peed, beat egg whites with cream of tartar until stiff peaks
br>To make the sponge cake, beat egg yolks, sugar and
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
5 minutes, until a cake tester inserted in the center
FOR BAVARIAN CREAM:.
Whip the heavy cream until it forms soft peaks.
oom temperature, whip the heavy cream to medium stiffness and fold
Make custard of first 5 ingredients.
Add gelatin (which has been softened in 1/2 cup water) while custard is hot.
Allow to cool, then fold in 1 pint whipped cream and beaten egg whites. Break cake in small pieces.
Line long casserole dish with pieces of cake.
Cover with custard.
Repeat until dish is full.
Allow to stand in refrigerator overnight.
Ice with 1/2 pint whipping cream, sweetened.
Sprinkle with coconut, generously on top.
Don't use too much cake.
ecret of a fabulous Bavarian Cream: Beat the cream only until it holds
an to aid when releasing cake from pan). Cut a 1
pread a layer of ice cream over the cookies.
Repeat
Mix milk, egg yolks, sugar and flour and cook until thick. Mix 1/2 cup pineapple juice with gelatine and let stand until dissolved, then add to milk mixture after it has cooled.
Add crushed pineapple.
Break cake in pieces.
Put in a 9 x 13-inch pan.
Pour milk mixture over cake and spread Cool Whip over top. Sprinkle coconut over top of Cool Whip.
ut from another recipe in this book for \"Cheap Cream Cake\" I derive
ontainer of pineapple-coconut ice cream in the refrigerator for 30
mount of ice cream necessary for this mountain cake. You will probably
n 8 inch round cake pan.
Cream butter, sugar and lemon
ustard mixture.
Whip the cream until medium-stiff peaks form
t's cooled, whip the cream to soft peaks and fold
Bake pound cake mixture in thin round cake layers (3 to 6 layers).
After cool, soak layers slightly with sugar and water mixture.
Beat whipped cream and put on layers.
Grate fresh coconut and place on cake layers.
You will need 2 (8-inch) cake pans and a 22-inch decorator tip pastry bag.
he custard is chilling, pour cream into a chilled bowl and