|Yummy slice of Italian Cream Cake.|
For the Cake:
2 cups Sugar
1/2 cup Crisco, room temperature
1 stick Oleo (aka. butter), room temperature
1/2 tsp. Vanilla extract
1/2 tsp. Almond extract
1 small can Coconut (1 1/3 cup)
5 Eggs, separated, at room temperature
1 2/3 cups Flour, sifted
1 cup Buttermilk, at room temperature
1 tsp baking soda
1 cup finely chopped pecans or walnuts
For the Frosting:
1 (8-oz) package cream cheese, at room temperature
1 stick Oleo, softened at room temperature
1/2 tsp vanilla extract
1/2 tsp almond extract
1 (16-oz) box powdered sugar, sifted (3 3/4 cups)
1/2 cup finely chopped pecans or walnuts
For the cake:
Preheat the oven to 325 degrees F and prepare 3 (9-in) round cake pans with grease and flour.
Cream oleo, Crisco, sugar, vanilla, and almond extracts. Add egg yolks one at a time.
Separately add the soda to buttermilk.
Add buttermilk, alternately with flour to Crisco mixture, beginning and ending with the dry ingredients. Mix in the chopped pecans and coconut. Separately beat the egg whites until stiff, and gently fold into the prepared batter.
Divide the batter evenly amond the 3 prepared cake pans. Bake for 25 minutes or until golden brown and a tester comes out clean when inserted into the middle of each cake.
Allow the cakes to cook in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and the top.
For the Frosting:
Cream the oleo, cream cheese, vanilla, and almond extract until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.
|Raymond intently finishing off his birthday cake.|