Italian Wedding Cake - 1 Recipe - Cooking Index
Italian Wedding Cake - 1 Recipe - Cooking Index
| Cake | ||
| 1 | Margarine or butter | |
| 1 cup | 237ml | Wesson oil |
| 2 cups | 396g / 13oz | Sugar |
| 2 | Egg yolks | |
| 1 | Angel flake coconut | |
| 1 cup | 146g / 5.1oz | Nuts - chopped |
| 1 teaspoon | 5ml | Soda |
| 1 cup | 237ml | Buttermilk |
| 1 teaspoon | 5ml | Vanilla |
| 1/2 teaspoon | 2.5ml | Bourbon whiskey - (this is optional) |
| 5 | Egg whites - stiffly beaten | |
| Cream Cheese Frosting | ||
| 1 | Cream cheese - softened | |
| 1/2 | Oleo or butter | |
| 1 teaspoon | 5ml | Vanilla |
| Nuts - chopped (if | ||
| Desired) | ||
| 1 | Powdered sugar |
Cream butter and add sugar. Beat until smooth. Add egg yolks and oil.
Combine flour and soda. Then add buttermilk, vanilla, coconut and nuts. Fold in egg whites. Pour batter into three greased and floured cake pans.
Bake at 350F for 25 to 30 minutes.
Cool and frost with cream cheese frosting. Beat cream cheese and butter until smooth. Add sifted powdered sugar. Spread on cake and sprinkle with nuts.
Source:
Cookbook USA
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