Italian wedding cake #2
1 Servings
Ingredients
| Quantity | 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 |
Directions
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