Italian wedding cake

Yield: 1 Servings

Measure Ingredient
1 \N Stick margarine or butter
1 cup Wesson oil
2 cups Sugar
2 \N Egg yolks
1 small Can Angel Flake coconut
1 cup Nuts; chopped
1 teaspoon Soda
1 cup Buttermilk
1 teaspoon Vanilla
½ teaspoon Bourbon whiskey; (this is optional)
5 \N Egg whites; stiffly beaten
1 pack Cream cheese; (8 oz.) softened
½ \N Stick oleo or butter
1 teaspoon Vanilla
\N \N Nuts; chopped (if desired)
1 pack Powdered sugar


Preparation : Cream butter and add sugar. Beat until smooth. Add egg yolks and oil. Combine flour and soda. Then add buttermilk, vanilla, coconut and nuts. Fold in egg whites. Pour batter into three greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool and frost with cream cheese frosting. Beat cream cheese and butter until smooth. Add sifted powdered sugar. Spread on cake and sprinkle with nuts.

Recipe by: Cookbook USA

Posted to MC-Recipe Digest by Gerald Edgerton <jerrye@...> on Feb 11, 1998

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