Italian Cream Cake

Italian Cream Cake to die for!

Ingredients:

Cake:

5 eggs
1/2 cup/125 mL butter or margarine, softened
1/2 cup/125 mL vegetable shortening
2 cups/500 mL sugar
1 tsp/5 mL baking soda
1 cup/250 mL buttermilk
2 cups/500 mL all-purpose flour, sifted twice
1 cup/250 mL coconut flakes
1 cup/250 mL chopped walnuts
1 tsp/5 mL Watkins Original Double-Strength Vanilla
1 tsp/5 mL Watkins Coconut Extract

Cream Cheese Frosting:

1 package (8 oz/227 g) cream cheese, softened
1/2 cup/125 mL butter or margarine, softened
1 package (16 oz/454 g) powdered sugar
1 tsp/5 mL Watkins Almond Extract

Makes 16 small servings or 10 large servings.

Directions:

Cake:

Separate eggs and beat egg whites until stiff; set aside. Cream butter, shortening, and sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve baking soda in buttermilk; add alternately with flour. Beat well; add coconut, walnuts and extracts. Fold in stiffly beaten egg whites. Pour into 3 bottom-greased and floured 9-inch cake pans, using 2 cups batter for each pan. Bake at 350º F for 25minutes.

Cream Cheese Frosting:

Combine ingredients and beat well. Spread between layers and on top of cooled cake; refrigerate.

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Or call 1-800-WATKINS and order under my Watkins Independent Associate # 378589,

Or contact me directly at 573-225-2582,

Or leave a comment with your telephone # or email address so I may contact you.

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