Italian Cream Cake
#11
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Join Date: Sep 2010
Posts: 238
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Originally Posted by Bill'sBonBon
Originally Posted by Bill'sBonBon
Originally Posted by Elliotsgreatgrandma
Italian Cream Cake
1 - stick Margarine
1/2 Crisco
2 C. Sugar
1 t. Vanilla
5 - egg yokes (save whites for later.)
Dry Ingredients
2 c. Flour
1 - stick Margarine
1/2 Crisco
2 C. Sugar
1 t. Vanilla
5 - egg yokes (save whites for later.)
Dry Ingredients
2 c. Flour
I love this cake. It is definitely a scratch cake and takes a little time but is worth the effort.
#12
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Originally Posted by Elliotsgreatgrandma
Originally Posted by Bill'sBonBon
Originally Posted by Bill'sBonBon
Originally Posted by Elliotsgreatgrandma
Italian Cream Cake
1 - stick Margarine
1/2 Crisco
2 C. Sugar
1 t. Vanilla
5 - egg yokes (save whites for later.)
Dry Ingredients
2 c. Flour
1 - stick Margarine
1/2 Crisco
2 C. Sugar
1 t. Vanilla
5 - egg yokes (save whites for later.)
Dry Ingredients
2 c. Flour
I love this cake. It is definitely a scratch cake and takes a little time but is worth the effort.
BillsBonBon
#15
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Join Date: Sep 2010
Location: California, USA
Posts: 1,318
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Originally Posted by Elliotsgreatgrandma
I don't know how I got it split up that way.
#16
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Join Date: Sep 2010
Posts: 238
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Originally Posted by mac
Originally Posted by Elliotsgreatgrandma
I don't know how I got it split up that way.
#19
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I cheat! Here is a recipe I use and everyone loves it so I haven't made the scratch version in years. I'm going to sub the cherry juice for the rum next time.
1 white cake mix with pudding
3 large eggs
1/4 cup oil
1 1/4 cup buttermilk
1 (3 1/2 oz.) pkg shredded coconut
2/3 cup toasted chopped pecans
3T. rum (optional)
Cream Cheese Frosting (recipe follows)
Preheat oven 350F degrees. Beat first 4 ingredients at medium speed for 2 minutes. Stir in coconut & pecans. Pour batter into 3 greased & floured 9” round cake pans.
Bake 15-17 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans, and cool completely on wire rack. Sprinkle evenly with rum, if desired: let stand for 10 minutes. Spread frosting between layers and on top and sides.
Chill for 2 hours before slicing.
Cream Cheese Frosting
1 (8oz) pkg.cream cheese, softened
1/2 cup butter, softened
1 (16oz) pkg. powdered sugar
1 cup toasted pecans, chopped
2 teaspoons vanilla
Beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla. Makes 4 cups.
1 white cake mix with pudding
3 large eggs
1/4 cup oil
1 1/4 cup buttermilk
1 (3 1/2 oz.) pkg shredded coconut
2/3 cup toasted chopped pecans
3T. rum (optional)
Cream Cheese Frosting (recipe follows)
Preheat oven 350F degrees. Beat first 4 ingredients at medium speed for 2 minutes. Stir in coconut & pecans. Pour batter into 3 greased & floured 9” round cake pans.
Bake 15-17 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans, and cool completely on wire rack. Sprinkle evenly with rum, if desired: let stand for 10 minutes. Spread frosting between layers and on top and sides.
Chill for 2 hours before slicing.
Cream Cheese Frosting
1 (8oz) pkg.cream cheese, softened
1/2 cup butter, softened
1 (16oz) pkg. powdered sugar
1 cup toasted pecans, chopped
2 teaspoons vanilla
Beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla. Makes 4 cups.
#20
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Thank you ElliotsGrandma and BellaBoo for sharing your recipes. I am going to make ElliotsGrandma's recipe for dinner tonight. Those cakes sound so delicious and I love Marachino cherries. I know they are not suppose to be good for you but I don't eat them everyday either.
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09-30-2011 08:32 PM