This recipe was submitted by Paisley Kirkpatrick, one of the contributing chefs.
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Italian Cream Cake
½ cup shortening
1 stick margarine
2 cups sugar
5 eggs, separated
2 cups flour, sifted
1 teaspoon soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon butter pecan flavoring
½ cup chopped maraschino cherries, drained
2 cups coconut
1 cup chopped nuts (walnuts/pecans)
Mix together the cherries, coconut and nuts and set aside. In a large mixing bowl, put the shortening, margarine, sugar, flavoring, egg yolks, salt and soda; set aside. Sift flour and set aside. Place the egg whites in a medium sized mixing bowl and with mixer on high speed beat stiff, but not dry. Set whites aside. With same beaters, cream together the sugar mixture with mixer on high speed. Beat until very light and fluffy. Add flour and buttermilk and beat on low speed until flour is moistened, then on medium speed until batter is smooth and well mixed. Stir in the coconut mixture and mix well. Fold in the beaten egg whites. Bake in three 8 inch or 9 inch layers, well greased and floured. Bake in 350 degree oven for about 25 minutes until cake tests done. Cool before frosting.
8 ounces cream cheese
1 pound powdered sugar
½ stick margarine
1 teaspoon butter pecan flavoring (or maple)
In medium sized mixing bowl, mix together the icing ingredients; beat on low speed first, gradually increasing mixer speed until well blended.
As we struggle with shopping lists and invitations, compounded by December's bad weather, it is good to be reminded that there are people in our lives who are worth this aggravation, and people to whom we are worth the same. - Donald E. Westlake