ITALIAN CREAM CAKE (CORRECTED RECIPE) 1 c. butter, softened 2 c. sugar 5 eggs, separated 2 ½ c. flour 1 t. baking soda 1 c. milk ½ c. finely chopped pecans 1 (3 ½-oz.) can flaked coconut 1 t. vanilla 3 T. light rum ½ t. cream of tartar 1. Grease and flour 3-9” round cake pans. Line with wax paper and grease paper. 2. Cream butter. Add sugar, beating well with electric mixer. Add yolks, one at a time, beating after each addition. 3. Combine flour and baking soda. Add to cream mixture, alternating with milk, beginning and ending with flour. 4. Stir in pecans, coconut, rum and vanilla. 5. Beat egg whites (at room temperature) at high speed with clean and dry mixer, until foamy. Add cream of tartar and beat until stiff peaks form. Gently fold into batter. 6. Pour batter into prepared pans. Bake 350 for 25-30 minutes until wooden pick inserted comes out clean. Let cool in pans for 10 minutes. Remove from pans; peel off wax paper and cool completely on wire rack. Spread Cream Cheese Frosting between layers, on top and sides. Cream Cheese Frosting: 1 (8-oz.) pkg. cream cheese, softened ½ c. butter, softened 1 (16-oz.) pkg. powdered sugar, sifted 1 c. chopped pecans 2 t. vanilla 1. Combine cream cheese and butter, beating until smooth. 2. Gradually add powdered sugar and beat until light and fluffy. 3. Stir in pecans and vanilla. 4. Ice cake.
Posted on: Mon, 29 Sep 2014 22:55:18 +0000
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