bowl, sift flour and soda together and set aside.
In a
small
bowl,
add buttermilk and soda; let stand. Beat egg whites until stiff.
Cream margarine, shortening and sugar; add
egg
yolks,
one at a time, to sugar mixture.
Add flour
and buttermilk
alternately.
Toast pecans and coconut and add
to flour
mixture
along
with vanilla.
Fold in egg whites.
Bake at 325\u00b0 for 25 minutes in 3 (8-inch) greased and floured cake
pans. Turn
out of pans and cool on wire racks. Frost with Italian Cream Frosting.
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.
ddition.
Combine flour and soda; add to creamed mixture alternately
he 1/2 can of cream soda to the pancake mix. Mix
Mix cream soda and coconut rum.
Drink.
Preheat oven to 350\u00b0F.
Place ham flat side down in oven safe dish.
Pour half of Cream Soda over ham.
Spread brown sugar over ham.
Drizzle remaining Cream Soda over ham, careful not to rinse of brown sugar.
Cover (tent) with aluminum foil.
Baste occasionally. (20-30 minute intervals).
Heat to 140-160F internal temperature.
In a large punch bowl or several pitchers, combine the water, concentrates and sugar; stir until sugar is dissolved. Refrigerate for 2 hours or until chilled. Just before serving, stir in the cream soda.
Bake cake mix according to box directions and cool.
Mix 2 boxes jello with 1 cup boiling water.
Mix well.
Add cream soda. Make holes in cake with toothpick and pour over cake.
Cool cake. Make vanilla pudding with 1 1/2 cups milk.
Beat whipping cream in a different bowl until stiff.
Fold pudding and cream together. Spread over cake.
Garnish with nuts.
Mix cream soda, pineapple juice, pink lemonade concentrate, orange juice concentrate, water, and lemon slices together in a punch bowl; add ice.
Add ice to a tall cocktail glass.
Pour in vanilla vodka.
Fill Glass with Diet Cream Soda.
Pour the Southern Comfort into a highball glass filled with ice cubes. Add cream soda, stir well, and serve.
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 together oleo, sugar and shortening.
Mix in egg yolks. Add flour, soda and vanilla alternately with buttermilk.
Add pecans and coconut; mix well.
Fold in stiffly beaten egg whites. Fill 3 (8-inch) pans or 9 x 13-inch pan which have been floured and greased.
Bake at 350\u00b0 for 30 to 40 minutes.
Cool and frost with Italian Cream Frosting.
MIX ingredients and serve over ice.
ADD a whipped cream garnish to make it more special!
Use a tall glass with straight sides. Put in the ice first, then slowly add the soda, then the syrup and then the creme. Stir with a long spoon stir until smooth. Enjoy!
Cream margarine and oil.
Add sugar and beat until mixture is smooth.
Add egg yolks and beat well.
Combine flour and soda. Add to creamed mixture alternately with milk.
Add vanilla, coconut and pecans.
Fold in egg whites.
Pour batter into 3 (8-inch) pans.
Bake at 350\u00b0 for 25 minutes.
Frost with Italian Cream Cake Frosting.
Cream oleo and shortening.
Add sugar and beat smoothly.
Add egg yolks and beat well.
Combine flour and soda and add to creamed mixture, alternating with buttermilk.
Add vanilla and coconut.
Fold in egg whites.
Pour batter in 3 greased and floured pans.
Bake at 350\u00b0 for 25 minutes.
Cool and frost with Italian Cream Frosting.
Preheat oven to 350\u00b0.
Grease and flour 3 round cake pans. Cream margarine, oil and sugar.
Add egg yolks and vanilla.
Beat until well blended.
Sift together flour, baking soda and salt. Add to egg mixture.
Pour in buttermilk.
Beat well.
Add coconut and pecans.
Mix well.
Fold in egg whites.
Pour batter into prepared pans. Bake for 25 minutes or until center of layers springs back to gentle touch.
Frost with Italian Cream Frosting.
Mix ingredients and serve over ice.
Add whipped cream to make it more special!