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.
ime syrup in an ice cream machine, following the manufacturer's
an to aid when releasing cake from pan). Cut a 1
pread a layer of ice cream over the cookies.
Repeat
In a mixing bowl, cream butter, cream cheese and sugar.
Add eggs,
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
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.
archment paper.
Divide ice cream into 3 portions. Return 2
Whip together heavy cream and condensed milk. Add brandy, if using, and spice mix. Fold in raspberries, glace fruit, chocolate and nuts. Line a large glass bowl with plastic wrap then add mixture. Smooth surface, cover with plastic wrap and chill until firm.
Meanwhile, to make the sauce, gently heat heavy cream and chocolate until melted and smooth. Set aside.
Turn ice cream cake out onto a chilled serving platter. Discard plastic wrap and smooth edges with a palette knife. Pour sauce over top and decorate with cherries.
ound cake pans.
Meanwhile, in large bowl, beat cream cheese, milk
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
In a large mixing bowl, combine the butter and cream cheese; cream until fluffy.
Gradually add the sugar and hand mix until light and fluffy.
Add the eggs, one at a time, hand mix well. Add the flour and vanilla.
Pour batter into well-greased and floured tube pan.
Bake at 350\u00b0 for 1 to 1 1/2 hours.
Cool 15 minutes before removing from pan.
Preheat oven to
350\u00b0.\tButter\tand flour a 9 x 13-inch pan or 3 (9-inch) cake pans.
Cream butter and sugar.
Beat in eggs, 1 at a time.
Sift dry ingredients and blend into butter mixture.
Mix in\tbuttermilk,
coconut,
pecans
and
vanilla. Pour into pans. Bake for
30 minutes.
Test with cake tester. If using 9-inch pans, invert onto racks and cool.
Cream cake ingredients together.
Then divide batter into 4 separate bowls.
To each bowl add enough color for batter to be bright and vivid - (4 different colors).
Layer into bundt pan - try not to layer same color on same color.
Bake at 325\u00b0 for 1 hour and 15 minutes.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
1/2-inch) ice cream cake pan as a guide/template