Italian Coconut Cream Cake 2
Ingredients
2 C. sugar
1/2 pound butter; divided
5 egg yolks
1/2 C. shortening
2 C. all-purpose flour
1 tsp. baking soda
1 C. buttermilk
1/2 C. pecans; chopped
2 tsp. vanilla; divided
5 eggs whites; stiffly beaten
8 ounces cream cheese
1 pound powdered sugar
Cooking Instructions
Cream together sugar, 1/4 pound butter, egg yolks and shortening. Add flour, baking soda, buttermilk, pecans, coconut, and 1 tsp. vanilla. Stir to blend well. Fold into beaten egg whites. Pour into 3 cake pans that have been coated with shortening and dusted with flour. Bake at 350 degrees for 25 to 35 minutes. For icing: Cream together 1/4 pound butter, cream cheese, powdered sugar and 1 tsp. vanilla. Ice only top and center of cakes (leaving sides plain). Sprinkle top with toasted coconut if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)