Subj : CAKE! CAKE! CAKE! - 05
To   : All
From : Dave Drum
Date : Tue Oct 03 2023 04:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Cream Cheese Cake
 Categories: Cakes, Desserts, Cheese, Nuts
      Yield: 16 servings
 
    1/2 c  Butter, softened
    1/2 c  Shortening
      2 c  Sugar
      5 lg Eggs; separated, room temp
      1 ts Vanilla extract
      2 c  A-P flour
      1 ts Baking soda
      1 c  Buttermilk
  1 1/2 c  Sweetened shredded coconut
      1 c  Chopped pecans

MMMMM-------------------CREAM CHEESE FROSTING------------------------
     11 oz Cream cheese; softened
    3/4 c  Butter; softened
      6 c  Confectioners' sugar
  1 1/2 ts Vanilla extract
    3/4 c  Chopped pecans
 
  Set oven @ 350-|F/175-|C.
  
  Grease and flour three 9" round baking pans. In a
  large bowl, cream butter, shortening and sugar until
  light and fluffy, 5-7 minutes. Beat in egg yolks and
  vanilla. Combine flour and baking soda; add to creamed
  mixture alternately with buttermilk. Beat until just
  combined. Stir in coconut and pecans.
  
  In another bowl, beat egg whites with clean beaters
  until stiff but not dry. Fold a fourth of the egg whites
  into batter, then fold in remaining whites. Pour into
  prepared pans.
  
  Bake until a toothpick inserted in center comes out
  clean, 20-25 minutes. Cool 10 minutes before removing
  from pans to wire racks to cool completely.
  
  For frosting, beat cream cheese and butter until smooth.
  Beat in confectionersrCO sugar and vanilla until fluffy.
  Stir in pecans. Spread frosting between layers and over
  top and side of cake. Store cake in the refrigerator.
  
  Joyce Lutz, Centerview, Missouri
  
  Makes: 16 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Cream Cheese Cake
 Categories: Cakes, Desserts, Cheese, Nuts
      Yield: 16 servings
 
    1/2 c  Butter, softened
    1/2 c  Shortening
      2 c  Sugar
      5 lg Eggs; separated, room temp
      1 ts Vanilla extract
      2 c  A-P flour
      1 ts Baking soda
      1 c  Buttermilk
  1 1/2 c  Sweetened shredded coconut
      1 c  Chopped pecans

MMMMM-------------------CREAM CHEESE FROSTING------------------------
     11 oz Cream cheese; softened
    3/4 c  Butter; softened
      6 c  Confectioners' sugar
  1 1/2 ts Vanilla extract
    3/4 c  Chopped pecans
 
  Set oven @ 350-|F/175-|C.
  
  Grease and flour three 9" round baking pans. In a
  large bowl, cream butter, shortening and sugar until
  light and fluffy, 5-7 minutes. Beat in egg yolks and
  vanilla. Combine flour and baking soda; add to creamed
  mixture alternately with buttermilk. Beat until just
  combined. Stir in coconut and pecans.
  
  In another bowl, beat egg whites with clean beaters
  until stiff but not dry. Fold a fourth of the egg whites
  into batter, then fold in remaining whites. Pour into
  prepared pans.
  
  Bake until a toothpick inserted in center comes out
  clean, 20-25 minutes. Cool 10 minutes before removing
  from pans to wire racks to cool completely.
  
  For frosting, beat cream cheese and butter until smooth.
  Beat in confectionersrCO sugar and vanilla until fluffy.
  Stir in pecans. Spread frosting between layers and over
  top and side of cake. Store cake in the refrigerator.
  
  Joyce Lutz, Centerview, Missouri
  
  Makes: 16 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The trouble with making mental notes is that the ink fades so fast!
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