Italian Wedding Cake - 2 Recipe - Cooking Index
2 cups | 396g / 13oz | Sugar |
1 | Butter | |
1/2 cup | 99g / 3.5oz | Shortening |
5 | Egg yolks | |
1 teaspoon | 5ml | Soda in 1 cup buttermilk |
2 cups | 125g / 4.4oz | Flour |
1 teaspoon | 5ml | Vanilla |
1 cup | 146g / 5.1oz | Pecans - chopped |
1 cup | 93g / 3.3oz | Angel coconut |
5 | Egg whites - beaten frosting: | |
1 | Butter | |
8 oz | 227g | Cream cheese |
1 | Powdered sugar | |
1 teaspoon | 5ml | Vanilla |
1 cup | 146g / 5.1oz | Nuts - chopped |
Preparation : Cream sugar, shortening and butter. Add egg yolks; mix well. Add buttermilk; add flour and vanilla. Beat well. Fold in pecans, coconut and whites.
Bake in 9x13-inch greased pan at 350F for 30 minutes.
Combine butter and cream cheese. Add sugar, vanilla and nuts.
Source:
Cookbook USA
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.