Thursday, May 1, 2008

Italian Cream Cake

Frosting & Filling:

Combine 1c sugar & 1/4c flour in saucepan. Gradually stir in 1c milk. Cook over medium heat, stirring constantly, until thickened; about 10 min. Chill.

Combine 1/2c butter, 1tsp vanilla, 2oz unsweetened chocolate in pan & heat and stir until creamy. Gradually blend in chilled mixture. Add 1c nuts & 1 c coconut to this mixture. Add more of each to thicken consistency of filling, if necessary.

Cake batter:

1/2 c butter
1/2 c Crisco
2 c sugar
5 egg yolks
2 c flour
1 tsp soda
1 c buttermilk
1 tsp vanilla
1 c coconut
2 c chopped nuts**
5 eggs whites - beaten to soft peaks

Line bottoms of 3 9" pans w/waxed paper, then butter sides & bottom.

Cream butter, Crisco & sugar; beat well. Add egg yolks, vanilla & dry ingredients, mix well. Add buttermilk, coconut & nuts**, mix well. Fold in egg whites. Bake at 350* for 30-35 minutes. Remove from pans and carefully remove waxed paper. Let cool.

When cakes are cool, layer with filling, using about 1/3 of the filling between each layer. Spread the rest of the filling on top of the cake.

** I use walnuts but I'm sure any nuts would work as well.


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