Italian amaretto cream cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter, softened |
| 2½ | cup | Sugar, divided |
| 5 | Eggs, separated | |
| 1 | teaspoon | Each vanilla and coconut extracts |
| 3 | cups | Flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Baking soda |
| 1 | cup | Buttermilk |
| ½ | cup | Amaretto |
| 1 | cup | Coconut |
| 1 | cup | Pecans, chopped FROSTING |
| ¾ | cup | Butter |
| 12 | ounces | Cream cheese |
| ¼ | cup | Amaretto |
| 4 | cups | Powdered sugar (up to 5) |
| 1 | teaspoon | Vanilla |
Directions
ITALIAN CREAM CHEESE
Using an electric mixer; beat egg whites until soft peaks form. Slowly add ½ cup of the sugar and beat until stiff peaks form. Set aside.
Cream butter; the remaining sugar; salt, baking powder, and extracts; add the yolks, 1 at a time, beating well after each. Stir baking soda into buttermilk. Alternately, add buttermilk and amaretto with flour, beginning and ending with flour. Fold in egg white mixture, then pecans and coconut.
Pour batter into 3 greased and floured 9-inch cake pans. Bake in a 325 degree oven for about 40 minutes or until cakes test done. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Frost cake.
Frosting - Cream softened butter, cream cheese and vanilla. Gradually add powdered sugar and amaretto and beat until spreading consistency. Frost cake and store in refrigerator. Posted to MC-Recipe Digest V1 #338 Recipe by: Marsha Wallace Lawson, Pflugerville From: Sherry Zeiss <zeiss@...>
Date: Wed, 11 Dec 1996 22:18:45 -0600