May 18, 2005

Italian Cream Cake

Jordana of Curmudgeonry is hosting this week's Carnival of the Recipes.

1 stick butter, (1/2 cup)
2 cups flour
2 cups sugar
1 cup buttermilk
1 small can flaked coconut
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon Amaretto
1 cup chopped pecans

1-8 oz. package cream cheese, softened
1- 16 oz. box confectioners' sugar,
1/2 stick butter, softened
1 teaspoon Amaretto

Cream butter and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk.

Stir in Amaretto. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.

For frosting: Beat cream cheese until smooth; stir in sugar. Add Amaretto and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.

Refrigerate before and after serving.

Posted by Christina at May 18, 2005 06:30 AM


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