Italian Cream Cake
10-12-2010, 03:45 PM
#3
Junior Member
Thread Starter
Join Date: Sep 2010
Posts: 238
1 t. soda
1 t. salt
Wet Ingredients
1 c. buttermilk
1/2 c Marchino cherry juice
Cream the first set of ingredients and then add dry and wet alternately
Then add 2 c. sweetened coconut grated
Then beat egg whites and fold into cake mixture.
Pour into prepared cake pans. I use 2 large spring form pans. Bake 350 Degrees for 40 minutes or until tooth pick comes out clean.
I frost with standard Cream Cheese frosting and roast pecans in skillet and top each layer with pecans as I ice.
This has always been a killer cake recipe for special times.
1 t. salt
Wet Ingredients
1 c. buttermilk
1/2 c Marchino cherry juice
Cream the first set of ingredients and then add dry and wet alternately
Then add 2 c. sweetened coconut grated
Then beat egg whites and fold into cake mixture.
Pour into prepared cake pans. I use 2 large spring form pans. Bake 350 Degrees for 40 minutes or until tooth pick comes out clean.
I frost with standard Cream Cheese frosting and roast pecans in skillet and top each layer with pecans as I ice.
This has always been a killer cake recipe for special times.
10-12-2010, 03:49 PM
#6
Google Goddess
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
fixing the recipe so all on one message, hold on while I fix it for us
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 t. soda
1 t. salt
Wet Ingredients
1 c. buttermilk
1/2 c Marchino cherry juice
Cream the first set of ingredients and then add dry and wet alternately
Then add 2 c. sweetened coconut grated
Then beat egg whites and fold into cake mixture.
Pour into prepared cake pans. I use 2 large spring form pans. Bake 350 Degrees for 40 minutes or until tooth pick comes out clean.
I frost with standard Cream Cheese frosting and roast pecans in skillet and top each layer with pecans as I ice.
This has always been a killer cake recipe for special times.
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 t. soda
1 t. salt
Wet Ingredients
1 c. buttermilk
1/2 c Marchino cherry juice
Cream the first set of ingredients and then add dry and wet alternately
Then add 2 c. sweetened coconut grated
Then beat egg whites and fold into cake mixture.
Pour into prepared cake pans. I use 2 large spring form pans. Bake 350 Degrees for 40 minutes or until tooth pick comes out clean.
I frost with standard Cream Cheese frosting and roast pecans in skillet and top each layer with pecans as I ice.
This has always been a killer cake recipe for special times.
10-12-2010, 06:33 PM
#8
Super Member
Join Date: Jan 2008
Location: Okeechobee, Florida
Posts: 1,076
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
10-13-2010, 04:53 AM
#10
Super Member
Join Date: Jan 2008
Location: Okeechobee, Florida
Posts: 1,076
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
Thread
Thread Starter
Forum
Replies
Last Post
craftybear
Recipes
8
09-30-2011 08:32 PM
