Italian Cream Cake
5 eggs, separatedPlace egg whites in mixer bowl. Attach bowl and
11
�2 cup (120 ml) butterwire whip to mixer. Turn to Speed 8 and whip 2�2
or margarineto 3 minutes, or until egg whites are stiff but not
1�2 cup (120 ml)dry. Place egg whites in another bowl.
shortening
3Place butter, shortening, and sugar in mixer bowl.
1�4 cups (410 ml) sugar
Attach bowl and flat beater to mixer. Turn to Speed
2 cups (475 ml) 1
4 and mix about 2�2 minutes, or until light and
all-purpose flour
fluffy. Continuing on Speed 4, add egg yolks, one at
1 teaspoon (5 ml)
a time, mixing about 15 seconds after each
baking soda
addition. Stop and scrape bowl.
1 cup (235 ml)
buttermilkMix flour and baking soda. Add half to sugar
1 teaspoon (5 ml)mixture in mixer bowl. Turn to Speed 2 and mix
vanillaabout 30 seconds. Add buttermilk, vanilla, and
2 cups (475 ml)remaining flour mixture. Gradually turn to Speed 4
coconut
and beat about 1 minute.
1 cup (235 ml)
chopped pecansAdd coconut and pecans. Turn to STIR Speed and
mix just until blended. Remove bowl from mixer.
Gently fold in beaten egg whites with spatula just
until blended. Pour batter into greased and floured
13x9x2-inch (33x23x5-cm) baking pan. Bake at
350!F (177!C) for 40 to 50 minutes, or until
toothpick inserted in centre comes out clean. Cool
completely on wire rack. Spread with Cream Cheese
Frosting.
Yield: 15 servings.
NOTE: For best flavour, chill cake in refrigerator
several hours or overnight.
Cream Cheese Frosting Place all ingredients in mixer bowl. Attach bowl and
4 cups (945 ml)flat beater to mixer. Turn to Speed 2 and mix about
powdered sugar
30 seconds, or until blended. Stop and scrape bowl.
1 package (8 oz.
Turn to Speed 4 and beat about 2 minutes, or until
[225 g]) light cream
smooth and creamy. Spread on cooled cake.
cheese, softened
1Per serving: About 626 cal, 7 g pro, 77 g carb,
�2 cup (120 ml) butter
or margarine,33 g fat, 112 mg chol, 351 mg sod.
softened
1 teaspoon (5 ml)
vanilla
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ACEC
