Italian Cream Cake Recipe
This Italian Cream Cake is very delicious ! Try this maraschino cherries dessert delight and let me know if you like it ! Your suggestions for this Italian Cream Cake are welcome.
Ingredients
| Shortening | 1⁄2 Cup (8 tbs) | |
| Butter stick | 1 | |
| Sugar | 2 Cup (32 tbs) | |
| Eggs | 5 , separated | |
| Baking soda | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| All purpose flour | 2 Cup (32 tbs) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Butter | 1 Teaspoon, extract | |
| Coconut | 2 Cup (32 tbs) | |
| Maraschino cherries | 1⁄2 Cup (8 tbs), chopped |
Directions
Cream shortening and butter; gradually add sugar beating until consistency of whipped cream.
Add egg yolks, one at a time, beating well after each addition.
Sift together dry ingredients and add alternately with buttermilk, blending well after each addition.
Stir in flavorings, coconut and cherries.
Fold in stiffly-beaten egg whites.
Grease and flour three 9" cake pans, spread batter evenly in each.
Bake at 350° about 30 minutes.
Add egg yolks, one at a time, beating well after each addition.
Sift together dry ingredients and add alternately with buttermilk, blending well after each addition.
Stir in flavorings, coconut and cherries.
Fold in stiffly-beaten egg whites.
Grease and flour three 9" cake pans, spread batter evenly in each.
Bake at 350° about 30 minutes.
Chef
