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November 2018

Cream Cake Recipes

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Italian Cream Cake 2 Recipe

Italian Cream Cake 2 recipe and other cream cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Italian Cream Cake 2 recipe  PDF



1/2 c Butter, softened
1/2 c Shortening
2 c Sugar
5 Egg yolks
2 c Flour
1 t Baking soda
1 c Buttermilk
1 t Vanilla
1 cn 3 oz coconut
1 c Chopped walnuts
5 Egg whites, stiffly beaten
8 oz Cream cheese, softened
1/2 c Butter, softened
1 lb Confectioners sugar
1 t Vanilla
1/2 c Chopped walnuts

1. Cream 1/2 c butter, shortening, and sugar in a
mi ing bowl until light and fluffy. Add egg yolks beat well. 2. Mi flour and baking soda together. Add to batter
mi ture alternately with buttermilk and 1 tsp vanilla, beating well after each addition. 3. Stir in coconut and 1 cup walnuts. Fold in egg
whites. 4. Pour into 3 greased and floured 9 inch cake pans.
Bake at 350F for 25 minutes, or until layers test done. Cool in pans for several minutes. Remove to wire racks to cool completely. 5. Combine cream cheese and 1/2 cup butter in mi ing
bowl beat well. Add confectioners sugar and 1 tsp vanilla mi well. Stir in 1/2 cup chopped walnuts. 6. Spread between layers and over top and side of
cooled cake. Chill in refrigerator. Cake will be easier to cut if stored in refrigerator for 24 hours. Calories per serving: 661

Italian Cream Cake 2 recipe and other cream cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
217 people have voted
Last Reviewed on 2018-11-20



Tuesday, Nov 20 2018 Download & Print Italian Cream Cake 2 recipe  PDF   Cream Cake recipes RSS   Thumsb up

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