing on the webpage (Southernfood.about.com: Italian Creme Cake). This time, I decided to substitute a real butter cream icing with the added vanilla, creme de cacao, and white chocolate flavoring and I ended up liking it better than the cream cheese icing suggested. The cake was moist and wonderful! Thanks for such a great recipe.
[…] via via 0savesSave BufferIf you enjoyed this post, please consider leaving a comment or […]