Italian Cream Cheese Cake Recipe



° 2 cups all-purpose flour ° 1 teaspoon baking soda ° 1 cup buttermilk ° 1-1/2 cups flaked coconut ° 1 cup chopped pecans ° 1/2 cup butter, softened ° 1/2 cup shortening… ° 2 cups sugar ° 5 eggs, separated ° 1 teaspoon vanilla extract *CREAM CHEESE FROSTING: ° 1-1/2 teaspoons vanilla extract ° 3/4 cup chopped pecans ° 2 pack (one 7 ounces, one 2 ounces) cream cheese, softened ° 3/4 cup butter, softened ° 6 cups confectioners’ sugar 

 * Directions :
 In a big bowl, cream butter, shortening also sugar until lightly and downy . Whisk in egg yolks & vanilla. Mix flour and baking soda; add to creamed blending alternately with buttermilk. Whisk just until mixed . Stiring in coconut also pecans. In a little bowl, beat egg whites until stiff peaks form. bend a fourth of the egg whites into batter, then fold in rest whites. Pour to three greased and floured 9-in. turn baking pans. Bake at 350° about 21-26 min . Cool for 10 min before soreading from pans to wire racks to cool totaly . In a large bowl, whisk cream cheese & butter until smooth. Whisk in confectioners’ sugar also vanilla until downy . Stirring in pecans. Drizzle frosting between layers and on top and sides of cake. Let in refrigerator . 
 ENJOY !! 
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