Friday, January 29, 2010

Italian Wedding Cake

Italian Wedding Cake
from Rese Moore


½ cup shortening at room temperature

1 stick butter, room temp.

2 cups sugar

5 eggs separated and at room temp

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk, at room temp

2 cups shredded coconut

1 cup finely chopped pecans or walnuts

1 teaspoon vanilla extract

Preheat over to 325 degrees and grease and flour 3 (9-inch ) cake pans

In the bowl of an electric mixer cream the shortening, butter, and sugar

Until light and fluffy. Add the egg yolks one at a time, beating well after each

Addition. Sift the flour, baking soda, and salt together onto a sheet of waxed

Or parchment paper. With the mixer on low speed, add the sifted ingredients

In batches alternately with the buttermilk, beginning and ending with the

Dry ingredients.

In a separate bowl, beat the egg whites until stiff, and gently

Fold into the prepared batter. Add the coconut, pecans and

Vanilla and fold into the batter. Divide the batter among the 3

Prepared cake pans and bake for 25 minutes, or until golden

Brown and a tester comes out clean when inserted into the middle

Of each cake. Allow the cakes to cool in the pan for about 10 minutes

Before turning them out onto a wire rack to finish cooling. When the

Cakes are completely cool, stack the layers with the frosting and frost

The sides and top

No comments:

Post a Comment