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1995-09-27
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From: ginab@panix.com
Newsgroups: rec.food.recipes
Subject: Italian Cream Cake
Date: 16 Nov 1994 10:19:55 -0500
Organization: PANIX Public Access Internet and Unix, NYC
Message-ID: <3ad7ur$ej7@junior.wariat.org>
Italian Cream Cake
Ingredients:
Cake: Icing:
1/2 cup Crisco 1 8oz package Cream Cheese
1 Stick Margarine 1 Stick Margarine
2 cups Sugar 2 tsp Vanilla
1 cup Buttermilk 1 cup Pecans (chopped)
1 tsp Soda 1 lb Powdered Sugar
5 Eggs (separated)
2 cups Flour
2 tsp Vanilla
1 can Angel Flake Coconut
1 cup Pecans
3 9' round or square Pans (greased and floured)
Cake:
Cream Crisco, oleo and sugar. Add buttermilk in which soda has
been dissolved. Separate eggs and add yolks. Mix remaining
ingredients in order. Beat egg whites until stiff and carefully
fold in. Pour into pans and bake at 325 degrees for 30 minutes.
Icing:
Soften cream cheese and margarine. Beat until creamy. Add powdered
sugar, vanilla and pecans. Ice between layers and top of cake.