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Italian cream cake

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Ingredients/Components

sugar - 2 c
milk - 1 item
salt - 1/2 tsp
flour - 2 c
butter - 1 c
eggs, separated - 5 item
coconut - 2 c
baking soda - 1 tsp
small jar maraschino cherries - 1 item
box powdered sugar - 1 lb
cream cheese, softened - 8 oz
pecans, chopped - 1 c
stick butter, softened - 1 item
Crisco, softened - 1/2 c
vanilla-butter-nut flavoring - 1 tsp
pecans pieces - 1 c
Frosting - 1 item
maraschino cherries and pecan halves for decorating - 1 item
Add the coconut, pecans and cherries

How to make italian cream cake:

Cream the first 3 ingredients together; add egg yolks and mix in the dry ingredients one by one, alternating with butter and milk. Add the coconut, pecans and cherries. Fold in the egg whites. Pour the mixture into 3 (8 x 10-inch) round cake pans and bake in a 350° oven for 40 minutes. Layer the cake with the frosting and decorate with well drained cherries and pecan halves.Frosting:1 stick butter, softened8 oz. cream cheese, softened1 c. pecans, chopped1 lb. box powdered sugar1 tsp. vanilla-butter-nut flavoring Cream margarine with cream cheese and flavoring; add the sugar gradually and fold in the nuts.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Rating:

3.3

Average rating: 3.3, total votes: 4

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