Recipe : Italian Creme Cake
This one is filled with pecans and coconut inside the batter and has a luscious cream cheese icing. great choice for special event, family gathering, and also holiday baking.
Prep Time 1 hour
Cook Time 45 minutes
Ingredients :
- Cake :
1. 1 stick unsalted butter (softened half cup)
2. 1/2 cup of Crisco shortening
3. 2 cups sugar
4. 5 large egg yolks
5. 2 cups sifted UNBLEACHED all-purpose flour (bleached flour toughens baked items)
6. 5 large egg whites (beaten stiff)
7. 1 tsp. baking soda
8. 1 cup buttermilk
9. 1 tsp. vanilla extract
10. 2 cups coconut
11. 1 cup chopped pecans (finely diced pecans are excellent)
- Cream Cheese Frosting :
1. 12 oz. cream cheese (softened)
2. 24 ounces. powdered sugar
3. 1 stick unsalted butter softened (half cup)
4. 1/2 tsp. vanilla extract
5. pecans as desired
How To Make :
- Cake :
1. Blend butter, shortening and sugar and beat properly.
2. Add egg yolks one at a time beating after each addition. add 1/2 of the flour, all of the baking soda and blend, then upload half of the buttermilk and mix again.
3. Add remaining flour and blend; upload last buttermilk and mix, add vanilla and blend. Stir in coconut and pecans.
4. Then, fold in egg whites whipped stiff and pour into 3 greased and floured eight” or nine” round cake pans.
5. Bake at 350° for 45 minutes.
6. Put off from oven and cool on racks before removing of from pans.
- Cream Cheese Frosting :
1. Cream cheese and butter together using mixer.
2. Put powdered sugar and vanilla and beat well.
3. Frost cake and sprinkle sides and pinnacle with chopped pecans.
Recupe Source : Italian Creme Cake
Prep Time 1 hour
Cook Time 45 minutes
Ingredients :
- Cake :
1. 1 stick unsalted butter (softened half cup)
2. 1/2 cup of Crisco shortening
3. 2 cups sugar
4. 5 large egg yolks
5. 2 cups sifted UNBLEACHED all-purpose flour (bleached flour toughens baked items)
6. 5 large egg whites (beaten stiff)
7. 1 tsp. baking soda
8. 1 cup buttermilk
9. 1 tsp. vanilla extract
10. 2 cups coconut
11. 1 cup chopped pecans (finely diced pecans are excellent)
- Cream Cheese Frosting :
1. 12 oz. cream cheese (softened)
2. 24 ounces. powdered sugar
3. 1 stick unsalted butter softened (half cup)
4. 1/2 tsp. vanilla extract
5. pecans as desired
How To Make :
- Cake :
1. Blend butter, shortening and sugar and beat properly.
2. Add egg yolks one at a time beating after each addition. add 1/2 of the flour, all of the baking soda and blend, then upload half of the buttermilk and mix again.
3. Add remaining flour and blend; upload last buttermilk and mix, add vanilla and blend. Stir in coconut and pecans.
4. Then, fold in egg whites whipped stiff and pour into 3 greased and floured eight” or nine” round cake pans.
5. Bake at 350° for 45 minutes.
6. Put off from oven and cool on racks before removing of from pans.
- Cream Cheese Frosting :
1. Cream cheese and butter together using mixer.
2. Put powdered sugar and vanilla and beat well.
3. Frost cake and sprinkle sides and pinnacle with chopped pecans.
Recupe Source : Italian Creme Cake
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