Italian Cream Cheese Cake Recipe


1 teaspoon sodium hydrogen carbonate
2 cups general-purpose flour
1-1/2 cups flaked coconut
1/2 cup butter, softened
1 cup chopped pecans
1 teaspoon flavouring
5 eggs, separated
1/2 cup shortening
2 cups sugar
1 cup milk


2 packages (one 8 ounces, one 3 ounces) cheese, softened
1-1/2 teaspoons vanilla extract
6 cups confectioners' sugar
3/4 cup butter, softened
3/4 cup sliced pecans


In a massive bowl, cream the butter, shortening and sugar till light-weight and downy. ram down egg yolks and vanilla. Combine flour and baking soda; raise creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a little bowl, beat egg whites till stiff peaks type. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into 3 lubricated and floured 9-in. spherical baking pans.
Bake at 350° for 20-25 minutes or till a pick inserted close to the middle comes out clean. Cool for ten minutes before removing from pans to wire racks to cool down utterly.
In a large bowl, beat cheese and butter till swish. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. unfold ice between layers and over prime and sides of cake. Store in the refrigerator. Yield: 12 servings.

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