Manual

Italian Cream Cake

This delicious three l_er cake isperfi'ctfi_rer_tertammgguests.

h makes an impressiveending to any halian meat.

5 egg whites

19 cup butter

1_2cup shortening

2 cups sugar

5 egg yolks

1 teaspoon baking soda

2 cups flour

1 cup sour milk (1 cup milk + 1 teaspoon vinegar)

1 teaspoon ahnond extract

1_2cup flaked coconut

1 cup chopped toasted ahnonds, divided

Frosting

1 package (8 ounces) cream cheese, sottened

l_q cup butter, sottened

1 box (1 pound) contectioners' sugar

1 teaspoon ahnond extract

Using wire whip attachment, beat egg whites on setting #10 until still peaks torm

(approximately 1 minute). Set egg whites aside.

Using the fiat beater attachment, cream butter, shortening and sugar. Gradually

work up to setting #5. Add egg yolks and resume on setting #2. Beat well on set

ring #4. ( ombine soda and flour and add to creamed mixture alternately with milk

using setting #1. Add ahnond extract. Add coconut and 3g cup nuts.

Fold in egg whites. Pour into 3 greased and floured 8" round cake pans;* bake at

350 ° ((onvect Bake 325° F) tor 25 30 minutes or until toothpick inserted in cake

comes out clean.

Frosting: Using fiat beater, beat cream cheese and butter on setting #5 until

smoofla; gradually mix in sugar on setting #1. Add ahnond extract and beat on set

ting #6 until smooth. Spread on cake layers; sprinkle top with remaining chopped

nuts.

*May substitute two 9" round cake pans. Increase baking time by 3 5 minutes,

if needed.

Serves 121_.