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.
ightly flour three (9\") round cake pans. Set aside.
In
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.
nch round cake pans.
Bake at 350\u00b0 for 20 to
Italian Sponge Cake (Pan di Spagna):
Place
o 325 degrees F.
For cake: Cream butter, shortening and sugar.
br>To make the sponge cake, beat egg yolks, sugar and
pread a layer of ice cream over the cookies.
Repeat
t from another recipe in this book for \"Cheap Cream Cake\" I derive
Cream margarine, Crisco and sugar.
Add egg yolks and beat until smooth.
Sift cake flour, soda and salt.
Add to sugar mixture alternately with buttermilk until all ingredients blended well.
Add pecans and coconut and mix well.
Beat egg whites until stiff.
Fold in egg whites and vanilla.
Bake in three 8-inch layer cake pans (greased and floured) at 350\u00b0 for 25 minutes.
Top with Italian Cream Cheese Filling.
Cream Crisco, oleo and sugar.
Add egg yolks, one at a time. Add dry ingredients alternately with buttermilk.
Stir in coconut and pecans.
Fold in stiffly beaten egg whites last.
Bake in 3 greased and floured pans at 350\u00b0 for 30 minutes.
Decorate with Italian Cream Cake icing.
Cream margarine and shortening.
Add sugar.
Beat until smooth.
Add egg yolks and beat.
Add flour, alternating with buttermilk.
Add vanilla, coconut and nuts.
Fold in egg whites. Bake at 350\u00b0 for 25 minutes in two greased 8-inch cake pans.
Ice with Italian cream cake icing.
For cake: cream margarine, oil and sugar.
add egg slowly, beating after each addition. scrape down bowl.
Add sifted flour and baking soda into creamed mixture, alternately with buttermilk, and scrape down bowl.
add vanilla, coconut, and chopped pecans.
Pour into greased 9 inch cake pan (24 oz per pan) and bake at 300 x 45 minutes. cool.
For icing: cream softened cream cheese and margarine. Add Vanilla extract, powdered sugar, and chopped pecans. Beat until spreading consistency. Frost cooled cake.
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.
ans.
While cake is baking let the ice cream soften a
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13 x 2-inch pan. Prepare cake mix as directed; set aside in baking pan.
In a separate bowl, with mixer at medium speed, blend Ricotta cheese, eggs, sugar and vanilla.
Spoon mixture over unbaked cake batter; do not mix.
Bake for 1 hour (or until cake tester comes out dry). Cool on rack.
Frost with Frosting for Italian Love Cake.
pread half the strawberry ice cream evenly in pan; cover with
een stirred a heaping teaspoon cream of tarter,stir very gently
Directions for Cake:
Separate the egg yolks
>cake mixture.
Pour cake