Italian Wedding Cake
from Rese Moore
Ingredients:
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
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