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ITALIAN CREAM CAKE (Caron Noland's Recipe)
Nb persons: 0
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| 1 cup | buttermilk |
| 2 cups | sugar |
| 1/2 cup | solid oil,, (example – Crisco) |
| 2 cups | sifted flour |
| 1 cup | chopped pecans,, (optional) |
| 5 | eggs, SEPARATED |
| 1 stick | softened butter |
| 1 teaspoon | vanilla |
| 1 small can | angel flake coconut, ( 1 cup) if you buy in a bag |
| 1 teaspoon | baking soda |
| This will take 4 bowls! 1. Combine soda & buttermilk in small bowl and let stand a few minutes 2. Separate the egg yolks into a small bowl 3. Put the whites in a mixer type bowl and beat until they form stiff “peaks” 4. Cream sugar, butter and Crisco in a large bowl and add the egg yolks one at a time, beating after each addition. Add buttermilk, alternately with the flour to the creamed mixture(#4 bowl) Stir in the vanilla. Fold in the egg whites with a spatula (do not stir!) Gently stir in the coconut and nuts Bake in 3 9 inch cake pans that have been sprayed with Pam or greased and floured so they will not stick. Bake at 325 degrees for 28 minutes and let cool (NOT COLD) BEFORE ICING EACH LAYER. ICING: | |
| 2 STICKS | SOFTENED BUTTER |
| 2 LARGE | CREAM CHEESE |
| 2 BOXES | POWDERED SUGAR, SIFTED |
| 2 TEASPOONS | VANILLA |
Mix until creamy and spread over warm cake. Top with approximately 1/3 cup coconut.
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