Wednesday, February 1, 2012

Italian Wedding Cake=Bliss

I just polished off the last left of my Italian wedding cake. It is my absolute favorite and easily the best cake I have ever made. I will use this recipe over and over again!

Italian Wedding Cake
2 c. sugar
1 stick butter
1/2 c. shortening
5 egg yolks
1 tsp. soda in 1 c. buttermilk
2 c. flour
1 tsp. vanilla
1 c. chopped pecans
1 c. angel coconut
5 egg whites, beaten
Cream sugar, shortening and butter. Add egg yolks; mix well. Add buttermilk; add flour and vanilla. Beat well. Fold in pecans, coconut and whites. Bake in 9x13-inch greased pan at 350 degrees for 30 minutes.
1 stick butter
8 oz. cream cheese
1 box powdered sugar
1 tsp. vanilla
1 c. chopped nuts
Combine butter and cream cheese. Add sugar, vanilla and nuts.
Another Goal Accomplished!

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