Italian wedding cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick margarine or butter | |
| 1 | cup | Wesson oil |
| 2 | cups | Sugar |
| 2 | 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 | Egg whites; stiffly beaten | |
| 1 | pack | Cream cheese; (8 oz.) softened |
| ½ | Stick oleo or butter | |
| 1 | teaspoon | Vanilla |
| Nuts; chopped (if desired) | ||
| 1 | pack | Powdered sugar |
Directions
CREAM CHEESE FROSTING
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