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Monday, August 22, 2016

italian cream cheese cake

Ingredients

  • Servings: 3
  • cake:
  • 1/2 cup margarine
  • 1/2 cup vegetable shortening
  • 2 cups white sugar
  • 5 egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup chopped nuts
  • 1 (3.5 ounce) can sweetened flaked coconut (such as bakers® angel flake®)
  • 1 teaspoon vanilla extract
  • 5 egg whites
  • cream cheese frosting:
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1/4 cup butter
  • 1 (16 ounce) box confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mixed nuts, or as desired for garnish (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c). grease and flour 3 9x1.5-inch cake pans.
  • beat margarine, shortening, and white sugar together in a large bowl with an electric mixer until light and fluffy; add egg yolks one at a time, thoroughly beating each yolk into the butter mixture before adding the next.
  • mix flour and baking soda together in a bowl; alternately stir portions of flour mixture and buttermilk into the butter mixture, mixing until just incorporated into a cake batter. stir 1 cup nuts, coconut, and 1 teaspoon vanilla extract into the batter.
  • beat egg whites in a glass or metal bowl until soft peaks form. lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. fold egg whites into the batter; pour into prepared pans.
  • bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • beat cream cheese and butter together in a bowl until smooth. beat confectioners' sugar and 1 teaspoon vanilla extract into the cream cheese mixture until smooth; spread over completely cooled cakes; garnish with 1/4 cup nuts.

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