Well we served up the Italian Wedding Soup and finished off with a slice of Italian Cream Cake. This recipe is one we are featuring from The American Gothic Cookbook, which is our giveaway for January. Click here to learn more about the cookbook and to enter to win. I had never made this recipe before. I did decide to cut the recipe in half and just made a snack cake size. Also the recipe in the book called for margarine but I used unsalted butter for the cake and salted butter for the icing. This cake turned out very moist – my testers rated it……….amazing!
2 sticks margarine
2 cups of sugar
5 egg yolks
1 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded coconut
5 egg white, beaten until stiff
Cream the 2 sticks margarine and sugar together. Add the egg yolks and beat well. Add alternately the buttermilk and t tsp vanilla with the flour soda and salt. Stir the coconut into the mixture. Fold in the eggs whites. Pour into two 9 inch layer pans and bake at 350 degrees for 30 minutes.
1/2 cup margarine
1 teaspoon vanilla
1 lb. powdered sugar
8 ounces cream cheese, softened
ground nuts (optional)
Stir together 1/2 cup margarine, 1 tsp. vanilla, powdered sugar and cream cheese. Beat well and spread. Sprinkle with coconut and ground nuts (optional).
Note: for best results, make the cake and icing a day ahead of the time you plan to serve.
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