Christmas Cream Cake
Ingredients
Cake
5 eggs; separated
1 stick butter or margarine (1/2 C.)
1 C. shortening
2 C. sugar
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 C. buttermilk
1 C. coconut
1 C. walnuts; chopped
Icing
1 C. maraschino cherries
1 packet (8 ounce) cream cheese; soften
1 box confectioners’ sugar
1/2 C. butter or margarine; soften
Cooking Instructions
Preheat oven to 350 degrees. Cut waxed paper to fit the bottom of three 9-inch cake pans. Lightly grease and flour the paper. In a small bowl beat the egg whites well until they form peaks and then set aside. In a larger bowl, cream together the butter or margarine and the shortening, sugar, egg yolks and vanilla. Add the flour, baking soda, baking powder, salt and buttermilk and mix well. Now add the coconut and nuts and stir thoroughly. Carefully fold in the beaten egg whites. Pour batter into the prepared pans. Bake in preheated 350 degree oven for 25 to 30 minutes. Let cool in pan for 10 minutes before removing from the pans. Cool thoroughly before making the icing. When it is time to make the icing, drain, rinse and chop the maraschino cherries. Set aside. Combine the cream cheese, confectioners’ sugar, and butter or margarine. Cream together thoroughly until smooth then add cherries, mix well and use to frost the cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)