Italian wedding cake #2

Yield: 1 Servings

Measure Ingredient
2 cups Sugar
1 Stick butter
½ cup Shortening
5 Egg yolks
1 teaspoon Soda in 1 c. buttermilk
2 cups Flour
1 teaspoon Vanilla
1 cup Chopped pecans
1 cup Angel coconut
5 Egg whites; beaten
1 Stick butter
8 ounces Cream cheese
1 Box powdered sugar
1 teaspoon Vanilla
1 cup Chopped nuts

FROSTING

Preparation : Cream sugar, shortening and butter. Add egg yolks; mix well.

Add buttermilk; add flour and vanilla. Beat well. Fold in pecans, coconut and whites. Bake in 9x13-inch greased pan at 350 degrees for 30 minutes.

Combine butter and cream cheese. Add sugar, vanilla and nuts.

Recipe by: Cookbook USA

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

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